Rack Of Lamb With Lemon Food

BBQ RACK OF LAMB

Steps:

• For the marinade, mix the oil, lemon juice, zest, garlic, rosemary, salt and pepper in a small bowl.
• Place the lamb in a large baking dish or resealable plastic bag.
• Pour the marinade onto the lamb and rub the mixture all over the lamb.
• Cover and leave to marinate in the fridge overnight.
• Bring the barbecue to a medium temperature, about 160°C.
• Place the lamb bone side down first and sear for 4 minutes.
• Turn the meat and place in indirect heat for 15 minutes. This will cook them to medium-rare.
• [Optional] Continue cooking until desired doneness. Use a meat thermometer for optimal results.
• Remove from the lamb from the heat and let it rest for 10 minutes before cutting into chops.
• Serve with green salad and your favourite barbecue side dishes.

MUSTARD CRUSTED RACK OF LAMB

Steps:

• Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
• Preheat the oven to 450 degrees F.
• Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
• In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
• Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
• Serve with some of the Fig Chutney, if desired.
• In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
• Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

MEDITERRANEAN RACK OF LAMB

Steps:

• Preheat oven to 375°. Place lamb in a shallow roasting pan. In small bowl, combine the lemon zest, oregano, garlic, oil, salt and pepper. Rub over lamb., 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 5 minutes before cutting. If desired, serve with fresh oregano and lemon slices.

RACK OF LAMB

Steps:

• Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180ºC/350ºF/gas 4.
• Drizzle the lamb racks with olive oil and sprinkle generously with sea salt and black pepper, patting the seasoning all over the meat.
• Sear in a hot frying pan on a high heat with a little extra oil and 1 knob of butter for 2 to 3 minutes, turning with tongs until golden all over, then remove the racks to a roasting tray and let them cool.
• Peel 2 cloves of garlic and place in a food processor with the pistachios and parsley (stalks and all). Tear in the bread, finely grate in half the nutmeg and blitz into a fine green crumb.
• Generously brush each lamb rack with mustard, then cover with the herby crumb, patting it all over the top and sides.
• Roast for 25 minutes, until the crust is crisp, to give you beautifully blushing lamb. Remove from the oven and leave the lamb to rest for 10 minutes.
• Meanwhile, trim just the stalk ends off the green beans and cook for 6 to 7 minutes in a pan of boiling salted water.
• Crush the remaining unpeeled clove of garlic through a garlic crusher into a jar and mix with 1 teaspoon of mustard, the vinegar, 2 tablespoons of extra virgin olive oil and the lemon juice, then taste and season to perfection.
• Finely chop and add the tarragon leaves. Drain the beans and toss with the dressing. Carve up the lamb and serve with the dressed green beans and my potato al forno.

ROAST RACK OF LAMB WITH MOROCCAN SPICES

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.

MUSTARD AND HERB CRUSTED RACK OF LAMB

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.

RACK OF LAMB WITH GREMOLATA

Steps:

• Preheat oven to 400 degrees. Season lamb generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add 2 tablespoons oil; heat until hot but not smoking. Add lamb; cook, turning once, until browned, 2 to 3 minutes per side. Pour off fat. Transfer skillet to oven; cook lamb until an instant-read thermometer inserted into thickest part of meat registers 130 degrees (for medium-rare), 20 to 25 minutes. Let lamb rest 10 minutes.
• Meanwhile, make gremolata: Remove zest from orange using a vegetable peeler; finely chop zest (you should have 1/4 cup). Stir together zest, 1/3 cup orange juice (from zested orange), the lemon juice, parsley, and remaining 1/4 cup plus 2 tablespoons oil. Season with salt and pepper. Cut lamb into chops. Serve with the gremolata.

LAMB RACKS WITH BREAD CRUMBS, PARSLEY AND LEMON

Steps:

• Preheat an oven to 350 degrees F. Place the bread on a baking tray, slide it into the oven and toast until the slices are lightly golden, about 20 minutes. Remove the baking tray from the oven, and leave the bread slices out to cool. Using your hands or a food processor, crumble the toasted bread, until bread crumbs form. In a medium bowl, toss together the bread crumbs, parsley, zest, and garlic. Pour in 1/4 cup olive oil, and season with salt and black pepper, to taste.
• Rub enough extra olive oil to coat the lamb racks. Season the meat liberally with salt and black pepper, to taste. In a large, hot frying pan, place the lamb racks, fat-side down, and cook over medium heat for 2 minutes. Transfer the racks to a baking tray, spread their tops evenly with the mustard. Press the bread crumb mixture into the meat. Roast until the lamb is fully cooked and nicely pink, about 25 to 30 minutes. Remove the lamb racks from the oven. Leave them out to rest, loosely covered with foil, for 5 minutes before serving.

PISTACHIO-CRUSTED MOROCCAN RACK OF LAMB WITH ISRAELI COUSCOUS

Steps:

• Rinse rack of lamb under cold water and pat dry. Using a sharp knife, cut a few slits between the bones and into the meat. (This will allow some of the spice blend to penetrate into the meat) Brush with olive oil. Sprinkle with Ras el hanout and paprika. Allow to stand at room temperature while preparing the couscous.
• Rinse cilantro, parsley, and mint leaves. (Amounts listed above in ingredients are approximate, since I use a handful of each) Dry in paper towels, then roughly chop. Also roughly chop preserved lemon and dried apricot. **For most recipes that call for preserved lemon, thoroughly rinse off the salt and remove the pulp and seeds, using only the rind.** If you do not have preserved lemon, zest a whole lemon to add later while combining couscous ingredients.
• Grind pistachio nuts and combine with bread crumbs. (If your pistachios are salted, there is no need to add salt to the lamb before searing it).
• To prepare the Israeli couscous, melt butter in saucepan and sauté chopped onion until soft. Add the couscous and cook with the sautéed onion, then add the stock. If you do not have stock, use water. Bring to boil, then reduce heat. Cover and continue simmering about 8 minutes, until couscous is soft. Not all of the liquid will be absorbed. Empty contents into a fine-mesh strainer and rinse with cold water, rinsing off the starch that was released during simmering. Return the rinsed and drained couscous back into the saucepan and reheat slightly.
• Prepare your lamb: Preheat oven to 375. If your pistachio nuts are unsalted, sprinkle rack of lamb with salt. Using an oven-proof skillet, heat olive oil over moderately high heat. When oil is hot, sear the lamb rack until browned, about 5 minutes per side.
• Remove pan from heat. Slather both sides of lamb rack with pomegranate molasses. Then with meaty side of lamb rack up, pack nut crumb mixture on top. Place skillet in oven and roast until internal temp reaches 140 degrees F for rare, about 15-20 minutes. Then allow to stand a few minutes before carving.
• Combine couscous, preserved lemon or zest, apricot, pomegranate seeds, and chopped mint, cilantro, and parsley. If desired toss couscous with a splash of olive oil and a small amount of lemon juice from the zested lemon.
• Carve rack into 8 chops. Spoon couscous onto plate and arrange chops on top.
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• Preserved lemon: You will need a glass jar with an air-tight seal. Combine ~ a tablespoon of coriander seed with ~ a tablespoon of fennel seed. Place 1 bay leaf and 1 cinnamon stick in the bottom of glass jar. Have a small bowl of Kosher salt nearby. Slice lemons in quarters ALMOST down to stem end, but leave intact. Place coriander and fennel seed inside lemon and also fill with salt. Place cut side down into glass jar, squeezing as many into the jar as you can. As you squeeze them, some of the lemon juice is released, but not enough to fill the jar. Just continue packing in as many lemons as you can and add additional salt between layers of lemon. Top off with freshly squeezed lemon juice. Then refrigerate for a month. I think this is Jamie Oliver's technique, but there are many out there. He has also suggested doing this with other citrus, like limes and mandarin oranges. Meyer lemons work nicely. Some techniques suggest a layer of olive oil on top, and this works well, too.

AIR FRYER RACK OF LAMB WITH ROASTED GARLIC AIOLI

Steps:

• For the rack of lamb: Allow the rack of lamb to sit at room temperature for 30 minutes before cooking.
• Rub the rack of lamb on both sides with 1 tablespoon of the olive oil, then season with 2 teaspoons salt and several grinds of pepper. Set aside on a large plate.
• Combine the Parmesan, panko, remaining 2 tablespoons olive oil, grated garlic, thyme and rosemary in a large shallow bowl or pie plate. Add the lamb and firmly press the Parmesan mixture onto the meat in an even layer.
• For the aioli: Place the unpeeled garlic cloves on a piece of aluminum foil, then add the olive oil, a pinch of salt and several grinds of pepper. Fold the sides of the foil upwards and seal into a pouch.
• Preheat a 6-quart air fryer to 375 degrees F, then spray the basket with cooking spray, Place the lamb, fat-side up, and the garlic pouch into the basket. Spray the top of the lamb with cooking spray. Air-fry the lamb until crust is crisp and deep golden brown and meat is desired doneness, about 18 minutes for medium rare, 20 minutes for medium and 22 minutes for medium-well. (The garlic can cook for the same time as the lamb.) Transfer the lamb to a cutting board, cover loosely with foil and allow to rest for 10 minutes.
• Meanwhile, carefully open the foil packet. Squeeze out the tender cloves of garlic into a medium bowl and mash with the olive oil from the pouch until smooth. Mix in the mayonnaise, lemon zest and juice and Worcestershire to combine. Season with salt and pepper. Set aside.
• Once the lamb has rested, slice between the bones into individual chops and serve warm with the aioli.

RACK OF LAMB

Steps:

• Sear rack of lamb all over in skillet that can be used in the oven.
• With food processor running, drop shallot and garlic into top tube and process until finely minced.
• Add parsley and process until finely chopped.
• Add pieces of fresh bread (about one slice) and process to fine crumbs.
• Remove from processor to a bowl and mix in melted butter.
• Pat bread crumb mixture onto top of rack of lamb.
• Roast at 450° for 15 to 20 minutes.
• If crumbs brown too quickly, turn oven down to 425°.
• Test with oven thermometer until done to your liking (My preference is to serve these medium with interior temperature to 160).

RACK OF LAMB PERSILLADE

Steps:

• Preheat the oven to 450 degrees F.
• Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.
• Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
• Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
• Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.

RACK OF LAMB WITH NEW POTATO, ONION & THYME GRATIN

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.

HONEY AND LEMON GLAZED RACK OF LAMB

Steps:

• Combine marinade ingredients and add lamb. Marinade for 2 hours.
• Drain lamb and score fat with diamond pattern.
• Place on a cake rack inside a baking dish, this stops the racks from sitting in fat.
• Warm the honey and lemon juice together.
• Brush onto lamb fat and sprinkle with fennel seeds.
• Bake at 350F for 30 to 40 minutes or as required, basting regularly with the remaining honey and lemon mixture.

RACK OF LAMB WITH LEMON

Steps:

• combine garlic rosemary lemon zest and juice and olive oil pour over the racks and marinate in the refrigerator for at lest one hrs.
• place the lamb on the rack of a shallow roasting pan with bones facing up.
• season with a few grindings of fresh pepper.
• place into a 475F oven for 10mins.
• Reduce the heat to 400F turn the rack and continue cooking until meat is.

RACK OF LAMB WITH FRESH HERBS AND GARLIC

Steps:

• Combine first 6 ingredients in food processor. Blend until garlic is finely chopped. Add 4 tablespoons oil and blend until coarse paste forms. Sprinkle each lamb rack generously with salt. Transfer half of herb paste to small bowl and reserve. Spread remaining half of herb paste over lamb racks. Arrange lamb on rimmed baking sheet. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Cover lamb and reserved herb paste separately and chill. Bring both to room temperature before continuing.)
• Preheat oven to 450°F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Place 1 lamb rack, meat side down, in skillet. Sear until golden, about 2 minutes; return to baking sheet, meat side up. Repeat with remaining lamb racks. Roast lamb until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Transfer lamb to platter. Let stand 15 minutes. Mix any pan juices into reserved herb paste. Cut lamb between bones into individual chops. Serve with herb sauce.
• *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

RACK OF LAMB (WITH LEMON ROSEMARY BASTE)

Steps:

• Preheat oven to 470 degrees.
• Combine lemon juice, rosemary, oregano, salt& pepper in a small bowl.
• Place oil into a heavy skillet& sear lamb over high heat for 3 minutes per side.
• Coat lamb with the sauce.
• Place rack of lamb, fat side up, in a roasting pan, uncovered,& roast in the middle of the oven for 15 minutes for medium-rare.
• You can test for doneness with a meat thermometer that should read 130° to 140°.
• Remove from oven& transfer to a warm plate& allow to rest for 10 minutes before serving.

GRILLED RACK OF LAMB WITH ROSEMARY-LEMON SAUCE

Steps:

• Peel the thick layer of fat off the back of the racks of lamb. Trim all other fat with a knife and discard. Using a heavy cleaver, chop off the rib bones a few inches from the base. This allows the meat to lay on the grill more easily; the ribs should be grilled separately and served as well.
• Place all the meat in a roasting pan. Season generously with salt and pepper. Sprinkle with rosemary and rub with olive oil. Let sit for several hours.
• Place the base of the racks over hot coals and grill for about 10 minutes, covered, turning occasionally. Add the rib sections during the last 5 minutes.
• When the meat is cooked place all pieces in an ovenproof roasting pan and let rest on the side of the grill where heat is least intense. Add the butter and shallots to the pan. When the butter has melted, add the lemon juice and the parsley. Let all this mix with the meat drippings for about 5 minutes.
• Carve the rack into serving portions in the roasting pan to catch the juices. Place the meat and some of the ribs on each serving plate. Stir the sauce well over the heat and spoon some over the meat. Serve immediately.

ROASTED RACK OF LAMB WITH ROSEMARY JUS

Steps:

• Remove the fat cap from the lamb racks, leaving a thin layer of fat on top of the meat, and clean the fat and skin from the bones and wrap the bones in aluminum foil. Cut the racks in half (leaving you with four 4-bone servings).
• Heat a large skillet over high heat, season the racks with salt and pepper and sear fat side down in the hot skillet until well browned. Turn the racks, fat side up and place in a 350 degree F oven for about 30 minutes. You can use a probe thermometer to check the temperature. (At Siro's we roast the racks in a 325 degrees F convection, 20 to 25 minutes to get to medium).
• When the racks are at the desired temperature, remove from the oven and let rest for 5 minutes.
• While the lamb is roasting, heat a saucepan over medium-high heat and saute the shallots and garlic until soft. Add the Merlot, turn the heat down to medium, and reduce by half.
• Heat the demi-glace in another saucepan and let simmer slowly for twenty minutes. Stir in the reduced Merlot mixture a little at a time into the simmering demi-glace until you can just begin to taste the wine in the sauce.
• At this time we combine a little arrow root with cold water and stir it into the sauce to give the sauce a little bit of a shine and some thickening. Season with salt and pepper.
• To serve, ladle the sauce onto 4 warm plates, cut the lamb in half and serve with Roasted Garlic Bread Pudding, sauteed wild mushrooms, and a seasonal green vegetable.
• Set a skillet over medium heat and add 2 tablespoons oil. When hot add the onion, celery, carrot, bell pepper, scallion, and minced garlic. Cook until the vegetables begin to soften, mince the rosemary and briefly rub in your hand before adding to the vegetables. Cook for 2 more minutes, season with salt and pepper and let cool.
• Combine the whole eggs with the egg yolks and beat well. Stir in the heavy cream and the roasted garlic puree until well blended. Combine the cream mixture with the vegetables and the dried bread cubes and mix well.
• Allow the mixture to stand overnight, covered in the refrigerator.
• Beat the egg whites until stiff and fold into the bread pudding one third at a time and mound in a greased large muffin tin (you should get 4 to 6). Bake in a 350 degree F oven 45 to 60 minutes until golden brown.
• To roast garlic, cut the tops off the garlic heads and simmer in 1 cup of milk for 10 minutes. Drain, season with salt and pepper, and combine garlic with 3/4 cup oil. Place in a tightly covered pan and roast for 2 hours in a 275 degree F oven. Uncover and let cool. Strain the oil to remove unwanted garlic skin. Squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.

ROAST RACK OF LAMB WITH LEMON-MINT SALSA VERDE

Steps:

• Finely grate 1 Tbs. zest from the lemons and then squeeze them to yield 3 Tbs. juice. Combine the zest and juice with the mint, garlic, 2 tsp. salt, and 1 tsp. pepper in a food processor. Pulse a few times and then with the motor running, add the oil. Reserve 1/4 cup and refrigerate.
• Trim the fat on the lamb racks to a 1/4 -inch-thick layer. Poke holes all over the lamb with a fork to help the marinade penetrate. Lightly score the fat layer about 1/16 inch deep in a 1/2 -inch diamond pattern. Arrange the racks, fat side up, in a 9×13-inch baking dish, overlapping the bones if necessary to fit the racks in the dish. Brush the remaining salsa verde all over the racks. Cover and refrigerate for at least 8 hours and up to 24 hours.
• Heat the oven to 425°F. Take the lamb out of the fridge and arrange the racks fat side up in a large roasting pan (or rimmed baking sheet)-they should fit in one layer. Brush the top and sides of each rack with 1 Tbs. of the reserved salsa verde. Roast for 15 minutes. Brush with 1 Tbs. more of the salsa verde and continue to roast to an internal temperature of 130° to 135°F for medium rare, an additional 15 to 20 minutes. Let the meat rest for 5 minutes before carving into chops. Drizzle the remaining salsa verde over each serving.