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
RACK OF LAMB WITH ROSEMARY GARLIC MARINADE (OVEN ROASTED)
Recipe video above. Here is a wonderful, classic way to cook a rack of lamb that makes the most of this premium cut of meat! Infused with the flavours of rosemary and garlic from a marinade, then roasted to perfection, it's served with Salsa Verde for a deliciously fresh accompaniment that plays beautifully against the rich lamb.Allow 3 to 4 cutlets per person.
Provided by Nagi
Categories Mains
Number Of Ingredients 11
Steps:
- Marinate lamb: Mix marinade ingredients in a ziplock bag (Note 2). Place lamb in bag, massage to coat, then seal and marinate for at least 24 hours and up to 48 hours.
- Remove lamb from fridge 1 hour prior to cooking, to ensure even cooking.
- Wrap bones in foil (optional): Wrap each bone with a small piece of foil. This keeps the bones white and looks prettier.
- Preheat oven: Preheat oven to 200°C/390°F (180°C fan).
- Sear: Heat 1 tbsp oil in a cast iron skillet (or other oven-proof, heavy-based skillet) over high heat. Sear one lamb rack on all sides until golden brown, including the ends. Remove and repeat with other lamb rack.
- Roast: Place both racks in the skillet and roast for 15 minutes, or until the internal temperature is 57°C/135°F (for medium-rare). Remove pan from oven.
- Baste: Add butter, smashed garlic and rosemary to pan. The residual heat of the pan will melt the butter. Spoon the butter over the lamb continuously for 30 seconds.
- Rest: Remove lamb from skillet and place on a rack set over a tray. Pour butter remaining in the skillet over lamb. Cover loosely with foil and rest for 5 minutes.
- Carve and serve! Cut lamb into individual cutlets or several cutlets per slice. Serve with Salsa Verde!
- Sides: Pictured in post with a Spring Salad and individual Mini Potato Gratin Stacks.
Nutrition Facts : Calories 511 kcal, Carbohydrate 5 g, Protein 43 g, Fat 34 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 153 mg, Sodium 889 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
ROASTED RACK OF LAMB WITH ROSEMARY JUS
Steps:
- Remove the fat cap from the lamb racks, leaving a thin layer of fat on top of the meat, and clean the fat and skin from the bones and wrap the bones in aluminum foil. Cut the racks in half (leaving you with 4 (4-bone) servings).
- Heat a large skillet over high heat, season the racks with salt and pepper and sear fat side down in the hot skillet until well browned. Turn the racks, fat side up and place in a 350 degree F oven for about 30 minutes. You can use a probe thermometer to check the temperature. (At Siro's we roast the racks in a 325 degrees F convection, 20 to 25 minutes to get to medium).
- When the racks are at the desired temperature, remove from the oven and let rest for 5 minutes.
- While the lamb is roasting, heat a saucepan over medium-high heat and saute the shallots and garlic until soft. Add the Merlot, turn the heat down to medium, and reduce by half.
- Heat the demi glace and rosemary in another saucepan and let simmer slowly for twenty minutes. Stir in the reduced Merlot mixture a little at a time into the simmering demi-glace until you can just begin to taste the wine in the sauce.
- At this time we combine a little arrow root with cold water and stir it into the sauce to give the sauce a little bit of a shine and some thickening. Season with salt and pepper.
- To serve, ladle the sauce onto 4warm plates, cut the lamb in half and serve with Roasted Garlic Bread Pudding, Sauteed wild mushrooms, and a seasonal green vegetable.
- Set a skillet over medium heat and add 2 tablespoons oil. When hot add the onion, celery, carrot, bell pepper, scallion, and minced garlic. Cook until the vegetables begin to soften, mince the rosemary and briefly rub in your hand before adding to the vegetables. Cook for 2 more minutes, season with salt and pepper and let cool.
- Combine the whole eggs with the egg yolks and beat well. Stir in the heavy cream and the roasted garlic puree until well blended. Combine the cream mixture with the vegetables and the dried bread cubes and mix well.
- Allow the mixture to stand overnight, covered in the refrigerator.
- Beat the egg whites until stiff and fold into the bread pudding one third at a time and mound in a greased large muffin tin (you should get 4 to 6). Bake in a 350 degree F oven 45 to 60 minutes until golden brown.
- 3/4 cup olive oil
- To roast garlic, cut the tops off the garlic heads and simmer in 1 cup of milk for 10 minutes. Drain, season with salt and pepper, and combine garlic with 3/4 cup oil. Place in a tightly covered pan and roast for 2 hours in a 275 degree F oven. Uncover and let cool. Strain the oil to remove unwanted garlic skin. Squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.
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.
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
RACK OF LAMB (HERB CRUSTED WITH ROASTED GARLIC SAUCE)
This recipe is from The Plaza Hotel in New York that I slightly modified. If you have questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Lamb/Sheep
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a roasting pan with very hot olive oil, sear the lamb, fat side down first, until golden.
- Remove and allow to rest 5 minutes.
- Brush the mustard onto both sides of the seared lamb.
- Season with salt and pepper.
- Mix all of the herbs together.
- Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
- In the same roasting pan the lamb was cooked in, add the 10 cloves of garlic and place the lamb on top.
- Preheat oven to 350 degrees.
- Cook in the oven 15 to 20 minutes or until medium-rare.
- When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
- Place the roasting pan on top of the stove over medium heat.
- Remove the garlic and set aside.
- Discard all the fat.
- Add the white wine and the stock and reduce by half.
- Place the roasted garlic in a blender or food processor.
- Add the reduced stock and wine mixture and puree until smooth.
- Add the tablespoon of butter and pulse to incorporate.
- Season well with salt and freshly ground pepper.
- For a nice presentation, on a serving plate, stand the rack of lamb upright in a circle and secure with a skewer.
Nutrition Facts : Calories 404.9, Fat 35.4, SaturatedFat 7.6, Cholesterol 15.3, Sodium 714.7, Carbohydrate 10.4, Fiber 2.7, Sugar 1.3, Protein 3.9
ROAST RACK OF LAMB WITH ROSEMARY
Simple and impressive, this dish is perfect for a dinner party
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 4
Steps:
- Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
- Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.
- Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.
Nutrition Facts : Calories 255 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Protein 20 grams protein, Sodium 0.18 milligram of sodium
More about "garlic rosemary crusted lamb rack food"
GARLIC-CRUSTED ROAST RACK OF LAMB RECIPE - KENNY …
From foodandwine.com
5/5 (144)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.
GARLIC-ROSEMARY-CRUSTED RACK OF LAMB RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 375 per servingTotal Time 1 hr 5 mins
- Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs and next 4 ingredients in a shallow dish. Dip meaty side of lamb racks in egg whites; dredge in breadcrumb mixture. Pat any remaining breadcrumb mixture onto rack.
- Place lamb, meaty side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest part of lamb, making sure thermometer does not touch bone.
- Bake at 425° for 45 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 10 minutes before slicing.
GARLIC HERB CRUSTED RACK OF LAMB | FOOD AND COOKING RECIPES
From foodrecipescafe.com
GARLIC-CRUSTED ROAST RACK OF LAMB RECIPE | MYRECIPES
From myrecipes.com
ROSEMARY CRUSTED RACK OF LAMB | CANADIAN LIVING
From canadianliving.com
GARLIC HERB CRUSTED RACK OF LAMB - TOP FOOD RECIPE
From topfoodrecipe.info
MEDITERRANEAN GARLIC HERB CRUSTED RACK OF LAMB | THE …
From themediterraneandish.com
ROSEMARY CRUSTED RACK OF LAMB AND COUSCOUS TIMBALES - FOOD …
From foodnetwork.ca
GARLIC HERB CRUSTED RACK OF LAMB - RECIPES ARTICLES
ROASTED GARLIC AND ROSEMARY FRENCH RACK OF LAMB - SIMPLE AND …
From simpleandsweetfood.com
GARLIC CRUSTED RACK OF LAMB — FOOD AND THYME
From foodandthyme.com
GARLIC-CRUSTED ROAST RACK OF LAMB - GLUTEN FREE RECIPES
From fooddiez.com
LEMON AND GARLIC LAMB RACK RECIPE - FOOD.COM
From food.com
RACK OF LAMB WITH PARMESAN-ROSEMARY CRUST - THE MISSING LOKNESS
From themissinglokness.com
GARLIC PARMESAN HERB CRUSTED LAMB RACK - FOOD, ENTERTAINING, TRAVEL
From awortheyread.com
GARLIC LEMON AND THYME CRUSTED RACK OF LAMB - NICKY'S KITCHEN …
From kitchensanctuary.com
ROSEMARY & GARLIC OVEN ROASTED RACK OF LAMB - HOUSE …
From houseofnasheats.com
GARLIC-HERB CRUSTED RACK OF LAMB - FAVE FINE FOOD
From favefinefood.com
ROSEMARY CRUST RACK OF LAMB - MAINS, RECIPES - GERI'S FOOD
From gerifood.com
GARLIC HERB CRUSTED RACK OF LAMB – FOOD
MOM'S OVEN ROASTED ROSEMARY GARLIC RACK OF LAMB — …
From isthatsoh.com
ROSEMARY & GARLIC RACK OF LAMB | MARX FOODS BLOG
From marxfood.com
GARLIC CRUSTED ROAST RACK OF LAMB - LONE STAR LAMB
From lonestarlamb.com
GARLIC HERB CRUSTED RACK OF LAMB | PRIMALGOURMET
From cookprimalgourmet.com
GARLIC HERB CRUSTED RACK OF LAMB – FOOD NEWS HUBB
From foodnewshubb.com
GARLIC ROSEMARY ROASTED RACK OF LAMB - SAVOR THE BEST
From savorthebest.com
RACK OF LAMB WITH GARLIC AND ROSEMARY - FRESH-PRESSED OLIVE OIL
From freshpressedoliveoil.com
GARLIC-ROSEMARY-CRUSTED RACK OF LAMB - DAIRY FREE RECIPES
From fooddiez.com
GARLIC, ROSEMARY, AND MINT CRUSTED RACK OF LAMB
From dishofftheblock.com
GARLIC AND ROSEMARY ROASTED RACK OF LAMB - THE HUNGRY HUTCH
From thehungryhutch.com
GARLIC & HERB CRUSTED RACK OF LAMB | OUR MENU - COOK
From cookfood.net
GARLIC ROSEMARY RACK OF LAMB - AHEAD OF THYME
From aheadofthyme.com
PANKO CRUSTED RACK OF LAMB — GLAM GOURMET
From glamgourmet.ca
HERB ROASTED RACK OF LAMB BEST RECIPES
From findrecipes.info
INA GARTEN'S HERB-CRUSTED RACK OF LAMB - ANNA
From annamagazine.ca
HERB CRUSTED ROASTED RACK OF LAMB - LEMON BLOSSOMS
From lemonblossoms.com
GARLIC AND ROSEMARY ROASTED RACK OF LAMB - CHEZ CARR …
From chezcarrcuisine.com
GARLIC & HERB CRUSTED RACK OF LAMB | TABLAS CREEK
From tablascreek.com
RACK OF LAMB WITH GARLIC AND ROSEMARY - DINNER AT THE ZOO
From dinneratthezoo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love