Sun Dried Tomato And Garlic Crusted Rack Of Lamb Food

SUN-DRIED TOMATO AND GARLIC-CRUSTED RACK OF LAMB

Steps:

• Tomato and garlic crust:
• Preheat oven to 350°F. Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil. Bake until garlic is tender, about 45 minutes.
• Transfer garlic mixture to processor. Add tomatoes and oregano. Blend until paste forms. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to bowl, cover, and chill.
• Lamb:
• Heat oil in heavy large skillet over medium-high heat. Add garlic and rosemary to skillet. Saute until garlic browns, about 5 minutes. Discard garlic and rosemary. Sprinkle lamb on all sides with salt and pepper. Add 1 rack to skillet, rounded side down. Sear until golden brown, about 5 minutes. Transfer rack to large rimmed baking sheet, rounded side up. Repeat with remaining lamb rack.
• Preheat oven to 450°F. Roast lamb 18 minutes. Remove from oven. Spread 1/3 cup tomato-garlic paste thinly all over top of each. Return to oven and roast until thermometer inserted into center registers 134°F, about 3 minutes longer. Let lamb rest 10 minutes. Cut between bones into individual chops and serve.
• WHAT TO DRINK:
• Black cherry fruit and a slightly spicy finish are a nice match for the garlicky lamb. Try Alpha Estate 2005 Xiñómavro (Greece, $36).

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!

HAZELNUT-CRUSTED RACKS OF LAMB WITH TOMATO-OLIVE RAGOûT

Steps:

• Prepare lamb:
• Mix 1 cup oil, rosemary and garlic in 13 x 9 x 2-inch glass baking dish. Sprinkle lamb with salt and pepper. Add to marinade; turn to coat on all sides. Cover and chill overnight, turning occasionally.
• Grind bread in processor until small crumbs form. Combine 2 cups crumbs (reserve and remaining crumbs for another use), parsley, nuts and shallots in processor. Process until nuts are finely ground. Gradually add 2 tablespoons oil; process until crumbs begin to stick together. Transfer to bowl. Season with salt and pepper. Add 1 tablespoon oil toss gently to coat. (Coating can made 1 day ahead. Cover, chill.)
• Make tomato-olive ragout:
• Heat olive oil in heavy large skillet over medium-low heat. Add onions, garlic and dried red pepper. Sauté 5 minutes. Add fennel and sauté until translucent, about 3 minutes. Add tomatoes with their juices and olives. Increase heat and bring to gentle boil. Cook until onions are tender and juices thicken, stirring occasionally and breaking up tomatoes with spoon, about 18 minutes. (Can be prepared 1 day ahead. Cover, chill. Rewarm over medium heat before continuing.)
• Final preparation:
• Preheat oven to 400°F. Heat heavy large skillet over high heat. Remove lamb from marinade. Add lamb to skillet with some marinade still coating lamb. Cook until brown, about 4 minutes per side. (If necessary, brown 1 rack at a time.) Using tongs, transfer lamb to baking sheet; cool 15 minutes. Spread 1 1/2 tablespoons mustard over rounded side of each rack; firmly press half of breadcrumb coating into mustard on each rack.
• Roast lamb until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 25 minutes. Let lamb rest 15 minutes.
• Meanwhile, mix basil and butter into warm ragout; stir until butter melts. Season to taste with salt and pepper.
• Transfer lamb to cutting board. Cut lamb between bones into individual chops. Divide chops among 4 plates. Spoon ragout alongside chops and serve.

RACK OF LAMB WITH FETA-GARLIC CRUST

Steps:

• Preheat oven to 400 degreees F.
• Rub the fat covered side of the lamb with the mustard.
• In a mixing bowl, combine the bread crumbs, garlic, feta and parsley.
• Season the lamb with salt and pepper and then pat the crumb mixture over the mustars and over the sides of the lamb.
• Place on a baking sheet and roast until desired degree of doneness. Medium-rare will take about 30 minutes.
• Let meat stand for 10 minutes before carving.

SUN-DRIED TOMATO AND GARLIC-CRUSTED RACK OF LAMB

Steps:

• Tomato and Garlic Crust:.
• Preheat oven to 350 degrees F.
• Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil.
• Bake until garlic is tender, about 45 minutes.
• Transfer garlic mixture to processor.
• Add tomatoes and oregano. Blend until paste forms.
• Season with salt and pepper.
• Transfer to bowl, cover and chill.
• For Lamb:.
• Heat olive oil in heavy large skillet over medium-high heat.
• Add garlic and rosemary to skillet.
• Sauté until garlic browns, about 5 minutes.
• Discard garlic and rosemary.
• Sprinkle salt and pepper on lamb on all sides.
• Add one rack to skillet, rounded side down. Sear until golden brown, about 5 minutes.
• Transfer rack to large rimmed backing sheet, rounded side up.
• Repeat with remaining lamb rack.
• Preheat oven to 450 degrees F.
• Roast lamb 18 minutes. Remove from oven.
• Spread 1/3 cup tomato-garlic paste thinly all over top of each rack.
• Return to oven and roast until thermometer inserted into center registers 134 degrees F, about 3 minutes longer.
• Let lamb rest 10 minutes.
• Cut between bones into individual chops and serve.