Lavender Herb Crusted Rack Of Lamb Food

HERB-CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture., Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.

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.

LAVENDER-CRUSTED RACK OF LAMB

Steps:

• If your lamb rack doesn't come already frenched (with rib bones exposed), use a sharp knife and cut the meat and tendons away from the bones along the top of the ribs; this is mostly for show - we often just cook the racks as-is and the tougher meat near the bone either gets put in the compost pile or made into stock (whatever you do, don't waste it - Fido would love it)
• Cut the lamb with a sharp knife between the vertebrae so that you now have two evenly sized racks. Salt the lamb.
• Combine the allspice berries, lavender, coriander, cinnamon stick, peppercorns and cumin in a spice grinder or (cleaned out) coffee grinder and make into powder. I had to help pre-break the cinnamon stick into many small pieces. Mash the garlic with a mortar and pestle or the side of a knife with some salt on a cutting board to make into a paste. Grate or zest the lemon rind just until you get to the white part all the way around. Combine all of your ground and pureed spices.
• Spread the spice mixture all over the lamb and let sit for 10 min. You could prepare the recipe to this point and let the rub sit on the lamb overnight, but it needs at least a few min for the meat to absorb some of the flavors.
• Heat a grill or large cast-iron pan with a dollop of lard over medium-high heat. Prepare a roasting rack or cooling rack over a baking sheet. Sear the lamb on both sides. Transfer to a prepared rack. If the bones are frenched, wrap just them in aluminum foil, but leave the meat exposed. Top the meat with the bay leaves and thyme sprigs.
• Roast the lamb rack in the oven until the internal temperature is 130 degrees for rare or 135 for medium-rare or 140 for medium. The lamb is going to continue to cook while it rests, an important step.
• Tent the lamb with aluminum foil and let rest for 10-15 min, covered. Remove the aluminum foil and bay leaves and thyme sprigs and compost the plants. (If you used dried thyme, brush off gently, leaving the rub from earlier.) Cut the lamb chops between the ribs, finding the opening between the joint. Garnish with the fresh mint. Serve with roasted vegetables and a glass of dry red wine.

RACK OF LAMB WITH A HERB CRUST

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking.
• Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks.
• Roast the lamb for 25-30 minutes for medium-rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8-10 minutes. Carve each rack into individual cutlets and serve with a red wine 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.

LAVENDER HERB CRUSTED RACK OF LAMB

Steps:

• Preheat grill/oven to medium-high, approximately 400ºF.
• In a large bowl, combine the bread crumbs, butter, rosemary, thyme and lavender. Mix the ingredients together until they are well combined. Tip: Your fingers work best for mixing.
• Brush the meat portion of the lamb rack liberally with the Dijon mustard. Cover the lamb with the lavender/bread crumb mixture making sure to coat it well. Season with salt and pepper to taste.
• Place lamb on lightly oiled grill or pan and place on grill or in oven.
• Cook lamb until bread crumbs brown. Then flip lamb rack over to bottom side and allow it to cook until medium-rare. Note: internal temperature should be 125ºF.
• Remove from grill/oven, let it rest for several minutes and serve while still hot.

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.

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE

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.

HERB CRUSTED RACK OF LAMB WITH PORT REDUCTION SAUCE

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.

CHEESE AND HERB CRUSTED RACK OF LAMB

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.

HERB-CRUSTED RACK OF LAMB WITH GRAVY

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.