RACK OF LAMB WITH GREEN PEPPERCORN SAUCE
Simple but delicious lamb from Bon Appetit. I only cook the lamb for 13 to 15 minutes because we like it medium-rare and by following the recipe, we think it's over cooked.
Provided by lazyme
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°F, about 25 minutes, for medium-rare.
- While lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. In a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
- Transfer lamb to a cutting board and let stand 10 minutes. Skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. In saucepan simmer sauce until reduced to about 1/4 cup. Whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
- Cut lamb into individual chops and pour sauce over them.
Nutrition Facts : Calories 141, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 3.6, Carbohydrate 1.6, Sugar 0.3, Protein 0.2
LAMB CHOPS WITH CHERRY MINT SAUCE
Provided by Food Network
Categories main-dish
Time 8h45m
Yield 3 or 6 servings
Number Of Ingredients 15
Steps:
- Rinse lamb chops under cold running water and pat dry with paper towels. Place the lamb chops in a large resealable plastic bag and add olive oil, rosemary, and garlic. Let marinate overnight in the refrigerator.
- Preheat your grill. Remove the lamb chops from the plastic bag and season with salt and pepper. Place the lamb chops on the grill at a 45 degree angle to establish nice grill marks. Once the internal temperature has reached 135 to 140 degrees, remove the lamb chops from the grill and let rest for 5 minutes before serving.
- Spoon the Cherry Mint Sauce over the meat and serve with mashed potatoes and string beans, if desired. Garnish each plate with a sprig of mint.
- Place cherries, wine, and mint stems in a large skillet and bring to a boil; cook until reduced by 2/3 and then remove stems. Whisk in chopped mint and sugar. In a small bowl, mix together water and cornstarch to form a slurry, and then add to the cherry sauce. Cook the sauce until it coats the back of a wooden spoon.
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.
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
LAMB CHOPS WITH DRIED CHERRIES AND PORT
Categories Passover Quick & Easy High Fiber Rosh Hashanah/Yom Kippur Dinner Lamb Chop Port Fall Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sauté 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint.
ROAST RACK OF LAMB WITH MADEIRA-PEPPERCORN SAUCE
A nice lamb recipe that can be prepared 1 day ahead of time. Then it only roasts for about 1/2 hour. I usually double the sauce which is really yummy. This is a nice romantic dinner entree From Bon Appetit Every-Night Cooking.
Provided by lazyme
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Finely chop 2 medium shallots. Melt 1 tablespoon unsalted butter in heavy small saucepan over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add Madeira and green peppercorns. Boil uncovered until mixture is reduced to 2/3 cup, about 12 minutes. Remove sauce from heat.
- Arrange trimmed racks of lamb on rimmed baking sheet. Cut remaining 4 medium shallots in half and push through garlic press. Coat lamb with pressed shallots. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover sauce and lamb separately and refrigerate.).
- Preheat oven to 400°F Roast lamb 25 minutes. Increase heat to 500°F and continue to roast until lamb browns and meat thermometer inserted into center of lamb registers 130°F, about 5 minutes longer. Let stand 5 minutes.
- Bring peppercorn sauce to simmer. Whisk in remaining 3 tablespoons butter. Season to taste with salt and pepper. Cut lamb between ribs into chops. Arrange lamb chops on plates. Spoon peppercorn sauce around lamb and serve immediately.
- Variation:.
- This sauce would also work with thick pork chops (with bones); make sure they reach an internal temperature of 150ºF for food safety.
- Do-Ahead:.
- Note that the sauce and lamb can be prepared eight hours ahead. The lamb needs to roast for just 30 minutes before serving.
Nutrition Facts : Calories 1156.3, Fat 100.4, SaturatedFat 52.7, Cholesterol 260.4, Sodium 120.5, Carbohydrate 4.5, Sugar 0.6, Protein 42.9
RACK OF LAMB WITH A MERLOT GLAZE AND CHERRY REDUCTION SAUCE
This is a truly special dinner entree. A bit labor intensive to start off with, but once you have the glaze and cherry sauce done the rest of the preparation goes together like a dream, and the taste is out of this world. If you really have some special guests you want to impress, then this is the perfect choice. I accompany mine with sea salt roasted baby potatoes and green beans.
Provided by MarieRynr
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the sauce; combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes.
- Add the stock, decrease the heat to medium, and reduce until the sauce is thick and coats the back of a spoon, 10 to 15 minutes.
- Add the butter and stir until melted.
- Season to taste with salt and pepper.
- Keep warm until you are ready to serve.
- Preheat oven to 300*F.
- To prepare the glaze, combine the wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup liquid remains, 20 to 25 minutes.
- Set aside until you are ready to use it.
- To prepare the lamb, season the racks well with salt and pepper.
- Heat the oil in a large saute pan over high heat until smoking hot.
- Add as many of the racks as will fit without overcrowding the pan, meat side down, and sear well, 3 to 4 minutes; transfer to a sheet pan.
- Continue searing the remaining racks.
- Baste the racks well with the glaze.
- Set the pan in the oven and roast, basting every 5 minutes, until the meat reaches an internal temperature of 135*F for medium-rare doneness about 20 minutes.
- Remove the racks from the oven and let sit for about 5 minutes, then slice.
- To serve, place the slices on a warm serving platter and drizzle with some of the sauce.
- Garnish with rosemary sprigs and serve warm, with any extra sauce on the side.
Nutrition Facts : Calories 299.1, Fat 4.3, SaturatedFat 1.6, Cholesterol 5.1, Sodium 24.1, Carbohydrate 25.7, Fiber 1.1, Sugar 17.4, Protein 1.3
RACK OF LAMB WITH GREEN PEPPERCORN SAUCE
Steps:
- Preheat oven to 450°F.
- In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°F., about 25 minutes, for medium-rare.
- While lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. In a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
- Transfer lamb to a cutting board and let stand 10 minutes. Skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. In saucepan simmer sauce until reduced to about 1/4 cup. Whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
- Cut lamb into individual chops and pour sauce over them.
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.
RACK OF LAMB WITH DRIED CHERRY AND GREEN PEPPERCORN SAUCE
Steps:
- Melt butter in medium saucepan over medium heat. Add shallots; sauté 2 minutes. Mix in tomato paste. Add both broths; boil until reduced to 1 1/4 cups, about 25 minutes. Strain sauce into small saucepan. Add cherries, Port, brandy,1/2 teaspoon rosemary and 1/2 teaspoon marjoram; boil until reduced to 1 cup, about 15 minutes. Mix in peppercorns. Set aside.
- Preheat oven to 425°F. Sprinkle each rack of lamb with 4 1/2 teaspoons rosemary,4 1/2 teaspoons marjoram and 4 teaspoons parsley; press to adhere. Sprinkle with salt and pepper. Heat oil in large skillet over high heat. Add 1 lamb rack; brown on all sides, about 6 minutes. Place lamb, meat side up, in baking pan. Repeat with second rack. Roast until meat thermometer inserted into center registers 130°F for medium-rare, about 18 minutes. Place lamb on carving board; let stand 10 minutes.
- Bring sauce to simmer. Cut lamb between bones. Serve lamb with sauce.
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