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.
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
PROVENçAL RACK OF LAMB
Provided by Shelley Wiseman
Categories Lamb Potato Tomato Quick & Easy Dinner Rack of Lamb Spice Fall Pan-Fry Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F with rack in middle.
- Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
- Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
- Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
- Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
- Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
- Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.
KOREAN BARBECUED RACK OF LAMB
Lamb's subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste. The salt and sugar content of the simple Korean marinade acts as a brine for the lamb, producing a juicy interior when soaked overnight. In the final stage, the marinade is reduced, doubling as a sauce. I love using rack for this, since it's more tender and easier to work with than leg and a little more user-friendly than chops.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 8h50m
Yield 4
Number Of Ingredients 10
Steps:
- Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.
- Trim any excess fat along the surface of lamb. Cut a slash about 1 1/2 inches deep between each rib bone, stopping above the loin. Transfer racks to a zip-top bag. Place bag in a bowl; pour marinade inside. Seal the bag and massage the marinade onto the lamb. Marinate in the refrigerator, turning once or twice, 8 to 24 hours.
- Remove racks of lamb to a plate and return marinade to the fridge. Blot off extra moisture from the fatty side of the lamb. Sprinkle more kosher salt on top.
- Preheat grill to 350 degrees F (175 degrees C). Add racks fat side-down and cook until browned, 7 to 8 minutes. Flip and continue to cook until internal temperature reaches 125 degrees F (52 degrees C), 12 to 15 minutes more. Plate lamb and let rest for 10 minutes.
- Pour the reserved marinade into a saucepan over medium-high heat. Bring to a boil; continue cooking until reduced to a glaze, 1 to 2 minutes more. Brush glaze over the lamb.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 12.4 g, Cholesterol 97 mg, Fat 30 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 11.7 g, Sodium 1626.3 mg, Sugar 6.9 g
INA GARTEN'S RACK OF LAMB
A nice savory glaze of salt, rosemary, thyme, garlic, mustard, and balsamic vinegar makes this lamb recipe sing a lovely song. Recipe developed by Ina Garten (aka the Barefoot Contessa), and slightly adapted by me.
Provided by Sharon123
Categories Lamb/Sheep
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In bowl of a food processor fitted with a steel blade, process the salt, rosemary, thyme and garlic until they're as finely minced as possible.
- Now add the mustard and balsamic vinegar and process for about 1 minute.
- Put the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- Preheat oven to 450 degrees F.
- Roast lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
- Frenching is the technique of cutting meat away from the top of a rib or chop before cooking to expose part of the bone. Ask your butcher to trim and french the rack for you. If a butcher is unavailable, follow these steps for presentation-worthy chops: Remove the thick layer of fat from bone side of rack by pulling it away with your hands and using a thin sharp knife to cut through the end; discard. (Bits of lean meat within the fat layer can be frozen for soup.) Remove meat between the ribs to 1 to 2 inches of the eye of the meat by cutting down and up along the bones. Scrape remaining bits of meat from the bone.
MOROCCAN RACK OF LAMB
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
Steps:
- 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
People also searched
More about "rack of lamb yucatecan food"
BEST RACK OF LAMB RECIPE - HOW TO COOK RACK OF LAMB
From delish.com
Reviews 6Calories 181 per servingCategory Dinner
7 YUCATAN FOODS THAT WILL BLOW YOUR MIND IN 2022
From islandlifemexico.com
BAREFOOT CONTESSA | RACK OF LAMB | RECIPES
From barefootcontessa.com
BBQ RACK OF LAMB - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
ROASTED RACK OF LAMB - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
RACK OF LAMB RECIPE - NEW ZEALAND GRASS-FED BEEF …
From beefandlambnz.com
RACK OF LAMB - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (1)Calories 848 per servingCategory Main Course
RACK OF LAMB - GREEK STYLE - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
ERIC AKIS: RACK OF LAMB MAKES GREAT SUPPER - VICTORIA TIMES COLONIST
From timescolonist.com
RACK OF LAMB RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TRADITIONAL YUCATECAN FOOD THAT YOU MUST TRY - CHICHEN ITZA TOUR
From cancuntochichenitza.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
BEST RACK OF LAMB RECIPE - HOW TO COOK RACK OF LAMB
From thepioneerwoman.com
BEST RACK OF LAMB RECIPES | QUICK AND EASY | FOOD NETWORK CANADA
From foodnetwork.ca
10 ICONIC YUCATAN FOODS YOU MUST TRY - LOCO GRINGO
From locogringo.com
RACK OF LAMB ‘YUCATECAN’ - DAIRY FREE RECIPES
From fooddiez.com
ROAST RACK OF LAMB RECIPE WITH GARLIC AND HERB CRUST
From themediterraneandish.com
RACK OF LAMB – MANDOLA FOOD COMPANY
From mandolafoodco.com
ROSEMARY GARLIC MARINATED RACK OF LAMB (ROASTED)
From recipetineats.com
HOW TO GRILL A RACK OF LAMB - THE SPRUCE EATS
From thespruceeats.com
RACK OF LAMB | MISS CHINESE FOOD
From misschinesefood.com
RACK OF LAMB WITH DIJON & PANKO CRUST - ONCE UPON A CHEF
From onceuponachef.com
GARLIC HERB CRUSTED RACK OF LAMB | THE RECIPE CRITIC
From therecipecritic.com
RACK OF LAMB WITH GARLIC AND ROSEMARY - DINNER AT THE ZOO
From dinneratthezoo.com
RACK OF LAMB - THE ITALIAN CHEF
From italianchef.com
HERBED RACK OF LAMB RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
HOW TO COOK THE PERFECT RACK OF LAMB | SOUTHERN LIVING
From southernliving.com
RACK OF LAMB RECIPE: A STEP-BY-STEP GUIDE | KITCHN
From thekitchn.com
GARLIC-CRUSTED ROAST RACK OF LAMB RECIPE - FOOD & WINE
From foodandwine.com
BEST RACK OF LAMB CURRY RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
A RECIPE FOR ROASTED RACK OF LAMB - THE SPRUCE EATS
From thespruceeats.com
RACK OF LAMB - CHATELAINE
From chatelaine.com
GRILLED RACK OF LAMB WITH JALAPEñO CHIMICHURRI - VINDULGE
From vindulge.com
HOW TO MAKE RACK OF LAMB: PAN SEARED - SHE LOVES BISCOTTI
From shelovesbiscotti.com
MOROCCAN RACK OF LAMB - CHATELAINE
From chatelaine.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ROASTED RACK OF LAMB WITH GARLIC AND HERBS
From gritsandpinecones.com
RACK OF LAMB RECIPES & MENU IDEAS | EPICURIOUS.COM
From epicurious.com
33 BEST YUCATAN FOODS & MAYAN DISHES IN MEXICO [2022]
From traveltomerida.com
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