Sesame Crusted Rack Of Lamb With Wilted Greens Food

SESAME-CRUSTED PORK CUTLETS WITH CABBAGE

Steps:

• Submerge the cabbage in a large bowl of ice water to crisp while you make the pork.
• Place the sesame seeds in a large resealable plastic bag and pound using a rolling pin or skillet until coarsely crushed (alternatively, you can use a mortar and pestle). Transfer to a lipped plate or shallow bowl.
• Working with one piece at a time, put the pork in another resealable plastic bag and pound using a rolling pin or skillet until it is 1/4-inch thick (don't skimp on this step; it's important that the pieces are thin). Transfer to a plate, salt lightly on both sides, then repeat until all pieces have been cooked.
• Dredge the pork cutlets fully in the crushed sesame seeds.
• In a large skillet over medium-high, heat 1/3 inch of oil until shimmering. Gently lay the cutlets in the pan, working in batches as necessary. Fry until golden brown on one side, 1 to 2 minutes, then flip and continue to cook until golden brown and cooked through, another 1 to 2 minutes. Transfer to a paper towel-lined plate and repeat until all pieces have been cooked.
• Drain and dry the cabbage thoroughly (a salad spinner works well here). Serve each cutlet with a pile of cabbage, a squeeze of lemon over everything and more lemon wedges on the side. Season with salt to taste and serve at once.

SESAME-CRUSTED RACK OF LAMB WITH WILTED GREENS

Steps:

• Preheat the oven to 350 degrees F. Spread the pine nuts on a rimmed baking sheet and toast until light brown and fragrant, 6 to 8 minutes. Let cool, then crush with the bottom of heavy-bottomed pan on a cutting board.
• Increase the oven to 450 degrees F. Cut the lamb into 4 pieces of 2 bones each. Sprinkle them generously with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add the lamb and brown all over, about 8 minutes. Transfer to a baking sheet.
• Stir together the mustards, thyme and half the garlic in a small bowl. Place the sesame seeds on a rimmed plate. Using a pastry brush, spread a thin layer of the mustard mixture all over the lamb, then roll each piece in the sesame seeds to completely coat. Return to the baking sheet.
• Roast the lamb until the internal temperature reads 130 degrees F on an instant-read thermometer for medium-rare, 12 to 15 minutes. Let rest 10 minutes before serving.
• Meanwhile, bring the wine to a boil in a small saucepan over high heat. Remove from the heat and add the raisins to let them rehydrate; set aside.
• Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add the remaining garlic and the anchovy if using and stir until the garlic is soft and the anchovy is mostly dissolved, about 2 minutes.
• Add the escarole and toss to coat with tongs. Cook, tossing occasionally, until slightly wilted, about 2 minutes. Stir in the wine and raisins and continue to cook, tossing occasionally, until the escarole is tender but still crisp at the root end, about 5 minutes.
• Transfer the escarole to a serving platter and top with the pine nuts. Serve with the lamb.

SESAME CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 220c. Line a roasting pan with foil.
• To make the glaze, place mint jelly in a small saucepan over a low heat until softened and warmed through. Add mustard and sesame seeds; mix well.
• To make the crust, place the breadcrumbs and sesame seeds in a medium bowl and mix well.
• Brush tops of racks with half the glaze. Dip glazed tops into crust mixture, rolling to coat well. Press the crumbs on firmly with your finger tips.
• Place on a rack in the prepared roasting pan, crumbed tops up.
• Bake for 20 minutes for rare lamb, 25 minutes for medium and 30 minutes for well done. Brush with the remaining glaze halfway through cooking time.
• Remove from oven and allow to stand for 5 minutes before serving garnished with the mint sprigs.

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 RACK OF LAMB WITH WHITE BEAN PURéE

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
• Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
• While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
• Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

SESAME CHILI AND PARSLEY CRUSTED LAMB FILLETS

Steps:

• Combine sesame seeds, chili flakes and parsley in a bowl.
• Combine lamb fillets in a large bowl with the oil.
• Place lamb one at a time in sesame seed mixture and coat each fillet all over.
• Cook either on a lightly oiled grill plate, fry pan, or on the BBQ until browned on both sides and cooked as desired. Cover and stand 5 Min's then slice thickly.
• I served mine over fruity saffron rice, but it also goes well with a crisp green salad topped with tomatoes and bocconcini.

SALT AND PEPPER CRUSTED RACK OF LAMB WITH BLOOD ORANGE AND CHERRY CHIMICHURI

Steps:

• Preheat oven to 400 degrees.
• Using a mortar and pestle or a spice grinder, coarsely grind peppercorns, salt, and red-pepper flakes together until peppercorns are broken but not completely ground.
• Brush a griddle with olive oil (or place oil in a large skillet) and heat over medium-high heat. Season lamb all over with pepper mixture. Place lamb on griddle, meat-side down, and sear to create a golden-brown crust; turn and repeat process on opposite side, about 3 minutes per side. Transfer lamb to a baking sheet.
• Transfer baking sheet to oven and cook until internal temperature reaches 122 to 125 degrees on an instant-read thermometer, 12 to 15 minutes, for medium rare. Let stand 5 minutes before slicing and serving with chimichurri.