Rosemary Crumbed Rack Of Lamb Food

ROSEMARY CRUMBED RACK OF LAMB

Steps:

• Preheat oven to 200°C/390°F (all oven types). Place shelf in the middle of the oven.

ROAST RACK OF LAMB WITH ROSEMARY SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Mix garlic, herbs, salt, pepper and bread crumbs together in a small bowl. Rub mixture into rack of lamb. Cover bones with foil and roast lamb in the oven for 15 to 20 minutes for medium rare meat, or longer if desired. Let meat rest for 10 minutes before carving. Serve with Rosemary sauce.
• Bring vegetable stock to a boil over medium high heat. Add rosemary. Reduce heat and simmer reducing liquid to 1/4 cup. Add demi-glace and simmer for 2 minutes. Dissolve the cornstarch in the port. Add to the simmering sauce, stirring until thickened. Serve under and on the side of lamb.

ROAST RACK OF LAMB WITH FRESH ROSEMARY AND THYME

Steps:

• Preheat oven to 450 degrees F. In a roasting pan toss carrots, onions, eggplant, garlic and salt and pepper with 2 tablespoons of oil. Bake 15 minutes or until golden brown.
• Season lamb racks with salt and pepper. In a large skillet heat remaining oil over moderately high heat. Add racks, fat side down, and cook until golden brown on all sides. Thread branches of thyme and rosemary around bones, set racks on top of vegetables in roasting pan and roast 12 minutes. Turn and roast 10 to 12 minutes more for rare meat. Transfer racks to a cutting board, cover loosely with foil and let sit 10 minutes before carving.
• Make sauce: Deglaze roasting pan with wine and stock, scraping up browned bits clinging to bottom of pan; simmer 5 minutes. Transfer deglazing liquid and vegetables to a food processor or blender and puree. Strain liquid into a saucepan and keep hot.
• To serve: Stand racks on a serving platter and garnish with additional thyme and rosemary branches, if desired. Transfer sauce to a sauceboat and serve separately.

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.

MUSTARD AND HERB CRUSTED RACK OF LAMB

Steps:

• Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
• Put oven rack in middle position and preheat to 400°F.
• Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
• Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
• Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

MUSTARD ROSEMARY RACK OF LAMB

Steps:

• Mix marinade ingredients together, add lamb & turn to coat, marinade for at leat 10 minutes.
• Remove lamb from marinade & place on a roasting rack in a baking dish.
• Bake at 200>C for 20 mins or until lamb is cooked to your liking.

ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.
• Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.
• Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
• Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)
• Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.
• Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.

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.

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!