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.
STUFFED RACK OF LAMB FOR TWO
Rack of lamb is the most elegant of all red meats, the perfect special-occasion entree, and can be as easy or as elaborate as you like. Here, we start with a marinade of common Mediterranean flavors rubbed onto the outside of the meat, and then gild the lily a little more by actually stuffing the rack, it's fun to do, and everybody enjoys finding surprises inside their food. (Well, delicious surprises, anyway.) Of course, lamb is so flavorful and delicious, you can just rub it with a little salt, pepper, and olive oil, and roast it plain and simple, too.
Provided by Ted Allen
Categories main-dish
Time 3h20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- To make the Marinade: Zest the lemon with a fine grater, taking care to only remove the yellow peel¿the white pith beneath it is bitter. Use the lemon juice for cocktails, or splash a bit into the marinade if you really love citrus. Mix all the marinade ingredients together.
- To make the Stuffing: Mix the stuffing ingredients together.
- To prepare the Lamb: Cut the rack in 1/2 crosswise so that each piece contains 4 chops. Insert a long, skinny knife into 1 end of the meat and push it through until the tip emerges from the other end. Then, remove the knife and use the handle of a wooden spoon to ream out a 1/2-inch hole, forming a tube through the 4 chops. With your fingers, press half the stuffing into the rack, making sure it's distributed evenly. Repeat with the other half of lamb.
- Place the lamb in a zipper baggie, spoon the marinade onto the meat, and rub it in a little bit. Marinate for at least 1 hour, preferably 4 hours.
- Preheat the oven to 425 degrees F.
- Roast the chops for 25 minutes for medium rare, or until an instant-read thermometer inserted into the thickest part of the meat registers 135 degrees F. Let the meat rest for 10 minutes (during which they continue cooking, and the juices run back to the center). Slice into individual chops, if you like, fan across the plate, garnish with a rosemary sprig, and serve.
STUFFED RACK OF LAMB
Cook up deliciousness just like your favorite restaurant my with my stuffed rack of lamb. It's easy to make and will definitely be a show stopper!
Provided by Chef Dennis Littley
Categories Entree
Time 1h15m
Number Of Ingredients 15
Steps:
- Clean some of the fat and silver skin from lamb. Season with sea salt and black pepper. (lamb should be at room temperature before roasting)
- Place lamb meat side down in hot saute pan and allow the meat to sear well, then turn it over and sear the other side. Set aside until ready to stuff
- Saute spinach until it starts to wilt, then add the tomato halves and continue to saute for a minute, then add the chopped scallions and garlic and saute for another minute.
- Remove the spinach mixture from the heat and allow to cool.
- After the spinach mixture has cooled down a bit, place the mixture in a strainer and squeeze out as much of the liquid as possible in the strainer.
- Place the spinach mixture into a mixing bowl and add the bread crumbs, cheese, and egg. Mix well and season with sea salt and black pepper to taste.
- Take half the mixture and place it in the little gully between the high part of the lamb rack and the bones. Mound the stuffing evenly distributing on the top of the rack of lamb.
- Repeat the process with the other rack, then season them both with a teaspoon of Montreal brand beef seasoning (or just cracked black pepper and sea salt) then sprinkle the meat with a little of the panko bread crumbs.
- Place the Rack of lamb in a 400 degree preheated oven for about 20 minutes. Temp the lamb using a thermometer until it reads 125 degrees ( the internal temperature will rise 5-10 degrees more after removing from the oven) Allow lamb to rest 10 minutes before cutting.
Nutrition Facts : Calories 1165 kcal, Carbohydrate 14 g, Protein 47 g, Fat 98 g, SaturatedFat 45 g, Cholesterol 257 mg, Sodium 818 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
RACK OF LAMB WITH BLUEBERRY SAUCE
In this rack of lamb recipe, we're actually roasting the meat over the sauce. And not just any sauce: we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season lamb generously with salt and black pepper. Heat oil over medium-high heat in an oven-proof skillet. Sear lamb on all sides until well browned, 3 to 5 minutes per side. Turn off heat. Remove lamb to a platter.
- Mix together Dijon mustard, rosemary, cinnamon, and cumin in a small bowl. Spread a thin layer of the mustard mixture on each rack of lamb.
- Place chopped shallots and pinch of salt into the same skillet. Cook and stir over medium-heat until shallots begin to lose moisture and become browned and soft, about 5 minutes. Add blueberries and continue cooking for about 2 minutes. Stir in red wine, turn off heat, and stir mixture to deglaze the pan.
- Place the racks of lamb into the skillet and interlace the rib bones together to push the lamb racks close together, leaving a lamb bone "zipper" in the center. Place the lamb racks into the center of the skillet. Season with a pinch of black pepper.
- Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, about 20 minutes.
- Remove lamb to a cutting board to rest about 5 minutes.
- Drizzle balsamic vinegar into the blueberry sauce; add a pinch of salt. Turn heat to medium-high and bring to a simmer to reduce sauce by half, about 4 minutes. Turn off heat and stir in butter. When butter is melted, check seasonings and add more salt if needed.
- Slice racks into pieces of 2 ribs each. Serve topped with a spoonful of the blueberry sauce.
Nutrition Facts : Calories 831.5 calories, Carbohydrate 10.4 g, Cholesterol 201.8 mg, Fat 62.1 g, Fiber 1.1 g, Protein 44.9 g, SaturatedFat 26 g, Sodium 238.1 mg, Sugar 5 g
PISTACHIO CRUSTED RACK OF LAMB
Sweet, nutty pistachios are added to a traditional Dijon mustard crust, which gives the lamb a great flavor and texture.
Provided by John Mitzewich
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 400 F. Trim any excess fat from the racks, leaving only a thin layer.
- Season the lamb generously with the salt and pepper. Sprinkle the dried herbs over the lamb and gently press to adhere.
- In a large, heavy-duty skillet, heat the vegetable oil over medium-high heat until it shimmers. Brown the lamb racks, one at a time, about 2 minutes per side.
- Arrange the racks, bone side down, in a large roasting pan. Use a spoon to spread the Dijon mustard over the meaty surface of the lamb. Spread some over each end, but most of the mustard should remain on the top surface.
- Make the nut crust by combining the pistachios, breadcrumbs, melted butter , olive oil, and salt and pepper to taste in a small bowl.
- Divide the mixture evenly over each rack of lamb. Press gently with your fingers to make sure it adheres to the mustard.
- Roast the lamb to your liking, until a meat thermometer registers 120 F to 125 F for rare, or 130 F to 135 F for medium-rare, 18 to 21 minutes.
- Remove the lamb from the oven, tent with foil, and let rest for 10 minutes.
- To serve, carve the racks between the bones to cut into chops. Serve with lemon wedges, if desired.
Nutrition Facts : Calories 1315 kcal, Carbohydrate 31 g, Cholesterol 317 mg, Fiber 8 g, Protein 104 g, SaturatedFat 40 g, Sodium 791 mg, Sugar 10 g, Fat 90 g, ServingSize 4 servings, UnsaturatedFat 0 g
CROWN ROAST OF LAMB
I saw this on Alton Brown's Good Eats Show and got really excited, as we are having a dinner soon with Crown Roast of Lamb. I have adapted it slightly for our tastes. Cooking time includes rest time.
Provided by Sweetiebarbara
Categories Short Grain Rice
Time 1h35m
Yield 16 rib chops, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- To french the racks of lamb:.
- Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones.
- Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone.
- Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown.
- Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast.
- Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound.
- Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes.
- While the meat is resting add the lemon juice, mustard and mint to the juices that accumulated in the Bundt pan while cooking.
- Stir to combine. Taste and adjust seasoning, as needed.
- Cut the string away from the roast and place rice in the center.
- Serve the warm sauce with the roast.
RACK OF LAMB WITH FRUIT STUFFING AND SAUCE
I saw Emeril Lagasse make a similar recipe and I thought that I would share mine with you. It's different than Emeril's and is ABSOLUTELY DELICIOUS! If you have questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Lamb/Sheep
Time 1h45m
Yield 2-3 serving(s)
Number Of Ingredients 31
Steps:
- Season the rack of lamb with salt and pepper.
- Heat the butter in a medium skillet over medium-high heat.
- Add the onions, celery, thyme, rosemary, sage, parsley, 1/4 teaspoon of salt, and pepper and cook, stirring, for 1 minute.
- Add the garlic and cook for 30 seconds.
- Add the apricots, raisins and prunes and cook for 2 minutes.
- Add the Port wine and cook until almost all the liquid has evaporated, about 5 minutes.
- Add the mint and walnuts and stir well to combine.
- Remove from the heat and allow to cool for 10 minutes.
- Reserve 1/4 cup of stuffing for the sauce.
- Preheat oven to 400 degrees.
- With a thin, sharp knife, cut into the middle of the lamb loin going as deep as you can.
- Turn the lamb and cut into the center from the other end, to make the 2 ends meet as 1 long slit.
- Insert the handle of a long handled wooden spoon into the slit and push it through the hole on the the other side.
- Gently work the spoon handle to enlarge the hole to 1/2 to 3/4 inch in diameter.
- With your fingers, work the fruit stuffing into the center of the meat, so that the hole is filled with about 1/4 cup of the stuffing.
- Heat a heavy skillet over medium-high heat.
- Add the rack to the pan and sear until brown on all sides, about 7 minutes.
- Combine the bread crumbs or crush cornflakes (I use crushed cornflakes), olive oil and remaining 1/2 teaspoon salt in a shallow bowl.
- Rub the fat side and the ends of the rack of lamb with the mustard, and then press on the bread crumbs or crushed cornflake mixture, coating the fat side and both ends evenly.
- Place the lamb in a roasting pan, fat or crusty side up, with aluminum foil covering the bones to prevent them from burning as they cook.
- Roast the lamb 20 to 25 minutes for medium-rare.
- While the lamb is roasting, make the sauce.
- In a 1 quart saucepot set over medium-high heat, add the olive oil.
- Add the onions and garlic to the pot and allow to sweat for 3 minutes.
- Add the reserved dry fruit stuffing and allow it to sweat for 1 minute.
- Deglaze with wine.
- Reduce the wine until nearly evaporated, and then add the stock and walnuts and reduce by 30 percent.
- Add the chopped sage and season with salt and pepper.
- Remove from heat and quickly swirl the cold butter into the sauce, and serve immediately over the lamb.
Nutrition Facts : Calories 1043.1, Fat 46.5, SaturatedFat 14.8, Cholesterol 45.8, Sodium 2249.5, Carbohydrate 108.5, Fiber 10.1, Sugar 45.6, Protein 14.6
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- Preheat the oven to 400°. In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb with salt and pepper. Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes.
- Discard the fat in the skillet. Add the remaining 2 teaspoons of oil and the shallots to the skillet and cook over moderate heat until softened, about 3 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and bring to a simmer. Remove the skillet from the heat. Stir in the whole grain and Dijon mustards and the thyme. Season the sauce with salt and pepper.
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