RACK OF LAMB WITH DIJON CRUST AND ROSEMARY CHERRY TOMATOES RECIPE
In my opinion, the best way to make sure your lamb is cooked to perfection is taking its temperature with a calibrated thermometer and letting it rest. Around 10 minutes seems to be a good resting time for an average-sized rack of lamb. A few roasted potatoes and a light red wine and a spectacular Sunday supper is sitting on your table in no time flat.
Provided by Sydney Oland
Categories Entree Dinner Mains
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Combine breadcrumbs and chopped rosemary then season with salt and pepper. Spread mustard on fat cap of lamb rack, then press breadcrumb mixture evenly over mustard.
- Place tomatoes and rosemary sprigs in baking sheet and toss with olive oil. Season with salt and pepper. Place lamb, breadcrumb side up, over tomatoes; then place rack in oven. Roast until internal temperature reaches 125°F, then rest for 10 minutes for medium rare. Serve with light red wine and crusty bread.
Nutrition Facts : Calories 390 kcal, Carbohydrate 6 g, Cholesterol 98 mg, Fiber 1 g, Protein 32 g, SaturatedFat 12 g, Sodium 923 mg, Sugar 2 g, Fat 27 g, ServingSize Serves 4, UnsaturatedFat 0 g
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.
SUN-DRIED TOMATO AND GARLIC-CRUSTED RACK OF LAMB
Provided by Michael Psilakis
Categories Garlic Lamb Tomato Roast High Fiber Dinner Rack of Lamb Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Tomato and garlic crust:
- Preheat oven to 350°F. Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil. Bake until garlic is tender, about 45 minutes.
- Transfer garlic mixture to processor. Add tomatoes and oregano. Blend until paste forms. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to bowl, cover, and chill.
- Lamb:
- Heat oil in heavy large skillet over medium-high heat. Add garlic and rosemary to skillet. Saute until garlic browns, about 5 minutes. Discard garlic and rosemary. Sprinkle lamb on all sides with salt and pepper. Add 1 rack to skillet, rounded side down. Sear until golden brown, about 5 minutes. Transfer rack to large rimmed baking sheet, rounded side up. Repeat with remaining lamb rack.
- Preheat oven to 450°F. Roast lamb 18 minutes. Remove from oven. Spread 1/3 cup tomato-garlic paste thinly all over top of each. Return to oven and roast until thermometer inserted into center registers 134°F, about 3 minutes longer. Let lamb rest 10 minutes. Cut between bones into individual chops and serve.
- WHAT TO DRINK:
- Black cherry fruit and a slightly spicy finish are a nice match for the garlicky lamb. Try Alpha Estate 2005 Xiñómavro (Greece, $36).
GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES
This is a really simple and delicious meal. Since lamb chops can vary so much in size, please adjust cooking times accordingly. For the tomatoes, a disposable aluminum pan works really well. Cook time includes marinating time.
Provided by lazyme
Categories Lamb/Sheep
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag.
- Add lamb, then seal bag, pressing out excess air and turning to distribute marinade.
- Marinate lamb, chilled, turning occasionally, 1 hour.
- Bring lamb to room temperature.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
- Remove lamb from marinade, reserving marinade.
- When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare.
- Transfer to a platter and keep warm, covered.
- Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes.
- Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes.
- Remove from grill.
- Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
- Drizzle lamb with marinade and serve with tomatoes.
- Cooks' note:
- Lamb and tomatoes can also be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat (tomatoes will take less time to soften, about 3 minutes).
Nutrition Facts : Calories 660.9, Fat 51, SaturatedFat 22.4, Cholesterol 140.6, Sodium 408.3, Carbohydrate 16.9, Fiber 2.1, Sugar 14, Protein 32.7
RACK OF LAMB AND CHERRY TOMATOES
Categories Lamb Tomato Roast Quick & Easy Dinner Meat Rack of Lamb Spring Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F. Rub lamb with 1 tablespoon oil; sprinkle with 1 1/2 teaspoons rosemary, then salt and pepper. Place on large rimmed baking sheet. Place 2 tablespoons oil, 1 1/2 teaspoons rosemary, and tomatoes in large bowl. Sprinkle with salt and pepper and toss to coat; scatter around lamb. Roast lamb and tomatoes until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 30 minutes. Let rest 10 minutes. Cut lamb between bones into individual chops. Arrange on platter with tomatoes. cover recipe
RACK OF LAMB WITH A MERLOT GLAZE AND CHERRY REDUCTION SAUCE
This is a truly special dinner entree. A bit labor intensive to start off with, but once you have the glaze and cherry sauce done the rest of the preparation goes together like a dream, and the taste is out of this world. If you really have some special guests you want to impress, then this is the perfect choice. I accompany mine with sea salt roasted baby potatoes and green beans.
Provided by MarieRynr
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the sauce; combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes.
- Add the stock, decrease the heat to medium, and reduce until the sauce is thick and coats the back of a spoon, 10 to 15 minutes.
- Add the butter and stir until melted.
- Season to taste with salt and pepper.
- Keep warm until you are ready to serve.
- Preheat oven to 300*F.
- To prepare the glaze, combine the wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup liquid remains, 20 to 25 minutes.
- Set aside until you are ready to use it.
- To prepare the lamb, season the racks well with salt and pepper.
- Heat the oil in a large saute pan over high heat until smoking hot.
- Add as many of the racks as will fit without overcrowding the pan, meat side down, and sear well, 3 to 4 minutes; transfer to a sheet pan.
- Continue searing the remaining racks.
- Baste the racks well with the glaze.
- Set the pan in the oven and roast, basting every 5 minutes, until the meat reaches an internal temperature of 135*F for medium-rare doneness about 20 minutes.
- Remove the racks from the oven and let sit for about 5 minutes, then slice.
- To serve, place the slices on a warm serving platter and drizzle with some of the sauce.
- Garnish with rosemary sprigs and serve warm, with any extra sauce on the side.
Nutrition Facts : Calories 299.1, Fat 4.3, SaturatedFat 1.6, Cholesterol 5.1, Sodium 24.1, Carbohydrate 25.7, Fiber 1.1, Sugar 17.4, Protein 1.3
FETA-CRUSTED LAMB WITH RICH TOMATO SAUCE
As the lamb roasts, little nuggets of feta from the crust melt into the gutsy, tomatoey, garlicky sauce
Provided by Jane Hornby
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Marinate the lamb first. Put the racks into a non-metallic dish and mix the thyme, oil, lemon zest, garlic and half the oregano in a bowl. Rub this all over the lamb, then leave to marinate for at least 30 mins or up to 24 hrs. It's important that you cook the lamb from room temperature rather than fridge cold, so if you're cooking within 1 hr or so, leave it out of the fridge.
- For the sauce, finely chop the parsley stalks. Heat a large ovenproof frying pan or wide casserole, then add 1 tbsp olive oil. Add the garlic and the stalks, then soften for 1 min. Add the tomatoes and remaining oregano, then simmer for 5 mins until saucy, popping the cherry tomatoes with your wooden spoon to release all the juices and seeds. Chop the parsley leaves roughly and add half to the pan. Heat oven to 230C/fan 210C/ gas 8. Make the crust by mixing the remaining parsley leaves, feta, zest, oregano and breadcrumbs in a bowl.
- When you're ready to cook the lamb, leave most of the tasty marinade on the meat, season it well with salt and freshly ground pepper, then press the crust onto one side of each piece. Sit the racks in the sauce, with the crust-side facing upwards. Strew the thyme sprigs from the marinade over the lamb and into the sauce, then drizzle everything with a little extra virgin olive oil. Roast the lamb in the sauce, uncovered, for 20 mins (for pink and juicy meat) until the crust is golden and the sauce thickened. Leave to rest for 10 mins, loosely covered, so that the crust doesn't go soggy, then carve the lamb between each bone to make cutlets. Serve the crusted cutlets with spoonfuls of the intense, roasted-down tomato sauce, and the Easy buttered onion pilaf and Lemony greens (recipes below). Garnish with thyme.
Nutrition Facts : Calories 582 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.47 milligram of sodium
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