Rack Of Lamb Dipping Sauce Food

AMAZING SIMPLE RACK OF LAMB WITH CABERNET SAUCE

Steps:

• Heat oven to 425.
• Mix together seasoning ingredients in a bowl.
• Heat Olive Oil in large skillet to medium.
• If you like you can trim some fat from the racks. You also can slice them in half for smaller racks.(I usually do whole 8 bone racks) Sprinkle seasoning on each rack.
• Sear each rack on all sides until browned(2-4 minutes tops) Put racks into roasting pan and bake for 15 minutes to 130 degrees (for medium).Or 20 mins for a light pink med well. When lamb is done take it out of the oven and cover pan with foil and let lamb sit for 10 minutes.
• While lamb is cooking, make cabernet sauce by melting butter in the searing skillet ( Do NOT wash out skillet -- you want the cooked bits of lamb or "fond" in there for flavor ). When melted add flour and cook for a minute or so. Stir in other ingriedents starting with the Wine and Beef Broth, then simmer for a bit to reduce the liquid. You can add a bit of cornstarch if you want it thicker(My wife likes it to be more like gravy).
• When everything is ready you can cut the racks into 2 bone chops or leave it whole depending on your presention. Serve with Cab sauce on the side. The Cab Sauce is also great on mashed pototoes. Enjoy!

ROASTED RACK OF LAMB STEAK WITH CHIMICHURRI SAUCE

Steps:

• For the lamb: Let the lamb come to room temperature, about 30 minutes before you are ready to cook it. Season all sides thoroughly with salt and pepper.
• Preheat the oven to 325 degrees F.
• Heat a large, heavy-bottomed skillet with an ovenproof handle, over medium-high heat. Place the lamb fat-side down, and cook until it is browned, about 3 minutes per side. Place the pan with the lamb in the oven and roast for about 15 to 20 minutes, or until the internal temperature reaches 130 degrees F for medium-rare or 140 degrees F for medium. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing. Serve with Chimichurri sauce, recipe to follow.
• For the chimichurri sauce: Add the garlic to the bowl of a food processor or blender and pulse to get it chopped up. Place the parsley, chives, cilantro, mint, red pepper flakes, vinegar, and lime juice into the food processor and pulse to begin to combine. With the machine running slowly drizzle in the olive oil until well incorporated. Serve the sauce with the lamb.

CRISPY RACK OF LAMB WITH HONEY AND MASCARPONE

Steps:

• For the lamb: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Drizzle the olive oil on both sides of the lamb. Season with salt, pepper and herbs de Provence. Grill the lamb for 5 minutes on each side until brown. Place the lamb in a shallow roasting pan or baking sheet and roast for 25 minutes for medium-rare. Allow the lamb to rest for 10 minutes before slicing.
• For the sauce: In a small bowl, combine the creme fraiche, honey, cumin, and mint. Add the mascarpone cheese and stir until just combined. Season with salt and pepper, to taste.
• Cut the lamb between the bones into individual chops and serve with the sauce.

HERB CRUSTED RACK OF LAMB WITH PORT REDUCTION SAUCE

Steps:

• 1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.
• 2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.
• 3. Pre-heat oven to 400-degrees.
• 4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
• 5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).
• 6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.
• 7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.

RACK OF LAMB WITH GARLIC-CREAM SAUCE

Steps:

• Place garlic, shallot and cream in a small saucepan. Bring to barely a simmer, cover and cook until garlic and shallot are very soft, 1 to 2 hours. Transfer to a blender and purée, adding more cream as needed. Set aside.
• Rub lamb all over with thyme; discard sprigs. Brush lamb with olive oil and season liberally with salt and pepper. Sear or grill over medium-high heat until lamb reaches desired doneness, about 4 minutes per side for medium.
• Reheat garlic mixture over very low heat (do not boil), adding more cream if sauce is too thick. Season lightly with salt and serve with lamb chops.

ROASTED RACK OF LAMB WITH FIGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.
• Rub lamb with 1/2 teaspoon salt. Place meat-side up in the prepared roasting pan.
• Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the center reads 145 to 160 degrees F (63 to 71 degrees C), 25 to 30 minutes. Remove from the oven and transfer to a serving platter. Cover loosely with foil.
• Add 1 cup water to the roasting pan and stir to loosen any pan drippings; strain with a fine sieve to remove liquid and set the pan drippings aside.
• Heat oil in a small saucepan over medium heat; add onion and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cornstarch until blended. Gradually add wine, broth, pan drippings, figs, remaining salt, and pepper; bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until sauce has thickened, about 10 minutes.
• Sprinkle lamb with walnuts and serve with warm fig sauce.

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.

ROAST RACK OF LAMB WITH HERB SAUCE

Steps:

• Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.

RACK OF LAMB WITH MUSTARD SAUCE

Steps:

• Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat oil over high heat in a large ovenproof skillet and sear lamb, fat side down, until dark brown, about 6 minutes.
• Remove lamb from skillet, and discard fat. Return lamb, seared side up, to pan, and roast in oven until a thermometer inserted in center reaches 130 degrees, 15 to 17 minutes. Let lamb rest on a cutting board, loosely tented with foil.
• Pour out excess fat from skillet, and place over medium-high heat. Add wine, and simmer, stirring and scraping up browned bits, until reduced by two-thirds, about 2 minutes. Whisk in stock, mustard, and molasses, and simmer until thickened, about 8 minutes. Carve lamb into individual chops, and serve with sauce.

RACK OF LAMB WITH RED-CURRANT WINE SAUCE

Steps:

• Heat 1 tablespoon oil in heavy large pot over high heat. Add lamb bones and brown well, turning occasionally, about 8 minutes. Add shallot; sauté 1 minute. Add stock, vinegar and wine and bring to boil. Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 1 hour. Strain broth into heavy medium saucepan; whisk in jelly. Blend butter and flour in small bowl until smooth. Bring sauce to boil over medium heat. Whisk in butter mixture. Simmer until sauce thickens and is smooth, whisking constantly, about 1 minute. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving, whisking frequently.)
• Preheat oven to 425°F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Sprinkle lamb with thyme, salt and pepper. Add 1 lamb rack to skillet; brown on all sides, about 6 minutes. Place browned lamb rack, meat side up, on rimmed baking sheet. Repeat with second lamb rack. Roast lamb until thermometer inserted into center registers 125°F for medium-rare, about 12 minutes. Let lamb stand 5 minutes. Cut lamb between bones into individual chops. Arrange chops on 4 plates. Spoon sauce over and serve.

HERB-CRUSTED RACK OF LAMB WITH MUSHROOM SAUCE

Steps:

• Sprinkle lamb with steak seasoning. In a large skillet over medium-high heat, cook lamb in oil for 2 minutes on each side. Brush with mustard., In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15x10-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large skillet, saute mushrooms in oil and 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and chives if desired., Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.