Rack Of Lamb Dijon Food

ROASTED RACK OF LAMB

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.

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.)

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.

GARLIC-DIJON GRILLED RACK OF LAMB

Steps:

• Remove the racks from their wrappers. Pat dry with paper towels and set aside.
• In a mixing bowl combine mustard, garlic, oregano and rosemary. Brush the mixture on the racks.
• Cover and refrigerate overnight.
• Cook the racks in a 375 deg. preheated oven for approximately 10 to 15 minutes. Remove from the oven and let cool.
• Once cooled, wrap the bones in foil to prevent burning.
• Place the racks on the barbeque and cook for approximately 15 minutes.

RACK OF LAMB

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.

GUEST CONTRIBUTOR

Steps:

• 1 Bring the rack to room temperature (at least 30 minutes out of the refrigerator) before grilling. Trim some of the fat cap off the rack, leaving about 1/4 inch of fat on the rack.
• 1 In a small saucepan over medium-high heat, add wine, mustard, vinegar, honey, pepper and salt. Whisk to combine; bring to a boil. Lower heat and reduce by half. Cool slightly; brush liberally on the lamb rack. (If there is left over, brush on the rack as it cooks.)
• 1 In a large sauté pan over medium-high heat, add oil and bread crumbs. Stir, toasting until the bread crumbs brown. Season to taste with salt. 2 Preheat grill to medium-high. Grill the rack over medium-high heat, fat-side down. Once browned, flip the rack over and move to a cooler part of the grill. Grill to medium-rare (remove from heat when thermometer registers between 130°F and 135°F, or to desired doneness). Allow rack to rest, lightly covered, for at least 10 minutes before serving.

MUSTARD AND HERB CRUSTED RACK OF LAMB

Steps:

• Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
• Put oven rack in middle position and preheat to 400°F.
• Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
• Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
• Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

DIJON HERB CRUSTED RACK OF LAMB

Steps:

• Preheat the oven to 350 degrees F.
• Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides.
• In the meantime, combine breadcrumbs, lemon zest, mint, parsley, rosemary, salt, and pepper in a bowl. Drizzle olive oil over top, then mix until breadcrumbs are thoroughly coated.
• Remove the lamb from the pan and set on a baking sheet. Spread the Dijon mustard over the top in an even coating, then press the breadcrumb mixture on top. Gently pat the breadcrumbs down so that they stick and form a crust.
• Roast on the top rack of the oven until the lamb reaches an internal temperature of 130 degrees for medium-rare. If the breadcrumbs are not browned by the time the meat is done, you can broil it until golden. Be sure to watch closely, as it can easily burn.
• Remove from the oven and allow to rest for 5-10 minutes. Carefully cut into double chops - you will lose some breadcrumbs in the process but that's okay. Arrange on plates and top with any remaining breadcrumbs. Serve with mashed potatoes, vegetables, or other appropriate sides.

DIJON AND PISTACHIO CRUSTED RACK OF LAMB

Steps:

• In a small bowl, mix together the rosemary, thyme and olive oil.
• Pat the rack of lamb dry with paper towels. Salt and pepper both sides of the rack of lamb and then using a basting brush, coat the the olive oil herb mixture all over the lamb. Place the rack of lamb on a dinner plate, cover with plastic wrap and let marinade in refrigerator for 2 hours.
• Bring to room temperature before cooking. (let set at room temperature for at least 30 minutes, preferably 1 hour)
• Preheat oven to 400 degrees.
• In the meantime, pulse the pistachios in a food processor until coarsely chopped. Add the softened butter and bread crumbs and pulse until just mixed.
• Heat a skillet over medium high heat. Add the vegetable oil. When oil is hot sear lamb on both sides until browned.
• With a pastry brush, coat the lamb with the Dijon mustard. Pat the pistachio mixture onto the lamb with your hands until well coated.
• Place the rack of lamb in a roaster. Roast in oven until thermometer reads to desired doneness.
• Remove from oven and tent with foil and let rest for 10 minutes. Slice the chops into 4 servings. Two chops per person. You can either cut them into single chops or cut so that two chops are left together.

RACK OF LAMB DIJON

Steps:

• Mix bread crumbs with minced garlic, minced shallot and melted butter.
• Preheat oven to 450°F.
• Sprinkle meat with ground white pepper and lightly salt.
• Sear rack in 2 Tbs hot oil, 30 seconds on each side to obtain color.
• Brush with mustard on meat side.
• Press bread crumb mixture firmly over mustard.
• Place on baking sheet, crumb side up.
• Bake until desired doneness, approximately 20 minutes for medium rare.
• Use a meat thermometer to insure that the rack is cooked to your liking.
• Remove from oven and let rest 5 minutes before slicing.