Rack Of Lamb With Tapenade Jus And Onion Jam Food

ROAST RACK OF LAMB WITH NATURAL JUS

Steps:

• 1. Season the lamb and allow it to come to room temperature. Preheat the oven to 450°F (230°C).
• 2. Spread the lamb trimmings or stew meat over the bottom of a roasting pan just large enough to hold the rack and roast until lightly browned, about 30 minutes.
• 3. Place the rack on top of the trimmings (this base of trimmings is called a fonçage) and slide into the oven. Roast until springy to the touch, about 25 minutes. Let rest, loosely covered with aluminum foil, for 15 minutes.
• 4. Put the roasting pan on top of the stove and pour over a cup (250 milliliters) of broth. Bring to a boil and boil until a brown crust of caramelized juices forms on the roasting pan. Pour out any liquid fat floating on top. Deglaze again with a cup (250 milliliters) of broth and scrape up the juices. Repeat the caramelization as many times as practical before deglazing a final time. Pass the jus in a sauce boat at the table.

GRILLED LAMB CHOPS WITH TAPENADE

Steps:

• Combine the Nicoise olives, green olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Set aside.
• Combine the lamb chops and half of the tapenade in a large bowl (reserve the remaining tapenade for garnish). Refrigerate and allow to marinate for 2 hours or up to overnight.
• Preheat the grill or a grill pan to medium-high. Lightly oil the grill grates.
• Add the lamb to the grill and turn up the heat slightly. Grill the lamb on each side for around 3 minutes for medium-rare, with an internal temperature of 130 to 135 degrees F. Serve with the reserved tapenade and a wedge of lemon.

SEARED RACK OF LAMB WITH PISTACHIO TAPENADE

Steps:

• To make the pistachio tapenade: In a food processor combine the pistachios, olives, capers, garlic, herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use.
• Remove 2 rib bones from the 8 rib rack to make it a 6-rib rack. Counting from either end remove the 2nd and 7th bone. This will create 6 even chops that are thicker than a normal lamb chop. Cut 6 even chops and season them generously with salt and allow them to sit for 10 to 15 minutes before cooking.
• Preheat oven to 425 degrees F.
• Coat a large saute pan generously with olive oil and bring to medium-high heat. When the oil is hot but not smoking, add the lamb chops and cook for about 2 minutes on each side to brown. If the pan begins to smoke, lower the heat. The chops should be beautifully caramelized on both sides. Remove the chops to a sheet pan and schmear generously with the pistachio tapenade. Place in preheated oven and cook another 4 to 5 minutes for medium rare. Remove chops from oven and let rest for at least 5 minutes before serving.

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.

RACK OF LAMB WITH TAPENADE JUS AND ONION JAM

Steps:

• tapenade Mix all ingredients in small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead, Cover and chill. lamb Preheat oven to 450°F. Rub each rack of lamb all over with 1 tablespoon olive oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 1 lamb rack at a time to skillet and cook until browned, about 4 minutes per side. Transfer lamb to rimmed baking sheet; reserve skillet. Place lamb in oven and roast until instant-read thermometer inserted into center registers 125°F, about 15 minutes. Remove from oven; tent with foil and let rest 10 to 15 minutes. Add wine, then both broths and thyme sprig to reserved skillet; boil until reduced to generous 1 cup, 8 to 10 minutes. Stir in tapenade. Season jus to taste with salt and pepper. Cut lamb between bones into individual chops; divide among 8 plates. Spoon onion jam alongside. Drizzle tapenade jus over 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.

RACK OF LAMB WITH TAPENADE JUS AND ONION JAM

Steps:

• TAPENADE: Mix all ingredients in small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead, cover and chill. LAMB: Preheat oven to 450°F. Rub each rack of lamb all over with 1 Tbsp. olive oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 1 lamb rack at a time to skillet and cook until browned, about 4 minutes per side. Transfer lamb to rimmed baking sheet; reserve skillet. Place lamb in oven and roast until instant-read thermometer inserted into center registers 125°F, about 15 minutes. Remove from oven; tent with foil and let rest 10 to 15 minutes. Add wine, then both broths and thyme sprig to reserved skillet; boil until reduced to generous 1 cup, 8 to 10 minutes. Stir in tapenade. Season jus to taste with salt and pepper. Cut lamb between bones into individual chops; divide among 8 plates. Spoon onion jam alongside. Drizzle tapenade jus over and serve.