ROAST RACK OF LAMB W/ GARLIC FENNEL CRUSTED
Tender, juicy roast rack of lamb with a garlic fennel crust. A gorgeous entree for dinner parties, special occasions, and holiday entertaining at home.
Provided by Renee N Gardner
Categories Main Dishes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees and prepare an oven safe roasting pan fitted with a rack.
- Trim any excess fat from the rack of lamb and pat dry with a clean towel or paper towels.
- In a mini food chopper or small food processor combine the garlic, fennel seeds, parsley, lemon zest, pepper, and salt. Pulse a few times to chop thoroughly. Add the olive oil and pulse a couple more times to combine.
- Run the garlic fennel mixture over all surfaces of the lamb. Place the rack of lamb on the roasting pan with the bones curving downward. Insert the probe thermometer into the thickest part of the rack of lamb, being careful not to hit the bones.
- Roast the rack of lamb at 375º until the internal temperature reaches 125º for medium rare or 135º for medium. Remove the roast from the oven, cover and rest for 10 minutes. Slice and serve while hot.
Nutrition Facts : Calories 731 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 206 milligrams cholesterol, Fat 52 grams fat, Fiber 1 grams fiber, Protein 65 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 2 lamb chops, Sodium 474 grams sodium, Sugar 0 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
RACK OF LAMB WITH ROASTED FENNEL AND GARLIC
Provided by Molly O'Neill
Categories dinner, one pot, roasts, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Combine 1 teaspoon of olive oil, the minced garlic, fennel seeds, mustard and 1/2 teaspoon of pepper in a small bowl. Rub the mixture over the back of the lamb. Set aside.
- Place the fennel in a large, shallow roasting pan and toss with the sliced garlic, remaining olive oil, chicken broth, 1/2 teaspoon of salt and pepper to taste. Roast, tossing from time to time, for 35 minutes. Place the lamb over the fennel and roast until the lamb is medium-rare, about 30 minutes longer. Let stand for 10 minutes.
- Carve the lamb. Season the fennel with additional salt and pepper to taste. Divide the lamb and the fennel among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 449 milligrams, Sugar 7 grams, TransFat 0 grams
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.
ROASTED RACK OF LAMB
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
- Preheat the oven to 300 degrees F.
- Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
- Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.
GARLIC AND HERB-MARINATED RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, fresh thyme, fresh rosemary, garlic, salt, pepper, chilli powder, olive oil, lemon, red wine
Provided by Dhruv Vohra
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF / 175ºC.
- Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chilli powder, olive oil, and lemon juice; mix well, then set aside.
- If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)
- Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.
- Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it's almost done, pour in red wine then remove from the heat.
- Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C
- Serve with roasted veggies.
- Enjoy!
Nutrition Facts : Calories 185 calories, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
RACK OF LAMB (HERB CRUSTED WITH ROASTED GARLIC SAUCE)
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
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
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
ROASTED RACK OF LAMB
I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.
Provided by JENNINE1980
Categories Meat and Poultry Recipes Lamb
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
- In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
- Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
- Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g
RACK OF LAMB WITH GARLIC AND HERBS
Steps:
- Brown lamb:
- Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
- Transfer racks to a small (13- by 9-inch) roasting pan.
- Coat and roast lamb:
- Put oven rack in middle position and preheat oven to 350°F.
- Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
- Cut each rack into 4 double chops.
More about "rack of lamb with roasted fennel and garlic food"
GARLIC-CRUSTED ROAST RACK OF LAMB RECIPE - FOOD & WINE
From foodandwine.com
5/5 (144)Category Rack of Lamb
- In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
- Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
ROAST RACK OF LAMB RECIPE WITH GARLIC AND HERB CRUST
From themediterraneandish.com
4.8/5 (112)Calories 299 per servingCategory Entree
- In the bowl of a small food processor fitted with a blade, add the garlic, olive oil, parsley, rosemary and red pepper flakes. Run the processor until the mixture is well-combined and everything is finely chopped.
- Rub each rack of lamb all over with the marinade. Let the lamb marinate for 20 to 30 minutes at room temperature (or if you have the time, up to 1 hour).
RACK OF LAMB WITH FRESH HERBS AND GARLIC RECIPE - BON …
From bonappetit.com
5/5 (3)Servings 6
- 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. DO AHEAD 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.
ROAST RACK OF LAMB STORY - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
FENNEL-CRUSTED GRILLED RACK OF LAMB - GLUTEN FREE RECIPES
From fooddiez.com
RACK OF LAMB WITH CHERMOULA AND PRESERVED LEMON WITH ROASTED …
From aninspiredkitchen.com
RACK OF LAMB | FOOD & WINE
From foodandwine.com
ROASTED RACK OF LAMB - SWEET & SAVORY
From sweetandsavorybyshinee.com
FENNEL-CRUSTED GRILLED RACK OF LAMB - GLUTEN FREE RECIPES
From fooddiez.com
BEST RACK OF LAMB RECIPE - HOW TO COOK RACK OF LAMB - DELISH
From delish.com
RACK OF LAMB WITH GARLIC AND ROSEMARY - DINNER AT THE ZOO
From dinneratthezoo.com
ROASTED RACK OF LAMB WITH A HERB CRUST RECIPE - BBC FOOD
From bbc.co.uk
ROASTED RACK OF LAMB WITH FENNEL PURéE AND SAGE PESTO
From philosokitchen.com
LEMON AND GARLIC LAMB RACK RECIPE - FOOD.COM
From food.com
ROASTED RACK OF LAMB - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
BEST HERB-CRUSTED RACK OF LAMB WITH FENNEL RECIPE
From parade.com
A RECIPE FOR ROASTED RACK OF LAMB - THE SPRUCE EATS
From thespruceeats.com
ROAST RACK OF LAMB WITH A HONEY, ROSEMARY, GARLIC AND GRANOLA CRUST
From dominthekitchen.com
RACK OF LAMB WITH ROASTED FENNEL AND GARLIC BEST RECIPES
From findrecipes.info
FENNEL & ROSEMARY-CRUSTED ROASTED RACK OF LAMB RECIPE
From myrecipes.com
ROASTED RACK OF LAMB WITH GARLIC AND HERBS
From gritsandpinecones.com
LEMON GARLIC ROASTED RACK OF LAMB - LA CREMA
From lacrema.com
GARLIC-HERB ROASTED RACK OF LAMB RECIPE | MYRECIPES
From myrecipes.com
ROSEMARY & GARLIC OVEN ROASTED RACK OF LAMB
From houseofnasheats.com
GARLIC ROSEMARY ROASTED RACK OF LAMB - SAVOR THE BEST
From savorthebest.com
FENNEL CRUSTED RACK OF LAMB - BOGLE VINEYARDS
From boglewinery.com
PIERRE FRANEY - RECIPES - ROASTED RACK OF LAMB WITH HERBS
From pierrefraney.com
QUICK COOK FENNEL AND ROSEMARY-CRUSTED ROASTED RACK OF LAMB
From cookinglight.com
ROASTED RACK OF LAMB AND POTATOES WITH STEWED SWEET ONION AND …
From perfectlyprovence.co
EASY ROASTED RACK OF LAMB RECIPE - COOKING LSL
From cookinglsl.com
ROASTED RACK OF LAMB WITH CUMIN GARLIC CRUST | CANADIAN LIVING
From canadianliving.com
BAREFOOT CONTESSA | RACK OF LAMB | RECIPES
From barefootcontessa.com
HERB-CRUSTED ROAST RACK OF LAMB RECIPE + VIDEO - CRATE&BARREL
From crateandbarrel.com
RACK OF LAMB WITH ROASTED FENNEL AND GARLIC FOOD
From wikifoodhub.com
ROSEMARY GARLIC MARINATED RACK OF LAMB (ROASTED)
From recipetineats.com
ROAST RACK OF LAMB WITH A GARLIC CRUST - JESSICA'S DINNER PARTY
From jessicasdinnerparty.com
CURTIS STONE | HERB-CRUSTED RACK OF LAMB WITH FENNEL
From curtisstone.com
RACK OF LAMB WITH ROASTED FENNEL AND GARLIC - PLAIN.RECIPES
From plain.recipes
RACK OF LAMB WITH ROASTED BABY FENNEL, SWEET CARROTS, AND MINT …
From thechefswife.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love