Rack Of Lamb With Spice And Pepper Crust Food

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


Spice-Crusted Rack of Lamb image

Rack of lamb is a special-occasion treat. Ask the butcher to french the bones -- removing excess meat and fat, which makes the chops neat to eat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 6

1 rack of lamb (8 ribs, about 1 1/4 pounds), frenched
Coarse salt and freshly ground pepper
1/4 cup yellow mustard seeds
2 teaspoons fennel seeds
1 tablespoon olive oil
Herb Oil, for serving


  • Preheat oven to 375 degrees. Cut the rack into two 4-rib pieces, and season the meat generously with salt and pepper.
  • Toast the mustard and fennel seeds in a large seasoned cast-iron (or ovenproof) skillet over medium heat, stirring constantly, until fragrant, 1 to 2 minutes. Transfer to a plate to cool slightly.
  • Heat oil in skillet until hot but not smoking. Place 1 piece of lamb in skillet, bone side down, and brown all over, 1 to 2 minutes per side. Transfer to a plate;repeat with remaining piece of lamb. Roll meat in spices to coat (do not coat the cut sides on either end).
  • Return meat to skillet, and transfer to oven. Roast meat until an instant-read thermometer inserted into center (avoiding the bones) registers 135 degrees, or medium-rare, 18 to 24 minutes.
  • Remove meat from skillet, and let stand at least 10 minutes. Cut meat into individual or double chops, and cross the bones, if desired. Serve with herb oil.


Crusted Rack of Lamb image

I got this recipe out of the September issue of BBC Good Food Magazine. I made it last night for a dinner party and it was delicious! I love the herby crust which went really well with the underlying flavor of the Dijon and honey. I served it with a potato gratin and steamed asparagus.

Provided by MarieRynr

Categories     Lamb/Sheep

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

4 sprigs rosemary, finely chopped
2 sprigs sage, finely chopped
2 sprigs mint, finely chopped
2 cups stale breadcrumbs
1 lemon, zest of
1 tablespoon Dijon mustard
1 tablespoon runny honey
2 racks of lamb, french trimmed and most of the fat removed
olive oil


  • Heat oven to 200*C/fan 180*C.
  • Mix together the herbs, breadcrumbs and lemon zest and place on a plate.
  • On a separate plate, mix together the mustard and honey.
  • Place the racks of lamb in the mustard and honey, moving them around so they’re well covered, then roll in the herby breadcrumbs.
  • Heat a frying pan, add a little olive oil and place the lamb in it to brown on all sides, sprinkle with salt and pepper, and then cook in the oven for 15 to 20 minutes or until cooked as you like it.
  • Serve with Potato and Fennel Dauphinoise, some dressed rocket and a little salsa verde--.

Nutrition Facts : Calories 154.5, Fat 2, SaturatedFat 0.4, Sodium 291.7, Carbohydrate 29, Fiber 1.7, Sugar 5.2, Protein 4.9


Moroccan Rack of Lamb image

This recipe includes 1 hr of standing time to bring it to room temp before roasting. It's very easy to do and yields a wonderful result!

Provided by Annacia

Categories     Lamb/Sheep

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 racks of lamb
3 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
3 minced garlic cloves


  • About an hour before roasting, remove lamb from refrigerator.
  • Trim excess fat.
  • Stir oil with seasonings and garlic.
  • Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
  • Place each rack as it is coated on a large baking sheet with shallow sides.
  • Depending on pan size, bone ends may lay on pan edges.
  • For even cooking, leave coated lamb at room temperature for 1 hour.
  • Or lamb can be refrigerated, lightly covered, up to 1 day.
  • Bring to room temperature before roasting.
  • When ready to roast, preheat oven to 400F (200C).
  • Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
  • Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.

Nutrition Facts : Calories 71.9, Fat 7.2, SaturatedFat 1, Sodium 196.6, Carbohydrate 2.3, Fiber 1, Sugar 0.1, Protein 0.5


Roast rack of lamb with Moroccan spices image

This fresh-flavoured roast is lightly spiced with a hint of citrus - an ideal dinner for two

Provided by Good Food team

Categories     Main course, Supper

Time 45m

Number Of Ingredients 18

5 tbsp olive oil
1 tbsp harissa paste (use 1½ tbsp if you like it hot)
¼ tsp cumin
¼ tsp turmeric
¼ tsp paprika
¼ tsp ground coriander
20g pack flatleaf parsley , chopped
½ small lemon , juice only
1 rack of lamb (6-8 cutlets, see tip, below)
2 carrots , peeled and cut into chunks
100g couscous
150ml vegetable stock
1 satsuma , juice only
¼ tsp ground allspice
½ x 20g pack of fresh mint , chopped
½ red onion , finely chopped
50g flaked almond , toasted
Greek yogurt , to serve


  • 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.

Nutrition Facts : Calories 888 calories, Fat 67 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.22 milligram of sodium


Spice-Crusted Rack of Lamb image

Categories     Lamb     Tomato     Roast     Mint     Winter     Party     Coriander     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

2 tablespoons whole coriander seeds
4 teaspoons black peppercorns
2 teaspoons cumin seeds
12 whole cloves
1 teaspoon ground turmeric
3/4 teaspoon cardamom seeds (from whole green pods)
3 tablespoons vegetable oil
2 pounds meaty lamb neck bones
2 celery stalks, chopped
1 cup chopped onion
8 large garlic cloves, chopped
2 tablespoons chopped peeled fresh ginger
3 small bay leaves, crumbled
2 large plum tomatoes, chopped
5 cups canned low-salt chicken broth
1/2 cup dry white wine
1/4 cup chopped fresh mint
3 1 1/4-pound lamb racks


  • Blend all spices to powder in grinder or mill. Transfer spice rub to small bowl.
  • Heat oil in heavy large pot over medium-high heat. Add bones; saut&é until brown, about 10 minutes. Add celery, onion, garlic, ginger and bay leaves. Reduce heat to medium; saut&é until celery is tender, about 5 minutes. Mix in tomatoes and 2 tablespoons spice rub; stir 2 minutes. Add broth, wine and mint. Bring to boil. Reduce heat to medium-low; cover and simmer 1§ hours. Strain into medium saucepan, pressing hard on solids in sieve. Spoon fat off top of broth; reserve fat for use with lamb. Boil broth until reduced to 1§ cups, about 25 minutes. Season sauce to taste with salt and pepper; set aside.
  • Brush each lamb rack with some of reserved lamb fat. Sprinkle each rack with salt and pepper; rub each with 1 tablespoon spice rub. Place on rimmed baking sheet. Let stand at room temperature 2 hours. (Sauce and lamb can be prepared 1 day ahead. Cover separately; chill. Bring lamb to room temperature before continuing.) Preheat oven to 400°F Heat large skillet over high heat. Sear 1 lamb rack on all sides until brown, about 8 minutes. Return to baking sheet. Repeat with remaining lamb racks. Roast lamb until thermometer inserted into center registers 125°F for rare, about 25 minutes.
  • Rewarm sauce. Cut lamb between bones into chops. Divide lamb among 6 plates. Spoon sauce over lamb.

More about "rack of lamb with spice and pepper crust food"

You’ll place the racks of lamb onto a baking rack and rub them with a mix of spices – cumin, coriander, cardamom, crushed red pepper, black pepper, salt, and olive oil. It’s a warming blend that adds a little heat and lots of flavor to the lamb. After just 25 minutes in a hot oven, the lamb comes out with a golden crust and tender interior (depending on the size of your racks of lamb ...
From theoriginaldish.com

Instructions. Mix the curry spice mixture together in a food processor or mortar and pestle until a paste is formed. With your hands start to incorporate the paste into the rack of lamb until all surfaces are thoroughly covered. Set your sous vide to 126F-130F for rare lamb. Add your rack of lamb …
From justinescuisine.com

In a small food processor fitted with a blade, combine the garlic, olive oil, rosemary, parsley, and pinch of red pepper flakes. Blend well. Cover the lamb rack with the garlic and herb marinade on both sides and let it rest at room temperature for 30 minutes or up to 1 hour. You can also marinate the lamb …
From themediterraneandish.com

My goodness, the flavor was rich, the lamb had time to cook, the crusted garlic, rosemary, cracked coarse pepper …
From foodandwine.com

Tonight’s pepper-crusted rack of lamb with horseradish crème fraiche is a wonderful combination of peppercorns, lemon zest, garlic, fresh herbs, and panko. A tasty outer crust over a perfectly juicy lamb…
From giangiskitchen.com

Prepare the Crust While you wait for the lamb rack to cook, prepare the crust by adding bread crumbs, minced garlic, parmesan, olive oil, parsley, cilantro, and rosemary to a food processor and pulse for 15 seconds. Pour the mixture onto a plate. Make sure to only add the leaves from the rosemary spring and parsley before adding them to the food …
From ketofocus.com

1 teaspoon cayenne pepper ; 1 (8 bone) rack lamb ribs ; salt and ground black pepper to taste ; 1 tablespoon olive oil ; 2 small bunches fresh mint ; 1 bunch fresh cilantro ; 1 lime, juiced ; 1 tablespoon agave nectar ; 1 tablespoon rice wine vinegar ; 2 cloves garlic ; salt and ground black pepper …
From allrecipes.com

Season rack of lamb with salt pepper and garlic oil. Place all ingredients for crust in a food processor. Process fine. Coat rack of lamb with the crust mixture. Place the coated rack of lamb …
From halaal.recipes

Spice crusted lamb loin with mint and chestnuts. By Bianca Osbourne. Facebook. Tweet. Pinterest. Email. Print. Share This. Facebook. Tweet. Pinterest. Email. Print. SERVES. 2 TO. 3. Ingredients Lamb: 1 rack of lamb, deboned 1 tablespoon (15 ml) coriander seeds 1 tablespoon (15 ml) fennel seeds 1 tablespoon (15 ml) cumin seeds 1/2 tablespoon (7.5 ml) chili flakes Olive oil Salt and pepper ...
From more.ctv.ca

Put the lamb into the oven and roast until medium rare, about 15 to 18 minutes. Remove from the oven and let rest 5 minutes before slicing. Using a sharp knife, cut each rack …
From foodnetwork.com

Prepare rack of lamb by trimming the excess fat that surrounds the sides. Pat dry, cover with plastic wrap, leave room temperature for 30 minutes. Heat a large frying pan on medium- high heat. Add olive oil. Unwrap the lamb and season with salt and pepper…
From cucinabyelena.com

Directions. Trim excess fat from lamb. Cut part way between each rib. Mix mustard, salt and olive oil, and rub or paint the mixture on meat. Mix herbs, garlic and pepper. Sprinkle on the meaty side of the rack…
From recipetips.com

21.2m members in the food community. Images of Food. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search all of Reddit. Log In Sign Up. User account menu . 115 [Pro/Chef] Black Pepper and Fennel Crusted Rack of Lamb. Recipe In Comments. Close. 115. Posted by 3 years ago. Archived [Pro/Chef] Black Pepper and Fennel Crusted Rack of Lamb…
From reddit.com

Indian Food is your step by step guide to simple and delicious home cooking. From … Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Log In Sign Up. User account menu. 163. Black Pepper & Fennel Crusted Rack of Lamb. recipe. Close. 163. Posted by 2 years ago. Archived. Black Pepper & Fennel Crusted Rack of Lamb…
From reddit.com

Preheat the oven to 200°C, 400°F, Gas 6. 2. To make the crust, place the nuts, cumin seeds and mint leaves in the small bowl of a food processor and chop. Stir in the lemon zest and juice. 3 ...
From hellomagazine.com

Salt and pepper to taste. Grill: Pre heat your grill to 450 degrees. Grill seasoned lamb rack fat side down, on indirect heat for 15 minutes. Turn and cook for another 10 minutes, or until center of the lamb rack reaches 140 Degrees …
From riberaruedawine.com

Pistachio Crusted Rack of Lamb. Spring time is a beautiful time for rack of lamb. Coated in a dijon mustard and topped with a crunchy pistachio crust, this dinner is easy yet elegant. Course Main Course Cuisine Mediterranean Keyword lamb, pistachio, rackoflamb Prep Time 15 minutes. Cook Time 25 minutes. Total Time 40 minutes. Servings 3. Ingredients. 1 Rack of lamb…
From sugarand7spice.com

1 Heat a large skillet over high heat. Drizzle lamb with 1 Tbsp. olive oil and season with salt and pepper. Sear until browned on all sides, about 3 minutes per side. Place on a rimmed baking sheet and let rest 20-30 …
From superiorfarms.com

More about "rack of lamb with spice and pepper crust recipes" MEDITERRANEAN GARLIC HERB CRUSTED RACK OF LAMB | THE ... 2020-12-04 · In a small food processor fitted with a blade, combine the garlic, olive oil, rosemary, parsley, and pinch of red pepper …
From tfrecipes.com

Brush each lamb rack with some of reserved lamb fat. Sprinkle each rack with salt and pepper; rub each with 1 tablespoon spice rub. Place on rimmed baking sheet. Let stand at room temperature 2 hours. (Sauce and lamb can be prepared 1 day ahead. Cover separately; chill. Bring lamb to room temperature before continuing.) Preheat oven to 400°F Heat large skillet over high heat. Sear 1 lamb rack ...
From theepicentre.com

Preheat oven to 400° F. Trim any silverskin or large areas of fat from the meat. Mix mustard, oil, rosemary, and soy sauce into a paste and spread over top and sides of meat. Coarsely grind black pepper over the mustard-coated lamb, about 2 teaspoons total pepper. (If your pepper …
From recipetips.com

800g lamb rack Salt, pepper, rosemary and thyme Olive oil. Spice Crust 120g creamy whipped butter Cinnamon powder, ground coriander seeds, star anise Powdered ground cardamom 90g grated Parmesan cheese 70g bread crumbs. For the crust mix all ingredients together. Then spice up the rack of lamb with salt and pepper …
From frvbali.com

Generously season the lamb racks on all sides with salt and pepper. 3: Place the bread crumbs, parsley, rosemary, garlic, paprika, and oregano in a baking dish and stir to mix. Spread the mustard over the meaty parts of the racks of lamb…
From barbecuebible.com

Sprinkle the lamb liberally with salt and pepper on all sides. Sear the lamb, fat side down, until a crust forms and it begins to turn golden brown, 4 to 5 minutes. Flip the lamb …
From foodnetwork.com

This Herb Crusted Rack of Lamb has a wonderful combination of sweet and spice turned slightly crispy under the broiler. The bold spices compliment the slightly tangy meat. The rack is cut into perfect tender chops and cooked to medium. This flavourful herb-crusted rack of lamb …
From foodnewsnews.com

In a small pan, over medium heat, toast garlic, herbs, sea salt and pepper, stirring, for 45 seconds or until aromatic. Transfer to a small bowl and set aside. Preheat oven to 240 degrees Celsius. Place rack of lamb in baking dish cover with oil and coat top with spice …
From superchargedfood.com

Season, to taste, with salt and freshly ground black pepper. Remove the crumbs to a small bowl and let cool. 2) For the lamb: preheat the oven to 200°C. 3) In the same large frying-pan over high heat, heat the oil. Working in batches, add the lamb …
From foodnetwork.co.uk

Spice-Crusted Rack of Lamb is a gluten free and dairy free main course. This recipe makes 6 servings with 924 calories, 36g of protein, and 80g of fat each. For $9.28 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up meaty lamb …
From tfrecipes.com

Season the Lamb racks with salt and pepper and pan sear all sides of the lamb especially the fatty side. Once it has a nice light golden crust place the racks in a roasting pan, fatty side up. And brush with marinade and roast the lamb for 8-10 minutes. The Spiced Herb Crust: Meanwhile, Make the crust by mixing all of the crust …
From basilandsalt.com

Inspired by the deep, rich, and balanced flavors of Moroccan dishes, this delicious grilled rack of lamb is rubbed with a complex spice mixture that includes paprika, cumin, and cayenne pepper, then crusted in a bright and fresh pesto-like blend of fresh cilantro, parsley, olive oil, garlic, and lemon juice. They're flavors that can both stand up to and enhance the strong flavor of lamb.
From seriouseats.com

Garlic Crusted Roasted Rack of Lamb 1 head of Garlic (cloves peeled) 1/4 cup Rosemary Leaves 1/4 cup Extra - Virgin Olive Oil 2 Racks Of Lamb (frenched) 2 pounds each Salt Freshly Ground Pepper Servings: 8 Ingredients Preparation • In a mini food …
From foodnewsnews.com

Holding each rack firmly, scrape exposed rib bones clean. In small dry skillet, toast cumin seeds over medium heat, shaking pan often, until fragrant and slightly darkened, about 5 minutes. Let cool. Transfer to spice grinder; grind coarsely. Transfer to bowl and mix in oil, garlic, salt and pepper…
From canadianliving.com

Trim the rack of lamb, choose the crust desired, mix all ingredients and spread over the rack. Sprinkle the crust with breading or sesame seeds. Sprinkle the crust …
From metro.ca

Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Enclose cumin, coriander, and peppercorns in small resealable plastic bag. Using mallet, coarsely crush seeds and peppercorns.
From epicurious.com

To make the lamb: Preheat the oven to 375°F. Allow the lamb to come to room temperature. Season the lamb with the salt and pepper. Lay the racks bone side down (meaty side up) in a roasting pan. Cut the rolled-out crust mixture into two pieces. Fit the crust …
From shop.geoffreyzakarian.com

Roasted Racks of Lamb with Malagueta Pepper and Farofa Crust is a gluten free main course. This recipe makes 8 servings with 855 calories, 44g of protein, and 71g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, bottled malagueta peppers…
From fooddiez.com

Roast Boneless Leg of Lamb With Cumin-Pepper Crust. Manhattan chef Patricia Yeo creates a "spicy, earthy, crunchy crust for a meaty leg of lamb" and holds things together with a chipotle purée ...
From thestar.com

Make a paste. Season the rack of lamb with a generous amount of salt and pepper. Rub the herb and garlic paste all over the top of the lamb. Let sit the lamb for 30 minutes. Combine the panko and parmesan in a bowl with a tablespoon of olive oil. Mix the crust together. Layer the panko mixture on top of the paste on the lamb.
From foodlifelovebyrachel.com

Gather the ingredients. Combine spices and mix with lime juice, chopped cilantro, yogurt until evenly blended. Trim loose fat or meat from the rack of lamb and rinse in cold water. Place 1/2 of yogurt/spice mixture in each of two zip-top bags. Place one rack of lamb in each back, the bone ends up. Turn to evenly coat the meat of the rack of lamb.
From thespruceeats.com

When oven is preheated season lamb with salt and pepper. Heat a heavy sauté pan and add remaining olive oil. Brown rack of lamb fat side down to start, flip after 2 minutes, and cook brown other side of 2 minutes. Transfer lamb to a roasting pan, with a rack, fat side up. Spread the top of lamb rack …
From williamsonwines.com

Directions: Salt and pepper racks and let sit for 30 minutes to 1 hour. In a small food processor combine chopped garlic, 1/4 C fresh herbs. and 1/4 C olive oil. Process until garlic is fine. Brush mixture over racks of lamb …
From foodandthyme.com

Related Search