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.
ROAST RACK OF LAMB WITH ROSEMARY
Simple and impressive, this dish is perfect for a dinner party
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 4
Steps:
- Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
- Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.
- Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.
Nutrition Facts : Calories 255 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Protein 20 grams protein, Sodium 0.18 milligram of sodium
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
RITZ-CARLTON PANIOLO RACK OF LAMB
Provided by supersalad
Time 3h
Yield 4
Number Of Ingredients 13
Steps:
- Make marinade: Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste. In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours. Prepare grill and preheat oven to 400 degrees F. Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes. Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130 degrees F for medium-rare. Transfer lamb to cutting board and let stand 10 minutes. NOTE: Because the lamb in this recipe is marinated in a barbecue-style sauce and then grilled, the hotel nicknamed the dish "paniolo", which means "cowboy" in Hawaiian.
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
I made this for dinner last night and it was awesome. The baked breadcrumb topping mixture is to die for! Recipe found on the internet.
Provided by Marie
Categories Lamb/Sheep
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Sear rack of lamb all over in skillet that can be used in the oven.
- With food processor running, drop shallot and garlic into top tube and process until finely minced.
- Add parsley and process until finely chopped.
- Add pieces of fresh bread (about one slice) and process to fine crumbs.
- Remove from processor to a bowl and mix in melted butter.
- Pat bread crumb mixture onto top of rack of lamb.
- Roast at 450° for 15 to 20 minutes.
- If crumbs brown too quickly, turn oven down to 425°.
- Test with oven thermometer until done to your liking (My preference is to serve these medium with interior temperature to 160).
Nutrition Facts : Calories 307, Fat 30.3, SaturatedFat 15.6, Cholesterol 61, Sodium 269.1, Carbohydrate 8.7, Fiber 0.4, Sugar 0.6, Protein 1.6
PANIOLO RACK OF LAMB
Categories Bean Marinate Roast Backyard BBQ Orange Rack of Lamb Curry Grill Chill Grill/Barbecue Honey Gourmet
Yield Serves 4
Number Of Ingredients 13
Steps:
- Make marinade:
- Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.
- In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.
- Prepare grill and preheat oven to 400°F.
- Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes.
- Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130°F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.
HERB CRUSTED RACK OF LAMB WITH DAUPHINOISE POTATOES AND A SPINACH AND BASIL TIMBALE
This smart-looking roast is easier than it sounds and the herbs give a freshness to the rich lamb and creamy potatoes.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 21
Steps:
- Preheat the oven to 160C/325F/Gas 3.
- For the dauphinoise potatoes, grease a medium-sized ovenproof dish with half the butter.
- Arrange the sliced potatoes in the dish in layers, with some garlic and seasoning in between the layers.
- Mix the milk and cream and pour over the potatoes. Dot the remaining butter over the top and cover with aluminium foil.
- Bake in the oven for 1½ hours. Remove the foil and return to the oven for 30 minutes, or until the potatoes are golden-brown.
- For the spinach and basil timbale, grease six daroile moulds with butter and line with cling film. Line the moulds with the wilted spinach.
- Mix the bacon and croûtons in a bowl. Add the eggs and cream. Season with salt and pepper, add the parsley and pour into the moulds.
- Place the moulds in a deep-sided roasting tin and add boiling water to the tin until it comes half way up the side of the moulds.
- Place in the oven for 30 minutes, or until set.
- For the herb crusted rack of lamb, preheat the oven to 200C/400F/Gas 6.
- Season the lamb with salt and pepper. Heat a large frying pan and add the oil, once hot, add the lamb and seal on all sides.
- In a bowl mix the breadcrumbs and herbs and set aside.
- Brush the lamb with mustard and then cover with the herb crumbs.
- Place the lamb back in the oven for 12-14 minutes, or until cooked to your liking. Then remove and set aside to rest for at least five minutes before carving.
- To serve, carve the racks of lamb. Place a portion of potatoes and a timbale on each plate along with three pieces of the lamb. Serve with 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.
PANIOLO RACK OF LAMB
This is one of our favorite lamb dishes. It is from The Ritz-Carlton Hotel, Kapalua, Hawaii. Because the lamb in this recipe is marinated in a barbecue-style sauce and then grilled, the hotel nicknamed the dish "paniolo", which means "cowboy" in Hawaiian.
Provided by Vicki Butts (lazyme)
Categories Other Main Dishes
Time 40m
Number Of Ingredients 13
Steps:
- 1. Make marinade: Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.
- 2. In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.
- 3. Prepare grill and preheat oven to 400°F.
- 4. Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes.
- 5. Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130°F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.
RACK OF LAMB PROVENCALE WITH GARLIC CONFIT
Yet another Lamb Recipe from my Toolbelt. LCBO, featured the Flavours of France and share with you. Succulent rack of lamb, heady with the fragrance of garlic and herbs. The garlic loses all its strong aromas and becomes a mellow vegetable when it is cooked. Its flavour beautifully complements the lamb. As an ideal match for the rich savour of lamb, herbs and garlic, Wine Tidings magazine chooses these robust full bodied reds from Southern France. - Fortant de France Cabernet Sauvignon. - Rigal Cahors. - Chateau de Gourgazaud. - Rasteau Cote du Rhone Villages (my third choice). - Calvet Reserve Bordeaux. - Guigal Cotes du Rhone (my second choice). - Jaboulet Crozes Hermitage. - Chateau Montlabert. - Mommessin Chateauneuf-du-Pape (my first choice).
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To Make Garlic Confit:.
- Separate garlic into cloves. Slice root end off each clove but do not peel.
- Place in saucepan, cover with water and bring to boil.
- Boil 5 minutes. Drain and slip garlic out of its skin; it will come out easily.
- Heat butter in skillet on low heat, add garlic cloves, cover and cook, shaking pan occasionally, until garlic is golden (about 10 minutes). Reserve garlic and skillet for sauce.
- To Pepare the Lamb Racks:.
- Cut away last 2 inches of fat and meat from bones. Trim remaining fat; cut racks in half.
- In a small bowl, combine Dijon mustard, rosemary, thyme, parsley, breadcrumbs, oil, salt and pepper. Pat over lamb racks.
- Preheat oven to 400 deg. F.
- Place lamb on a rack over roasting pan and bake for 35 to 40 minutes or until juices are slightly pink. Let rest for 10 minutes before carving.
- To Make Sauce:.
- In the reserved skillet, add red wine, vinegar and sugar. Reduce until glazed (about 3 minutes). Add stock and butter and boil until slightly thickened. Scatter in garlic confit and parsley.
- To Serve:.
- Slice lamb down into chops, spoon on a little sauce and garnish with garlic confit.
- Serve with roasted potatoes and vegetables.
- Open your bottle(s) of wine, pour liberally, and enjoy!
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