Roast Rack Of Lamb With Herb Crust Food

ROASTED RACK OF LAMB WITH A HERB CRUST

Steps:

• Preheat the oven to 240C/450F/Gas 9.
• To prepare the herb crust, break the bread into large pieces and place in a food processor or blender and turn into fine crumbs.
• Add the herbs and garlic and blitz for a further 30 seconds.
• Heat the oil in a large pan with the butter until foaming, but not coloured. Season the racks and add to the pan, skin-side down, and cook for 3-4 minutes on each side (for medium rare). Remove from the pan and leave to rest for 5 minutes.
• Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over the racks, to apply a good coating.
• Press a generous handful of the herb crust over the racks and transfer to a medium-sized roasting tin and roast for 5-15 minutes, depending on how your lamb is preferred. Cover the bones with foil if browning too quickly.
• To make the jus, heat the stock and rosemary in a pan over a medium to high heat and reduce by half, stirring occasionally. Check seasoning, strain and keep warm.
• Slice the racks in half and serve immediately with aubergine purée and roasted fennel.

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY

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!

RACK OF LAMB WITH A HERB CRUST

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking.
• Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks.
• Roast the lamb for 25-30 minutes for medium-rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8-10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy.

ROAST RACK OF LAMB WITH HERB CRUST

Steps:

• Preheat oven to 425 degrees F.
• Combine bread crumbs, rosemary, parsley, garlic, olive oil, and lemon juice - salt and pepper to taste. Mix.
• In a roasting pan, roast lamb bone side down (cover the frenched bones with foil to keep from burning, if desired). Roast for about 25 minutes.
• Remove lamb from oven, pack the herb-crumb mixture on the meat side of the lamb, pressing firmly.
• Broil for 4-6 minutes more, or until the crust is browned. (Medium would be an internal temperature of 160 degrees).
• Arrange the racks, meat/crust side out, weave the bones together so it stands up. Let lamb sit for about 10 minutes before serving. To serve, grasp the bone, and with a sharp knife cut a chop off, or if desired, cut double chops for a pretty presentation.

HERB CRUSTED LAMB

Steps:

• Preheat the oven to 450 degrees F.
• Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.

RACK OF LAMB WITH AN HERB CRUST

Steps:

• Preheat the oven to 400°F.
• Heat the oil in a pan, and sear the lamb until golden brown. Roast in the oven for 15-20 minutes, then remove.
• In a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. Brush mustard onto the lamb, and coat with the mixture.
• Place the shallots and garlic onto a sheet of aluminum foil, and sprinkle with the brown sugar and butter. Roast in the foil parcel for 15 minutes or until golden brown.
• In a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season.
• Preheat the grill. Grill the lamb crust-side-up for 5 minutes. Let rest for 5 minutes, and slice into cutlets.
• To serve, place a portion of the cutlets on each plate and arrange the shallots and garlic around. Drizzle the sauce around the plate, and serve with a sprig each of rosemary and thyme.

RACK OF LAMB WITH HERB CRUST

Steps:

• Preheat oven to 450 degrees with rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.
• In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons Dijon, making sure the entire surface is covered. Pat seasoned breadcrumbs over rack (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.

RACK OF BABY LAMB WITH HERB CRUST

Steps:

• Preheat oven to 400 degrees F.
• Carefully trim the rack of lamb, leaving the rib bones as long as possible. Leave about 1/4 inch of fat on the outside of the rack. Cut neat crisscrosses in the fat with a sharp knife.
• In a small mixing bowl, combine all the remaining ingredients.
• Put the rack of lamb in a roasting pan and cook it in the oven for 15 minutes. Remove the lamb and reduce heat to 375 degrees F.
• Pat the bread-crumb mixture on top of the rack and on the bony side to form a crust. Return to the oven for another 10-15 minutes. The lamb should be served very pink.
• If you like it more well done, just make sure the crust isn't burning.

HERB-CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
• Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
• Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt. Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
• Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere. Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
• Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.

ROAST LEG OF LAMB WITH GARLIC-HERB CRUST(COOK'S COUNTRY)

Steps:

• 1. For the lamb: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Using paring knife, cut 1-inch-deep slits all over lamb and poke garlic slivers and rosemary leaves inside slits. Rub lamb with oil and season with salt and pepper. Place leg meaty side down on wire rack set inside rimmed baking sheet. Roast lamb for 15 minutes, flip, and roast 15 minutes longer.
• 2. For the crust: Meanwhile, pulse bread, garlic, oil, and parsley in food processor until coarsely ground. Reserve 2 cups crumb mixture for Lemon Asparagus Casserole. Stir rosemary into remaining crumbs.
• 3. Lower oven temperature to 325 degrees. Remove lamb from oven and brush meaty side with mustard. Press bread crumb mixture into mustard and continue roasting until temperature registers 130 to 135 degrees for medium, 30 to 45 minutes. Transfer lamb to cutting board and tent loosely with foil. Let rest 15 to 20 minutes. Slice and serve.
• Make Ahead: Make slits in lamb, fill with garlic slivers and rosemary, wrap tightly in plastic, and refrigerate for up to 2 days. The garlic-herb crust may be prepared as directed in step 2 and refrigerated for up to 1 day.

RACK OF LAMB (HERB CRUSTED WITH ROASTED GARLIC SAUCE)

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.