Roast Rack Of Lamb With Herb Sauce Food

ROAST RACK OF LAMB WITH HERB SAUCE

Steps:

• Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.

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 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.

RACK OF LAMB WITH HERB-CAPER SAUCE

Steps:

• Preheat oven to 325 F.
• Salt the lamb on all sides.
• Heat a large, heavy skillet with enough oil to coat the bottom of the pan.
• When the oil shimmers, add the lamb and brown well on all sides.
• Use tongs to hold up the rack so you can sear the ends and top edges of the rack.
• Set the lamb aside on a rack placed in a baking sheet.
• About 20 minutes before serving, place the rack in the oven and cook until lamb reaches 140 F for medium rare.
• Remove from oven and let rest for five minutes before slicing into double chops. While the lamb is cooking, make the sauce:
• Heat the olive oil in a small saucepan or skillet just until it shimmers.
• Add the shallot and garlic and cook over medium-low heat, stirring occasionally, for about five minutes.
• Turn the heat to low and add the lemon juice, zest, and capers.
• Just before serving, stir in the mint and parsley.
• Spoon the sauce over the lamb chops and serve immediately.

HERB CRUSTED RACK OF LAMB WITH RED WINE SAUCE

Steps:

• Trim the lamb racks of visible fat and connective tissue. Put each rack into a resealable bag. Mix together all the marinade ingredients and pour half into each bag. Seal the bags, place them into a bowl or dish in case they leak, and put them into the refrigerator for at least 8 hours and up to 24 hours.
• Put the lamb on the counter to warm up at least 30 minutes and up to an hour before you are going to roast it.
• Preheat oven to 400F.
• Mix together the bread crumbs, parsley, herbs, salt and pepper. Add enough olive oil to moisten the crumbs so they hold together, about 1 tablespoon.
• Heat the remaining tablespoon of olive oil in a heavy large skillet over medium high heat. Take the lamb racks out of the marinade and wipe them down with paper towels. (If you wish, partially cut the rack through every two chops. This will make it easier to cut them into chops later.) One rack at a time, sear the racks in the skillet, about 2 minutes per side.
• Transfer the racks to a roasting pan, meaty sides up. Coat the meaty side of each rack with mustard and then top each with half of the bread crumbs, patting it into place. Roast the racks for 20-25 minutes, until a thermometer reads about 130F for medium rare. Let the racks rest for 10 minutes, then serve with the wine sauce.
• You can make the wine sauce any time up to the day before. If made ahead, reheat it while the lamb rests.
• In a medium sauce pan, melt the butter over low heat. Add the shallots, garlic and a sprinkle of kosher salt. Saute for 3-4 minutes. Whisk in the flour. Cook for 1 minute. Add the stock and wine. Bring to a rolling boil and cook until reduced by half, about 10 minutes. Taste and add salt and pepper as needed.
• Pass the sauce through a fine mesh strainer and discard the solids.
• Serve the lamb with the sauce along side.

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.

HERB CRUSTED RACK OF LAMB WITH PORT REDUCTION SAUCE

Steps:

• 1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.
• 2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.
• 3. Pre-heat oven to 400-degrees.
• 4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
• 5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).
• 6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.
• 7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.

HERB-CRUSTED RACK OF LAMB WITH MUSHROOM SAUCE

Steps:

• Sprinkle lamb with steak seasoning. In a large skillet over medium-high heat, cook lamb in oil for 2 minutes on each side. Brush with mustard., In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15x10-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large skillet, saute mushrooms in oil and 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and chives if desired., Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.

RACK OF LAMB WITH MUSHROOM SAUCE

Steps:

• Adjust the oven rack to the center position and preheat to 350°F.
• Remove any excess fat from the lamb, leaving a thin layer. Dry with paper towels. Season both sides generously with salt and pepper.
• In a large 12-inch skillet heat oil over medium-high heat. Once the oil is hot add lamb fat-side down, cook until both sides are browned about 3 to 4 minutes per side. Sear the bottoms and sides for 30 to 60 seconds until browned, 8 to 10 minutes total for searing all sides.
• Transfer skillet to the oven and roast lamb fat-side up, until the center of the meat reaches 120°F to 125°F for medium-rare about 10 to 20 minutes, and 130°F to 135°F for medium, about 20 to 30 minutes.
• Allow meat to rest for 10 minutes before slicing. Meanwhile, make the red wine mushroom sauce.
• In a medium skillet heat oil over medium heat. Add garlic and onions, saute for 30 seconds.
• Add mushrooms to the pan, saute until softened, 6 minutes.
• Add wine and chicken stock to the pan, turn heat to high. Simmer until liquid is reduced to ¾ cups.
• Turn off heat, whisk in butter and thyme. Taste sauce and season with salt and pepper as desired.
• Serve lamb with mushroom sauce and pair with Zinfandel red wine.

HERB-ROASTED RACK OF LAMB WITH BUTTER BEAN DAUPHINOISE

Steps:

• Heat oven to 200C/180C fan/gas 6. Rub the peeled garlic clove around the inside of a baking dish (ours was 18cm x 25cm). Mix the cornflour with 1 tbsp cream in a bowl, then whisk in the remaining cream, crème fraîche and mustard, and season well. Add the beans, lemon zest and parmesan, and stir until well coated in the cream mixture. Pour into the dish, then put on the middle shelf of the oven while you cook the lamb.
• Season the lamb all over. Heat the oil in a frying pan and sear the fatty side of the lamb for 1-2 mins until well browned. Add the herbs and garlic to the hot oil and sizzle for 30 seconds.
• Sit the lamb on top of the beans along with the garlic, herbs and slices of lemon. Return to the oven for 15-20 mins, depending on how well cooked you like your lamb. Serve with a bowl of seasonal greens on the side.

HERB-MARINATED RACK OF LAMB

Steps:

• Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
• The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
• Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
• To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

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.

HERB-COATED LAMB WITH PORT-RED WINE SAUCE

Steps:

• Make lamb:
• Preheat oven to 350°F. Place bread on baking sheet. Bake until slightly dry, about 5 minutes. Cool. Combine bread and herbs in processor. Blend until bread forms crumbs. Transfer crumbs to bowl. (can be made 1 day ahead. Chill.)
• Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning occasionally, about 10 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb cool 10 minutes. brush mustard all over lamb. Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up. Roast until crumb feel dry but are not colored, about 3 minutes. Let lamb rest 5 minutes at room temperature.
• Meanwhile, make sauce:
• Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
• Spoon yams and apples into center of 4 plates. Cut lamb between bones into chops. Stand 3 to 4 chops (bones facing up)in yams. Arrange onion rings atop bones. Spoon sauce around yam; serve.