MINT CRUSTED RACK OF LAMB
I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 50m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 681.1 calories, Carbohydrate 20.2 g, Cholesterol 121.9 mg, Fat 52.9 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 18.4 g, Sodium 625.1 mg, Sugar 7 g
RACK OF LAMB
Lamb like this is a total treat - it looks dramatic, and gives you tender blushing meat, with an irresistible feisty crumb. It's also easy to scale up or down for two, six or eight, just tweak the timings instinctively.
Provided by Jamie Oliver
Categories Lamb Recipes Christmas Bread
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180ºC/350ºF/gas 4.
- Drizzle the lamb racks with olive oil and sprinkle generously with sea salt and black pepper, patting the seasoning all over the meat.
- Sear in a hot frying pan on a high heat with a little extra oil and 1 knob of butter for 2 to 3 minutes, turning with tongs until golden all over, then remove the racks to a roasting tray and let them cool.
- Peel 2 cloves of garlic and place in a food processor with the pistachios and parsley (stalks and all). Tear in the bread, finely grate in half the nutmeg and blitz into a fine green crumb.
- Generously brush each lamb rack with mustard, then cover with the herby crumb, patting it all over the top and sides.
- Roast for 25 minutes, until the crust is crisp, to give you beautifully blushing lamb. Remove from the oven and leave the lamb to rest for 10 minutes.
- Meanwhile, trim just the stalk ends off the green beans and cook for 6 to 7 minutes in a pan of boiling salted water.
- Crush the remaining unpeeled clove of garlic through a garlic crusher into a jar and mix with 1 teaspoon of mustard, the vinegar, 2 tablespoons of extra virgin olive oil and the lemon juice, then taste and season to perfection.
- Finely chop and add the tarragon leaves. Drain the beans and toss with the dressing. Carve up the lamb and serve with the dressed green beans and my potato al forno.
Nutrition Facts : Calories 693 calories, Fat 57.2 g fat, SaturatedFat 19.6 g saturated fat, Protein 29.5 g protein, Carbohydrate 16 g carbohydrate, Sugar 4.3 g sugar, Sodium 2 g salt, Fiber 5.5 g fibre
RACK OF LAMB WITH HERB CRUST AND MINT-BASIL PESTO
If you are looking to impress, there are few foods that will convey the message "you are special" more than a rack of lamb. This one has two simple food processor pestos at play -- one for slathering that will make a nice crust, and one for serving. Frenched simply means very well trimmed of fat, with the bones scraped clean. You can do this yourself, or ask the butcher to do this for you. (Many butchers sell already-Frenched racks of lamb. They are pricy, but you're going for a showstopper here.)
Provided by Katie Workman
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place a rack in the upper third of the oven and preheat the oven to 450 degrees F.
- For the lamb with herb crust: Place the parsley, olive oil, mustard, rosemary, garlic, lemon zest and juice and a generous amount of salt and pepper in the bowl of a food processor. Puree until the mixture becomes a paste. Spread the mixture all over the lamb (try to avoid the bones and get it all on the meat).
- Place the lamb on a rimmed baking sheet bone-side up, and roast until an internal thermometer reaches 130 degrees F for medium rare, 15 to 20 minutes. Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes.
- For the mint-basil pesto: While the meat is roasting and resting, place the mint, basil, parsley, lemon juice, honey, garlic and some salt and pepper in a clean food processor bowl. Puree to a paste; scrape down the sides of the food processor once and process again. Transfer to a serving bowl with a small spoon to serve.
- Slice the racks of lamb into either single or double chops. Serve with the pesto passed on the side.
APPLE-MINT RACK OF LAMB
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- For the herb mixture: Put the whole peppercorns in a spice grinder and grind until coarse. Transfer to a small bowl and add the mint, rosemary, sage, thyme, oregano and garlic. Add the olive oil to the mixture and season with a pinch of salt.
- For the lamb: Place the lamb racks on a work surface and sprinkle each side with 1 1/2 teaspoons of the salt. Rub the herb mixture on the lamb.
- Heat a grill pan over high heat with some olive oil, add the racks rounded-side down and sear until brown, 3 to 5 minutes. Transfer to a rimmed baking sheet in the same position (do not flip). Roast until the desired doneness, 20 to 25 minutes for medium (about 145 degrees F). Let the lamb rest 5 to 7 minutes before slicing. Transfer the chops to a platter and serve with Apple-Mint Compote.
- Put the sugar, corn syrup and 1/2 cup water in a medium heavy pot and bring to a boil. Add the apple and cook until thickened, about 10 minutes. Add the mint and vinegar and stir to combine. Season with salt.
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY
Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest
Provided by James Martin
Categories Main course
Time 2h25m
Number Of Ingredients 16
Steps:
- Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
- Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
- Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
- To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.
Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium
TANGY HERB-CRUSTED RACK OF LAMB
DH and I found this to be an easy, tasty way to prepare rack of lamb. It is from Williams-Sonoma Kitchen. Prep time includes marinating time. I believe DH and I had to cook longer than 15 mins for medium-rare. We skipped the lemon wedges as it was just the two of us and we weren't concerned about presentation.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 1h37m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the lemon zest, garlic, rosemary, thyme, and 1/4 cup olive oil. Spread the mixture evenly over the racks of lamb. Cover and refrigerate at least 1 hour or up to overnight.
- Preheat oven to 400°F.
- Season the racks of lamb with salt and pepper. In a large ovenproof saute pan over medium-high heat, warm 2 Tb olive oil. Add the lamb and cook until browned on both sides, about 7 minutes total.
- Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130F for medium-rare, about 15 minutes, or until done to your liking.
- Transfer the racks to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.
Nutrition Facts : Calories 200, Fat 20.6, SaturatedFat 2.9, Sodium 3.5, Carbohydrate 8, Fiber 3.4, Sugar 0.1, Protein 1
CRUSTED RACK OF LAMB
I got this recipe out of the September issue of BBC Good Food Magazine. I made it last night for a dinner party and it was delicious! I love the herby crust which went really well with the underlying flavor of the Dijon and honey. I served it with a potato gratin and steamed asparagus.
Provided by MarieRynr
Categories Lamb/Sheep
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200*C/fan 180*C.
- Mix together the herbs, breadcrumbs and lemon zest and place on a plate.
- On a separate plate, mix together the mustard and honey.
- Place the racks of lamb in the mustard and honey, moving them around so theyre well covered, then roll in the herby breadcrumbs.
- Heat a frying pan, add a little olive oil and place the lamb in it to brown on all sides, sprinkle with salt and pepper, and then cook in the oven for 15 to 20 minutes or until cooked as you like it.
- Serve with Potato and Fennel Dauphinoise, some dressed rocket and a little salsa verde--.
Nutrition Facts : Calories 154.5, Fat 2, SaturatedFat 0.4, Sodium 291.7, Carbohydrate 29, Fiber 1.7, Sugar 5.2, Protein 4.9
More about "mint crusted rack of lamb food"
GARLIC-CRUSTED ROAST RACK OF LAMB RECIPE - FOOD & WINE
From foodandwine.com
5/5 (140)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.
HERB CRUSTED LAMB WITH MINT SAUCE - MRFOOD.COM
From mrfood.com
Category LambEstimated Reading Time 2 mins
- In a small bowl, combine oil, onion powder, garlic powder, salt, pepper, and 2 rosemary sprigs; mix well. Rub mixture evenly over lamb and place on baking sheet. Roast lamb 45 minutes for medium-rare or until desired doneness.
- Meanwhile, in a small saucepan over low heat, combine jelly, wine, and remaining rosemary sprigs, and cook 6 to 8 minutes or until jelly is melted and mixture is slightly thickened. Slice lamb chops and serve with mint sauce.
HERB-CRUSTED RACK OF LAMB RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Main-Course
EASTER RECIPE - MINT CRUSTED RACK OF LAMB RECIPE
From countryliving.com
Servings 6Estimated Reading Time 2 minsCategory Main DishTotal Time 45 mins
- Preheat the oven to 220 oC. Heat the oil over a medium-high heat in a thick-based frying pan and brown each of the lamb racks in turn on all sides until golden.
- This should take 6-8 minutes in total. Place in a roasting tin, put into the hot oven and cook for 8-10 minutes for pink meat, 10-12 for medium.
- Remove the lamb from the oven, brush the skin side of each rack with the mustard, then dip and press in the chopped herbs.
RECIPE OF THE MONTH: PISTACHIO AND MINT CRUSTED RACK OF LAMB
From threesbarandgrill.com
Estimated Reading Time 1 min
MINT AND PISTACHIO CRUSTED RACK OF LAMB WITH FIG AND FIRE ...
From thriftyfoods.com
Servings 2Total Time 50 mins
ROSEMARY-MINT CRUSTED RACK OF LAMB - KELLAN'S KITCHEN ...
From kellanskitchen.com
MINT CRUSTED RACK OF LAMB - DIRTYCLEANFOOD.COM.AU
From dirtycleanfood.com.au
PISTACHIO AND MINT CRUSTED LAMB RACK WITH CARDAMOM - SUGAR ...
From sugarwithspiceblog.com
Servings 2Estimated Reading Time 7 mins
- The night before, place your marinade ingredients (mint leaves, lemon juice, chopped garlic, cardamom and oil) into a food processor and grind. The marinade doesn’t need to be fine ground, but make sure everything is chopped up and mixed together. Spread the marinade over the lamb meat, leaving the bones clear. Cover in plastic wrap and place into the fridge.
- The day of cooking, compile all crust ingredients (mint leaves, pistachios, gruyere, olive oil, and cardamom) and grind in a food processor until there are no more whole leaves or whole pistachios. Make sure the ingredients don’t get too fine. You want a coarse crust, but well mixed.
- Preheat your oven to 375°F. Remove the lamb from the fridge and scrape off the marinade. Sprinkle the meat with some salt and pepper. Set a pan and some butter over medium-high heat. Heat until the butter is bubbling and you can feel the heat if you hover your hand over the pan. Place the lamb into the hot fat and sear for 3-4 minutes each side. Remove from heat.
- Prepare a roasting dish with a roasting rack. (I just placed the lamb directly over my vegetables, you can do that as well.) Place the lamb into the roasting dish. Don’t allow the meat to touch the sides or bottom. The bones can rest on the pan.
ROAST NZ LAMB RACKS WITH MINT CRUST - NZ HERALD
From nzherald.co.nz
Servings 4Total Time 15 minsEstimated Reading Time 4 mins
- Heat oven to 200 degC. Halve lamb racks so you have four portions. Season meat with salt and pepper.
- Spread lamb evenly with mustard, leaving the bones clean. Press chopped mint firmly on to meat to form a crust. Place racks in a low- sided roasting dish. Drizzle with a little oil and roast for 15 minutes for medium-rare.
- Remove to rest and keep warm for 10 minutes before serving. Serve half a rack per person with mashed potatoes and a green vegetable, such as beans.
HERB CRUSTED RACK OF LAMB WITH MINT PEA PESTO - CALIGIRL ...
From caligirlcooking.com
Cuisine AmericanTotal Time 35 minsCategory Main CourseCalories 1518 per serving
- Heat your grill to high heat. If using the Big Green Egg, you’ll want it to read a temperature of 500 degrees Fahrenheit.
- Next, prepare the herb rub for the rack of lamb. Combine garlic, rosemary, salt, pepper and olive oil in a small bowl, then rub onto both sides of the lamb rack.
- Once the grill or Big Green Egg is heated properly, add the lamb and cook for 7-8 minutes each side, or until internal temperature reaches between 120 and 125 degrees Fahrenheit (for medium-rare.) Remove the lamb and let rest in a warm place for about 10 minutes before cutting and serving.
- You can make the Mint Pea Pesto prior to grilling the lamb or while the lamb is resting. Combine all pesto ingredients except the olive oil, salt and pepper in a food processor. Pulse until all ingredients come together to form a rough spread, then slowly stream in the olive oil. Finally, add salt and pepper to taste.
MINT AND GARLIC CRUSTED LAMB RACK WITH PAN SAUCE - JUST COOK
From justcook.butcherbox.com
4.6/5 (5)Category Main CourseServings 2Total Time 45 mins
- Combine mint, rosemary, garlic, mustard, salt, and pepper together in a small bowl for the rub. Taste and adjust seasoning.
- Preheat a cast-iron skillet (or oven-safe sauté pan) on stovetop over medium heat. Add butter and cooking oil to hot pan. Sear all sides of lamb rack for 2-3 minutes per side.
HERB-CRUSTED RACK OF LAMB WITH GREMOLATA PESTO - FOOD & WINE
From foodandwine.com
5/5 Category Rack of LambServings 6Total Time 2 hrs
- In a large saucepan, heat the 1 tablespoon of olive oil. Add the reserved lamb trimmings along with the chopped carrot, celery and onion and cook over moderately high heat, stirring, until lightly browned, about 10 minutes. Add 1 tablespoon of the chopped garlic and the chopped tomato and cook until softened, about 5 minutes. Add the red wine and bring to a boil. Add the low-sodium beef broth and the reserved parsley and thyme stems and simmer over moderate heat until reduced to 1 1/4 cups, about 1 hour. Strain the lamb sauce into a small saucepan and spoon off the fat. Season the sauce with salt and pepper and keep warm.
- In a medium skillet, toast the pine nuts over moderate heat, stirring, until they are golden, about 5 minutes. Let the toasted pine nuts cool slightly. Transfer the toasted pine nuts to a blender. Add the parsley leaves, garlic and grated lemon zest and pulse to combine. Add the olive oil and process until smooth. Season the gremolata pesto with salt and pepper.
PISTACHIO-MINT CRUSTED RACK OF LAMB - COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (10)Total Time 50 minsCategory Main CourseCalories 264 per serving
- In a food processor, with the blade attachment, make the pesto by blending the mint with the Parmesan, and toasted pistachios. Then gradually blend in the olive oil. Season to taste with salt, pepper and sugar. (Here's How to Season to Taste.) Set aside.
- Coat a large sauté pan with olive oil and place it over high heat. Season the lamb racks generously with salt and pepper and sear in the pan once it’s hot. You should hear a sizzling sound when the meat hits the pan — if you don’t hear a sizzle, wait for it until the pan is hot enough! Brown both sides of each rack, about 1 minute per side.
- Divide the pesto among the two racks of lamb, and use a small off-set spatula to spread it evenly.
PECAN-CRUSTED RACK OF LAMB WITH MINT DIPPING SAUCE RECIPE ...
From southernliving.com
- Prepare the Lamb: Preheat oven to 375°F. Let lamb stand at room temperature 15 minutes. Sprinkle with 3/4 teaspoon each salt and black pepper. Heat oil in a large heavy-duty ovenproof skillet over high. When the oil is very hot, add lamb, and cook until browned, 3 to 5 minutes per side. Transfer to a cutting board, meat side up.
- Stir together mustard, crushed red pepper, and finely chopped garlic in a small bowl. Place pecans in a large shallow dish.
- Brush mustard mixture across the top of the rack until coated. Carefully dredge rack in pecans to coat evenly. Return lamb to skillet, pecan side up, and transfer to preheated oven. Bake until a thermometer inserted in thickest portion registers 145°F, 15 to 18 minutes. Increase heat to broil, and broil until pecans are lightly browned, about 2 minutes.
- Meanwhile, prepare the Sauce: Stir together yogurt, mint, cilantro, and pressed garlic in a small bowl. Stir in 1/4 teaspoon each salt and black pepper.
BEST COOKING BREADS RECIPES: MINT CRUSTED RACK OF LAMB
From worldbestbreadsrecipes.blogspot.com
Estimated Reading Time 2 mins
MINT-CRUSTED RACK OF LAMB RECIPE - EASTER SPECIAL! MINT ...
From youtube.com
HERB CRUSTED RACK OF LAMB RECIPE WITH MINT YOGURT SAUCE ...
From foodnewsnews.com
HERB-PARMESAN CRUSTED LAMB RACK WITH MINT AU JUS. : …
From reddit.com
SOUS VIDE MINT CRUSTED RACK OF LAMB
From santoshprabhu.net
HERB CRUSTED RACK OF LAMB WITH RED WINE SAUCE | FOODTALK
From foodtalkdaily.com
HERB-CRUSTED RACK OF LAMB | ORDER.FOODCITY.COM
From order.foodcity.com
MINT AND PISTACHIO CRUSTED RACK OF LAMB WITH FIG AND FIRE ...
From pinterest.ca
MINT CRUSTED RACK OF LAMB BEST RECIPES - COOKINGTODAY.NET
From cookingtoday.net
PISTACHIO CRUSTED RACK OF LAMB – COOKING BLOG – FIND THE ...
From ourkitchen.fisherpaykel.com
PISTACHIO MINT CRUSTED RACK OF LAMB - NUTHEALTH.ORG
From nuthealth.org
RECIPE REVIEW: CHEF JOHN'S MINT CRUSTED RACK OF LAMB ...
From melaniewinters.com
HERB CRUSTED RACK OF LAMB WITH ROASTED ... - CARNIVOR WINE
From carnivorwine.ca
MINT CRUSTED RACK OF LAMB - JUMBLER.CLUB
From jumbler.club
MINT-CRUSTED RACK OF LAMB - LUNCH RECIPES
From fooddiez.com
[HOMEMADE] MINT-CRUSTED RACK OF LAMB : FOOD
From reddit.com
PISTACHIO PARMESAN CRUSTED RACK OF LAMB WITH MINT ...
From pinterest.com
HERB CRUSTED RACK OF LAMB WITH ROASTED RED POTATOES AND ...
From thesmartcookiecook.com
EASTER SPECIAL! MINT-CRUSTED RACK OF LAMB WITH HONEY ...
From foodwishes.blogspot.com
SPRING RECIPE: MINT CRUSTED RACK OF LAMB
From proformaco.com
24 OF THE BEST IDEAS FOR SAUCES FOR RACK OF LAMB - BEST ...
From delishcooking101.com
MUSTARD AND HERB CRUSTED RACK OF LAMB - DAIRY FREE RECIPES
From fooddiez.com
HERB CRUSTED RACK OF LAMB RECIPE - FOOD NEWS
From foodnewsnews.com
PISTACHIO MINT CRUSTED RACK OF LAMB | AMERICAN PISTACHIO ...
From americanpistachios.org
FOOD WISHES VIDEO RECIPES: ROASTED RACK OF LAMB WITH ...
From foodwishes.blogspot.com
MINT CRUSTED RACK OF LAMB | RECIPE | CRUSTED RACK OF LAMB ...
From pinterest.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