Simple Rack Of Lamb Food

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.

ROASTED RACK OF LAMB

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.

MOROCCAN RACK OF LAMB

Steps:

• About an hour before roasting, remove lamb from refrigerator.
• Trim excess fat.
• Stir oil with seasonings and garlic.
• Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
• Place each rack as it is coated on a large baking sheet with shallow sides.
• Depending on pan size, bone ends may lay on pan edges.
• For even cooking, leave coated lamb at room temperature for 1 hour.
• Or lamb can be refrigerated, lightly covered, up to 1 day.
• Bring to room temperature before roasting.
• When ready to roast, preheat oven to 400F (200C).
• Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
• Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.

AMAZING SIMPLE RACK OF LAMB WITH CABERNET SAUCE

Steps:

• Heat oven to 425.
• Mix together seasoning ingredients in a bowl.
• Heat Olive Oil in large skillet to medium.
• If you like you can trim some fat from the racks. You also can slice them in half for smaller racks.(I usually do whole 8 bone racks) Sprinkle seasoning on each rack.
• Sear each rack on all sides until browned(2-4 minutes tops) Put racks into roasting pan and bake for 15 minutes to 130 degrees (for medium).Or 20 mins for a light pink med well. When lamb is done take it out of the oven and cover pan with foil and let lamb sit for 10 minutes.
• While lamb is cooking, make cabernet sauce by melting butter in the searing skillet ( Do NOT wash out skillet -- you want the cooked bits of lamb or "fond" in there for flavor ). When melted add flour and cook for a minute or so. Stir in other ingriedents starting with the Wine and Beef Broth, then simmer for a bit to reduce the liquid. You can add a bit of cornstarch if you want it thicker(My wife likes it to be more like gravy).
• When everything is ready you can cut the racks into 2 bone chops or leave it whole depending on your presention. Serve with Cab sauce on the side. The Cab Sauce is also great on mashed pototoes. Enjoy!

SIMPLE GARLIC & PEPPER RACK OF LAMB

Steps:

• Preheat oven to 350'F.
• Heat oil in pan and sear lamb racks on all sides starting with the meat side first.
• Remove from pan and spread with garlic.
• Sprinkle on the pepper mix and then sprinkle with salt.
• Place on a shallow pan and place in oven.
• Roast for about 20-30mins or until cooked to your preference.
• Remove from oven and cover with tin foil or leave in turned off oven to rest for 5mins.
• Either slice or leave whole to serve, depending on size.

EASY, FANCY RACK OF LAMB

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.