Grilled Rack Of Lamb With Mustard Crust Food

MUSTARD AND HERB-CRUSTED RACK OF LAMB

Steps:

• Mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Set aside.
• Let the lamb come to room temperature while preparing the grill. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season the racks liberally with salt and pepper. Place the lamb fat side down close to, but not directly over the coals. Cover and grill until well browned, about 8 minutes, rotating 180 degrees half way through. Remove racks from the grill and place fat side up on a platter or cutting board.
• Spread the mustard over the fat side of the lamb. Carefully press the breadcrumb mixture into the mustard into each rack.
• Place the racks back on the grill, fat side up, close to, but not directly over the coals. Continue to cook until an instant read thermometer registers 130 degrees when inserted into the side of the rack, another 8 to 10 minutes. Remove from the grill and let rest uncovered for 10 minutes. Cut between each rib into chops and serve.

GRILLED RACK OF LAMB WITH MUSTARD CRUST

Steps:

• Mix olive oil, mustard, lemon juice, oregano, garlic, salt, and pepper together in a small bowl.
• Place the whole rack of lamb into a large zip-top bag and pour mustard mixture all over it. Massage the sauce into the meat until fully coated. Place in the refrigerator for at least 3 hours, or up to 6 hours.
• Clean an outdoor grill and preheat for high heat. Lightly oil the grate.
• Remove lamb from the refrigerator and discard marinade. Wrap exposed bones in a layer of aluminum foil to prevent them from burning and flaking.
• Place lamb on the preheated grill over direct heat. Sear the surface briefly, just until a dark brown crust starts to form, about 3 minutes; be careful it doesn't burn. Flip and sear the other side.
• Move onto indirect heat and close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium rare, 15 to 20 minutes.
• Transfer lamb to a serving dish and cover with foil for 5 minutes. Remove all foil and cut into chops to serve.

MUSTARD CRUSTED RACK OF LAMB

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.)

RACK OF LAMB WITH MUSTARD SEED CRUST

Steps:

• Well in advance (anywhere from 2 hours to a week) of making the lamb, combine the butter, yolks, bread crumbs, rosemary, mustard seed and Dijon mustard in the bowl of a food processor and pulse until thoroughly mixed. Line a loaf pan with plastic wrap. Using a spatula, spoon the mustard crust mixture into the pan, smooth the surface, and place in the refrigerator. Allow to chill until solid.
• Preheat an oven to 350 degrees.
• Season the lamb with the salt and pepper. Heat the olive oil in a heavy skillet over medium heat for 2 minutes. Place the racks, meat side down, in the skillet, and brown for 2 to 3 minutes to a crispy brown coating. Turn over. Cook 1 minute more on the bone side. Remove from the saute pan or skillet, and place in a roasting pan. Place the racks in the oven and cook 8 to 10 minutes for medium rare.
• While the lamb is roasting, remove the mustard crust by lifting the plastic wrap out of the loaf pan. You should now have a slab of seasoned mustard crust. Cut the loaf of herb butter into 1/2 inch thick slices. Refrigerate them until the lamb has cooked for 8 to 10 minutes. Remove the lamb from the oven, lay the slabs of seasoned mustard crust on the meat side of the lamb, and press the butter with your finger tips to help it to adhere to the meat. Return the lamb to the oven for 5 minutes more to allow the butter to form a crust. Remove the racks from the oven and allow to cool for 5 minutes before slicing into individual chops or 4rib rack portions.

RACK OF LAMB WITH MUSTARD CRUST

Steps:

• Pat the lamb dry with paper towels. Combine all the remaining ingredients in a zip-top plastic bag; add the lamb, seal the bag, and knead it around the lamb to work in the marinade and coat the meat thoroughly. Let it sit at room temperature for an hour or refrigerate overnight. If refrigerating overnight, bring to room temperature before roasting; this takes about 2 hours.
• Position the oven racks so that the top rack is 6 inches below the top of the oven. Preheat the oven to convection roast at 500°F. Coat the meat roasting rack that comes with your oven with nonstick spray for easier cleanup. Set the rack over its pan.
• Remove the meat from the marinade, leaving a coating on the meat. Discard the bag and the rest of the marinade. Place the lamb on the roasting rack, fat side up, place on the top oven rack, and roast for 5 minutes for rare or 8 minutes for medium-rare. Turn the lamb over and continue roasting for 5 more minutes for rare and 8 minutes for medium-rare. Remove the lamb from the oven, cover it with foil, and let it rest for 10 minutes before carving.
• Cut between the bones of the rack and serve the lamb in 1-rib pieces.

GARLIC-DIJON GRILLED RACK OF LAMB

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.

RACK OF LAMB WITH MUSTARD AND HERBS

Steps:

• Season lamb with salt and pepper.
• Heat oil in sauté pan over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to 13x9-inch baking dish.
• In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
• Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
• Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
• Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.

RACK OF LAMB WITH HERB CRUST

Steps:

• Preheat oven to 450 degrees with rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.
• In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons Dijon, making sure the entire surface is covered. Pat seasoned breadcrumbs over rack (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.

RACK OF LAMB WITH MUSTARD SAUCE

Steps:

• Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat oil over high heat in a large ovenproof skillet and sear lamb, fat side down, until dark brown, about 6 minutes.
• Remove lamb from skillet, and discard fat. Return lamb, seared side up, to pan, and roast in oven until a thermometer inserted in center reaches 130 degrees, 15 to 17 minutes. Let lamb rest on a cutting board, loosely tented with foil.
• Pour out excess fat from skillet, and place over medium-high heat. Add wine, and simmer, stirring and scraping up browned bits, until reduced by two-thirds, about 2 minutes. Whisk in stock, mustard, and molasses, and simmer until thickened, about 8 minutes. Carve lamb into individual chops, and serve with sauce.

MINT CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Cook mint leaves in a pot of boiling water for about 10 seconds.
• Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
• Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
• Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
• Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
• Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
• Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
• Season each rack with salt and black pepper on all sides.
• Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
• Transfer lamb racks to the foil-lined baking sheet.
• Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
• Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

MUSTARD AND HERB CRUSTED RACK OF LAMB

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.