ROASTED RACK OF LAMB
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
- Preheat the oven to 300 degrees F.
- Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
- Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.
RACK OF LAMB
I first started cooking in college and have continued to do so ever since. Grilling is what I like best, but I bake this rack of lamb in the oven for the best results.-Bob Paffenroth, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place lamb on a rack in a greased large roasting pan; brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper. Press onto the meat. Combine butter and garlic; drizzle over meat. , Bake, uncovered, at 375° for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the oven and cover loosely with foil. Let stand for 5-10 minutes before slicing.
Nutrition Facts : Calories 247 calories, Fat 16g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 319mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
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.
ROASTED RACK OF LAMB
I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.
Provided by JENNINE1980
Categories Meat and Poultry Recipes Lamb
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
- In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
- Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
- Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g
INA GARTEN'S RACK OF LAMB
A nice savory glaze of salt, rosemary, thyme, garlic, mustard, and balsamic vinegar makes this lamb recipe sing a lovely song. Recipe developed by Ina Garten (aka the Barefoot Contessa), and slightly adapted by me.
Provided by Sharon123
Categories Lamb/Sheep
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In bowl of a food processor fitted with a steel blade, process the salt, rosemary, thyme and garlic until they're as finely minced as possible.
- Now add the mustard and balsamic vinegar and process for about 1 minute.
- Put the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- Preheat oven to 450 degrees F.
- Roast lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
- Frenching is the technique of cutting meat away from the top of a rib or chop before cooking to expose part of the bone. Ask your butcher to trim and french the rack for you. If a butcher is unavailable, follow these steps for presentation-worthy chops: Remove the thick layer of fat from bone side of rack by pulling it away with your hands and using a thin sharp knife to cut through the end; discard. (Bits of lean meat within the fat layer can be frozen for soup.) Remove meat between the ribs to 1 to 2 inches of the eye of the meat by cutting down and up along the bones. Scrape remaining bits of meat from the bone.
RACK OF LAMB CHOPS
Steps:
- Position rack in center of oven and preheat to 375°F. Brush both sides of chops with 2 tablespoons mustard, divided evenly. Arrange chops on rack. Place rack with chops on baking sheet. Bake 20 minutes.
- Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add garlic and sauté until fragrant, about 3 minutes. Using back of fork, add remaining 2 tablespoons mustard, lemon juice and thyme and stir until blended. Add breadcrumbs and stir until crumb mixture begins to dry and crisp, approximately 5 minutes. Season crumb mixture with salt and pepper.
- Remove chops from oven. Press half of crumb mixture firmly onto each chop. Bake until crumbs are brown and chops are cooked through and tender, approximately 20 minutes longer.
OVEN-ROASTED LAMB CHOPS
Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!
Provided by Lucky Noodles
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
- Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
- Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,
Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g
LAMB CHOPS WITH A CURRY CREAM SAUCE OR RACK OF LAMB
The cream sauce can be serve with a raw or grilled vegetable platter. Great on a salad. The picture is a baby rack of lamb with these ingredients.
Provided by Rita1652
Categories Sauces
Time 5m
Yield 2-3 cups
Number Of Ingredients 19
Steps:
- In a dish place chops in one layer.
- Whisk remaining ingredients till well blended.
- Pour over chops.
- Marinate for 6 hours turning a couple of times.
- Meanwhile make cream sauce.
- In a food processor or blender mix all sauce ingredients till blended and chill till ready to use. I've also used cream cheese in place of the ricotta.
- Grill about 6 minutes each side brushing with the left over marinate.
- Serve with sauce.
Nutrition Facts : Calories 1439.6, Fat 116.8, SaturatedFat 34.5, Cholesterol 192, Sodium 1362.2, Carbohydrate 61.9, Fiber 3.9, Sugar 15.4, Protein 39.8
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