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
ROAST RACK OF LAMB WITH CRANBERRY AND RED WINE SAUCE
This stylish dish was posted in our local newspaper. This recipe could grace a holiday occasion or make a good choice for entertaining any time of year.
Provided by William Uncle Bill
Categories Lamb/Sheep
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Get your butcher to trim racks of lamb for roasting; trimmed racks ready for roasting are called "frenched".
- In a small bowl, mix together salt and pepper.
- Preheat oven to 425°F.
- Season lamb with salt/pepper mixture.
- Place racks upright, with bones supporting one another in a a small roasting pan.
- Roast lamb in preheated 425 F oven for 25 minutes (for rare), 30 minutes (for well done).
- Remove from oven and let stand for 5 minutes before carving.
- Pour drippings ino a small bowl and skim off fa layer with a teaspoon; set aside.
- Meanwhile, in a small saucepan, heat olive oil over medium heat.
- Add cloves and saute for 20 seconds.
- Add jellied cranberries, red wine and thyme and bring to boil.
- Reduce heat and simmer for 10 minutes, stirring occasionally.
- Remove from heat, strain into a clean pan and return to boil.
- Stir in vanilla, vinegar, salt and pepper.
- Pour reserved dripings into the sauce and return to boil.
- Strain into a serving dish.
- Serve with the lamb.
Nutrition Facts : Calories 106.2, Fat 0.8, SaturatedFat 0.1, Sodium 498.3, Carbohydrate 17.5, Fiber 0.5, Sugar 14.7, Protein 0.4
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.
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