CHILE CRUSTED RACK OF LAMB
Provided by Marcela Valladolid
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the crust:
- In a heavy large skillet over medium-high heat, add the butter. When the butter is melted, add the shallots and thyme and saute until soft, about 2 minutes. Add the chile powder and stir. Add the bread crumbs and saute until golden brown, about 5 minutes. Season, to taste, with salt and freshly ground black pepper. Remove the crumbs to a small bowl and let cool.
- For the lamb:
- Preheat the oven to 400 degrees F.
- In the same large skillet over high heat, heat the oil. Working in batches, add the lamb racks to skillet, rounded side down. Sear until brown, 3 to 5 minutes. Transfer to a clean cutting board, seared side up. Spread 2 teaspoons of the mustard over each rack. Press the crumb topping into mustard on the racks, dividing equally. Transfer to a rimmed baking sheet. Roast in the oven until desired doneness, 25 minutes for medium well. Let the lamb rest 5 to 7 minutes before slicing. Arrange the sliced lamb on a serving platter 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
HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE
Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
- Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
- While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
- Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.
Nutrition Facts : Calories 709 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium
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.
MUSTARD AND HERB CRUSTED RACK OF LAMB
Categories Herb Lamb Mustard Roast Easter Oscars Dinner Meat Rack of Lamb Fall Winter Anniversary Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
- Put oven rack in middle position and preheat to 400°F.
- Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
- Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
- Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.
HERB-CRUSTED RACK OF LAMB WITH GRAVY
Serve your family a hearty meal when you make this tasty Herb-Crusted Rack of Lamb with Gravy. Perfect for special occasions, cook this herb-crusted rack of lamb for holidays, birthdays and much more.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Heat oil in large nonstick skillet on medium-high heat. Add lamb, skin side down, to skillet; cook 2 to 3 min. on each side or until lightly browned on both sides. Transfer lamb to work surface; cool 5 min.
- Spread mustard onto lamb. Combine bread crumbs, cheese and herbs; press into mustard. Place lamb in shallow foil-lined pan sprayed with cooking spray.
- Bake 25 min. or until meat registers 150°F when tested with meat thermometer.. Remove lamb from oven; cover. Let stand 10 min. or until medium doneness (160°F).
- Microwave gravy in microwaveable bowl on HIGH 1-1/2 min., stirring after 45 sec. Add butter and Worcestershire sauce; stir until butter is completely melted and gravy mixture is well blended.
- Serve lamb topped with gravy mixture.
Nutrition Facts : Calories 420, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 120 mg, Sodium 760 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 0.9167 g, Protein 37 g
HERB CRUSTED RACK OF LAMB WITH PORT REDUCTION SAUCE
Absolutely spectacular rack of lamb from the food addicts. This dish is a great date night recipe. I served it over some risotto, and it was mouth watering...
Provided by seangcolman
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- 1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.
- 2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.
- 3. Pre-heat oven to 400-degrees.
- 4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
- 5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).
- 6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.
- 7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.
Nutrition Facts : Calories 1502.5, Fat 120.6, SaturatedFat 56.4, Cholesterol 275.8, Sodium 1480.5, Carbohydrate 18.7, Fiber 0.7, Sugar 9.7, Protein 52
CILANTRO CRUSTED RACK OF LAMB
Please be aware of the walnut ingredient; anyone with nut-allergies should eliminate this ingredient from the recipe. Lamb is one of my favourite meats to prepare. More lamb recipes are forthcoming. A good friend from Calgary emailed this recipe to me in 1999. (Source: Cold Weather Cooking, Sara Leah Chase) It is a keeper. Serve with Mint Salsa Verde - recipe also included in this post (Source: Nantucket Open House Cookbook, Sara Leah Chase)
Provided by TOOLBELT DIVA
Categories Sauces
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat Oven to 450 degrees F.
- Place the garlic, walnuts and cilantro in food processor and process to a coarse paste.
- Add lemon juice, olive oil and parmesan.
- Process until smooth.
- Season with cayenne salt and ground pepper.
- Coat the lamb racks generously on both sides with the cilantro pesto (if there is extra pesto, save it to serve with the cooked lamb).
- Place the lamb racks meat side down, in a shallow roasting pan.
- Roast 15-20 minutes, uncovered, for medium-rare meat.
- Let the lamb rest for5-10 minutes before carving.
- Using a sharp carving knife, cut the racks between the bones, into chops.
- Serve 3-4 chops per person.
- SALSA VERDE.
- Place parsley, scallions and mint in food processor fitted with the steel blade Process to make a smooth green paste.
- Add the anchovies, garlic and lemon juice and process again until smooth.
- With the machine running, pour the oil in a steady stream through the feed tube.
- This makes a glistening green sauce.
- Transfer the sauce to a bowl and stir in the eggs and capers.
- Season to taste with salt and pepper.
- Store in refrigerator, but let warm to room temperature before serving.
- Recipe is sufficient for 10-20 guests (at a barbeque for instance), but you can halve it easily for smaller dinner party.
Nutrition Facts : Calories 840.5, Fat 84.2, SaturatedFat 13.4, Cholesterol 120.4, Sodium 534.4, Carbohydrate 13.5, Fiber 4.1, Sugar 2.6, Protein 14.1
ROSEMARY CRUMBED RACK OF LAMB
Recipe video above. This is a recipe that really makes the most lamb racks which are a pricey cut of meat! Adding a crunchy rosemary-garlic crumb not only adds extra flavour but is also a great textural contrast to the soft and tender lamb meat. To stop the crumb falling off lamb racks, just add a touch of egg into the mustard spread. Egg is after all the ultimate natural food glue!Serve straight up (lamb cutlets are sooo juicy and tender, most people think no sauce is necessary!), with a Creamy White Wine & Mustard Sauce or else a Pea Puree (great colour and is as good as a sauce).
Provided by Nagi
Categories Main
Number Of Ingredients 19
Steps:
- Preheat oven to 200°C/390°F (all oven types). Place shelf in the middle of the oven.
Nutrition Facts : Calories 1228 kcal, Carbohydrate 12 g, Protein 47 g, Fat 103 g, SaturatedFat 46 g, Cholesterol 268 mg, Sodium 1860 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
TANGY HERB-CRUSTED RACK OF LAMB
DH and I found this to be an easy, tasty way to prepare rack of lamb. It is from Williams-Sonoma Kitchen. Prep time includes marinating time. I believe DH and I had to cook longer than 15 mins for medium-rare. We skipped the lemon wedges as it was just the two of us and we weren't concerned about presentation.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 1h37m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the lemon zest, garlic, rosemary, thyme, and 1/4 cup olive oil. Spread the mixture evenly over the racks of lamb. Cover and refrigerate at least 1 hour or up to overnight.
- Preheat oven to 400°F.
- Season the racks of lamb with salt and pepper. In a large ovenproof saute pan over medium-high heat, warm 2 Tb olive oil. Add the lamb and cook until browned on both sides, about 7 minutes total.
- Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130F for medium-rare, about 15 minutes, or until done to your liking.
- Transfer the racks to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.
Nutrition Facts : Calories 200, Fat 20.6, SaturatedFat 2.9, Sodium 3.5, Carbohydrate 8, Fiber 3.4, Sugar 0.1, Protein 1
CRUSTED RACK OF LAMB
I got this recipe out of the September issue of BBC Good Food Magazine. I made it last night for a dinner party and it was delicious! I love the herby crust which went really well with the underlying flavor of the Dijon and honey. I served it with a potato gratin and steamed asparagus.
Provided by MarieRynr
Categories Lamb/Sheep
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200*C/fan 180*C.
- Mix together the herbs, breadcrumbs and lemon zest and place on a plate.
- On a separate plate, mix together the mustard and honey.
- Place the racks of lamb in the mustard and honey, moving them around so theyre well covered, then roll in the herby breadcrumbs.
- Heat a frying pan, add a little olive oil and place the lamb in it to brown on all sides, sprinkle with salt and pepper, and then cook in the oven for 15 to 20 minutes or until cooked as you like it.
- Serve with Potato and Fennel Dauphinoise, some dressed rocket and a little salsa verde--.
Nutrition Facts : Calories 154.5, Fat 2, SaturatedFat 0.4, Sodium 291.7, Carbohydrate 29, Fiber 1.7, Sugar 5.2, Protein 4.9
CHEESE AND HERB CRUSTED RACK OF LAMB
from 9/2007 Bonappetit.com. I got it from the magazine but haven't tried it yet. Serve with red Bordeaux. These can be made up until 6 hours ahead and then baked in the preheated oven.
Provided by Oolala
Categories Lamb/Sheep
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in a food processor and blend until herbs are finely chopped.
- Transfer crumb mixture to a bowl; season with salt and pepper.
- Drizzle with 1 1/2 tablespoons oil and toss to coat.
- Using a sharp knife, make diagonal cuts in fat side of the lamb racks, spacing lines one inch apart.
- Make cuts in opposite direction, forming diamond patterns on all racks.
- Heat 1 tablespoons of olive oil heavy large skillet over high heat.
- Sprinkle lamb with salt and pepper and place one rack in pan, fat side down.
- Cook until golden, about 5 minutes; transfer to a work surface.
- Repeat with remaining racks.
- Spread scored side of each rack with 1 tablespoons of mustard, then coat with 1/3 of the crumb mixture, pressing to adhere.
- Place on rimmed baking sheets and bake in preheated oven at 425 degrees F. until golden and thermometer inserted into center of lamb registers 135 degrees F. for medium-rare, about 40 minute.
- Let stand 10 minutes and then cut racks into chops.
Nutrition Facts : Calories 1880, Fat 156.2, SaturatedFat 77.5, Cholesterol 386.1, Sodium 884.6, Carbohydrate 31.5, Fiber 2.7, Sugar 2.9, Protein 81.8
HERB-CRUSTED RACK OF LAMB
Steps:
- Heat the oven to 425 degrees F/220 degrees C.
- Season the meat with salt and pepper. Mix together the oil and mustard, then slather all over the rack to coat well. Mix together the breadcrumbs, cheese and herbs, then pack the mixture onto the lamb rack.
- Place the lamb on a rack, bones arching upwards, in a roasting pan just large enough to hold it and place in oven. Roast until the meat is done to your liking. 20 minutes will give you medium-rare meat. Let the meat rest out of the oven 10 minutes before carving.
HERB CRUSTED ROASTED RACK OF LAMB
Who is ready for spring? There's something about the slightly sunnier days, the way everything starts to turn green, and the caress of warmer weather that alway...
Provided by @uncomplicatedchef
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees.
- Season rack of lamb with salt and pepper.
- Add the herbs, garlic, and pine nuts to a food processor and pulse until they are finely chopped.
- Mix the herb mixture in with the softened butter.
- Spread the herb compound butter on the top of each rack of lamb.
- Roast for 15 minutes, or until your desired temperature. I like to roast it to 125-130 degrees. Medium-Rare is 135.
- Allow the meat to rest for 5 minutes. As it rests it will continue to cook and the juices will redistribute.
- Slice and enjoy!
MUSTARD CRUSTED RACK OF LAMB
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 1 rack of lamb, serving 2
Number Of Ingredients 20
Steps:
- Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
- Preheat the oven to 450 degrees F.
- Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
- In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
- Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
- Serve with some of the Fig Chutney, if desired.
- In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
- Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
PANKO-CRUSTED RACK OF LAMB
Steps:
- Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
- In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
- Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat-side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
- Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.
ROASTED RACK OF LAMB WITH A HERB CRUST
Steps:
- Preheat the oven to 240C/450F/Gas 9.
- To prepare the herb crust, break the bread into large pieces and place in a food processor or blender and turn into fine crumbs.
- Add the herbs and garlic and blitz for a further 30 seconds.
- Heat the oil in a large pan with the butter until foaming, but not coloured. Season the racks and add to the pan, skin-side down, and cook for 3-4 minutes on each side (for medium rare). Remove from the pan and leave to rest for 5 minutes.
- Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over the racks, to apply a good coating.
- Press a generous handful of the herb crust over the racks and transfer to a medium-sized roasting tin and roast for 5-15 minutes, depending on how your lamb is preferred. Cover the bones with foil if browning too quickly.
- To make the jus, heat the stock and rosemary in a pan over a medium to high heat and reduce by half, stirring occasionally. Check seasoning, strain and keep warm.
- Slice the racks in half and serve immediately with aubergine purée and roasted fennel.
HERB CRUSTED RACK OF LAMB WITH RED WINE SAUCE
I first saw this dish on Masterchef. Gordon Ramsay made this dish for the contestants. It looked incredible!! But of course, the clip was like 3 minutes long. H...
Provided by Sav | Lagom Eats
Time 40m
Yield 2-3
Number Of Ingredients 20
Steps:
- Preheat oven to 375°. Trim excess fat off lamb. Remove any silver skin. Season with salt and pepper. Let sit for 30 minutes to come up to room temperature.
- Heat cast iron skillet (or another oven safe skillet) over medium high heat on stovetop. Add oil. Once it's starting to smoke, sear lamb (bones up) for 3-4 minutes until browned. Flip. Add butter, 2 cloves of garlic and thyme. Baste lamb. Continue searing and basting until browned on all sides (about 3 more minutes). Place skillet in oven for 8-10 minutes until internal temperature is 110° for medium rare (final temp will be 120°). Remove from oven and set lamb aside on plate to rest for 2-3 minutes.
- While lamb is in the oven, make the coating. In a food processor, pulse panko, parmesan, parsley, rosemary leaves, mint leaves and olive oil. Season with salt and pepper. Place coating on a plate.
- While lamb is still hot, brush dijon on all sides. Coat lamb on all sides in bread coating. Set aside on a baking sheet. Continue to let rest for at least 10 minutes in total.
- Make the sauce. In the skillet used to roast lamb, drain all but a tbsp of fat. Set over medium heat and sauté shallots and garlic until translucent (about 2-3 minutes). Add red wine and mint leaves and let reduce to ⅓. Add beef stock and let reduce until sauce coats the back of the spoon. Once reduced, strain out solids using a fine mesh sieve. Stir through butter until melted and incorporated.
- Right before serving, bake lamb in 375° oven for 5 minutes. Slice (no need to rest) and serve with red wine sauce drizzled on top. Enjoy with a glass of red wine.
HERB CRUSTED RACK OF LAMB WITH DAUPHINOISE POTATOES AND A SPINACH AND BASIL TIMBALE
This smart-looking roast is easier than it sounds and the herbs give a freshness to the rich lamb and creamy potatoes.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 21
Steps:
- Preheat the oven to 160C/325F/Gas 3.
- For the dauphinoise potatoes, grease a medium-sized ovenproof dish with half the butter.
- Arrange the sliced potatoes in the dish in layers, with some garlic and seasoning in between the layers.
- Mix the milk and cream and pour over the potatoes. Dot the remaining butter over the top and cover with aluminium foil.
- Bake in the oven for 1½ hours. Remove the foil and return to the oven for 30 minutes, or until the potatoes are golden-brown.
- For the spinach and basil timbale, grease six daroile moulds with butter and line with cling film. Line the moulds with the wilted spinach.
- Mix the bacon and croûtons in a bowl. Add the eggs and cream. Season with salt and pepper, add the parsley and pour into the moulds.
- Place the moulds in a deep-sided roasting tin and add boiling water to the tin until it comes half way up the side of the moulds.
- Place in the oven for 30 minutes, or until set.
- For the herb crusted rack of lamb, preheat the oven to 200C/400F/Gas 6.
- Season the lamb with salt and pepper. Heat a large frying pan and add the oil, once hot, add the lamb and seal on all sides.
- In a bowl mix the breadcrumbs and herbs and set aside.
- Brush the lamb with mustard and then cover with the herb crumbs.
- Place the lamb back in the oven for 12-14 minutes, or until cooked to your liking. Then remove and set aside to rest for at least five minutes before carving.
- To serve, carve the racks of lamb. Place a portion of potatoes and a timbale on each plate along with three pieces of the lamb. Serve with gravy.
PANKO-CRUSTED RACK OF LAMB
Steps:
- Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
- In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel, and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
- Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
- Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.
OLIVE-CRUSTED RACK OF LAMB
Steps:
- For sauce:
- Sprinkle lamb bones with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add lamb bones and sauté until dark brown, about 20 minutes. Transfer lamb bones to bowl. Add leek, carrot, and onion to same pot. Sauté until golden, about 12 minutes. Add tomato, red wine, garlic, bay leaves, and rosemary; bring to boil, scraping up browned bits. Add 4 cups water and lamb bones with any accumulated juices. Bring to boil. Cover partially, reduce heat to medium-low and simmer until thickened and reduced, about 2 hours. Using tongs, discard lamb bones. Press vegetables and liquid through sieve into large bowl. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
- For lamb:
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shallots and rosemary; sauté until soft, about 3 minutes. Add breadcrumbs and sauté until golden brown, about 5 minutes. Add olives and stir until moist clumps form, adding more breadcrumbs if mixture is loose. Season crumb topping with salt and pepper. Cool.
- Preheat oven to 400°F. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add lamb racks to skillet, rounded side down. Sear until brown, about 6 minutes. Transfer to large rimmed baking sheet, seared side up. Spread 1 1/2 teaspoons mustard over each. Press crumb topping into mustard. Roast lamb to desired doneness, about 25 minutes for medium.
- Rewarm sauce over low heat, stirring occasionally. Cut lamb between bones and serve with sauce.
More about "crusted rack of lamb food"
HERB-CRUSTED RACK OF LAMB RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Main-Course
GARLIC-CRUSTED ROAST RACK OF LAMB RECIPE - FOOD & WINE
From foodandwine.com
5/5 (140)Category Rack of Lamb
- 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.
RACK OF LAMB WITH HERB CRUST - PLATINGS - PAIRINGS
From platingsandpairings.com
3.6/5 (22)Total Time 30 minsCategory Main DishCalories 626 per serving
- Heat a large skillet over high heat. Drizzle lamb with 1 Tbsp. olive oil and season with salt and pepper. Sear until browned on all sides, about 3 minutes per side. Place on a rimmed baking sheet and let rest 20-30 minutes, until cool.
- Meanwhile, in a medium bowl, combine bread crumbs, Parmesan, rosemary, parsley and garlic. Stir in olive oil and season with salt and pepper. Pat the breadcrumbs over the lamb rack in an even layer.
- Bake 20-30 minutes, to a temperature of 120-degrees for medium rare (the temperature will continue to rise to 125-degrees as the lamb sits). Let rest 10 minutes then slice between the bones into individual chops, allowing about two per person.
SLOW ROASTED LAMB RACK WITH BOLETE MUSHROOM CRUST
From foragerchef.com
5/5 (1)Servings 2Cuisine AmericanCategory Main Course
- Using a paring knife, remove the half-moon shaped piece of cartiledge from the end of the loin nearest the shoulder, then score the fat just deep enough to penetrate it with a cross-hatch pattern to help it render.
- Season the rack all over with salt, then place on a sheet of parchment large enough to wrap it up into a package. Apply the bolete mushroom rub, turning the rack over in the powder to help it adhere.
- Put the rack bone-side down on the parchment, then sprinkle any remaining mushroom powder over the top. The amount of mushroom rub should seem excessive, but will help form the delicious crust you want.
- Wrap the meat in parchment, tying the ends closed to make a package, and refrigerate overnight (optional). To cook the rack of lamb, bake the packet in a pan to catch the fat for 4 hours at 250 degrees, from here you can serve the lamb, although it will be messy. I like to chill to make perfect slices easy, and then reheat when needed.
HERB-CRUSTED RACK OF LAMB WITH GREMOLATA PESTO - FOOD & WINE
From foodandwine.com
5/5 Category Rack of LambServings 6Total Time 2 hrs
- In a large saucepan, heat the 1 tablespoon of olive oil. Add the reserved lamb trimmings along with the chopped carrot, celery and onion and cook over moderately high heat, stirring, until lightly browned, about 10 minutes. Add 1 tablespoon of the chopped garlic and the chopped tomato and cook until softened, about 5 minutes. Add the red wine and bring to a boil. Add the low-sodium beef broth and the reserved parsley and thyme stems and simmer over moderate heat until reduced to 1 1/4 cups, about 1 hour. Strain the lamb sauce into a small saucepan and spoon off the fat. Season the sauce with salt and pepper and keep warm.
- In a medium skillet, toast the pine nuts over moderate heat, stirring, until they are golden, about 5 minutes. Let the toasted pine nuts cool slightly. Transfer the toasted pine nuts to a blender. Add the parsley leaves, garlic and grated lemon zest and pulse to combine. Add the olive oil and process until smooth. Season the gremolata pesto with salt and pepper.
CORIANDER-CRUSTED RACK OF LAMB WITH SHALLOT JUS - FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hr 25 mins
- In a medium saucepan, melt 1 tablespoon of the butter in the olive oil. Add the chopped shallots and cook over high heat, stirring a few times, until richly browned, about 5 minutes. Add the beef stock, red wine and thyme leaves and boil over high heat until reduced to 1 cup, about 10 minutes. Strain the shallot jus into a small saucepan. Whisk in the remaining 4 tablespoons of butter, 1 tablespoon at a time. Season with salt and pepper.
- Preheat the oven to 400°. Season the lamb with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the lamb fat side down, and cook over moderately high heat, turning once, until browned all over, about 8 minutes.
- Transfer the lamb to a large plate and let stand for 10 minutes. Using a mortar and pestle or spice grinder, coarsely crush the coriander seeds. Spread the coriander on a plate. Rub the lamb all over with the coriander, pressing to adhere.
- Pour off any fat in the skillet. Add the remaining 1 tablespoon of vegetable oil and heat until shimmering. Set the lamb in the skillet, fat side down, and transfer the skillet to the oven. Roast for about 22 minutes, turning the lamb halfway through, until the meat is medium-rare and an instant-read thermometer inserted in the thickest part registers 125°. Transfer the lamb to a carving board and let rest for 10 minutes.
SALT-CRUSTED RACK OF LAMB RECIPE - MOURAD LAHLOU | FOOD …
From foodandwine.com
Servings 4-6Total Time 50 minsCategory Lamb
- Preheat the oven to 350°. In a large bowl, stir the kosher salt and tarragon into the water. The mixture should be slushy; if you squeeze a handful, it should just hold together. At either end of a large roasting pan, using half of the salt mixture, form 2 ovals slightly larger than the lamb racks.
- In a large skillet, heat the 3 tablespoons of olive oil. Add the lamb, meaty side down, and cook over moderately high heat until browned, about 4 minutes. Turn the racks and brown the tops and sides for 2 minutes each. Set the racks on the beds of salt and let the lamb cool slightly.
- Pat the remaining salt mixture over and around the lamb racks to cover the meat completely. Roast for 25 minutes, until an instant-read thermometer inserted in the center of the meat registers 135°. Remove from the oven and let rest for 5 minutes.
- Remove the salt crust and brush any remaining salt off the meat. Brush the lamb with olive oil, then cut into single chops for serving. Sprinkle with flaky sea salt.
HERB-CRUSTED RACK OF LAMB - AHEAD OF THYME
From aheadofthyme.com
5/5 (2)Total Time 35 minsCategory LambCalories 343 per serving
- Preheat oven to 400°F. Remove the lamb from the refrigerator and let it sit for 20-30 minutes to allow it to come to room temperature.
- Pat dry the lamb completely with paper towel and season all sides generously with salt, pepper and olive oil. Heat a cast-iron skillet over medium high heat for 2 minutes. Sear all sides of the lamb until browned, about 3-4 minutes. Rest the lamb on a plate and tent with foil. Searing improves the flavour and texture.
- In a mixing bowl, whisk together breadcrumbs, parsley, olive oil, garlic, salt, and pepper, until smooth. You can also combine these ingredients in a food processor and pulse mixing until combined. Set mixture aside on a shallow plate.
- Generously brush lamb with mustard on all sides to coat. Dip the rack of lamb in the breadcrumb mixture to coat evenly.
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From foodnetwork.co.uk
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From cookprimalgourmet.com
Cuisine AmericanCategory DinnerServings 4
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From foodandwine.com
Estimated Reading Time 8 mins
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