SPICE-RUBBED LAMB RACK WITH YOGURT AND FRESH HERBS
Steps:
- Make the spice rub: Combine the peppercorns, coriander seeds, fennel seeds and cumin seeds in a small dry skillet over medium-high heat; cook, stirring, until toasted, about 2 minutes. Transfer to a spice grinder and grind to a fine powder. In a small bowl, mix the freshly ground spices with the paprika, cayenne and 1 teaspoon salt.
- Preheat a grill to medium high and prepare for indirect grilling: For a charcoal grill, bank the hot coals to one side and leave the other half empty. For a gas grill, preheat all the burners, then turn off half the burners and keep the others on medium-high heat.
- Grill the lamb: Coat the lamb with the olive oil and sprinkle with the spice mixture. Grill over direct heat, turning as needed, until browned all over, 6 to 8 minutes. Transfer to indirect heat (the unlit side of the grill); cover and cook until an instant-read thermometer inserted into the center of the lamb registers 125 degrees F for medium-rare doneness, 20 to 24 minutes. Transfer the lamb to a cutting board and let rest 8 minutes.
- Meanwhile, make the yogurt sauce: In a small bowl, mix the labne, olive oil, herbs, Aleppo pepper, lemon zest and 2 teaspoons lemon juice. Season with salt, black pepper and more lemon juice, if desired. Carve the lamb racks and serve with the yogurt sauce.
RACK OF LAMB WITH CUMIN AND THYME
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a small bowl combine well the bread crumbs, the oil, the thyme, the cumin, and the garlic. Season the lamb with salt and pepper and rub the fat side with the mustard. Pat the crumb mixture evenly over the mustard and arrange the lamb, crumb side up, in a roasting pan. Roast the lamb in the middle of a preheated 475°F. oven for 15 minutes, or until a meat thermometer registers 130° to 135° for medium-rare meat, transfer it carefully to a cutting board, and let it stand, uncovered, for 10 minutes. Cut the lamb between the ribs and divide it between 2 plates.
RACK OF LAMB WITH NEW POTATO, ONION & THYME GRATIN
Like French 'boulangère' potatoes, roasting your meat on top of your spuds means they soak up the flavoursome juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat a small roasting tin, and coat the lamb with 1 tbsp of the oil and some sea salt. Place the lamb, skin-side down, in the tin until the fat has turned brown, then sear all over. Transfer to a plate.
- Add the onion to the tin and cook for about 10 mins until soft. Stir in the potatoes, thyme, garlic and stock, and press down with a spoon. Put the lamb on top and roast in the oven for 25-30 mins until the potatoes are tender and the lamb cooked to your liking.
- Leave to rest under some foil for about 10 mins. Slice the lamb into cutlets and scatter with the reserved thyme sprigs. Serve with a spoonful of the potatoes and some simply cooked asparagus, if you like.
Nutrition Facts : Calories 613 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.5 milligram of sodium
RACK OF LAMB WITH CARAMELIZED SHALLOT AND THYME CRUST
From Gourmet magazine, 1995. My friend Martinique who is a caterer says this is a no-fail, impress-the-company recipe and it can be prepared in 45 minutes or less!
Provided by Raquel Grinnell
Categories < 60 Mins
Time 45m
Yield 8 ribs of lamb, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- In a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.
- Season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan. Spread meat side with mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135°F for medium-rare, 25 to 30 minutes.
- Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.
Nutrition Facts : Calories 242.4, Fat 11.7, SaturatedFat 1.7, Sodium 235.5, Carbohydrate 29.1, Fiber 1.6, Sugar 5.3, Protein 4.7
RACK OF LAMB WITH MUSTARD-THYME CRUST
Steps:
- Whisk mustard, garlic and chopped thyme in small bowl to blend. Sprinkle lamb with salt and pepper. Place lamb on baking sheet, rounded side up. Spread mustard mixture evenly over lamb. (Lamb can be prepared up to 6 hours ahead. Refrigerate uncovered.)
- Preheat oven to 425°F. Stir bread crumbs and oil in heavy medium skillet over medium heat until crumbs begin to crisp, about 5 minutes. Cool slightly. Press crumbs onto mustard coating on lamb. Roast lamb until thermometer inserted into center registers 125°F for rare, about 25 minutes. Garnish with thyme sprigs, if desired, and serve.
RACK OF LAMB WITH CARAMELIZED SHALLOT AND THYME CRUST
Steps:
- Preheat oven to 400°F.
- In a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.
- Season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan. Spread meat side with mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135°F. for medium-rare, 25 to 30 minutes.
- Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.
ROAST RACK OF LAMB WITH MOROCCAN SPICES
This fresh-flavoured roast is lightly spiced with a hint of citrus - an ideal dinner for two
Provided by Good Food team
Categories Main course, Supper
Time 45m
Number Of Ingredients 18
Steps:
- Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
- Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
- Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
- Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.
Nutrition Facts : Calories 888 calories, Fat 67 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.22 milligram of sodium
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.
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- Preheat oven to 400°F. Remove the lamb from the refrigerator and let it sit for 20-30 minutes to allow it to come to room temperature.
- Pat dry the lamb completely with paper towel and season all sides generously with salt, pepper and olive oil. Heat a cast-iron skillet over medium high heat for 2 minutes. Sear all sides of the lamb until browned, about 3-4 minutes. Rest the lamb on a plate and tent with foil. Searing improves the flavour and texture.
- In a mixing bowl, whisk together breadcrumbs, parsley, olive oil, garlic, salt, and pepper, until smooth. You can also combine these ingredients in a food processor and pulse mixing until combined. Set mixture aside on a shallow plate.
- Generously brush lamb with mustard on all sides to coat. Dip the rack of lamb in the breadcrumb mixture to coat evenly.
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- Combine lamb, soy sauce, Shaoxing wine, and salt in a big bowl. Mix well. Let marinate for at least 30 minutes at room temperature (1 hour of marinating time is highly recommended), or in the fridge up to overnight.
- When you’re ready to cook, drain the extra liquid from the bowl of lamb. Add the cornstarch. Stir until all the lamb pieces are coated.
- Heat the oil in a large skillet over medium high heat until hot. Add the lamb pieces and spread them out with a pair of tongs or chopsticks, so they don’t overlap. Let cook without touching until the bottom side turns golden, 1 minute or so. Flip the lamb and cook the other side until slightly golden, while the inside is still a bit pink, 30 to 40 seconds. Transfer the lamb to a big plate.
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