Rack Of Lamb With Herb Crust Food

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RACK OF LAMB WITH HERB CRUST



Rack of Lamb with Herb Crust image

Special occasions demand equally momentous meals, and few dishes are as elegant -- or delicious -- as this flavorful rack of lamb. It's far easier to make than it appears; simply follow a few basic steps for impressive results.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 8

1 full rack of lamb (about 1 1/4 pounds), frenched
2 teaspoons olive oil
Coarse salt and freshly ground pepper
1/2 cup fine fresh breadcrumbs
1 1/2 teaspoons finely chopped fresh rosemary
1 1/2 teaspoons finely chopped garlic
1 tablespoon coarsely chopped flat-leaf parsley
2 tablespoons Dijon mustard

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.

ROASTED RACK OF LAMB WITH A HERB CRUST



Roasted rack of lamb with a herb crust image

Provided by BBC Food

Categories     Main course

Yield Serves 4

Number Of Ingredients 12

200g/7oz fresh, rich white bread
2 tbsps freshly chopped flatleaf parsley
1 tsp fresh soft thyme leaves
1 tsp fresh rosemary leaves
1 fat garlic clove, peeled and finely chopped
4 tbsp vegetable oil
100g/4oz unsalted butter
sea salt and freshly ground black pepper
2 tbsp Dijon mustard
2 lean racks of lamb, french trimmed
500ml/17fl oz hot, good lamb stock
1 large sprig fresh rosemary

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.

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



Rack of Lamb with Herb Crust, Lamb Jus and Rice Pilaf image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 21

Two 8-bone racks of lamb, chine bone removed, not trimmed
1 Vidalia onion, peeled and sliced
4 cloves garlic, peeled and sliced
4 ounces Chardonnay
5 tablespoons plus 3 ounces melted butter
1 cup fresh breadcrumbs
2 tablespoons chopped arugula
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
1/2 teaspoon Espelette pepper
Sea salt and ground black pepper
Arborio Rice Pilaf, for serving
1 tablespoon olive oil
3 tablespoons butter
1 onion, minced
1 1/2 cups Arborio rice
2 cups lamb jus
1/4 teaspoon saffron
1 tablespoon minced chives
Salt and pepper

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.

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE



Herb-crusted rack of lamb with white bean purée image

Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 16

50g fresh white breadcrumb or white bread, torn into small pieces
2 tbsp roughly chopped parsley
2 tbsp thyme leaf
2 tbsp rosemary leaves, picked from sprigs
zest 1 lemon
25g grated parmesan
2 tbsp olive oil , plus extra for drizzling
2 x 8-bone racks of lamb , well trimmed (see 'Try', below)
2 tbsp Dijon mustard
250g spinach leaves
400g can butter bean , drained and rinsed
1 garlic clove , chopped
6 anchovy fillets
large rosemary sprig, leaves chopped
juice ½ lemon
8 tbsp extra-virgin olive oil , the best quality you can afford

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.

Nutrition Facts : Calories 709 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium

MUSTARD AND HERB CRUSTED RACK OF LAMB



Mustard and Herb Crusted Rack of Lamb image

Categories     Herb     Lamb     Mustard     Roast     Easter     Oscars     Dinner     Meat     Rack of Lamb     Fall     Winter     Anniversary     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 1/2 cups fine fresh bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
2 tablespoons Dijon mustard
Special Equipment
an instant-read thermometer

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.

HERB-CRUSTED RACK OF LAMB



Herb-Crusted Rack of Lamb image

For those who enjoy a main course of lamb, here's a quick and delicious treatment for it. The easy preparation gives me the extra time I need to focus on other menu items. -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup fresh bread crumbs
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 garlic clove, minced
2 tablespoons olive oil
2 frenched racks of lamb (1-1/2 pounds each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Dijon mustard

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.

Nutrition Facts :

HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY



Herb-crusted leg of lamb with red wine gravy image

Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest

Provided by James Martin

Categories     Main course

Time 2h25m

Number Of Ingredients 16

2 ¼kg leg of lamb
3 small garlic cloves , sliced
2 onions , cut into chunks
1 carrot , cut into chunks
2 tbsp Dijon mustard
175g white breadcrumb (a few days old is best)
small bunch parsley , finely chopped
small bunch mint , finely chopped
5 rosemary sprigs, leaves finely chopped
2 fat garlic cloves , crushed
3 ½ tbsp olive oil
2 tbsp plain flour
400ml red wine
1l lamb or beef stock
1-2 tsp Dijon mustard
knob of butter

Steps:

  • Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
  • Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
  • Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
  • To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY



Garlic Herb Crusted Roast Rack Of Lamb Recipe by Tasty image

Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 10

2 ½ lb rack of lamb, frenched
salt, to taste
pepper, to taste
5 tablespoons olive oil, divided
8 cloves garlic, peeled and smashed
¾ cup breadcrumb
¼ cup fresh flat-leaf parsley
1 ½ tablespoons fresh rosemary
½ cup grated parmesan cheese
1 ½ tablespoons whole grain dijon mustard

Steps:

  • Preheat oven to 400°F (200°C).
  • Season lamb generously with salt and pepper.
  • Heat a cast iron over medium high heat.
  • To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
  • Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
  • Brush the top and sides of the lamb with mustard.
  • Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
  • Allow to rest before slicing.
  • Enjoy!

Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram

RACK OF BABY LAMB WITH HERB CRUST



Rack of Baby Lamb With Herb Crust image

Martha Stewart's from a 1983 cookbook called "Quick Cook" and it is delicious and easy. I add about 1/2 tsp. rosemary.

Provided by Oolala

Categories     Lamb/Sheep

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 baby rack of lamb, about 7 chops
1 cup plain breadcrumbs
1/2 cup parsley, finely chopped
1 garlic clove, minced
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 teaspoon salt
fresh ground pepper, to taste
rosemary (optional)

Steps:

  • Preheat oven to 400 degrees F.
  • Carefully trim the rack of lamb, leaving the rib bones as long as possible. Leave about 1/4 inch of fat on the outside of the rack. Cut neat crisscrosses in the fat with a sharp knife.
  • In a small mixing bowl, combine all the remaining ingredients.
  • Put the rack of lamb in a roasting pan and cook it in the oven for 15 minutes. Remove the lamb and reduce heat to 375 degrees F.
  • Pat the bread-crumb mixture on top of the rack and on the bony side to form a crust. Return to the oven for another 10-15 minutes. The lamb should be served very pink.
  • If you like it more well done, just make sure the crust isn't burning.

Nutrition Facts : Calories 350.2, Fat 16.9, SaturatedFat 2.6, Sodium 1735, Carbohydrate 41.5, Fiber 3.4, Sugar 3.9, Protein 8.3

RACK OF LAMB WITH AN HERB CRUST



Rack of Lamb With an Herb Crust image

Make and share this Rack of Lamb With an Herb Crust recipe from Food.com.

Provided by jessimariel

Categories     Lamb/Sheep

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup vegetable oil
2 racks of lamb, French trimmed
2 1/2 cups fresh white breadcrumbs
2 ounces parsley
1 egg
salt and pepper, to taste
1 ounce whole grain mustard
12 small shallots
12 small garlic cloves, peeled
1/4 cup brown sugar
4 tablespoons butter, diced
1/2 cup ruby port
2 cups lamb stock
4 small fresh thyme sprigs
4 small rosemary sprigs

Steps:

  • Preheat the oven to 400°F.
  • Heat the oil in a pan, and sear the lamb until golden brown. Roast in the oven for 15-20 minutes, then remove.
  • In a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. Brush mustard onto the lamb, and coat with the mixture.
  • Place the shallots and garlic onto a sheet of aluminum foil, and sprinkle with the brown sugar and butter. Roast in the foil parcel for 15 minutes or until golden brown.
  • In a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season.
  • Preheat the grill. Grill the lamb crust-side-up for 5 minutes. Let rest for 5 minutes, and slice into cutlets.
  • To serve, place a portion of the cutlets on each plate and arrange the shallots and garlic around. Drizzle the sauce around the plate, and serve with a sprig each of rosemary and thyme.

Nutrition Facts : Calories 470.1, Fat 27.7, SaturatedFat 9.7, Cholesterol 83.4, Sodium 393.1, Carbohydrate 43.7, Fiber 1.6, Sugar 17.2, Protein 6.3

HERB-CRUSTED RACK OF LAMB



Herb-crusted Rack of Lamb image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 7

1 rack of lamb, frenched (about 8 cutlets)
Kosher salt and freshly ground black pepper
3 to 4 tablespoons Dijon mustard
3 to 4 tablespoons olive oil
1/2 cup/40 g fresh breadcrumbs
1/4 cup/30 g grated Parmesan
2 tablespoons fresh herbs, such as parsley, thyme and rosemary, chopped

Steps:

  • Heat the oven to 425 degrees F/220 degrees C.
  • Season the meat with salt and pepper. Mix together the oil and mustard, then slather all over the rack to coat well. Mix together the breadcrumbs, cheese and herbs, then pack the mixture onto the lamb rack.
  • Place the lamb on a rack, bones arching upwards, in a roasting pan just large enough to hold it and place in oven. Roast until the meat is done to your liking. 20 minutes will give you medium-rare meat. Let the meat rest out of the oven 10 minutes before carving.

TANGY HERB-CRUSTED RACK OF LAMB



Tangy Herb-Crusted Rack of Lamb image

DH and I found this to be an easy, tasty way to prepare rack of lamb. It is from Williams-Sonoma Kitchen. Prep time includes marinating time. I believe DH and I had to cook longer than 15 mins for medium-rare. We skipped the lemon wedges as it was just the two of us and we weren't concerned about presentation.

Provided by Dr. Jenny

Categories     Lamb/Sheep

Time 1h37m

Yield 4 serving(s)

Number Of Ingredients 10

1 lemon, zest of
4 garlic cloves, finley chopped
1 tablespoon crushed dried rosemary
1 tablespoon crushed dried thyme
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 racks of lamb, frenched
salt, to taste
fresh ground pepper, to taste
1 lemon, cut into wedges

Steps:

  • In a small bowl, stir together the lemon zest, garlic, rosemary, thyme, and 1/4 cup olive oil. Spread the mixture evenly over the racks of lamb. Cover and refrigerate at least 1 hour or up to overnight.
  • Preheat oven to 400°F.
  • Season the racks of lamb with salt and pepper. In a large ovenproof saute pan over medium-high heat, warm 2 Tb olive oil. Add the lamb and cook until browned on both sides, about 7 minutes total.
  • Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130F for medium-rare, about 15 minutes, or until done to your liking.
  • Transfer the racks to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.

Nutrition Facts : Calories 200, Fat 20.6, SaturatedFat 2.9, Sodium 3.5, Carbohydrate 8, Fiber 3.4, Sugar 0.1, Protein 1

RACK OF LAMB WITH AN HERB CRUST



Rack of Lamb with an Herb Crust image

Categories     Herb     Lamb     Roast     Dinner     Spring     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

1/4 cup vegetable oil
2 racks of lamb, French trimmed
2 1/2 cups fresh white breadcrumbs
2 oz. parsley
1 egg
salt and pepper, to taste
1 oz. whole-grain mustard
12 small shallots
12 small cloves garlic, peeled
1/4 cup brown sugar
4 tbsp. cold butter, diced
1/2 cup ruby port
2 cups lamb stock
4 small sprigs thyme
4 small sprigs rosemary

Steps:

  • Preheat the oven to 400°F.
  • Heat the oil in a pan, and sear the lamb until golden brown. Roast in the oven for 15-20 minutes, then remove.
  • In a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. Brush mustard onto the lamb, and coat with the mixture.
  • Place the shallots and garlic onto a sheet of aluminum foil, and sprinkle with the brown sugar and butter. Roast in the foil parcel for 15 minutes or until golden brown.
  • In a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season.
  • Preheat the grill. Grill the lamb crust-side-up for 5 minutes. Let rest for 5 minutes, and slice into cutlets.
  • To serve, place a portion of the cutlets on each plate and arrange the shallots and garlic around. Drizzle the sauce around the plate, and serve with a sprig each of rosemary and thyme.

RACK OF LAMB (HERB CRUSTED WITH ROASTED GARLIC SAUCE)



Rack of Lamb (Herb Crusted With Roasted Garlic Sauce) image

This recipe is from The Plaza Hotel in New York that I slightly modified. If you have questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Lamb/Sheep

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 rack of lamb (fat cap removed, frenched)
4 tablespoons extra virgin olive oil
1/2 cup Dijon mustard
salt & freshly ground black pepper
1 tablespoon fresh thyme leave (chopped)
1 tablespoon fresh rosemary leaf (chopped)
1 tablespoon fresh sage leaf (chopped)
1 tablespoon fresh parsley leaves (chopped)
10 garlic cloves (peeled and sliced in half)
1/2 cup dry white wine (you may use red wine)
1 cup veal stock or 1 cup chicken stock
1 tablespoon unsalted butter

Steps:

  • In a roasting pan with very hot olive oil, sear the lamb, fat side down first, until golden.
  • Remove and allow to rest 5 minutes.
  • Brush the mustard onto both sides of the seared lamb.
  • Season with salt and pepper.
  • Mix all of the herbs together.
  • Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
  • In the same roasting pan the lamb was cooked in, add the 10 cloves of garlic and place the lamb on top.
  • Preheat oven to 350 degrees.
  • Cook in the oven 15 to 20 minutes or until medium-rare.
  • When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
  • Place the roasting pan on top of the stove over medium heat.
  • Remove the garlic and set aside.
  • Discard all the fat.
  • Add the white wine and the stock and reduce by half.
  • Place the roasted garlic in a blender or food processor.
  • Add the reduced stock and wine mixture and puree until smooth.
  • Add the tablespoon of butter and pulse to incorporate.
  • Season well with salt and freshly ground pepper.
  • For a nice presentation, on a serving plate, stand the rack of lamb upright in a circle and secure with a skewer.

Nutrition Facts : Calories 404.9, Fat 35.4, SaturatedFat 7.6, Cholesterol 15.3, Sodium 714.7, Carbohydrate 10.4, Fiber 2.7, Sugar 1.3, Protein 3.9

HERB-CRUSTED RACK OF LAMB



Herb-Crusted Rack of Lamb image

Categories     Food Processor     Cheese     Herb     Lamb     Mustard     Roast     Valentine's Day     Winter     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 8

1 large garlic clove
1/2 cup chopped fresh basil
1/3 cup freshly grated pecorino Romano cheese
1/3 cup plain dry breadcrumbs
2 tablespoons herbes de Provence*
1 1/2 tablespoons Dijon mustard
2 1/2 tablespoons olive oil
1 1 1/2-pound rack of lamb, trimmed

Steps:

  • Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. (Can be made 4 hours ahead. Cover; chill.)
  • Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes.
  • Transfer lamb to cutting board. Cut between bones into individual or double chops. Divide between 2 plates; serve.
  • *A dried herb mixture available at specialty foods stores and some supermarkets.

ROAST RACK OF LAMB WITH HERB SAUCE



Roast Rack of Lamb with Herb Sauce image

The sauce uses eight of my favorite herbs, but making it is a cinch. The aroma of the lamb while it roasts is amazing. -Mya Zeronis, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings (1-3/4 cups sauce).

Number Of Ingredients 18

1/4 cup minced fresh rosemary
1-1/2 teaspoons coarsely ground pepper
1-1/2 teaspoons salt
2 racks of lamb (1-1/2 pounds each)
1 tablespoon olive oil
SAUCE:
3/4 cup fresh parsley leaves
2/3 cup fresh basil leaves
1/3 cup each fresh cilantro leaves, mint leaves, oregano leaves and thyme leaves
1/3 cup coarsely chopped fresh chives
1/3 cup chopped shallots
2 garlic cloves, crushed
3 tablespoons grated lemon zest
1/2 cup lemon juice
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil

Steps:

  • Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.

Nutrition Facts :

HERB-CRUSTED RACK OF LAMB WITH GRAVY



Herb-Crusted Rack of Lamb with Gravy image

Serve your family a hearty meal when you make this tasty Herb-Crusted Rack of Lamb with Gravy. Perfect for special occasions, cook this herb-crusted rack of lamb for holidays, birthdays and much more.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 4 servings

Number Of Ingredients 9

1 Tbsp. oil
1 rack of lamb (2 lb.)
2 Tbsp. GREY POUPON Dijon Mustard
1/3 cup panko bread crumbs
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. each chopped fresh rosemary and fresh thyme
3/4 cup HEINZ HomeStyle Savory Beef Gravy
1 Tbsp. butter
1 Tbsp. LEA & PERRINS Worcestershire Sauce

Steps:

  • Heat oven to 425°F.
  • Heat oil in large nonstick skillet on medium-high heat. Add lamb, skin side down, to skillet; cook 2 to 3 min. on each side or until lightly browned on both sides. Transfer lamb to work surface; cool 5 min.
  • Spread mustard onto lamb. Combine bread crumbs, cheese and herbs; press into mustard. Place lamb in shallow foil-lined pan sprayed with cooking spray.
  • Bake 25 min. or until meat registers 150°F when tested with meat thermometer.. Remove lamb from oven; cover. Let stand 10 min. or until medium doneness (160°F).
  • Microwave gravy in microwaveable bowl on HIGH 1-1/2 min., stirring after 45 sec. Add butter and Worcestershire sauce; stir until butter is completely melted and gravy mixture is well blended.
  • Serve lamb topped with gravy mixture.

Nutrition Facts : Calories 420, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 120 mg, Sodium 760 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 0.9167 g, Protein 37 g

HERB-CRUSTED RACK OF LAMB



Herb-Crusted Rack of Lamb image

Rack of lamb, beautifully coated with a flavourful herb crust and cooked to perfection. Adapted from a video recipe by Chef Gordon Ramsey (which you can find on YouTube), which didn't list amounts, and had incorrect cooking times.

Provided by Barb_G

Categories     Lamb/Sheep

Time 45m

Yield 12-14 chops, 4 serving(s)

Number Of Ingredients 11

2 racks of lamb
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for browning)
4 slices white bread
1 ounce fresh parsley (stalks included)
2 sprigs fresh rosemary (leaves only)
4 sprigs thyme (leaves only)
1 ounce parmesan cheese, grated
1 -2 tablespoon olive oil
2 tablespoons Dijon mustard

Steps:

  • Heat oven to 200 degrees Celsius Select a skillet that can go in the oven as well as on the cooker.
  • Cut each rack into 3-4 bones each (approximately one serving). Score the fat on the lamb (don't cut all the way to the meat), then season on all sides with salt and pepper.
  • On the cooker, heat the skillet to very hot, add olive oil. When it is hot, place the lamb in skillet and sear on all sides of meat to give it a nice dark colour (you will have to hold it in place to get all angles).
  • Once browned, place the racks skin-side-down in the skillet, and into the oven for 12 minutes.
  • Cut crusts off bread, place bread, herbs and parmesan into food processor and blitz until you have a very fine crumb (it will be green). Add the olive oil and continue blitzing for a few more seconds. It will still look like dry crumbs, but when you pinch it, it should stick together well. Pour onto a plate.
  • When lamb has been in for 12 minutes, remove from oven and brush all sides with dijon mustard. Then press each rack into the crumb mixture, coating on all sides and pressing it to get an nice even coating.
  • Place the racks (this time skin-side-up) in a baking dish. Sprinkle any leftover crumb mixture into the dish. Place back into the oven for another 8-10 minutes (longer if you want well-done), until crust is slightly browned.

Nutrition Facts : Calories 195.1, Fat 13.3, SaturatedFat 2.8, Cholesterol 6.2, Sodium 907.3, Carbohydrate 14, Fiber 1.2, Sugar 1.3, Protein 5.2

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