Pepper Encrusted Rack Of Lamb Food

PEPPER CRUSTED RACK OF LAMB WITH PLUM CHUTNEY

Steps:

• LAMB: Preheat grill or oven to 375F. Rub each rack all over with olive oil. Brush or spread meat side of each rack with mint jelly and season on top of that with salt and pepper. Transfer racks to hot grill, pepper side down. Grill with lid closed about 8 minutes, then turn 90 degrees and grill another 8-10 minutes until desired doneness.
• CHUTNEY: Heat olive oil in a small saucepan over medium-high heat. Add onions and celery and saute until soft. Add garlic and saute until fragrant. Add remaining ingredients and cook over medium-low heat for 15 minutes, stirring often, until thick.

HERB ENCRUSTED RACK OF LAMB WITH PORT DEMI-GLACE

Steps:

• Preheat the oven to 450 degrees F.
• Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare.
• Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.
• Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.
• In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.

MUSTARD CRUSTED RACK OF LAMB

Steps:

• Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
• Preheat the oven to 450 degrees F.
• Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
• In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
• Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
• Serve with some of the Fig Chutney, if desired.
• In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
• Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

PEPPER CRUSTED RACK OF LAMB WITH PUREE OF JAPANESE SWEET POTATO

Steps:

• Crust the rack of lamb and cook to desired temperature. Cut rack into 4 chops. Toss beans with oil, salt and pepper and place on center of plate in a triangle. Place puree in center of triangle. Place 4 chops around the puree in a circle. Sprinkle plate with red pepper bruniose and mustard seeds. Finish plate with both lamb and yogurt sauce. Garnish with sweet potato chips sticking up from the puree.
• After boiled, peel sweet potatoes and put through potato ricer. Place in bowl and using a hand mixer, whip in heavy cream and butter. Season with salt and pepper and hold warm.
• Fresh grind all peppercorns and mix with bread crumb.
• Fresh grind all peppercorns and mix with bread crumb.
• Saute shallot, bay leaf and peppercorns in oil. Add red wine and reduce until almost dry. Add lamb stock and reduce until thick sauce consistency forms. Adjust seasoning with salt and pepper. Keep warm and set aside.
• Bring jus to a simmer and swirl in cream and yogurt.

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.

MINT CRUSTED RACK OF LAMB

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.

CILANTRO CRUSTED RACK OF LAMB

Steps:

• Preheat Oven to 450 degrees F.
• Place the garlic, walnuts and cilantro in food processor and process to a coarse paste.
• Add lemon juice, olive oil and parmesan.
• Process until smooth.
• Season with cayenne salt and ground pepper.
• Coat the lamb racks generously on both sides with the cilantro pesto (if there is extra pesto, save it to serve with the cooked lamb).
• Place the lamb racks meat side down, in a shallow roasting pan.
• Roast 15-20 minutes, uncovered, for medium-rare meat.
• Let the lamb rest for5-10 minutes before carving.
• Using a sharp carving knife, cut the racks between the bones, into chops.
• Serve 3-4 chops per person.
• SALSA VERDE.
• Place parsley, scallions and mint in food processor fitted with the steel blade Process to make a smooth green paste.
• Add the anchovies, garlic and lemon juice and process again until smooth.
• With the machine running, pour the oil in a steady stream through the feed tube.
• This makes a glistening green sauce.
• Transfer the sauce to a bowl and stir in the eggs and capers.
• Season to taste with salt and pepper.
• Store in refrigerator, but let warm to room temperature before serving.
• Recipe is sufficient for 10-20 guests (at a barbeque for instance), but you can halve it easily for smaller dinner party.

SIMPLE GARLIC & PEPPER RACK OF LAMB

Steps:

• Preheat oven to 350'F.
• Heat oil in pan and sear lamb racks on all sides starting with the meat side first.
• Remove from pan and spread with garlic.
• Sprinkle on the pepper mix and then sprinkle with salt.
• Place on a shallow pan and place in oven.
• Roast for about 20-30mins or until cooked to your preference.
• Remove from oven and cover with tin foil or leave in turned off oven to rest for 5mins.
• Either slice or leave whole to serve, depending on size.

OLIVE-CRUSTED RACK OF LAMB

Steps:

• For sauce:
• Sprinkle lamb bones with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add lamb bones and sauté until dark brown, about 20 minutes. Transfer lamb bones to bowl. Add leek, carrot, and onion to same pot. Sauté until golden, about 12 minutes. Add tomato, red wine, garlic, bay leaves, and rosemary; bring to boil, scraping up browned bits. Add 4 cups water and lamb bones with any accumulated juices. Bring to boil. Cover partially, reduce heat to medium-low and simmer until thickened and reduced, about 2 hours. Using tongs, discard lamb bones. Press vegetables and liquid through sieve into large bowl. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
• For lamb:
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shallots and rosemary; sauté until soft, about 3 minutes. Add breadcrumbs and sauté until golden brown, about 5 minutes. Add olives and stir until moist clumps form, adding more breadcrumbs if mixture is loose. Season crumb topping with salt and pepper. Cool.
• Preheat oven to 400°F. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add lamb racks to skillet, rounded side down. Sear until brown, about 6 minutes. Transfer to large rimmed baking sheet, seared side up. Spread 1 1/2 teaspoons mustard over each. Press crumb topping into mustard. Roast lamb to desired doneness, about 25 minutes for medium.
• Rewarm sauce over low heat, stirring occasionally. Cut lamb between bones and serve with sauce.

TANGY HERB-CRUSTED RACK OF LAMB

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.

PEPPER-CRUSTED LAMB WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 400°F. On a rimmed baking sheet, drizzle potatoes with 1 tablespoon oil; season with salt and toss. Roast about 15 minutes. Flip potatoes and move them around to the perimeter of the baking sheet. Add Broccolini to center and drizzle with 1 tablespoon oil; season with salt and toss. Roast until vegetables are tender, 20 minutes more.
• Season chops on both sides with salt and crushed peppercorns. Heat a large skillet over medium-high; swirl in 2 tablespoons oil. Add 4 chops and cook until a thermometer registers 130°F, about 4 minutes per side. Transfer to a plate; repeat with other 4 chops.
• Wipe skillet clean and reduce heat to medium. Add 1 tablespoon oil and shallot and cook 2 minutes, stirring frequently. Sprinkle with flour and cook 1 minute, stirring constantly. Add wine and any leftover juices from plate; bring to a simmer and cook until reduced by half. Remove from heat and stir in butter and season with salt. Serve lamb with vegetables and sauce.