RACK OF LAMB WITH HERB CRUST AND MINT-BASIL PESTO
If you are looking to impress, there are few foods that will convey the message "you are special" more than a rack of lamb. This one has two simple food processor pestos at play -- one for slathering that will make a nice crust, and one for serving. Frenched simply means very well trimmed of fat, with the bones scraped clean. You can do this yourself, or ask the butcher to do this for you. (Many butchers sell already-Frenched racks of lamb. They are pricy, but you're going for a showstopper here.)
Provided by Katie Workman
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place a rack in the upper third of the oven and preheat the oven to 450 degrees F.
- For the lamb with herb crust: Place the parsley, olive oil, mustard, rosemary, garlic, lemon zest and juice and a generous amount of salt and pepper in the bowl of a food processor. Puree until the mixture becomes a paste. Spread the mixture all over the lamb (try to avoid the bones and get it all on the meat).
- Place the lamb on a rimmed baking sheet bone-side up, and roast until an internal thermometer reaches 130 degrees F for medium rare, 15 to 20 minutes. Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes.
- For the mint-basil pesto: While the meat is roasting and resting, place the mint, basil, parsley, lemon juice, honey, garlic and some salt and pepper in a clean food processor bowl. Puree to a paste; scrape down the sides of the food processor once and process again. Transfer to a serving bowl with a small spoon to serve.
- Slice the racks of lamb into either single or double chops. Serve with the pesto passed on the side.
RACK OF LAMB WITH MINT-BASIL PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
- Preheat the oven to 400 degrees F.
- Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
- Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.
- Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.
- Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.
- RECOMMENDED WINE #1: Boroli Barolo 1998
- REGION/ORIGIN: Barolo, Piedmont
- GRAPE/VARIETAL: Nebbiolo
- RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
- REGION/ORIGIN: Montepulciano, Tuscany
- GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)
GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY
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
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
HERB-CRUSTED RACK OF LAMB
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
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 :
ROSEMARY-PESTO LAMB RACK
Steps:
- Position rack in center of oven and preheat to 450°F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper.
- Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.
- Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.
RACK OF LAMB WITH PESTO CRUMBS
Steps:
- Preheat the oven to 375°F.
- Season lamb with salt and freshly ground black pepper. Spread the pesto over the surface of the meat. Coat the meat thoroughly with breadcrumbs, packing them down lightly with your hands. Cover the exposed bones with aluminum foil and place lamb, breadcrumb side up, on a baking sheet.
- Roast lamb for 15 minutes, then remove foil and bake 20 minutes longer. Remove lamb from oven, let it rest for 5 minutes, then dust lightly with salt. Slice into thick double chops or single chops. Serve immediately.
RACK OF LAMB WITH PISTACHIO PESTO, WORTH THE EFFORT!
I don't prepare lamb very often, but when I do, this is how I prepare. My family demands that we have this at all family get-togethers. Like I said in the title, it is some effort...but just wonderful! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy.
Provided by kiwidutch
Categories Lamb/Sheep
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Place pistachios, thyme and rosemary in a mini food processor. Add half of the olive oil and process to a paste. Season with salt and pepper to taste.
- Pour half of the pistachio pesto into a small bowl, stir in remaining olive oil, and set aside to use as a sauce.
- Spread some of the remaining pistachio pesto all over the lamb. Place strips of pancetta between the bones and wrap it around the meat, leaving bones exposed.
- Spread rest of pistachio pesto over pancetta and place rack in a medium-size roasting pan. Roast lamb until an instant-read meat thermometer registers 130 degrees, about 40 minutes for medium-rare.
- Transfer lamb to a cutting board and let it rest for 5 minutes. Spoon 1 teaspoon of rendered pancetta fat into a medium-size skillet and heat over high heat.
- Add scallions and cook until softened and browned in spots, about 4 minutes.
- Cut rack of lamb into 4 servings of 2 chops each and arrange on plates, along with scallions. Drizzle pistachio pesto sauce all around chops and serve at once.
Nutrition Facts : Calories 859.3, Fat 81.1, SaturatedFat 28.9, Cholesterol 129.3, Sodium 100.6, Carbohydrate 5.3, Fiber 2, Sugar 1.5, Protein 27.4
RACK OF LAMB DIJON
This recipe was printed in our local paper. It was submitted by request by a fabulous restaurant in our area that used to serve it. Unfortunately, the restaurant no longer exists. But, we remember it fondly every time we make this recipe. It can be doubled or tripled as needed. And, the prep work can be done well in advance of cooking and kept in the refrigerator. This is definitely one of our favorites.
Provided by Normaone
Categories Lamb/Sheep
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix bread crumbs with minced garlic, minced shallot and melted butter.
- Preheat oven to 450°F.
- Sprinkle meat with ground white pepper and lightly salt.
- Sear rack in 2 Tbs hot oil, 30 seconds on each side to obtain color.
- Brush with mustard on meat side.
- Press bread crumb mixture firmly over mustard.
- Place on baking sheet, crumb side up.
- Bake until desired doneness, approximately 20 minutes for medium rare.
- Use a meat thermometer to insure that the rack is cooked to your liking.
- Remove from oven and let rest 5 minutes before slicing.
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