Rack Of Lamb With Chive Crust Food

HERB-CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture., Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.

RACK OF LAMB WITH HERB CRUST, LAMB JUS AND RICE PILAF

Steps:

• Pull flaps off the racks of lamb and dice. Add the diced lamb to a saucepan and cook on low. Trim the bones, then add the trimmings to the pan. Add the sliced onion and garlic. Cook until the trimmings turn deep brown, then pour off the fat and add the Chardonnay.
• Reduce the liquid down to a glaze, then add 1/2 cup water. Cook for 1 hour, then strain and add 2 tablespoons butter.
• Preheat the oven to 375 degrees F.
• Place breadcrumbs on a cookie sheet and bake for about 10 minutes.
• Mix the arugula, basil, parsley and tarragon with the melted butter and breadcrumbs in a medium bowl. Sprinkle the racks of lamb thoroughly with the Espelette pepper and sea salt, then coat the racks with seasoned breadcrumb mixture.
• Increase oven temperature to 400 degrees F.
• Place the racks of lamb in a large casserole dish. Roast for about 20 minutes. Remove from the oven and cover with aluminum foil. Let the lamb rest for about 20 minutes. Strain the pan drippings and whisk in the remaining 3 tablespoons butter. Season with salt and pepper.
• Reheat the sauce and slice the racks. Gently sauce the lamb and serve with Arborio Rice Pilaf.
• Preheat the oven to 350 degrees F.
• Add the olive oil and 1 tablespoon butter to an oven-safe saucepan over medium heat. Add the onions and cook for about 5 minutes. Add the rice. Simmer for about 5 minutes, then add the lamb jus, saffron and 1/2 cup water and bring to a boil.
• Transfer to the oven and bake for about 18 minutes. Remove and let rest 10 minutes.
• Stir in the chives and remaining 2 tablespoons of butter. Season with salt and pepper.

RACK OF LAMB WITH HERB CRUST

Steps:

• Preheat oven to 450 degrees with rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.
• In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons Dijon, making sure the entire surface is covered. Pat seasoned breadcrumbs over rack (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.

ROAST RACK OF LAMB WITH ROSEMARY

Steps:

• Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
• Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
• Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.
• Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
• Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
• While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
• Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

CRUSTED RACK OF LAMB WITH JUS AND BABY CARROT AND ASPARAGUS

Steps:

• Preheat oven to 375 degrees F.
• Season rack of lamb with salt and pepper. Heat the oil in a large skillet. Once heated, add the lamb and sear until golden brown, about 5 minutes.
• In a mixing bowl place crushed pine nuts, bread crumbs, chives, garlic, and Parmesan; mix all the ingredients together.
• Place the seared lamb into a roasting pan. Spoon the whole-grain mustard on top to cover the entire meat side of the rack. Sprinkle the bread crumb mixture to cover the mustard. Once the lamb has been covered by an even layer of the mixture place the roasting pan into the oven and cook until medium-rare about 10 to 15 minutes. Once out of the oven remove lamb from pan and set aside on a plate to rest for about 10 minutes. Meanwhile, place the roasting pan on the stove top and deglaze with the beef stock, port and orange juice. Add sprigs of sage and thyme and bring to a simmer to quickly reduce. When reduced spoon jus over the lamb and serve.
• In a saucepan of boiling salted water add the baby carrots and cook for about 3 to 4 minutes. At the halfway point add trimmed asparagus and cook for about 1 to 2 minutes. Strain all vegetables when done. Serve with roasted rack of lamb.;

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.

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.

RACK OF LAMB WITH CHIVE CRUST

Steps:

• Preheat oven to 350°F.
• Combine first 6 ingredients in a small bowl.
• A little water may be required if mixture is too dry.
• Season lamb lightly and press breadcrumb mixture firmly over fatty side of racks.
• Drizzle butter over crust.
• Place lamb racks, crust side up, in a baking dish.
• Bake for ¾- 1 hour.
• Allow meat to rest for 15 minutes before carving.
• Drain off all but 2 tblsps of juice in pan.
• For Sauce: Place roasting pan on top of stove and stir wine and water into juices.
• Bring to boil, stirring well.
• Boil until reduced by half.
• Stir in sugar and lemon juice. Remove from heat.
• Whisk in butter, one bit at a time to emulsify the sauce.
• Blend in mint jelly.

HERB CRUSTED RACK OF LAMB WITH RED WINE SAUCE

Steps:

• Trim the lamb racks of visible fat and connective tissue. Put each rack into a resealable bag. Mix together all the marinade ingredients and pour half into each bag. Seal the bags, place them into a bowl or dish in case they leak, and put them into the refrigerator for at least 8 hours and up to 24 hours.
• Put the lamb on the counter to warm up at least 30 minutes and up to an hour before you are going to roast it.
• Preheat oven to 400F.
• Mix together the bread crumbs, parsley, herbs, salt and pepper. Add enough olive oil to moisten the crumbs so they hold together, about 1 tablespoon.
• Heat the remaining tablespoon of olive oil in a heavy large skillet over medium high heat. Take the lamb racks out of the marinade and wipe them down with paper towels. (If you wish, partially cut the rack through every two chops. This will make it easier to cut them into chops later.) One rack at a time, sear the racks in the skillet, about 2 minutes per side.
• Transfer the racks to a roasting pan, meaty sides up. Coat the meaty side of each rack with mustard and then top each with half of the bread crumbs, patting it into place. Roast the racks for 20-25 minutes, until a thermometer reads about 130F for medium rare. Let the racks rest for 10 minutes, then serve with the wine sauce.
• You can make the wine sauce any time up to the day before. If made ahead, reheat it while the lamb rests.
• In a medium sauce pan, melt the butter over low heat. Add the shallots, garlic and a sprinkle of kosher salt. Saute for 3-4 minutes. Whisk in the flour. Cook for 1 minute. Add the stock and wine. Bring to a rolling boil and cook until reduced by half, about 10 minutes. Taste and add salt and pepper as needed.
• Pass the sauce through a fine mesh strainer and discard the solids.
• Serve the lamb with the sauce along side.

HERB CRUSTED RACK OF LAMB

Steps:

• Preheat the oven to 200C/400F (if you have a Neff oven, heat using CircoTherm 180C).
• Mix together the honey, mustard, 1 tbsp of the olive oil and 2 tbsp of the parsley on a plate.
• Mix together the bread crumbs, dried herbs, salt, pepper and the remaining 1 tbsp of parsley on another plate.
• Coat the rack of lamb with the honey and mustard mix then coat in the herby bread crumb mixture. Drizzle on the remaining 1 tbsp of olive oil.
• Place the lamb, bone side down, on a wire rack over a large baking tray. If you have a combination steam oven, add medium steam (don't worry if you don't)
• Cook for 20-25 minutes until browned on the outside and pink in the middle. If you have a meat thermometer, the internal temperature should be 60C/140C for medium-pink lamb (the temperature will rise a little more during resting).
• Meanwhile make the salad. Place the rocket, parsley, mint, chives and pomegranate into a large bowl and toss together. Mix together the olive oil, balsamic vinegar, salt and pepper and drizzle over the salad. Toss together again to coat the leaves.
• When the lamb is ready, remove from oven and allow to rest, covered with foil for 15 minutes (or 10 minutes if you cooked with steam). Then carve into slices. Divide the slices between 3 plates and serve with the rocket salad.

CRUSTED RACK OF LAMB

Steps:

• Heat oven to 200*C/fan 180*C.
• Mix together the herbs, breadcrumbs and lemon zest and place on a plate.
• On a separate plate, mix together the mustard and honey.
• Place the racks of lamb in the mustard and honey, moving them around so they’re well covered, then roll in the herby breadcrumbs.
• Heat a frying pan, add a little olive oil and place the lamb in it to brown on all sides, sprinkle with salt and pepper, and then cook in the oven for 15 to 20 minutes or until cooked as you like it.
• Serve with Potato and Fennel Dauphinoise, some dressed rocket and a little salsa verde--.

HERB CRUSTED RACK OF LAMB WITH DAUPHINOISE POTATOES AND A SPINACH AND BASIL TIMBALE

Steps:

• Preheat the oven to 160C/325F/Gas 3.
• For the dauphinoise potatoes, grease a medium-sized ovenproof dish with half the butter.
• Arrange the sliced potatoes in the dish in layers, with some garlic and seasoning in between the layers.
• Mix the milk and cream and pour over the potatoes. Dot the remaining butter over the top and cover with aluminium foil.
• Bake in the oven for 1½ hours. Remove the foil and return to the oven for 30 minutes, or until the potatoes are golden-brown.
• For the spinach and basil timbale, grease six daroile moulds with butter and line with cling film. Line the moulds with the wilted spinach.
• Mix the bacon and croûtons in a bowl. Add the eggs and cream. Season with salt and pepper, add the parsley and pour into the moulds.
• Place the moulds in a deep-sided roasting tin and add boiling water to the tin until it comes half way up the side of the moulds.
• Place in the oven for 30 minutes, or until set.
• For the herb crusted rack of lamb, preheat the oven to 200C/400F/Gas 6.
• Season the lamb with salt and pepper. Heat a large frying pan and add the oil, once hot, add the lamb and seal on all sides.
• In a bowl mix the breadcrumbs and herbs and set aside.
• Brush the lamb with mustard and then cover with the herb crumbs.
• Place the lamb back in the oven for 12-14 minutes, or until cooked to your liking. Then remove and set aside to rest for at least five minutes before carving.
• To serve, carve the racks of lamb. Place a portion of potatoes and a timbale on each plate along with three pieces of the lamb. Serve with gravy.

ROASTED RACK OF LAMB WITH A HERB CRUST

Steps:

• Preheat the oven to 240C/450F/Gas 9.
• To prepare the herb crust, break the bread into large pieces and place in a food processor or blender and turn into fine crumbs.
• Add the herbs and garlic and blitz for a further 30 seconds.
• Heat the oil in a large pan with the butter until foaming, but not coloured. Season the racks and add to the pan, skin-side down, and cook for 3-4 minutes on each side (for medium rare). Remove from the pan and leave to rest for 5 minutes.
• Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over the racks, to apply a good coating.
• Press a generous handful of the herb crust over the racks and transfer to a medium-sized roasting tin and roast for 5-15 minutes, depending on how your lamb is preferred. Cover the bones with foil if browning too quickly.
• To make the jus, heat the stock and rosemary in a pan over a medium to high heat and reduce by half, stirring occasionally. Check seasoning, strain and keep warm.
• Slice the racks in half and serve immediately with aubergine purée and roasted fennel.