ROSEMARY RACK OF LAMB WITH EASY TZATZIKI
Steps:
- Place the rosemary, garlic, oregano, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a food processor and process until minced. Add the olive oil and process into a coarse paste. Place the lamb on a sheet pan with the rib ends pointing down and spread the paste evenly on top of both racks. Cover and refrigerate for at least 6 hours.
- When ready to cook, preheat the oven to 450 degrees F.
- Roast the lamb for 25 minutes exactly for medium rare and 30 minutes for medium. Remove from the oven and cover the pan tightly with aluminum foil. Allow the lamb to rest for 15 minutes. The internal temperature should read about 140 degrees when an instant-read thermometer is inserted sideways into the center of the lamb. Slice between the ribs into individual chops and serve hot or warm with Easy Tzatziki.
- Grate the cucumber by hand on a box grater, as you would grate carrots. Squeeze the cucumber with your hands to remove a lot (but not all) of the liquid. Place in a medium bowl and stir in the yogurt, sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Serve cold or at room temperature.
ROSEMARY RACK OF LAMB WITH EASY TZATZIKI
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 7h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place the rosemary, garlic, oregano, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a food processor and process until minced. Add the olive oil and process into a coarse paste. Place the lamb on a sheet pan with the rib ends pointing down and spread the paste evenly on top of both racks. Cover and refrigerate for at least 6 hours.
- When ready to cook, preheat the oven to 450 degrees F.
- Roast the lamb for 25 minutes exactly for medium rare and 30 minutes for medium. Remove from the oven and cover the pan tightly with aluminum foil. Allow the lamb to rest for 15 minutes. The internal temperature should read about 140 degrees when an instant-read thermometer is inserted sideways into the center of the lamb. Slice between the ribs into individual chops and serve hot or warm with Easy Tzatziki.
- Grate the cucumber by hand on a box grater, as you would grate carrots. Squeeze the cucumber with your hands to remove a lot (but not all) of the liquid. Place in a medium bowl and stir in the yogurt, sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Serve cold or at room temperature.
RACK OF LAMB (WITH LEMON ROSEMARY BASTE)
Make and share this Rack of Lamb (With Lemon Rosemary Baste) recipe from Food.com.
Provided by Alan Leonetti
Categories Lamb/Sheep
Time 31m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 470 degrees.
- Combine lemon juice, rosemary, oregano, salt& pepper in a small bowl.
- Place oil into a heavy skillet& sear lamb over high heat for 3 minutes per side.
- Coat lamb with the sauce.
- Place rack of lamb, fat side up, in a roasting pan, uncovered,& roast in the middle of the oven for 15 minutes for medium-rare.
- You can test for doneness with a meat thermometer that should read 130° to 140°.
- Remove from oven& transfer to a warm plate& allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 75.5, Fat 7.2, SaturatedFat 1.1, Sodium 1.4, Carbohydrate 4, Fiber 1.4, Sugar 0.6, Protein 0.3
ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES
Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it's quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens the flavor. For a simple accompaniment, roast small crushed potatoes in the same pan. Each eight-bone rack may be sliced into four thick chops, or eight thin chops, if you prefer.
Provided by David Tanis
Categories dinner, quick, meat, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 49 grams, Carbohydrate 37 grams, Fat 94 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 39 grams, Sodium 1308 milligrams, Sugar 2 grams, TransFat 0 grams
EASY, FANCY RACK OF LAMB
This rack of lamb will knock your socks off! The dijon and herb crusted lamb is melt-in-your-mouth good and is sure to impress any guests at your table. Enjoy!
Provided by hollyfrolly
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a small bowl, combine: breadcrumbs, rosemary, thyme, garlic, 1 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons of olive oil (to moisten the mixture). Set aside.
- Season rack of lamb with salt and pepper. Use an oven proof skillet (I like to use cast iron) to heat 2 tablespoons olive oil over high heat. Sear rack of lamb for two minutes per side. Set aside to cool slightly.
- Cover bones with foil- to prevent discoloration during roasting.
- Brush Dijon over rack of lamb and evenly coat with breadcrumb mixture.
- Place lamb, bone side down back into pan and roast in oven for approximately 12-18 minutes (depending on how done you like your meat)- use a meat thermometer placed into the center of the meat to check doneness.
- Remove meat from oven and let rest for 5-10 minutes, covered before cutting rack between ribs.
Nutrition Facts : Calories 187.1, Fat 14.5, SaturatedFat 2.1, Cholesterol 0.1, Sodium 888.5, Carbohydrate 12.3, Fiber 1.1, Sugar 1, Protein 2.6
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