SPICE-CRUSTED RACK OF LAMB
Rack of lamb is a special-occasion treat. Ask the butcher to french the bones -- removing excess meat and fat, which makes the chops neat to eat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Cut the rack into two 4-rib pieces, and season the meat generously with salt and pepper.
- Toast the mustard and fennel seeds in a large seasoned cast-iron (or ovenproof) skillet over medium heat, stirring constantly, until fragrant, 1 to 2 minutes. Transfer to a plate to cool slightly.
- Heat oil in skillet until hot but not smoking. Place 1 piece of lamb in skillet, bone side down, and brown all over, 1 to 2 minutes per side. Transfer to a plate;repeat with remaining piece of lamb. Roll meat in spices to coat (do not coat the cut sides on either end).
- Return meat to skillet, and transfer to oven. Roast meat until an instant-read thermometer inserted into center (avoiding the bones) registers 135 degrees, or medium-rare, 18 to 24 minutes.
- Remove meat from skillet, and let stand at least 10 minutes. Cut meat into individual or double chops, and cross the bones, if desired. Serve with herb oil.
SPICE-CRUSTED RACK OF LAMB
Steps:
- Blend all spices to powder in grinder or mill. Transfer spice rub to small bowl.
- Heat oil in heavy large pot over medium-high heat. Add bones; saut&é until brown, about 10 minutes. Add celery, onion, garlic, ginger and bay leaves. Reduce heat to medium; saut&é until celery is tender, about 5 minutes. Mix in tomatoes and 2 tablespoons spice rub; stir 2 minutes. Add broth, wine and mint. Bring to boil. Reduce heat to medium-low; cover and simmer 1§ hours. Strain into medium saucepan, pressing hard on solids in sieve. Spoon fat off top of broth; reserve fat for use with lamb. Boil broth until reduced to 1§ cups, about 25 minutes. Season sauce to taste with salt and pepper; set aside.
- Brush each lamb rack with some of reserved lamb fat. Sprinkle each rack with salt and pepper; rub each with 1 tablespoon spice rub. Place on rimmed baking sheet. Let stand at room temperature 2 hours. (Sauce and lamb can be prepared 1 day ahead. Cover separately; chill. Bring lamb to room temperature before continuing.) Preheat oven to 400°F Heat large skillet over high heat. Sear 1 lamb rack on all sides until brown, about 8 minutes. Return to baking sheet. Repeat with remaining lamb racks. Roast lamb until thermometer inserted into center registers 125°F for rare, about 25 minutes.
- Rewarm sauce. Cut lamb between bones into chops. Divide lamb among 6 plates. Spoon sauce over lamb.
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.
MUSTARD CRUSTED RACK OF LAMB
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 1 rack of lamb, serving 2
Number Of Ingredients 20
Steps:
- Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
- Preheat the oven to 450 degrees F.
- Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
- In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
- Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
- Serve with some of the Fig Chutney, if desired.
- In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
- Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
MINT CRUSTED RACK OF LAMB
I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with foil.
- Cook mint leaves in a pot of boiling water for about 10 seconds.
- Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
- Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
- Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
- Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
- Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
- Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
- Season each rack with salt and black pepper on all sides.
- Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
- Transfer lamb racks to the foil-lined baking sheet.
- Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
- Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.
Nutrition Facts : Calories 681.1 calories, Carbohydrate 20.2 g, Cholesterol 121.9 mg, Fat 52.9 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 18.4 g, Sodium 625.1 mg, Sugar 7 g
CURRIED SPICES CRUSTED RACK OF LAMB
This roast Rack of lamb recipe has become a regular dish in my household. Served with either a medley of roasted vegetables, salad, pasta or rice it is always a winner. Such dishes always makes an impact, served like the arm of honour or sliced into chops, I find this cut of meat is so delicious. I like meat on the bone and this one is just perfect, like we know meat cooked with bone has so much flavour - and this one is no exception. Served as a casual meal or on a special occasion there are certain dishes that fit the bill always with minimal effort. This rack of lamb is so delicious and full of flavour, it is a pleasure to serve. I usually have this rack with a cheese or herb crust but this time it had to be different so we have a curried crust rack of lamb - which turned out to be so succulent and aromatic I had to share this recipe with you all. I used to think such dish was difficult but surprisingly it required so little effort and far easier than I anticipated. Coated with a simple mild spices and curry powder, the flavours are quite exceptional. Serve alongside simply saffron rice or roasted seasonal vegetables makes such and an elegant dinner party meal.
Provided by Brinda's MauritiusDelights
Time 35m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Start by preparing the seasoning mixture. Place all the dry ingredients in a small bowl mix all well. Place the lamb rack in a dish and rub the dry seasoning mixture all over. Sprinkle with the oil and set aside to marinate for at least 1 hour (this is my preferred way of doing it but you can always cook it straight away)
- When ready to cook, preheat oven to 200°C, place an ovenproof dish on the middle rack in the oven to heat up.
- Heat a large cast-iron skillet over medium-high heat with a little drizzle of oil and leave until very hot. Place the lamb rack on the hot skillet, starting with the fatty side first and sear until golden brown all over. It is important to turn the rack on all sides and sear all around (2 minutes on each sides), the slightly roasted (not burnt) spices including the curry powder will enhance the flavour of the meat. I tend to use a tong to hold the rack which you control of the meat and also making sure the searing is even.
- Using an oven glove remove the hot dish from the oven and place the seared lamb rack in the dish. Carefully wrap the lamb ribs with kitchen foil; this will prevent them from drying out and burn.
- Drizzle with the melted fat from the pan all over the meat. Transfer to the oven and roast for about 15 - 20 minutes or until the top layer is nicely browned. (You can use a kitchen thermometer to check the meat temperature, inserted diagonally into the thickest part of the meat if register 60°C for medium rare.
- Remove from the oven and transfer onto a cutting board. Leave to stand for 5 -10 minutes before carving into chops.
- Serve with a medley of roasted vegetable or saffron rice and a tangy, spicy tomato chutney.
SPICEALICIOUS RACK OF LAMB RECIPE BY TASTY
Here's what you need: full-fat greek yogurt, garlic, fresh ginger, garam masala, ground turmeric, cayenne, kosher salt, black pepper, cashews, rack of lamb, full-fat yogurt, shallots, sumac, fresh cilantro, kosher salt, black pepper, pomegranate seeds, fresh mint leaves
Provided by Tresha Lindo
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the lamb: In a medium bowl, mix together the yogurt, garlic, ginger, garam masala, turmeric, cayenne, 2 teaspoons of salt, the pepper, and ground cashews.
- Set the lamb racks in a rimmed baking dish and poke all over with a fork. This will allow the flavors of the marinade to season the meat all the way through.
- Season the lamb with the remaining teaspoon of salt, then rub the marinade into the meat. Cover with plastic wrap and refrigerate for 6-12 hours.
- Arrange a rack in the center of the oven. Preheat the oven to 450°F (220°C).
- Transfer the marinated lamb, fat-side up to a roasting pan and weave the racks together so they are partially upright. Roast for 15 minutes, then turn the racks over and cook for another 10 minutes, or until the internal temperature reaches 130°F (55°C). Let rest for 10-15 minutes.
- While the lamb rests, make the yogurt sauce: In a medium bowl, stir together the yogurt, shallots, sumac, cilantro, salt, and pepper. Garnish the yogurt sauce with the pomegranate seeds and mint leaves.
- Carve the lamb between the rib bones into individual chops. Transfer to a serving platter and serve with the yogurt sauce alongside.
- Enjoy!
Nutrition Facts : Calories 850 calories, Carbohydrate 22 grams, Fat 51 grams, Fiber 3 grams, Protein 74 grams, Sugar 14 grams
RACK OF LAMB (HERB CRUSTED WITH ROASTED GARLIC SAUCE)
This recipe is from The Plaza Hotel in New York that I slightly modified. If you have questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Lamb/Sheep
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a roasting pan with very hot olive oil, sear the lamb, fat side down first, until golden.
- Remove and allow to rest 5 minutes.
- Brush the mustard onto both sides of the seared lamb.
- Season with salt and pepper.
- Mix all of the herbs together.
- Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
- In the same roasting pan the lamb was cooked in, add the 10 cloves of garlic and place the lamb on top.
- Preheat oven to 350 degrees.
- Cook in the oven 15 to 20 minutes or until medium-rare.
- When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
- Place the roasting pan on top of the stove over medium heat.
- Remove the garlic and set aside.
- Discard all the fat.
- Add the white wine and the stock and reduce by half.
- Place the roasted garlic in a blender or food processor.
- Add the reduced stock and wine mixture and puree until smooth.
- Add the tablespoon of butter and pulse to incorporate.
- Season well with salt and freshly ground pepper.
- For a nice presentation, on a serving plate, stand the rack of lamb upright in a circle and secure with a skewer.
Nutrition Facts : Calories 404.9, Fat 35.4, SaturatedFat 7.6, Cholesterol 15.3, Sodium 714.7, Carbohydrate 10.4, Fiber 2.7, Sugar 1.3, Protein 3.9
TANGY HERB-CRUSTED RACK OF LAMB
DH and I found this to be an easy, tasty way to prepare rack of lamb. It is from Williams-Sonoma Kitchen. Prep time includes marinating time. I believe DH and I had to cook longer than 15 mins for medium-rare. We skipped the lemon wedges as it was just the two of us and we weren't concerned about presentation.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 1h37m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the lemon zest, garlic, rosemary, thyme, and 1/4 cup olive oil. Spread the mixture evenly over the racks of lamb. Cover and refrigerate at least 1 hour or up to overnight.
- Preheat oven to 400°F.
- Season the racks of lamb with salt and pepper. In a large ovenproof saute pan over medium-high heat, warm 2 Tb olive oil. Add the lamb and cook until browned on both sides, about 7 minutes total.
- Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130F for medium-rare, about 15 minutes, or until done to your liking.
- Transfer the racks to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.
Nutrition Facts : Calories 200, Fat 20.6, SaturatedFat 2.9, Sodium 3.5, Carbohydrate 8, Fiber 3.4, Sugar 0.1, Protein 1
SPICE-RUBBED RACK OF LAMB
Steps:
- Preheat oven to 400 degrees. Toast both seeds in a small skillet over medium-high heat until fragrant, about 1 minute. Let cool. Transfer to a resealable plastic bag and crush with a rolling pin.
- Season lamb with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Swirl in oil. Sear lamb until golden brown on all sides, about 10 minutes. Transfer to a platter.
- Pour off fat from pan; wipe clean. Pat seeds all over lamb. Return to pan. Roast in oven until a thermometer inserted in thickest part (avoiding bone) registers 130 degrees for medium-rare, 18 to 20 minutes. Transfer to a cutting board; let rest 10 minutes before slicing between bones into chops and serving with rice.
ROAST RACK OF LAMB WITH MOROCCAN SPICES
This fresh-flavoured roast is lightly spiced with a hint of citrus - an ideal dinner for two
Provided by Good Food team
Categories Main course, Supper
Time 45m
Number Of Ingredients 18
Steps:
- Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
- Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
- Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
- Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.
Nutrition Facts : Calories 888 calories, Fat 67 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.22 milligram of sodium
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
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