ROASTED RACK OF LAMB
I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.
Provided by JENNINE1980
Categories Meat and Poultry Recipes Lamb
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
- In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
- Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
- Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g
CRISPY RACK OF LAMB WITH HONEY AND MASCARPONE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the lamb: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle the olive oil on both sides of the lamb. Season with salt, pepper and herbs de Provence. Grill the lamb for 5 minutes on each side until brown. Place the lamb in a shallow roasting pan or baking sheet and roast for 25 minutes for medium-rare. Allow the lamb to rest for 10 minutes before slicing.
- For the sauce: In a small bowl, combine the creme fraiche, honey, cumin, and mint. Add the mascarpone cheese and stir until just combined. Season with salt and pepper, to taste.
- Cut the lamb between the bones into individual chops and serve with the sauce.
RACK OF LAMB
Steps:
- In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- Preheat the oven to 450 degrees F.
- Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard
Provided by Kiano Moju
Categories Dinner
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Season lamb generously with salt and pepper.
- Heat a cast iron over medium high heat.
- To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
- Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
- Brush the top and sides of the lamb with mustard.
- Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
- Allow to rest before slicing.
- Enjoy!
Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram
SPICE-CRUSTED RACK OF LAMB
Steps:
- Blend all spices to powder in grinder or mill. Transfer spice rub to small bowl.
- Heat oil in heavy large pot over medium-high heat. Add bones; saut&é until brown, about 10 minutes. Add celery, onion, garlic, ginger and bay leaves. Reduce heat to medium; saut&é until celery is tender, about 5 minutes. Mix in tomatoes and 2 tablespoons spice rub; stir 2 minutes. Add broth, wine and mint. Bring to boil. Reduce heat to medium-low; cover and simmer 1§ hours. Strain into medium saucepan, pressing hard on solids in sieve. Spoon fat off top of broth; reserve fat for use with lamb. Boil broth until reduced to 1§ cups, about 25 minutes. Season sauce to taste with salt and pepper; set aside.
- Brush each lamb rack with some of reserved lamb fat. Sprinkle each rack with salt and pepper; rub each with 1 tablespoon spice rub. Place on rimmed baking sheet. Let stand at room temperature 2 hours. (Sauce and lamb can be prepared 1 day ahead. Cover separately; chill. Bring lamb to room temperature before continuing.) Preheat oven to 400°F Heat large skillet over high heat. Sear 1 lamb rack on all sides until brown, about 8 minutes. Return to baking sheet. Repeat with remaining lamb racks. Roast lamb until thermometer inserted into center registers 125°F for rare, about 25 minutes.
- Rewarm sauce. Cut lamb between bones into chops. Divide lamb among 6 plates. Spoon sauce over lamb.
ROAST RACK OF LAMB WITH NATURAL JUS
Steps:
- 1. Season the lamb and allow it to come to room temperature. Preheat the oven to 450°F (230°C).
- 2. Spread the lamb trimmings or stew meat over the bottom of a roasting pan just large enough to hold the rack and roast until lightly browned, about 30 minutes.
- 3. Place the rack on top of the trimmings (this base of trimmings is called a fonçage) and slide into the oven. Roast until springy to the touch, about 25 minutes. Let rest, loosely covered with aluminum foil, for 15 minutes.
- 4. Put the roasting pan on top of the stove and pour over a cup (250 milliliters) of broth. Bring to a boil and boil until a brown crust of caramelized juices forms on the roasting pan. Pour out any liquid fat floating on top. Deglaze again with a cup (250 milliliters) of broth and scrape up the juices. Repeat the caramelization as many times as practical before deglazing a final time. Pass the jus in a sauce boat at the table.
CRISP-ROASTED RACK OF LAMB
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees. Strip most of the surface fat from the lamb. (Your butcher may already have done this.) Cut between the ribs, almost down to the meaty eye. Divide each rack in half down the middle, sprinkle with salt and pepper and place in a roasting pan.
- Roast for 15 minutes, then insert a meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads 120 degrees or less, put the lamb back for about 5 minutes, no more. Remove and let sit for 5 minutes; this will give you medium- to medium-rare lamb on the outer ribs, medium rare-to-rare in the center. Cook a little longer for more doneness. Serve, separating the ribs, if desired, by cutting down straight through them.
Nutrition Facts : @context http, Calories 849, UnsaturatedFat 38 grams, Carbohydrate 1 gram, Fat 78 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 727 milligrams, Sugar 0 grams
RACK OF SPRING LAMB WITH ROASTED GARLIC
For this recipe, you (or your butcher) must first "french" the racks Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones, then cut through the backbone between the ribs to make carving easier. Fresh spring vegetables, such as asparagus, baby carrots and new potatoes, make a delicious accompaniment. Adapted from Williams-Sonoma Seasonal Celebration
Provided by mielhollinger
Categories Lamb/Sheep
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat an oven to 400°F.
- Discard the excess papery skin from the garlic heads and place in a small baking dish.
- Drizzle with 1/2 Tbs.
- of the olive oil and the water.
- Cover with aluminum foil and bake until soft, about 45 minutes.
- Let cool slightly.
- Leave the oven set at 400°F.
- Separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins.
- Whisk in the remaining 2 Tbs.
- olive oil, the mustard, lemon juice and 1/2 tsp.
- each salt and pepper.
- In another bowl, season the bread crumbs with salt and pepper.
- Lay the racks of lamb in a roasting pan side by side and fat side up.
- Roast for 10 minutes.
- Remove from the oven and immediately rub the garlic mixture over the fat side of each rack.
- Then spread the bread crumb mixture over the garlic mixture.
- Drizzle with the melted butter and return the lamb to the oven.
- Continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack, away from the bone, registers 130F degrees 135°F for medium-rare, or the meat is pink when cut into with a sharp knife, about 25 minutes more.
- Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
- Preheat a broiler.
- Uncover and place the roasting pan under the broiler 5-6 inches from the heat source.
- Broil the lamb racks until the crumbs are deep golden brown, 30-60 seconds .
- To serve, place the racks on a cutting board and slice between the ribs.
- Arrange 2 or 3 ribs on each warmed individual plate.
ROASTED RACK OF LAMB
This was on the CBC website one day and it sounds so tasty. I love lamb. According to the recipe the lamb racks must be first be "Frenched" by the butcher, removing excess sinew and meat from the rib bones. Time to make does not include marinating time.
Provided by Meli-lynne
Categories Lamb/Sheep
Time 40m
Yield 2 racks, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix oil, garlic, rosemary, and thyme in a large bowl.
- Add lamb, and coat with herbs.
- Grind pepper and salt over all. Wrap well and marinate in the fridge 4 hours or overnight.
- Remove from marinade, scraping off as much herbs as possible.
- Preheat oven to 400°F.
- Heat large sauté pan high, add 2 Tbsp oil.
- Sear both sides of meat (3 min each side).
- Transfer to large baking dish in oven.
- Bake 10 minutes for medium rare. Cover with foil and let rest for 10 minutes before slicing. Garnish with sprigs of rosemary.
ROAST RACK OF LAMB WITH PERSILLADE
From Mark Bittman's 'How to Cook Anything.' I've made this numerous times. It is simple and delicious. I've used the fresh bread crumbs, but panko works quite well, too.
Provided by sandrasothere
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 500 degrees.
- Trim lamb, leaving a layer of fat over the meat.
- Cut about halfway down between the chops; This allows the meat to become crisp.
- Combine all the remaining ingredients and rub over the racks.
- Roast for 20 minutes and then put an instant-read thermometer straight in from one end through the meatiest part.
- If it reads 125 or more, remove from oven immediately.
- If it reads less, leave it in for 5 more minutes, no more.
- Let sit for 5 minutes before separating the ribs.
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- In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
- Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
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- Bring the lamb to room temperature before cooking. Trim any fat from the top of the lamb rack. Sprinkle with salt and pepper.
- Preheat the oven to 450 degrees F. Line a baking sheet or roasting pan with foil and a wire rack.
- Sear the lamb in a hot pan on both sides. Remove from the pan and allow to cool slightly. Coat generously with the rub. Place the lamb on the wire rack, meat facing up. Insert an oven thermometer set to 125 degrees F for medium rare (or your preferred doneness).
- Roast the lamb until the meat thermometer alarm goes off, about 15 minutes. If you don’t have an oven thermometer, check the meat temperature after 10 minutes to avoid overcooking.
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