HERB CRUSTED LAMB
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.
PALEO PECAN CRUSTED RACK OF LAMB
Provided by Raj - www.ThePrimalDesire.com
Number Of Ingredients 8
Steps:
- Remove lamb from refrigerator and allow to warm to room temperature (1-2 hrs).
- Preheat oven to 400F.
- Score the fat with a sharp knife and rub in salt and pepper.
- Bake on a roasting tray for 10 minutes then remove from oven.
- In the meantime, saute onions in ghee over medium heat in a small frying pan.
- When onions are soft add garlic, pecans, and zest (and rosemary if adding) and stir well.
- Cover lamb in mustard, then coat in pecan mix (easiest to use your hands - careful: it's hot).
- Return to oven on roasting tray for 20-30 minutes - use a meat thermometer (remove just prior to desired doneness - it will continue to cook).
- Let meat rest a few minutes before cutting between ribs into individual cutlets.
HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE
Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
- Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
- While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
- Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.
Nutrition Facts : Calories 709 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium
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.
ROAST LAMB WITH MARIONBERRY-PECAN CRUST
Provided by Jan Schroeder
Categories Berry Lamb Roast Quick & Easy Winter Jam or Jelly Bon Appétit Oregon
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Combine jam and Dijon mustard in small bowl; whisk to blend. Mix pecans, Italian parsley, and fresh breadcrumbs in another small bowl to blend. Spread half of mustard glaze over rounded side of each lamb rack. Pat half of breadcrumb mixture over mustard glaze on each. Drizzle each with 2 tablespoons melted butter. Transfer lamb to large rimmed baking sheet. Roast until breadcrumb topping is golden and thermometer inserted into lamb registers 130°F for medium-rare, about 30 minutes. Cut racks between bones into individual chps and serve.
RACK OF LAMB WITH WALNUT CRUST
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- To prepare the racks of lamb: Heat the vegetable oil in a saute pan over high heat. Season the racks of lamb with salt and pepper (I use fresh ground sea salt and ground white pepper). Sear the racks on all sides until nicely browned. Remove racks to a platter and allow to cool enough to handle. At this point preheat the oven to 400 degrees F.
- To make the walnut crust: Put dried rosemary into a food processor and pulse several times to grind, If you don't do this the rosemary pieces will be too large. Add walnuts, 1/4 teaspoon of salt and 1/2 teaspoon of white pepper, and garlic powder. Pulse several times until mixture is the consistency of bread crumbs. Pour mixture onto a large dinner plate or a platter.
- To make the mustard mixture: In a dish combine the egg, mustard and 2 cloves of minced garlic. Mix well with a fork until egg and mustard are completely incorporated.
- To coat the racks of lamb: Line a baking sheet with parchment paper or foil. Once the racks are cool enough to handle, place 1 rack in the mustard mixture and coat all sides. Next place the coated rack into the walnut mixture and coat well. Using your hand press the walnut mixture firmly onto the coated rack. Transfer rack to the baking sheet. Repeat steps for each rack. You can make the recipe to this point and place in refrigerator until ready to cook.
- To cook: Place the racks of lamb into the oven and roast for 20 minutes for medium rare. I use a temperature probe in one of the racks, and remove meat from oven when it registers between 125 to 130 degrees F. Remove from oven and let stand for 5 to 10 minutes before cutting.
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
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
More about "pecan crusted rack of lamb food"
HERB-CRUSTED RACK OF LAMB RECIPE - BON APPéTIT
From bonappetit.com
5/5 (4)Servings 2
- Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. DO AHEAD Can be made 4 hours ahead. Cover; chill.
- Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes.
- Transfer lamb to cutting board. Cut between bones into individual or double chops. Divide between 2 plates; serve.
MAPLE AND PECAN CRUSTED RACK OF LAMB » SEA SALT SAVORINGS
From seasaltsavorings.com
Cuisine American, ItalianCategory Main CourseServings 3Calories 920 per serving
- Let the rack of lamb come to room tempurature for 15 minutes. While the rack of lamb is resting, preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Make the sauce. Combine the dijon mustard, maple syrup, and finely chopped rosemary in a small dish. Place the rack of lamb on the baking sheet. Use a paper towel to dry the lamb. Using a culinary brush, coat the rack of lamb with the sauce.
- Coat the lamb with the pecans. Finley chop the pecans so they will stick easier to the rack of lamb. Using your hands, pat the pecans onto the lamb.
- Cook the lamb. Place the baking sheet in the oven in the middle rack. Place a tinfoil tent over the rack of lamn loosely to prevent the pecans from burning. Allow the lamb to cook for 30 minutes, until the meat thermometer reads 135 degrees (medium rare).
PECAN-CRUSTED RACK OF LAMB WITH MINT DIPPING SAUCE …
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.
HOW TO MAKE PECAN-CRUSTED RACK OF LAMB WITH CHEFRLI - …
From youtube.com
Author ChefRLI's KitchenViews 571
RECIPE OF THE WEEK: PERSIAN CRUSTED RACK OF LAMB WITH ...
From hellomagazine.com
Estimated Reading Time 2 mins
CRUNCHY PECAN CRUSTED LAMB RECIPE - AMERICAN PECAN
From americanpecan.com
PECAN-CRUSTED CHICKEN WITH MUSTARD SAUCE - FOOD & WINE
From foodandwine.com
4/5 Total Time 20 minsServings 4
- In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt, and 1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.
- Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.
- In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.
- Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne, and the remaining 1/4 teaspoon salt. Serve the chicken with the mustard dipping sauce.
PECAN-CRUSTED RACK OF LAMB RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Servings 6
- Combine first 6 ingredients; stir well. Spread mustard mixture over meaty portion of lamb racks; set aside.
- Process pecans in a food processor until ground. Combine pecans, 1/4 teaspoon salt, pepper, butter, and 1 tablespoon lemon juice. Pat pecan mixture over mustard-coated lamb.
- Place roasts on a rack in a roasting pan, fat side out and ribs crisscrossed. Insert meat thermometer into thickest part of lamb, making sure it does not touch bone. Roast at 425° for 35 to 40 minutes or until thermometer registers 150° (medium-rare). (Cover roasts loosely with foil after 25 minutes, if necessary, to prevent excessive browning.) Let stand 10 minutes before slicing.
- Lamb know-how: When you're preparing racks of lamb, let a butcher do some of the work for you. Ask him to french the chine bones (remove fat and gristle) and to trim the cap fat, leaving only the tender eye meat and resulting in a beautiful entrée presentation.
RACK OF LAMB WITH HERB CRUST - PLATINGS - PAIRINGS
From platingsandpairings.com
3.6/5 (22)Total Time 30 minsCategory Main DishCalories 626 per serving
- Heat a large skillet over high heat. Drizzle lamb with 1 Tbsp. olive oil and season with salt and pepper. Sear until browned on all sides, about 3 minutes per side. Place on a rimmed baking sheet and let rest 20-30 minutes, until cool.
- Meanwhile, in a medium bowl, combine bread crumbs, Parmesan, rosemary, parsley and garlic. Stir in olive oil and season with salt and pepper. Pat the breadcrumbs over the lamb rack in an even layer.
- Bake 20-30 minutes, to a temperature of 120-degrees for medium rare (the temperature will continue to rise to 125-degrees as the lamb sits). Let rest 10 minutes then slice between the bones into individual chops, allowing about two per person.
LAVENDER PISTACHIO CRUSTED RACK OF LAMB - SAVOR THE BEST
From savorthebest.com
5/5 (3)Total Time 58 minsCategory Main DishCalories 396 per serving
- Score the fat and season the lamb with the salt and pepper. In a large skillet set over medium-high, heat the oil and add the lamb turning to brown both sides and the ends. Transfer to a platter and reserve.
- To a small dish, combine the mustard and garlic together. Brush a thick layer over the surface and ends of the lamb.
- In a shallow dish or pie plate, add the pistachios, chopped lavender buds, bread crumbs, zest, oil, honey, salt and pepper, blend with a fork to a crumbly texture.
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.
PECAN CRUSTED LAMB CHOPS | MRFOOD.COM
From mrfood.com
Category LambEstimated Reading Time 1 min
14 ROAST DINNER IDEAS FOR THE FAMILY | FOOD BLOGGERS OF CANADA
From foodbloggersofcanada.com
Reviews 2Estimated Reading Time 2 mins
DINING TIP: PATRICK O'CONNELL'S PECAN-CRUSTED RACK OF …
From winespectator.com
Author Harvey SteimanEstimated Reading Time 3 mins
PISTACHIO & PECAN CRUSTED RACK OF LAMB | RUBYZKITCHEN
From rubyzkitchen.wordpress.com
Estimated Reading Time 2 mins
PECAN-CRUSTED RACK OF LAMB | IF ONLY THIS WERE SPRINGFIELD
From homerfan.wordpress.com
Estimated Reading Time 2 mins
PECAN CRUSTED BAKED COD | FOODTALK
From foodtalkdaily.com
Servings 6Total Time 30 mins
DINING TIP: RACK OF LAMB IN A PECAN CRUST | WINE SPECTATOR
From winespectator.com
Estimated Reading Time 2 mins
PECAN CRUSTED RACK OF LAMB WITH ROSEMARY BALSAMIC SAUCE ...
From superiorfarms.com
Servings 8Total Time 45 mins
CRUNCHY PECAN CRUSTED LAMB | ILOVEPECANS
From ilovepecans.org
Estimated Reading Time 50 secs
LAMB RECIPES FOR HOLIDAY DINNERS AND MORE | SOUTHERN LIVING
From southernliving.com
PARSLEY, ORANGE AND PECAN CRUSTED RACK OF LAMB | TRUE ...
From trueaussiebeefandlamb.com
INA GARTEN'S HERB-CRUSTED RACK OF LAMB — ANNA MAGAZINE
From annamagazine.ca
CRUNCHY PECAN CRUSTED LAMB RECIPE – MILLICAN PECAN
From millicanpecan.com
PARSLEY, ORANGE AND PECAN CRUSTED RACK OF LAMB - LIVE ...
From livenaturallymagazine.com
PALEO PECAN CRUSTED RACK OF LAMB --- THE PRIMAL DESIRE ...
From pinterest.ca
FOOD, WINE AND TOURISM - OKANAGAN COLLEGE
From okanagan.bc.ca
PARSLEY, ORANGE AND PECAN CRUSTED RACK OF LAMB – OPAL ...
From opalvalleylamb.com
SUGAR CANE GLAZED GEORGIA PECAN CRUSTED RACK OF COLORADO LAMB
From georgiapecans.org
RASPBERRY BALSAMIC AND PECAN ENCRUSTED RACK OF LAMB ...
From pinterest.ca
HERB-PECAN CRUSTED RACK OF LAMB - FRY’S FOOD STORES ...
From pinterest.com
GEORGIA PECAN & MOLASSES CRUSTED RACK OF LAMB
From georgiapecans.org
PECAN CRUSTED RACK OF LAMB RECIPES
From tfrecipes.com
GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY ...
From foodnewsnews.com
PECAN CRUSTED RACK OF LAMB WITH ROSEMARY BALSAMIC SAUCE…
From pinterest.com.au
COMMENTS ON: PECAN CRUSTED RACK OF LAMB
From theprimaldesire.com
PECAN CRUSTED RACK OF LAMB | CRUSTED RACK OF LAMB, RACK OF ...
From pinterest.com
HONEY MUSTARD & PECAN CRUSTED LAMB CHOPS | - MIXES ...
From preparedpantry.com
PARSLEY, ORANGE AND PECAN CRUSTED RACK OF LAMB | TRUE ...
From trueaussiebeefandlamb.com
PECAN CRUSTED RACK OF LAMB RECIPE- TFRECIPES
From tfrecipes.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