GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard
Provided by Kiano Moju
Categories Dinner
Yield 8 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram
ROASTED RACK OF LAMB
Tender, succulent, and flavorful, this roasted rack of lamb comes out reliably perfect every time.
Provided by Vered DeLeeuw
Categories Main Course
Time 1h50m
Number Of Ingredients 7
Steps:
- An hour before you start roasting the lamb, line a large rimmed baking sheet with foil and spray it with olive oil spray.
- Place the rack of lamb on the prepared baking sheet, fat side up. Score the fat by making small shallow slits, 1 inch apart.
- Liberally spray both sides of the lamb with olive oil and sprinkle it with salt, pepper, garlic powder, rosemary, and thyme. Allow the meat to rest on the counter for about an hour and come to room temperature.
- Preheat your oven to 425 degrees F.
- Roast the meat in the preheated oven until an instant-read thermometer inserted into the thickest part (and not touching the bone) reads 135 degrees F (medium-rare), about 25 minutes.
- Remove the lamb from the oven. Transfer it to a cutting board. Cover with foil and allow to rest for 10 minutes.
- To cut the rack into individual ribs, turn it upside down, locate where the bones are, and carefully cut between them using a sharp chef's knife. Serve immediately.
Nutrition Facts : ServingSize 2 ribs, Calories 433 kcal, Protein 30 g, Fat 33 g, Sodium 538 mg
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 ROSEMARY GARLIC MARINADE (OVEN ROASTED)
Recipe video above. Here is a wonderful, classic way to cook a rack of lamb that makes the most of this premium cut of meat! Infused with the flavours of rosemary and garlic from a marinade, then roasted to perfection, it's served with Salsa Verde for a deliciously fresh accompaniment that plays beautifully against the rich lamb.Allow 3 to 4 cutlets per person.
Provided by Nagi
Categories Mains
Number Of Ingredients 11
Steps:
- Marinate lamb: Mix marinade ingredients in a ziplock bag (Note 2). Place lamb in bag, massage to coat, then seal and marinate for at least 24 hours and up to 48 hours.
- Remove lamb from fridge 1 hour prior to cooking, to ensure even cooking.
- Wrap bones in foil (optional): Wrap each bone with a small piece of foil. This keeps the bones white and looks prettier.
- Preheat oven: Preheat oven to 200°C/390°F (180°C fan).
- Sear: Heat 1 tbsp oil in a cast iron skillet (or other oven-proof, heavy-based skillet) over high heat. Sear one lamb rack on all sides until golden brown, including the ends. Remove and repeat with other lamb rack.
- Roast: Place both racks in the skillet and roast for 15 minutes, or until the internal temperature is 57°C/135°F (for medium-rare). Remove pan from oven.
- Baste: Add butter, smashed garlic and rosemary to pan. The residual heat of the pan will melt the butter. Spoon the butter over the lamb continuously for 30 seconds.
- Rest: Remove lamb from skillet and place on a rack set over a tray. Pour butter remaining in the skillet over lamb. Cover loosely with foil and rest for 5 minutes.
- Carve and serve! Cut lamb into individual cutlets or several cutlets per slice. Serve with Salsa Verde!
- Sides: Pictured in post with a Spring Salad and individual Mini Potato Gratin Stacks.
Nutrition Facts : Calories 511 kcal, Carbohydrate 5 g, Protein 43 g, Fat 34 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 153 mg, Sodium 889 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
RACK OF SPRING LAMB WITH ROASTED GARLIC
For this recipe, you (or your butcher) must first "french" the racks Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones, then cut through the backbone between the ribs to make carving easier. Fresh spring vegetables, such as asparagus, baby carrots and new potatoes, make a delicious accompaniment. Adapted from Williams-Sonoma Seasonal Celebration
Provided by mielhollinger
Categories Lamb/Sheep
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat an oven to 400°F.
- Discard the excess papery skin from the garlic heads and place in a small baking dish.
- Drizzle with 1/2 Tbs.
- of the olive oil and the water.
- Cover with aluminum foil and bake until soft, about 45 minutes.
- Let cool slightly.
- Leave the oven set at 400°F.
- Separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins.
- Whisk in the remaining 2 Tbs.
- olive oil, the mustard, lemon juice and 1/2 tsp.
- each salt and pepper.
- In another bowl, season the bread crumbs with salt and pepper.
- Lay the racks of lamb in a roasting pan side by side and fat side up.
- Roast for 10 minutes.
- Remove from the oven and immediately rub the garlic mixture over the fat side of each rack.
- Then spread the bread crumb mixture over the garlic mixture.
- Drizzle with the melted butter and return the lamb to the oven.
- Continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack, away from the bone, registers 130F degrees 135°F for medium-rare, or the meat is pink when cut into with a sharp knife, about 25 minutes more.
- Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
- Preheat a broiler.
- Uncover and place the roasting pan under the broiler 5-6 inches from the heat source.
- Broil the lamb racks until the crumbs are deep golden brown, 30-60 seconds .
- To serve, place the racks on a cutting board and slice between the ribs.
- Arrange 2 or 3 ribs on each warmed individual plate.
RACK OF LAMB WITH ROASTED-SHALLOT VINAIGRETTE
Make and share this Rack of Lamb With Roasted-Shallot Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 54m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the vinaigrette: lightly brush or spray the shallot all over with a bit of olive oil; grill over direct medium heat until it is blackened in spots and very soft throughout, about 15 minutes, turning once.
- Remove the shallot from the grill, and let cool; remove and discard the peel.
- Finely chop the shallot and put it in a medium bowl along with the remaining vinaigrette ingredients; whisk in the rest of the olive oil to create a smooth dressing.
- Trim any excess fat from the lamb; let stand at room temperature 20-30 minutes before grilling.
- Lightly brush or spray the lamb with oil and season with thyme, salt, and pepper.
- Loosely cover the bones with foil to keep them from burning.
- Sear bone side down first, over direct medium heat until lightly browned, 2-4 minutes, turning once (flare ups might occur); move the lamb over indirect medium heat and grill to desired doneness, about 15 minutes more for medium-rare.
- Remove from the grill and let rest for 5 minutes before cutting into chops.
- Serve warm with the vinaigrette.
Nutrition Facts : Calories 126.2, Fat 13.6, SaturatedFat 1.9, Sodium 451.2, Carbohydrate 1.5, Fiber 0.3, Protein 0.3
ROASTED RACK OF LAMB
A delicious lamb dish with a fresh twist
Provided by mariabjo
Time 1h15m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Preheat oven to 475F.
- Combine seasonings in a small bowl and sprinkle over the meat
- Heat a large heavy skillet over high heat and add 1 tablespoon olive oil. Brown lamb on both sides for 3 minutes each side. Pour off fat from pan, but save any juices to make pan sauce later.
- Transfer lamb to roasting pan and roast, fat side up, in the middle of the oven for 13-15 minutes until the internal temperature is 130-135F for medium-rare. Remove racks to a warm platter and let rest for 10 minutes while you make the sauce.
- Set the original skillet back on a burner. Add stock and scrape up any browned pieces from the bottom of the pan. Reduce to about 1 tablespoon. Add vinegar and remove pan from heat and whisk in the remaining 3 tablespoons olive oil and mint to form vinaigrette. Cut the racks into individual chops and serve, topped with the sauce atop salad greens.
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
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.
HERB CRUSTED ROASTED RACK OF LAMB
Who is ready for spring? There's something about the slightly sunnier days, the way everything starts to turn green, and the caress of warmer weather that alway...
Provided by @uncomplicatedchef
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees.
- Season rack of lamb with salt and pepper.
- Add the herbs, garlic, and pine nuts to a food processor and pulse until they are finely chopped.
- Mix the herb mixture in with the softened butter.
- Spread the herb compound butter on the top of each rack of lamb.
- Roast for 15 minutes, or until your desired temperature. I like to roast it to 125-130 degrees. Medium-Rare is 135.
- Allow the meat to rest for 5 minutes. As it rests it will continue to cook and the juices will redistribute.
- Slice and enjoy!
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.
More about "roasted lamb rack food"
ROAST RACK OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
Servings 4Total Time 1 hr 5 minsCategory MainsCalories 479 per serving
- Preheat the oven to 190°C/375°F/gas 5.Cook the potatoes in boiling salted water for 10 to 15 minutes, or until tender, then drain.
- Meanwhile, squeeze the seeds from the tomatoes, and destone the olives.Heat a lug of oil in a large frying pan over a high heat, add the lamb rack and sear until golden, then remove to a plate.
- Crush the drained potatoes and tip into the frying pan, then fry for a couple of minutes over a medium-low heat.Stir in the tomatoes and olives, then season with sea salt and black pepper.
BEST RACK OF LAMB RECIPE - HOW TO COOK RACK OF LAMB
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5/5 (6)Category Dinner
ROAST RACK OF LAMB WITH ROSEMARY SALT RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Lunch
- 1. Preheat your oven to 200C. Mix the rosemary and sea salt together and lightly season the lamb racks with half the sea salt and rosemary.
- 2. Heat a heavy-based frying pan on the stove until hot. Add a drizzle of olive oil and place the lamb racks in the hot pan and sear all the sides. Once well coloured, remove the lamb racks and place on a cake rack in a roasting tray.
- 3. Roast the lamb in the oven for about 20-25 minutes. This should produce a medium rare to medium lamb rack. Remove from the oven, season with the remaining rosemary salt and drizzle with the remaining olive oil. Allow to rest for 10 minutes before serving. Place the lamb racks on a platter and garnish with fresh rosemary sprigs if available.
GARLIC-CRUSTED ROAST RACK OF LAMB RECIPE - FOOD & WINE
From foodandwine.com
5/5 (140)Category Rack of Lamb
- In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
- Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
ROASTED RACK OF LAMB - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
4.6/5 (10)Total Time 30 minsCategory Main CourseCalories 464 per serving
- Bring the lamb to room temperature before cooking. Trim any fat from the top of the lamb rack. Sprinkle with salt and pepper.
- Preheat the oven to 450 degrees F. Line a baking sheet or roasting pan with foil and a wire rack.
- Sear the lamb in a hot pan on both sides. Remove from the pan and allow to cool slightly. Coat generously with the rub. Place the lamb on the wire rack, meat facing up. Insert an oven thermometer set to 125 degrees F for medium rare (or your preferred doneness).
- Roast the lamb until the meat thermometer alarm goes off, about 15 minutes. If you don’t have an oven thermometer, check the meat temperature after 10 minutes to avoid overcooking.
ROAST RACK OF LAMB WITH POTATOES - FLIPPED-OUT FOOD
From flippedoutfood.com
4.5/5 (4)Total Time 45 minsCuisine FrenchCalories 1096 per serving
- Preheat oven to 425ºF. Toss the quartered baby potatoes with the olive oil, chopped rosemary (or mixed dried herbs), salt, and freshly ground black pepper. Arrange the potato quarters in a single layer on a large sheet pan; place in the preheated oven for 10 minutes.
- Meanwhile, prepare the lamb rack and rub. Mix the rosemary, garlic, lemon zest, salt pepper, and olive oil; set aside. Score the lamb rack by making shallow, criss-cross cuts into the fat cap and meat. Rub the gremolata mixture into the cuts, into the Frenched areas around each bone, and all over the meat.
- Stir the potatoes and move to the sides. Insert the probe of a digital thermometer into the thickest part of the meat (avoid the bones) and set the lamb rack, bone-side down, on the center of the tray. Roast until the digital thermometer registers 130ºF, then remove and tent with foil for at least 10 minutes.
- If necessary, continue roasting the potatoes until cooked through and crispy. Slice the lamb rack into chops and serve with the roast potatoes.
ROAST RACK OF LAMB RECIPE - REAL SIMPLE
From realsimple.com
3.5/5 (117)Calories 322 per servingServings 4-6
- Prepare the racks of lamb at least 1 hour (or up to 4 hours) before cooking: Chop together the garlic, salt, rosemary, and pepper to make a coarse rub. Rub the racks with the mixture, cover, and set aside. (If you are not going to cook them within 2 hours, refrigerate, then bring to room temperature an hour before cooking.)
- Preheat oven to 425° F. Heat a roasting pan in the oven for 10 minutes. Pat the racks of lamb dry with paper towels and coat lightly with the olive oil. Place the racks flesh-side down in the pan. Roast 15 to 20 minutes or until an instant-read thermometer inserted in the thickest part reads 145° F for medium rare (the temperature will rise about 10° when the lamb is out of the oven). Transfer the racks to a carving board. Let rest for 10 minutes. Slice between the ribs to separate the chops for serving. Garnish with the fresh herb sprigs.
GARLIC & HERB ROASTED RACK OF LAMB (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
5/5 (1)Calories 663 per servingCategory Dinner
- Watch my YouTube video recipe for step-by-step instructions, in the post above! Prepare the garlic and herb spread for the lamb first. Place the garlic, rosemary, thyme, mustard, olive oil, salt and pepper into a food processor and pulse everything together for about 1 minute. If the paste is too thick, add more olive oil. Don’t have a food processor? Finely mince the rosemary, thyme and garlic, the combine with the rest of the spread ingredients.
- Remove the racks of lamb from their packaging and pat the meat dry with paper towels. Use a sharp fileting knife to trim off any excess fat. Place the lamb onto a baking sheet lined with parchment paper. Using a spatula or your hands, apply the prepared garlic spread all over the lamb, especially on the top side. Allow the lamb to rest for at least 1 hour at room temperature. If preparing ahead of time, keep the lamb stored in the fridge, then remove 1 hour prior to roasting.
- Start preheating the oven to 450F about 30 minutes before roasting. Roast the lamb with the fatty side up first for 10 minutes, then turn and roast on the other side for 10 minutes. Turn one last time and continue roasting until the internal temperature reaches 125F (medium/rare), 140 (medium), or 150F (well). The timing will depend on the thickness of the rack, anywhere between 5 to 20 minutes. Remove the lamb from the oven and allow the meat to rest for at least 5 to 10 minutes prior to cutting and serving.
- If the garlic and herb spread stick to the parchment paper when you turn the lamb over the second time, use a spatula to spread it back onto the lamb.
ROAST RACK OF LAMB WITH POTATOES - RECIPES FROM ITALY
From recipesfromitaly.com
5/5 (2)Total Time 1 hrCategory Meat RecipesCalories 325 per serving
- Clean the rack of lamb by removing the very fatty parts of the meat and any residual rind. Then divide the ribs between them. Cover the bones of the ribs with aluminum foil
- In a baking pan pour 3 tablespoons of extra virgin olive oil and lay the meat on top. Season with plenty of rosemary, peeled garlic cloves cut in half, a pinch of fine salt to taste, ground black pepper and the other 3 tbs of extra virgin olive oil.
- Peel the potatoes and cut them into quite big pieces. Boil the potatoes in salted water for about 5 minutes and then drain them.
SLOW ROASTED LAMB RACK WITH BOLETE MUSHROOM CRUST
From foragerchef.com
5/5 (1)Servings 2Cuisine AmericanCategory Main Course
- Using a paring knife, remove the half-moon shaped piece of cartiledge from the end of the loin nearest the shoulder, then score the fat just deep enough to penetrate it with a cross-hatch pattern to help it render.
- Season the rack all over with salt, then place on a sheet of parchment large enough to wrap it up into a package. Apply the bolete mushroom rub, turning the rack over in the powder to help it adhere.
- Put the rack bone-side down on the parchment, then sprinkle any remaining mushroom powder over the top. The amount of mushroom rub should seem excessive, but will help form the delicious crust you want.
- Wrap the meat in parchment, tying the ends closed to make a package, and refrigerate overnight (optional). To cook the rack of lamb, bake the packet in a pan to catch the fat for 4 hours at 250 degrees, from here you can serve the lamb, although it will be messy. I like to chill to make perfect slices easy, and then reheat when needed.
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