Rack Of Lamb With Mustard And Herbs Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSTARD CRUSTED RACK OF LAMB



Mustard Crusted Rack of Lamb image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 1 rack of lamb, serving 2

Number Of Ingredients 20

1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan
Fig Chutney, recipe follows, optional
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved

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.)

MUSTARD AND HERB CRUSTED LAMB RACK



Mustard and Herb Crusted Lamb Rack image

Make and share this Mustard and Herb Crusted Lamb Rack recipe from Food.com.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

4 racks of lamb (4 cutlets each)
4 teaspoons Dijon mustard
2 tablespoons parsley, chopped fine
1 tablespoon mint, chopped fine
1 tablespoon sage, chopped fine
1 tablespoon thyme
1 1/2 teaspoons rosemary, chopped fine
1 1/2 teaspoons tarragon, chopped fine
1/4 cup breadcrumbs
1/3 cup panko breadcrumbs, flakes (Japanese breadcrumbs)
6 -7 good sized parsnips
20 g butter
1/4 cup cream
3 teaspoons mild Dijon mustard
milk (for cooking)

Steps:

  • For the racks.
  • Trim any excess fat off of the Lamb and set to one side.
  • Combine all the chopped herbs in a bowl with both of the bread crumbs, Take each lamb rack and spread about 1 teaspoon of mustard on each. This may be a little more or less depending on how big the individual racks are. You want enough to completely coat. Then press the herb mixture onto mustard, again coat completely.
  • Pre-heat oven to 200c. Place lamb in baking dish on a wire rack drizzle a little olive oil over racks and cook for 25-30mins. Remove lamb from oven and allow to rest for 5 minutes.
  • The lamb will be pink inside if you prefer your lamb a little more well done just cook for longer.I like my lamb meat pink, so if the crust is not golden or crisp enough, I just turn on the grill to brown the crust off rather than cook for longer and end up with over cooked meat.
  • For the Parsnip mash.
  • Peel and chop parsnips into small chunks. I tend to take a little of the core off as this is a little more bitter than the rest of the veg but it is not necessary. Put chopped parsnip in pan and cover with milk cook simmering until tender then drain.
  • Blend or process parsnip adding butter, mustard and cream until smooth. I have listed 1/4 cup of cream this can vary depending on size of parsnip used, so add more or less as needed. Also depending on what brand of mustard you use will depened on the quantaty you use. I buy a really good brand from france and it has a good flavour without being overpoweriing. Some dijons can be quite strong so if the brand you buy is strong I would recommend using less as this will overpower the yummy natural flavour of the parsnip.
  • To serve place mound of mash in the middle of the plate place rack on top and drizzle red wine gravy around the plate.
  • For a photo visit http://the-best-recipes.blogspot.com/.

HERB-CRUSTED RACK OF LAMB



Herb-Crusted Rack of Lamb image

Lamb rack is one of those things that always seems fancy, but the truth is that it's actually so easy, and hard to mess up. This version is super simple and classic. The timing in the recipe yields pink, juicy, medium-rare meat, but you can of course cook it longer/to a higher temperature if preferred. Perfect for your Easter lunch, or as an impressive part of any special occasion meal.

Provided by Nicole Hopper

Categories     Lamb Chops

Time 45m

Yield 5

Number Of Ingredients 11

1 cup panko bread crumbs
¼ cup Italian parsley leaves
3 tablespoons olive oil, divided
4 cloves garlic
2 tablespoons fresh mint leaves
1 tablespoon fresh rosemary leaves
¾ teaspoon kosher salt, divided
½ teaspoon lemon zest
2 (1 pound) frenched racks of lamb, at room temperature, trimmed of excess fat
¼ teaspoon ground black pepper
3 tablespoons Dijon mustard

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
  • Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
  • Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt. Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
  • Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere. Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
  • Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.

Nutrition Facts : Calories 762 calories, Carbohydrate 18.1 g, Cholesterol 134.3 mg, Fat 64.6 g, Fiber 0.3 g, Protein 30.3 g, SaturatedFat 25.7 g, Sodium 726.2 mg

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.

RACK OF LAMB (MUSTARD CRUSTED)



Rack of Lamb (Mustard Crusted) image

Make and share this Rack of Lamb (Mustard Crusted) recipe from Food.com.

Provided by Alan Leonetti

Categories     Lamb/Sheep

Time 36m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 rack of lamb, trimmed & frenched (about 1 1/2 lbs.)
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
2 teaspoons fresh rosemary (crushed)
1/4 cup seasoned bread crumbs
2 tablespoons grated parmesan cheese

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 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.

MUSTARD AND HERB CRUSTED RACK OF LAMB



Mustard and Herb Crusted Rack of Lamb image

Make and share this Mustard and Herb Crusted Rack of Lamb recipe from Food.com.

Provided by DrGaellon

Categories     Lamb/Sheep

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup fresh breadcrumb
2 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped of fresh mint
1 teaspoon minced fresh rosemary
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 tablespoon olive oil
3 -4 lbs racks of lamb, frenched and trimmed of all but a thin layer of fat (2 racks, 7-10 ribs each)
2 tablespoons Dijon mustard

Steps:

  • Mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Set aside.
  • Bring lamb to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate (modified two-level). Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season the racks liberally with salt and pepper. Place the lamb fat side down close to, but not directly over, the coals. Cover and grill until well browned, about 8 minutes, turning 180 degrees half way through. Remove racks from the grill and place fat side up on a platter or cutting board.
  • Spread the mustard over the fat side of the lamb. Carefully press the breadcrumb mixture into the mustard on each rack.
  • Place the racks back on the grill, fat side up, close to, but not directly over, the coals. Continue to cook until an instant read thermometer registers 130F when inserted into the side of the rack, another 8 to 10 minutes. Remove from the grill and let rest uncovered for 10 minutes. Cut between each rib into chops and serve.

RACK OF LAMB WITH MUSTARD AND HERBS



Rack of Lamb With Mustard and Herbs image

My daughter served this for a dinner party recently, and we all really liked it, so I asked her for the recipe. She said she got if from her one of her Williams-Sonoma cookbooks, though I don't know which one. But I think this recipe produces a wonderfully flavorful rack of lamb that we all enjoyed. I hope you do, too.

Provided by Northwestgal

Categories     < 60 Mins

Time 55m

Yield 2 racks of lamb, 6-8 serving(s)

Number Of Ingredients 10

2 racks of lamb (1 1/2 pounds, 8 chops each)
salt and pepper, to taste
1 tablespoon olive oil
3/4 cup fine breadcrumbs
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
2 tablespoons butter, melted
1 pinch salt
3 tablespoons Dijon mustard

Steps:

  • Season lamb with salt and pepper.
  • Heat oil in sauté pan over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to 13x9-inch baking dish.
  • In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
  • Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
  • Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
  • Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.

More about "rack of lamb with mustard and herbs food"

PISTACHIO-CRUSTED LAMB CHOPS WITH WHIPPED WHITE BEAN AND ... - FOOD …
Preheat the oven to 225 degrees F. Remove the rib meat and fat trimmings from the racks of lamb and set aside. Clean off and discard any excess silver skin on the lamb.
From foodnetwork.com
Author Jeff Mauro
Steps 11
Difficulty Intermediate


ROASTED RACK OF LAMB WITH HERB AND MUSTARD CRUST - MINDFOOD
Dec 3, 2024 This Roasted Rack of Lamb with Herb and Mustard Crust served with fresh mint salad is a perfect meal to share with friends and family over the festive season. Preheat oven …
From mindfood.com


SLOW-GRILLED RACK OF LAMB WITH MUSTARD AND HERBS - FOOD & WINE
Jul 16, 2017 This luscious no-fuss rack of lamb, served with onion jam, is crusty outside and perfectly pink within.
From foodandwine.com


ITALIAN LAMB MEATBALLS WITH PISTACHIO MINT SAUCE
1 day ago Ground Lamb: The star ingredient of the recipe! Ground lamb has lots of flavor and just the right amount of fat to make tender, juicy meatballs. If you can’t find ground lamb, I …
From mangiawithmichele.com


HOW TO COOK LAMB MEDALLIONS: QUICK AND DELICIOUS RECIPES FOR …
1 day ago Select lamb medallions from the loin or rack for the best results. Look for cuts weighing around 4 to 6 ounces for even cooking. ... Herbs: Such as rosemary, thyme, or mint …
From microwaveinsider.com


THIS IS THE BEST RACK OF LAMB YOU'LL EVER MAKE - MSN
Unlike other large proteins, tender roasted racks of lamb cook to a perfect medium-rare in just 25 minutes. A simple rosemary and Dijon mustard rub brings a lot of flavor and creates a delicious ...
From msn.com


HERB-CRUSTED RACK OF LAMB WITH HONEY MUSTARD GLAZE | FOOD …
Apr 24, 2011 Herb-Crusted Rack of Lamb with Honey Mustard Glaze (from Thomas Keller’s Ad Hoc at Home) Yields: 8 servings. Ingredients: Directions: Score the fat covering the lamb in a …
From foodcomas.com


MUSTARD AND HERB CRUSTED RACK OF LAMB - LENA'S KITCHEN
Dec 21, 2021 This Mustard and Herb Crusted Rack of Lamb is incredibly tender, juicy, and tangy! Naturally gluten free and keto, it’s a show-stopping main that’s perfect for serving a crowd.
From lenaskitchenblog.com


RACK OF LAMB WITH MUSTARD AND HERBS RECIPE - CHEF'S RESOURCE
Rack of Lamb with Mustard and Herbs is a timeless classic that’s sure to impress your dinner guests. With its rich flavors, tender texture, and impressive presentation, this dish is perfect for …
From chefsresource.com


MUSTARD AND HERB CRUSTED RACK OF LAMB RECIPE - SERIOUS EATS
Aug 9, 2018 This rack was grilled to a beautiful medium-rare, giving it a soft and silky texture. The meat had just enough lamb flavor to give it a unique taste without being overpowering, …
From seriouseats.com


RACK OF LAMB WITH HERB AND MUSTARD CRUST - EVERYDAY COOKING ADVENTURES
Dec 10, 2014 1. Season the racks of lamb with salt and pepper, pressing to stick. Let stand at room temperature for 1 hour. In a bowl, stir together the bread crumbs, parsley, mint, …
From everydaycookingadventures.com


ROAST RACK OF LAMB WITH MUSTARD AND HERB TOPPING
Delicious served with a baked potato and salad or roasted vegetables – simply toss some chopped peppers, courgettes, tomatoes and red onions in a little olive oil. Season with salt and …
From foodireland.com


HERB AND MUSTARD-CRUSTED RACK OF LAMB - FOOD52
Mar 16, 2016 This mustard-crusted rack of lamb recipe is a really easy dish to prepare, yet looks beautiful and dramatic as a centerpiece of the table. Perfect for Easter.
From food52.com


MUSTARD-CRUSTED RACK OF LAMB RECIPE - TASTING TABLE
Jan 26, 2023 Find out how to make this show-stopping main course yourself. The main ingredient you'll need for this dish is a rack of lamb. The sizes of these may vary somewhat, …
From tastingtable.com


ROASTED RACK OF LAMB WITH DIJON MUSTARD AND FRESH HERBS
Mar 1, 2018 On a large rimmed baking sheet season lamb with salt & pepper. Rub the Dijon mustard evenly over lamb mostly on the fat side. Mix all herbs together in a small bowl and …
From sagetosilver.com


25 CLASSIC SUNDAY ROASTS MADE SIMPLE - HAPPY MUNCHER
4 days ago The rack of lamb is cooked to perfection for juicy tenderness. Get Full Recipe. Mustard-Crusted Roast Beef. Add a punch of flavor to your roast beef with a tangy mustard …
From happymuncher.com


HERB CRUSTED RACK OF LAMB - NICKY'S KITCHEN SANCTUARY
Jun 23, 2018 Juicy, tender rack of lamb with a honey-mustard-herb crust, all served up with a pomegranate and rocket salad. It makes a great dinner to impress – and it’s so quick to …
From kitchensanctuary.com


RACK OF LAMB WITH PARSLEY - MSN
Instructions. Preheat the oven to 400°. Brush the rack with oil, and sprinkle it with salt and pepper. Put the rack of lamb in a roasting pan, and roast it in the preheated oven for 12 minutes.
From msn.com


MUSTARD AND HERB-CRUSTED RACK OF LAMB - MEATWAVE
Sep 6, 2011 Mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Set aside. Let the …
From meatwave.com


13 ICONIC DINNERS FROM THE ’50S THAT STILL WOW TODAY
5 days ago Garlic Herb Pork and Potatoes recreate the comforting simplicity of 1950s dinners. The tender pork and roasted potatoes, seasoned with classic herbs and garlic, reflect the …
From reneenicoleskitchen.com


Related Search