Crispy Rack Of Lamb With Honey And Mascarpone Food

LEMON CREPES WITH ALMOND MASCARPONE

Steps:

• For the lemon crepes: Whisk together the milk, eggs and vanilla in a medium bowl until smooth. Add the flour, sugar, salt and lemon zest and whisk until smooth. Set aside.
• For the almond mascarpone filling: Combine the heavy cream, mascarpone, sugar and vanilla extract in a separate medium bowl. Using a handheld mixer, beat on medium until stiff peaks form, about 3 minutes. Fold in the chopped almonds.
• Heat a medium saute pan over medium heat. Add a teaspoon of the butter and swirl the pan until the butter is melted and coats the pan (you can also use a pastry brush to brush softened butter into the pan). Add 1/4 cup of the batter and swirl the pan to coat the bottom with an even thin coating of batter. Cook for 2 minutes, gently flip the crepe and cook for another minute on the other side. Remove to a plate and continue with the remaining batter, adding more butter as needed.
• To serve, place 1 heaping tablespoon almond mascarpone filling on one quarter of a crepe. Gently fold the crepe in half and then in half again making sort of a triangle. Serve 2 per plate, sprinkle with blueberries and dust with more lemon zest and powdered sugar. Drizzle with chocolate, if desired.

HONEY-GLAZED RACK OF LAMB

Steps:

• Make red wine sauce:
• Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onions and carrot and sauté until deep brown, about 12 minutes. Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.
• Mix flour and 1 tablespoon butter to paste in bowl. Whisk into sauce. Simmer until sauce thickens, whisking occasionally, about 10 minutes. Strain. Set aside.
• Make lamb:
• Preheat oven to 400°F. Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce. Sprinkle lamb with salt and pepper. Place on baking sheet. Brush each rack with some of remaining glaze. Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.
• Rewarm sauce. Season with salt and pepper. Cut lamb between bones into chops. Serve chops with 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.

CRISPY LAMB SPARE RIBS WITH HONEY CRèME FRAîCHE AND CHOPPED PEA SALAD

Steps:

• Make sauce
• In medium bowl, whisk together crème frîache, honey, cumin, coriander, salt, and pepper. Sauce can be made up to four hours in advance, covered, and refrigerated until ready to use.
• Braise lamb ribs
• Preheat oven to 300°F.
• Pat ribs dry and sprinkle with salt and pepper. In heavy large sauté pan over moderately high heat, heat olive oil until hot but not smoking. Working in batches, sear ribs until golden brown, 4 1/2 to 5 minutes per side. Transfer ribs as done to platter; do not wash pan.
• In same pan, combine onions, carrots, celery, garlic, and rosemary. Sauté, stirring often, until soft, about 15 minutes. Add red wine and bring to boil. Lower heat to moderate and continue simmering until reduced by about 10 percent, about 3 minutes. Add stock and bring to simmer. Return ribs to pan, cover, and braise in oven until desired doneness (125°F for medium-rare, about 1 hour). Transfer ribs to cutting board and let stand 15 minutes. Lower oven to 125°F.
• While ribs are braising, make salad
• Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add peas and boil, uncovered, until tender, 2 to 3 minutes. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again. Coarsely chop, transfer to medium bowl, add onion, and toss to combine.
• In small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over pea-onion mixture and toss to combine.
• Finish ribs and serve
• In heavy large sauté pan, heat vegetable oil until hot but not smoking. Cut racks into individual ribs.
• In medium bowl, whisk together flour, semolina, and Parmigiano-Reggiano.
• Working in batches of 6, dredge ribs in flour mixture and fry until golden and crisp, 2 to 2 1/2 minutes per side. Transfer as done to paper towel-lined plate. Keep warm in oven while frying remaining batches.
• Ladle sauce into middle of large platter. Pile ribs on top, then top with salad. Sprinkle with cumin, coriander, and salt and serve immediately.

MOROCCAN RACK OF LAMB

Steps:

• About an hour before roasting, remove lamb from refrigerator.
• Trim excess fat.
• Stir oil with seasonings and garlic.
• Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
• Place each rack as it is coated on a large baking sheet with shallow sides.
• Depending on pan size, bone ends may lay on pan edges.
• For even cooking, leave coated lamb at room temperature for 1 hour.
• Or lamb can be refrigerated, lightly covered, up to 1 day.
• Bring to room temperature before roasting.
• When ready to roast, preheat oven to 400F (200C).
• Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
• Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.

CRISP-ROASTED RACK OF LAMB

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.