Pan Seared Rack Of Lamb With Fig Chipotle Barbeque Sauce Food

RACK OF LAMB WITH GARLIC AND HERBS

Steps:

• Brown lamb:
• Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
• Transfer racks to a small (13- by 9-inch) roasting pan.
• Coat and roast lamb:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
• Cut each rack into 4 double chops.

GRILLED RACK OF LAMB WITH A PORT WINE FIG SAUCE

Steps:

• Marinade -- Mix all the ingredients and rub over the lamb well. Put in 1 or 2 large baggies and seal and just let marinade over night. 24 hours plus is fine for this.
• Fig Sauce -- Take 1/2 of the fresh figs and cut them up in quarters. In a small sauce pan on medium heat add the olive oil and then add the shallots, garlic, rosemary and figs. Cook five minutes until the figs are soft. Add the port wine and chicken broth. Simmer until reduced by about half on low/medium heat. About 10 minutes, the sauce with thicken on it's own.
• Lamb -- I like to grill the lamb until nice and brown with good crusting on each side, about 5 minutes per side and then flip. Then I move to indirect heat to finish cooking. They don't take long. Another 5 minutes on the indirect heat and they should be done. Make sure you have a meat thermometer which is very important when cooking this. I like to remove my lamb at about 120 degrees and cover with foil. It will come up to 125 which is medium rare. You can remove it a bit earlier if you like it more rare. 125 seems to work perfect for me each time. Remove and cover with foil to let set 10-15 minutes before carving.
• Sauce -- Add the fresh figs to the reduced sauce to heat up, the butter and a dash of the balsamic vinegar.
• Serve and Enjoy -- I like to serve 2-3 chops per plate and I love to serve this over a mix of mashed parsnips and potatoes or even some roasted spuds. Then drizzle the fig sauce over the lamb and some on the potatoes.
• Fresh sauteed kale is wonderful with this or some roasted brussels sprouts with a walnut butter. (Walnut butter -- just fine grind walnuts and mix with butter, melt and serve over green beans roasted brussels sprouts, and grilled cabbage or cauliflower). Very easy and very flavorful.

RACK OF LAMB WITH FIGS

Steps:

• Rub lamb with 1/2 teaspoon salt. Place meat side up on a rack in a greased roasting pan. Bake, uncovered, at 375° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove to a serving platter; cover loosely with foil. Add 1 cup water to roasting pan; stir to loosen browned bits from pan. Using a fine sieve, strain mixture; set drippings aside., In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in cornstarch until blended; gradually add the wine, drippings, figs, pepper and remaining salt. Bring to a boil. Reduce heat to medium-low; cook, uncovered, until figs are tender and sauce is thickened, about 10 minutes, stirring occasionally., Sprinkle walnuts over lamb; serve with fig sauce. If desired, top with chopped parsley.

SEARED RACK OF LAMB WITH PISTACHIO TAPENADE

Steps:

• To make the pistachio tapenade: In a food processor combine the pistachios, olives, capers, garlic, herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use.
• Remove 2 rib bones from the 8 rib rack to make it a 6-rib rack. Counting from either end remove the 2nd and 7th bone. This will create 6 even chops that are thicker than a normal lamb chop. Cut 6 even chops and season them generously with salt and allow them to sit for 10 to 15 minutes before cooking.
• Preheat oven to 425 degrees F.
• Coat a large saute pan generously with olive oil and bring to medium-high heat. When the oil is hot but not smoking, add the lamb chops and cook for about 2 minutes on each side to brown. If the pan begins to smoke, lower the heat. The chops should be beautifully caramelized on both sides. Remove the chops to a sheet pan and schmear generously with the pistachio tapenade. Place in preheated oven and cook another 4 to 5 minutes for medium rare. Remove chops from oven and let rest for at least 5 minutes before serving.

SEARED RACK OF LAMB WITH PISTACHIO TAPENADE

Steps:

• In a food processor, combine the pistachios, olives, capers, garlic, and herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use.
• Have a butcher remove the 2nd and 7th rib bones from the 8 rib rack to make it a 6 rib rack. This will create 6 even chops that are thicker than a normal lamb chop. Cut into 6 even chops and season them generously with salt and allow them to sit for 10 to 15 minutes before cooking.
• Preheat the oven to 425 degrees F.
• Coat a large saute pan generously with olive oil and bring to medium-high heat. When the oil is hot but not smoking, add the lamb chops and cook for about 2 minutes on each side to brown. If the pan begins to smoke, lower the heat. The chops should be beautifully caramelized on both sides. Remove the chops to a sheet pan and schmear generously with the pistachio tapenade. Place in the oven and cook another 4 to 5 minutes for medium rare. Remove the chops from the oven and let them rest for at least 5 minutes before serving.

RACK OF LAMB WITH PECAN-CHIPOTLE SAUCE

Steps:

• Heat oil in medium saucepan over medium-high heat. Add onion and sauté until translucent, about 2 minutes. Add garlic and sauté 1 minute. Add pecans, 4 cups water, and cilantro. Boil 10 minutes. Mix in chipotle chiles and adobo sauce. Remove cilantro. Puree mixture in blender. Return to saucepan and boil until reduced to 1 1/2 cups, about 20 minutes. Season sauce with salt. (Can be made 1 day ahead. Cover and chill. Reheat before using.)
• Preheat oven to 350°F. Toast chile seeds in large skillet over medium-high heat, shaking pan constantly, until aromatic, about 3 minutes. Transfer seeds to spice grinder. Add spices; grind very finely. Sprinkle lamb with salt and coat with spice mixture. Place lamb, bone side down, on heavy rimmed baking sheet. Roast lamb until thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 25 minutes. Let lamb stand 5 minutes. Cut into chops; top with sauce and serve.
• *Mexican cinnamon sticks with a delicate, floral flavor.

PARMESAN-CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 450. Put a large frying pan over high heat until very hot. Rub lamb with 1 tablespoon of the oil, season aggressively with salt and pepper and then sear the meat in the pan until it is golden brown all over, approximately 4 minutes a side. Place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.
• In a bowl, combine the bread crumbs, cheese and parsley. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.
• Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.

ROASTED RACK OF LAMB WITH FIGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.
• Rub lamb with 1/2 teaspoon salt. Place meat-side up in the prepared roasting pan.
• Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the center reads 145 to 160 degrees F (63 to 71 degrees C), 25 to 30 minutes. Remove from the oven and transfer to a serving platter. Cover loosely with foil.
• Add 1 cup water to the roasting pan and stir to loosen any pan drippings; strain with a fine sieve to remove liquid and set the pan drippings aside.
• Heat oil in a small saucepan over medium heat; add onion and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cornstarch until blended. Gradually add wine, broth, pan drippings, figs, remaining salt, and pepper; bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until sauce has thickened, about 10 minutes.
• Sprinkle lamb with walnuts and serve with warm fig sauce.

AMAZING SIMPLE RACK OF LAMB WITH CABERNET SAUCE

Steps:

• Heat oven to 425.
• Mix together seasoning ingredients in a bowl.
• Heat Olive Oil in large skillet to medium.
• If you like you can trim some fat from the racks. You also can slice them in half for smaller racks.(I usually do whole 8 bone racks) Sprinkle seasoning on each rack.
• Sear each rack on all sides until browned(2-4 minutes tops) Put racks into roasting pan and bake for 15 minutes to 130 degrees (for medium).Or 20 mins for a light pink med well. When lamb is done take it out of the oven and cover pan with foil and let lamb sit for 10 minutes.
• While lamb is cooking, make cabernet sauce by melting butter in the searing skillet ( Do NOT wash out skillet -- you want the cooked bits of lamb or "fond" in there for flavor ). When melted add flour and cook for a minute or so. Stir in other ingriedents starting with the Wine and Beef Broth, then simmer for a bit to reduce the liquid. You can add a bit of cornstarch if you want it thicker(My wife likes it to be more like gravy).
• When everything is ready you can cut the racks into 2 bone chops or leave it whole depending on your presention. Serve with Cab sauce on the side. The Cab Sauce is also great on mashed pototoes. Enjoy!