JACKIE KENNEDY ONASIS' ROAST RACK OF LAMB
Make and share this Jackie Kennedy Onasis' Roast Rack of Lamb recipe from Food.com.
Provided by Oolala
Categories Lamb/Sheep
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- In a small bowl, mix bread crumbs with parsley, garlic, rosemary and all but a few tablespoons of olive oil.
- Use the reserved tablespoons of oil to brush over the lamb and then season the lamb with salt and pepper.
- Place the rack, meat side up, in a roasting pan, and spread the bread crumb mixture evenly over the meaty parts of the racks.
- Roast for 15 minutes at 450 degrees F. and then reduce the heat to 400 and roast for another 10 minutes.
- Remove the racks from the oven and place them under the broiler just to give the crust some extra color.
- Let the meat rest for 8-10 minutes before carving.
- Note: You can use more garlic, parsley or rosemary if you like.
Nutrition Facts : Calories 95, Fat 5.2, SaturatedFat 0.8, Sodium 101.1, Carbohydrate 10.1, Fiber 0.8, Sugar 0.9, Protein 1.9
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
A delicious lamb dish with a fresh twist
Provided by mariabjo
Time 1h15m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Preheat oven to 475F.
- Combine seasonings in a small bowl and sprinkle over the meat
- Heat a large heavy skillet over high heat and add 1 tablespoon olive oil. Brown lamb on both sides for 3 minutes each side. Pour off fat from pan, but save any juices to make pan sauce later.
- Transfer lamb to roasting pan and roast, fat side up, in the middle of the oven for 13-15 minutes until the internal temperature is 130-135F for medium-rare. Remove racks to a warm platter and let rest for 10 minutes while you make the sauce.
- Set the original skillet back on a burner. Add stock and scrape up any browned pieces from the bottom of the pan. Reduce to about 1 tablespoon. Add vinegar and remove pan from heat and whisk in the remaining 3 tablespoons olive oil and mint to form vinaigrette. Cut the racks into individual chops and serve, topped with the sauce atop salad greens.
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