GLAZED RACKS OF LAMB
Rack of lamb isn't an entree you make every day. So when you do prepare it, you need a tried-and-true recipe like this one. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place lamb on a greased foil-lined baking sheet. Drape a piece of heavy-duty foil over bones to prevent overbrowning. In a small bowl, combine the honey, preserves, oil and lime juice. Set aside 1/2 cup. Spoon half of the remaining glaze over lamb. , Broil 4-6 in. from the heat for 10-12 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting once with remaining glaze. , Remove lamb from the oven and loosely cover with foil. Let stand for 5 minutes before cutting. Brush with reserved glaze.
Nutrition Facts : Calories 512 calories, Fat 17g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 94mg sodium, Carbohydrate 61g carbohydrate (59g sugars, Fiber 0 fiber), Protein 30g protein.
ROAST RACK OF LAMB WITH HOISIN-ORANGE GLAZE AND RED ONIONS
Categories Lamb Onion Roast Quick & Easy Orange Spice Winter Engagement Party Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Brush large rimmed baking sheet with olive oil. Place lamb racks in center of baking sheet. Arrange onion wedges around lamb.
- Brush lamb and onion wedges with olive oil. Whisk hoisin, orange juice concentrate, minced ginger, chili-garlic sauce, and Chinese five-spice powder in small bowl to blend. Brush hoisin glaze generously over lamb and onion wedges; sprinkle with salt and generous amount of pepper.
- Roast until instant-read thermometer inserted into lamb registers 130°F for medium-rare, about 25 minutes. Transfer lamb racks to plate. Continue roasting onion wedges until tender, about 5 minutes longer. Divide onion wedges among plates. Cut lamb racks into chops; place lamb atop onion wedges and serve.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
- **Chinese five-spice powder is a spice blend that may contain ground aniseed, fennel seeds, Szechuan peppercorns, cinnamon, star anise, cloves, or ginger; it can be found in the spice section of most supermarkets.
HONEY-GLAZED RACK OF LAMB
Categories Lamb Vegetable Roast Valentine's Day Honey Bon Appétit
Yield Serves 4
Number Of Ingredients 15
Steps:
- Make red wine sauce:
- Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onions and carrot and sauté until deep brown, about 12 minutes. Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.
- Mix flour and 1 tablespoon butter to paste in bowl. Whisk into sauce. Simmer until sauce thickens, whisking occasionally, about 10 minutes. Strain. Set aside.
- Make lamb:
- Preheat oven to 400°F. Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce. Sprinkle lamb with salt and pepper. Place on baking sheet. Brush each rack with some of remaining glaze. Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.
- Rewarm sauce. Season with salt and pepper. Cut lamb between bones into chops. Serve chops with sauce.
SPICE-CRUSTED RACK OF LAMB
Steps:
- Blend all spices to powder in grinder or mill. Transfer spice rub to small bowl.
- Heat oil in heavy large pot over medium-high heat. Add bones; saut&é until brown, about 10 minutes. Add celery, onion, garlic, ginger and bay leaves. Reduce heat to medium; saut&é until celery is tender, about 5 minutes. Mix in tomatoes and 2 tablespoons spice rub; stir 2 minutes. Add broth, wine and mint. Bring to boil. Reduce heat to medium-low; cover and simmer 1§ hours. Strain into medium saucepan, pressing hard on solids in sieve. Spoon fat off top of broth; reserve fat for use with lamb. Boil broth until reduced to 1§ cups, about 25 minutes. Season sauce to taste with salt and pepper; set aside.
- Brush each lamb rack with some of reserved lamb fat. Sprinkle each rack with salt and pepper; rub each with 1 tablespoon spice rub. Place on rimmed baking sheet. Let stand at room temperature 2 hours. (Sauce and lamb can be prepared 1 day ahead. Cover separately; chill. Bring lamb to room temperature before continuing.) Preheat oven to 400°F Heat large skillet over high heat. Sear 1 lamb rack on all sides until brown, about 8 minutes. Return to baking sheet. Repeat with remaining lamb racks. Roast lamb until thermometer inserted into center registers 125°F for rare, about 25 minutes.
- Rewarm sauce. Cut lamb between bones into chops. Divide lamb among 6 plates. Spoon sauce over lamb.
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