Roast Racks Of Lamb With Root Vegetables 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.

ROSEMARY RACK OF LAMB WITH ROASTED POTATOES AND CARROTS FOR TWO

Steps:

• Preheat oven to 425°F. Rub lamb with garlic, rosemary, pepper, and 1/2 tsp. salt.
• Combine miso, paprika, 4 Tbsp. butter, and 1/2 tsp. salt in a small bowl; set aside.
• Peel potatoes. Working with one potato at a time, slice a thin sliver off one long side to make a flat bottom. Trim ends off, then slice vertically every 1/16", cutting down to 1/4" from the bottom. (To make sure you do not cut all the way through the potato, line it with chopsticks on each side to stop your knife.) Brush potatoes with miso butter, fanning slices open to get butter between each slice. Transfer to a rimmed baking sheet and roast 15 minutes.
• Remove baking sheet from oven and brush potatoes with more miso butter. Arrange lamb on baking sheet alongside potatoes and roast, brushing potatoes with miso butter halfway through, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, and the potatoes are fork-tender, 20-25 minutes. Transfer lamb to a cutting board and let rest 10 minutes, and continue roasting the potatoes if needed until fork-tender.
• Meanwhile, mix honey, coriander, and remaining 1 Tbsp. butter and 1/4 tsp. salt in a small bowl, then brush over carrots. Arrange carrots on a baking sheet and roast until lightly browned and fork-tender, 15-20 minutes.
• Slice lamb between each rib. Brush potatoes with remaining miso butter, top carrots with parsley, and serve alongside lamb.

ROAST RACKS OF LAMB WITH ROOT VEGETABLES

Steps:

• Heat the oven to 200c/400f/gas 6.
• To prepare the vegetables, peel and trim the shallots, allowing them to fall into their natural segments, if they have any.
• Peel the pumpkin, parsnips and carrots and cut them into cubes of equel size, about 2.5cm across, large pieces.
• Place the olive oil in a roasting tin and heat in the oven for a few minutes. When hot, remove from the oven and add the prepared vegetables and garlic cloves. Stir to combine and coat evenly in the oil. Lay the sprigs of rosemary amongst the vegetables, season with salt and pepper and roast for 30 minutes.
• Meanwhile, smear the mango chutney over the exposed meat on the racks of lamb. Press the chopped parsley onto the chutney coating and place the racks of lamb on a metal rack in a roastng tin.
• When the vegetables have been cooking for 30 minutes, give them a stir and return to the oven, placing the sepatate roasting tin of lamb in the oven at the same time.
• Roast for 15-20 minutes (15 minutes will give lamb pink lamb, if you want it well done roast for 25 minutes).
• Remove the vegetables from the oven after 15 minutes or when they are done to your liking.
• Discard the rosemary before serving the vegetables hot with the roast lamb.

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.

ROASTED LAMB WITH ROOT VEGETABLES

Steps:

• Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
• Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
• Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
• Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.

ROAST RACK OF LAMB

Steps:

• Let lamb rest at room temperature 1 hour, covered with plastic wrap. Place parsley, breadcrumbs, mint leaves, lemon zest, garlic, olive oil, and salt in a food processor and pulse to combine, scraping down sides of bowl as necessary; set aside.
• Heat oven to 400 degrees. Trim all but 1/4 inch fat from lamb, then pat dry with paper towels. Season all over with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat until hot, then add enough oil to just coat the bottom of the pan and heat until shimmering. Place lamb in pan fat side down, and sear until browned, 2 to 3 minutes per side. Remove lamb from pan and let cool 10 minutes. Pour off excess fat from pan.
• Use an offset spatula to spread yogurt evenly over browned (fat) side only, then top with breadcrumb mixture, pressing gently with your fingertips to adhere. Return to pan, coated side up. Roast until an instant-read thermometer registers 125 degrees (for medium-rare) when inserted through the eye (or midpoint of one side) of the rack, 18 to 24 minutes. Let rest 10 minutes to allow temperature to rise and juices to redistribute.
• Slice rack between bones and serve, with mint jelly if desired, and garnished with mint sprigs.