Roast Rack Of Lamb With Hoisin Orange Glaze And Red Onions Food

ROASTED RACK OF LAMB

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.

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.

ROAST RACK OF LAMB

Steps:

• Preheat oven to 450 degrees F.
• Prepare lamb for roasting. Place any trimmed-off bones in the bottom of a roasting pan. Place the meat, fat-side up, on top of the bones. Season with salt, pepper and thyme.
• Place in hot oven and roast to desired doneness. Rack of lamb is usually roasted rare or medium. Test doneness with a meat thermometer or by the touch method as for steaks. Total time will be about 30 minutes.
• Remove the lamb from the roasting pan and hold in a warm place. Leave bones in the pan. Set the roasting pan over moderate heat to caramelize the juices and clarify the fat. Pour off the fat. Add the garlic to the pan and cook 1 minute.
• Deglaze the pan with the stock and reduce by half. Strain, degrease, and season, to taste. Cut the meat between the ribs into chops. Serve 2 chops per portion with 1 ounce of juice.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

ONE-PAN GLAZED RACK OF LAMB WITH SPICED RED ONIONS & POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the potatoes and onions into a large roasting tin. Scatter over half the ras el hanout, drizzle with 2 tbsp of the oil and toss together until completely coated. Put in the oven for 40 mins to roast, turning everything over once or twice so it cooks evenly.
• Meanwhile, heat 1 tbsp of oil in a frying pan and, one at a time, fry the fat side of the lamb well until dark brown, then remove from the pan. Remove the roasted veg from the oven. Season the lamb fat with the remaining ras el hanout, then drizzle or brush over the molasses. Put the lamb, fat-side up, among the potatoes and return to the oven. Cook for 20 mins for rare, 25 mins for pink and 30 mins for well done. Remove and leave to rest for 10 mins.
• Meanwhile, mix the thyme with the remaining oil and set aside. To serve, either bring the roasting tin to the table, carve the racks into chops and serve the potatoes straight from the pan, or remove the racks, cut them into thick three-boned chops, then spoon some of the potatoes onto each plate and rest a thick chop against them. Drizzle everything with the lemon thyme oil to serve.

CRISP-ROASTED RACK OF LAMB

Steps:

• Preheat the oven to 500 degrees. Strip most of the surface fat from the lamb. (Your butcher may already have done this.) Cut between the ribs, almost down to the meaty eye. Divide each rack in half down the middle, sprinkle with salt and pepper and place in a roasting pan.
• Roast for 15 minutes, then insert a meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads 120 degrees or less, put the lamb back for about 5 minutes, no more. Remove and let sit for 5 minutes; this will give you medium- to medium-rare lamb on the outer ribs, medium rare-to-rare in the center. Cook a little longer for more doneness. Serve, separating the ribs, if desired, by cutting down straight through them.

ROAST RACK OF LAMB WITH ROSEMARY

Steps:

• Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
• Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
• Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.
• Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.