OREGANO AND ORANGE RACK OF LAMB WITH CARAMELIZED FINGERLING POTATOES
Tender lamb gets a sweet-tart kick from a sauce of orange and oregano. Ask your butcher to french the racks (remove the meat and fat from the first few inches of bone) for a clean presentation. See How to Carve a Rack of Lamb
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat a large skillet over high heat. Add 1 tablespoon oil. Sear lamb on both sides until deeply golden, 4 to 5 minutes.
- Transfer racks to a rimmed baking sheet, fat side up. Toss potatoes with 2 tablespoons oil, and season with salt and pepper. Arrange potatoes around lamb.
- Roast until an instant-read thermometer inserted into the center of the lamb reaches 130 degrees (medium-rare), 20 to 25 minutes. Transfer racks to a cutting board. Return potatoes to oven. Roast until tender, about 15 minutes more.
- Combine remaining 1/2 cup oil, the parsley, shallot, vinegar, oregano, garlic, orange zest and juice, red-pepper flakes, and 1/2 teaspoon salt. Spoon some sauce over lamb. Carve lamb into individual chops, slicing between ribs. Serve with potatoes and remaining sauce.
RACK OF LAMB WITH ROSEMARY ROASTED POTATOES AND SHALLOT VINAIGRETTE
Steps:
- Preheat oven to 375 degrees F.
- Roast the potatoes on a flat sheet pan until almost cooked through, approximately 20 minutes. Allow the potatoes to cool at room temperature for 20 minutes, or until they can be easily handled.
- With a paring knife, remove the skins of the potatoes without cutting into the potato itself. Place the peeled potatoes into a bowl. Combine the oil and rosemary. Place half of the mixture into the bowl of potatoes and toss. Season with salt and pepper. Return the potatoes to the sheet pan. Rub the lamb with the remaining half of the oil and rosemary mixture. Season with salt and pepper. In a heated saute pan, or on a hot grill, sear the loins on all sides. Place the potatoes and lamb in the preheated oven (on separate pans).
- Combine seasoned rice wine vinegar and minced shallots in a small bowl.
- When internal temperature of the lamb is 120 degrees, remove the lamb and let it rest for about 5 to 7 minutes. When lamb has rested, the potatoes will be ready. Toss them in the oil in which they were cooked to prevent dryness and ensure even seasoning.
- Pour the juices from the lamb into the bowl containing the shallots and vinegar. Season with salt and pepper. While constantly whisking, slowly pour in 1/4 cup of olive oil. To present, arrange the potatoes on plate, slightly off center. Use vegetables of your choice and place next to potatoes. Slice lamb into 4 equal-sized pieces. Fan the pieces using the bone for height in presentation. Drizzle with vinaigrette.
ROSEMARY RACK OF LAMB WITH ROASTED POTATOES AND CARROTS FOR TWO
Inspired by "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, this elegant and romantic dinner features miso butter basted hassleback potatoes and honey butter-glazed carrots. Though this recipe serves two, it can easily be increased to serve more.
Provided by Anna Stockwell
Categories Valentine's Day Lamb Dinner Carrot Potato Winter Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Rub lamb with garlic, rosemary, pepper, and 1/2 tsp. salt.
- Combine miso, paprika, 4 Tbsp. butter, and 1/2 tsp. salt in a small bowl; set aside.
- Peel potatoes. Working with one potato at a time, slice a thin sliver off one long side to make a flat bottom. Trim ends off, then slice vertically every 1/16", cutting down to 1/4" from the bottom. (To make sure you do not cut all the way through the potato, line it with chopsticks on each side to stop your knife.) Brush potatoes with miso butter, fanning slices open to get butter between each slice. Transfer to a rimmed baking sheet and roast 15 minutes.
- Remove baking sheet from oven and brush potatoes with more miso butter. Arrange lamb on baking sheet alongside potatoes and roast, brushing potatoes with miso butter halfway through, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, and the potatoes are fork-tender, 20-25 minutes. Transfer lamb to a cutting board and let rest 10 minutes, and continue roasting the potatoes if needed until fork-tender.
- Meanwhile, mix honey, coriander, and remaining 1 Tbsp. butter and 1/4 tsp. salt in a small bowl, then brush over carrots. Arrange carrots on a baking sheet and roast until lightly browned and fork-tender, 15-20 minutes.
- Slice lamb between each rib. Brush potatoes with remaining miso butter, top carrots with parsley, and serve alongside lamb.
ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO
For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.
Provided by Aglaia Kremezi
Categories Garlic Potato Side Roast Easter Lemon Spring Oregano Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
- Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
- Sprinkle with the fresh oregano and serve at once.
- Variation:
- Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
OREGANO ORANGE RACK LAMB FINGERLING POTATOES
Categories Lamb
Number Of Ingredients 12
Steps:
- Directions Step 1 Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat a large skillet over high heat. Add 1 tablespoon oil. Sear lamb on both sides until deeply golden, 4 to 5 minutes. Step 2 Transfer racks to a rimmed baking sheet, fat side up. Toss potatoes with 2 tablespoons oil, and season with salt and pepper. Arrange potatoes around lamb. Step 3 Roast until an instant-read thermometer inserted into the center of the lamb reaches 130 degrees (medium-rare), 20 to 25 minutes. Transfer racks to a cutting board. Return potatoes to oven. Roast until tender, about 15 minutes more. Step 4 Combine remaining 1/2 cup oil, the parsley, shallot, vinegar, oregano, garlic, orange zest and juice, red-pepper flakes, and 1/2 teaspoon salt. Spoon some sauce over lamb. Carve lamb into individual chops, slicing between ribs. Serve with potatoes and remaining sauce. Source Martha Stewart Living, December 2010 Today's Most Pinned Beef Stroganoff Beef Stroganoff Arroz Con Pollo Arroz Con Pollo Classic Chicken Potpie Classic Chicken Potpie Three-Cheese Macaroni New Orleans-Style Shrimp and Rice New Orleans-Style Shrimp and Rice Tags Fingerling potatoes Main course Mediterranean Oregano Rack of lamb 16 Fave it Fave It 0 Made it Made It Rate It Reviews (0) Add a Review Be the first to write a review.
ROASTED POTATOES WITH OREGANO AND LEMON
Roasting fingerling potatoes with fresh oregano creates an easy and flavorful side dish. A squeeze of lemon juice before serving lends Mediterranean brightness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes and oregano with olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through. Transfer to a serving bowl and toss with lemon juice.
Nutrition Facts : Calories 127 g, Fat 2 g, Fiber 3 g, Protein 4 g
RACK OF LAMB DIJON
This recipe was printed in our local paper. It was submitted by request by a fabulous restaurant in our area that used to serve it. Unfortunately, the restaurant no longer exists. But, we remember it fondly every time we make this recipe. It can be doubled or tripled as needed. And, the prep work can be done well in advance of cooking and kept in the refrigerator. This is definitely one of our favorites.
Provided by Normaone
Categories Lamb/Sheep
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix bread crumbs with minced garlic, minced shallot and melted butter.
- Preheat oven to 450°F.
- Sprinkle meat with ground white pepper and lightly salt.
- Sear rack in 2 Tbs hot oil, 30 seconds on each side to obtain color.
- Brush with mustard on meat side.
- Press bread crumb mixture firmly over mustard.
- Place on baking sheet, crumb side up.
- Bake until desired doneness, approximately 20 minutes for medium rare.
- Use a meat thermometer to insure that the rack is cooked to your liking.
- Remove from oven and let rest 5 minutes before slicing.
RACK OF LAMB (WITH LEMON ROSEMARY BASTE)
Make and share this Rack of Lamb (With Lemon Rosemary Baste) recipe from Food.com.
Provided by Alan Leonetti
Categories Lamb/Sheep
Time 31m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 470 degrees.
- Combine lemon juice, rosemary, oregano, salt& pepper in a small bowl.
- Place oil into a heavy skillet& sear lamb over high heat for 3 minutes per side.
- Coat lamb with the sauce.
- Place rack of lamb, fat side up, in a roasting pan, uncovered,& roast in the middle of the oven for 15 minutes for medium-rare.
- You can test for doneness with a meat thermometer that should read 130° to 140°.
- Remove from oven& transfer to a warm plate& allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 75.5, Fat 7.2, SaturatedFat 1.1, Sodium 1.4, Carbohydrate 4, Fiber 1.4, Sugar 0.6, Protein 0.3
GARLIC ROASTED LEG OF LAMB WITH LEMON OREGANO POTATOES
This has been our Easter dinner almost every year since 1993, when I first tried this recipe published in the now defunct Modern Woman magazine. It was contributed by a reader named Helen Pappas, who suggests to readers that they use dried oregano instead of fresh for a more authentic Greek flavour. The potatoes alone are so delicious that I always have to cook extra and even then, I seldom have leftovers!
Provided by Irmgard
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- If the lamb is frozen, thaw overnight in the refrigerator.
- Bring the meat to room temperature before roasting.
- If the lamb is fatty, trim the thick fat but leave a thin layer.
- Rub 1 tablespoon of oil over the entire surface of the lamb, then sprinkle the whole surface with 2 teaspoons oregano and a generous grinding of pepper.
- Slice 4 garlic cloves into 16 slivers.
- Using the tip of a small knife, make 16 1/2"-deep slits in the lamb and insert the slivers of garlic into the slits.
- Preheat the oven to 375 degrees F.
- In a small measuring cup, whisk together the remaining tablespoon oil, remaining 2 teaspoons oregano, remaining 4 garlic cloves (finely minced), 1/2 teaspoon each salt and pepper, water and lemon juice.
- Peel the potatoes and cut into 1" cubes (no larger or they won't cook thoroughly.).
- While you are working, put the cubed potatoes immediately into cold water to prevent them from turning brown.
- Drain the potatoes and place in a large covered roasting pan.
- Toss with the lemon juice mixture.
- Lightly sprinkle the entire surface of the lamb with salt, then set the lamb on the potatoes, rounded side down.
- Roast the lamb uncovered for 30 minutes.
- Then turn it over, cover, and continue to roast for another 1 to 1-1/2 hours. I like my lamb well done so I go for the longer time.
- Stir the potatoes occasionally and if they stick to the pan, add a couple of tablespoons of water to loosen them.
- Remove the lamb to a cutting board and let stand for 15 minutes before carving.
- Keep the potatoes warm in the oven until ready to serve.
Nutrition Facts : Calories 878.9, Fat 45.6, SaturatedFat 18.3, Cholesterol 202.6, Sodium 384.7, Carbohydrate 52.8, Fiber 6.7, Sugar 2.6, Protein 62.4
RACK OF LAMB IN AN ORANGE AND CAMPARI SAUCE
Ask the butcher to French trim the lamb for you as it can be quite fiddly to do it yourself. It is difficult to judge whether a rack of lamb has been cooked to the preferred doneness. Take it out of the oven when you think that it is nearly ready and cut into it to check how much longer it needs. Cooking times can also vary, depending on the thickness of the fat on the lamb. Campari may seem like an odd thing to put in a sauce, but it offsets the sweetness of the orange well. If you really can't stand Campari, you can substitute Port, Brandy or Armangnac.
Provided by MarieRynr
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- With a sharp knife, score the skin of the lamb in a lattice pattern.
- Heat a little oil in a frying pan and fry the lamb, skin side down for about 2 minutes until it starts to brown.
- Seal the lamb on all sides, until the meat is lightly browned.
- Place the racks in a roasting tin, skin side up and roast in the oven at 425°F for 20 to 35 minutes, depending on whether you like your meat pink or well done.
- To make the sauce, sweat the onion in a little oil and add the Campari.
- Simmer for 2 minutes.
- Add the orange juice and stock and reduce by one third.
- Strain off the onions.
- Melt the butter and mix with the flour.
- Whisk the roux into the sauce to thicken it.
- You might need it all but use until the sauce covers the back of a spoon.
- Stir in the orange rind and segments.
- Season to taste.
Nutrition Facts : Calories 214.2, Fat 10.6, SaturatedFat 6.5, Cholesterol 26.7, Sodium 288.5, Carbohydrate 27.6, Fiber 2.4, Sugar 13.4, Protein 3.5
RACK OF LAMB WITH CARAMELIZED SHALLOT AND THYME CRUST
From Gourmet magazine, 1995. My friend Martinique who is a caterer says this is a no-fail, impress-the-company recipe and it can be prepared in 45 minutes or less!
Provided by Raquel Grinnell
Categories < 60 Mins
Time 45m
Yield 8 ribs of lamb, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- In a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.
- Season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan. Spread meat side with mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135°F for medium-rare, 25 to 30 minutes.
- Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.
Nutrition Facts : Calories 242.4, Fat 11.7, SaturatedFat 1.7, Sodium 235.5, Carbohydrate 29.1, Fiber 1.6, Sugar 5.3, Protein 4.7
ONE-PAN ROAST RACK OF LAMB & GREEN OLIVE POTATOES
Serve an easy, romantic meal for two with our roast rack of lamb. We've added olives and anchovies, but leave them out if you want to keep it even simpler
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 9
Steps:
- Heat the oven to 210C/190C fan/gas 7. Generously season the lamb all over and heat the butter in a large ovenproof frying pan over a medium heat. Brown the lamb all over for 10-15 mins, especially the fat side. Remove and set aside on a plate.
- Put the pan back on the heat and fry the onion for 5-7 mins until softened, then add the garlic, anchovy (if using) and rosemary, and fry for 2 mins more. Carefully arrange the potatoes in the pan with the olives, season, then turn them over so they're fully coated in the mixture, then spread out in an even layer. Pour over the stock, then put in the oven for 30 mins until the potatoes start to crisp at the edges.
- Sit the lamb on top of the potatoes, fat-side up, and drizzle over any of the juices from the plate. Put the pan back in the oven for 20 mins for lamb that's rare, 25 mins for lamb that's pink but cooked through, and 30 mins for well done. When the lamb is done to your liking, lift onto a carving board and leave to rest for 10 mins. During this time, put the potatoes back in the oven to make them extra crisp. Cut the lamb into chops and serve with the potatoes, the cavolo nero and parsley & caper dressing (see 'goes well with', below).
Nutrition Facts : Calories 748 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
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