EASY, FANCY RACK OF LAMB
This rack of lamb will knock your socks off! The dijon and herb crusted lamb is melt-in-your-mouth good and is sure to impress any guests at your table. Enjoy!
Provided by hollyfrolly
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a small bowl, combine: breadcrumbs, rosemary, thyme, garlic, 1 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons of olive oil (to moisten the mixture). Set aside.
- Season rack of lamb with salt and pepper. Use an oven proof skillet (I like to use cast iron) to heat 2 tablespoons olive oil over high heat. Sear rack of lamb for two minutes per side. Set aside to cool slightly.
- Cover bones with foil- to prevent discoloration during roasting.
- Brush Dijon over rack of lamb and evenly coat with breadcrumb mixture.
- Place lamb, bone side down back into pan and roast in oven for approximately 12-18 minutes (depending on how done you like your meat)- use a meat thermometer placed into the center of the meat to check doneness.
- Remove meat from oven and let rest for 5-10 minutes, covered before cutting rack between ribs.
Nutrition Facts : Calories 187.1, Fat 14.5, SaturatedFat 2.1, Cholesterol 0.1, Sodium 888.5, Carbohydrate 12.3, Fiber 1.1, Sugar 1, Protein 2.6
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.
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
GARLIC-DIJON GRILLED RACK OF LAMB
Rack of lamb marinated in a dijon/garlic/herb mixture. Grilled to a crispy brown on the outside and juicy and pink on the inside.
Provided by StreetChef
Categories Lamb/Sheep
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Remove the racks from their wrappers. Pat dry with paper towels and set aside.
- In a mixing bowl combine mustard, garlic, oregano and rosemary. Brush the mixture on the racks.
- Cover and refrigerate overnight.
- Cook the racks in a 375 deg. preheated oven for approximately 10 to 15 minutes. Remove from the oven and let cool.
- Once cooled, wrap the bones in foil to prevent burning.
- Place the racks on the barbeque and cook for approximately 15 minutes.
Nutrition Facts : Calories 59.5, Fat 2.6, SaturatedFat 0.1, Sodium 933.9, Carbohydrate 7.5, Fiber 2.8, Sugar 2.4, Protein 3.5
HERB-CRUSTED RACK OF LAMB
Rack of lamb, beautifully coated with a flavourful herb crust and cooked to perfection. Adapted from a video recipe by Chef Gordon Ramsey (which you can find on YouTube), which didn't list amounts, and had incorrect cooking times.
Provided by Barb_G
Categories Lamb/Sheep
Time 45m
Yield 12-14 chops, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 200 degrees Celsius Select a skillet that can go in the oven as well as on the cooker.
- Cut each rack into 3-4 bones each (approximately one serving). Score the fat on the lamb (don't cut all the way to the meat), then season on all sides with salt and pepper.
- On the cooker, heat the skillet to very hot, add olive oil. When it is hot, place the lamb in skillet and sear on all sides of meat to give it a nice dark colour (you will have to hold it in place to get all angles).
- Once browned, place the racks skin-side-down in the skillet, and into the oven for 12 minutes.
- Cut crusts off bread, place bread, herbs and parmesan into food processor and blitz until you have a very fine crumb (it will be green). Add the olive oil and continue blitzing for a few more seconds. It will still look like dry crumbs, but when you pinch it, it should stick together well. Pour onto a plate.
- When lamb has been in for 12 minutes, remove from oven and brush all sides with dijon mustard. Then press each rack into the crumb mixture, coating on all sides and pressing it to get an nice even coating.
- Place the racks (this time skin-side-up) in a baking dish. Sprinkle any leftover crumb mixture into the dish. Place back into the oven for another 8-10 minutes (longer if you want well-done), until crust is slightly browned.
Nutrition Facts : Calories 195.1, Fat 13.3, SaturatedFat 2.8, Cholesterol 6.2, Sodium 907.3, Carbohydrate 14, Fiber 1.2, Sugar 1.3, Protein 5.2
CRUSTY RACK OF LAMB WITH PARSLEY
This recipe is originally from Madam Benoit's Lamb Cookbook. It was printed in Edith Adam"s cottage column in the Vancouver Sun Paper about 25 years ago and has graced my table at least once per year since. Tasty crusty lamb. You'll get raves over this recipe. The parsley is so good with lamb.The preparation time does not include the 2 hours in the fridge nor the 1 hour resting.
Provided by Bergy
Categories Lamb/Sheep
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim any excess fat from the racks.
- Mix all the remaining ingredient together mix well (you may want to increase the oil slightly the mixture should hold together).
- Place half the mixture on top of each rack.
- Press firmly so it is solidly in place.
- Wrap tightly in plastic wrap& refrigerate for 1-2 hours.
- One hour before roasting take out of fridge and bring to room temperature.
- Place on a rack in a shallow pan and roast in a 375 oven for 30 min to 45 min Do not over cook
- Check your internal temp for pink it should read 160F degrees.
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