The Mansion Original Rack Of Lamb Food

ROAST RACK OF LAMB

Steps:

• Preheat oven to 450 degrees F.
• Prepare lamb for roasting. Place any trimmed-off bones in the bottom of a roasting pan. Place the meat, fat-side up, on top of the bones. Season with salt, pepper and thyme.
• Place in hot oven and roast to desired doneness. Rack of lamb is usually roasted rare or medium. Test doneness with a meat thermometer or by the touch method as for steaks. Total time will be about 30 minutes.
• Remove the lamb from the roasting pan and hold in a warm place. Leave bones in the pan. Set the roasting pan over moderate heat to caramelize the juices and clarify the fat. Pour off the fat. Add the garlic to the pan and cook 1 minute.
• Deglaze the pan with the stock and reduce by half. Strain, degrease, and season, to taste. Cut the meat between the ribs into chops. Serve 2 chops per portion with 1 ounce of juice.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SUNNY'S RACK OF LAMB

Steps:

• Preheat the oven to 400 degrees F.
• Coating: Combine all of the ingredients in a bowl and set aside.
• Season the lamb all over with salt and pepper, to taste. Heat the oil in an oven-safe skillet over medium-high heat. When the oil begins to swirl, add the lamb and sear it on all sides until golden and a nice crust has formed, about 2 minutes per side. Remove the lamb from the pan and brush with mustard on all sides. Press the coating onto the lamb, making sure to cover all sides. Put the lamb, bone side down, back in the pan and put it in the oven. Roast until the internal temperature reaches 125 degrees F on an instant-read thermometer, and the coating is golden brown, anywhere from 15 to 20 minutes for medium-rare. Remove the lamb from the oven and let it rest 5 minutes before serving.

ROAST RACK OF LAMB

Steps:

• Preheat the oven to 450 degrees F.
• Bring the lamb racks to room temperature. Season with salt and pepper.
• In an ovenproof skillet sear the lamb over high heat until golden, about 5 minutes. Place the skillet directly in the oven on the middle rack and roast for 10 minutes.
• Lower the oven temperature to 350 degrees F. and continue roasting for another 15 minutes. Allow the lamb to rest for 10 minutes before slicing.
• Preheat the oven to 375 degrees F.
• Soak salsify in cold water until all ingredients are assembled.
• Divide olive oil between 2 bowls. Add Jerusalem artichokes and drained salsify to separate bowls and lightly coat with olive oil. Spread and separate on a large baking sheet. Season with salt and pepper. Roast in the oven for about 25 minutes or until tender.
• Toss together in a bowl with the fresh thyme.
• Warm the white wine over low heat in a small stainless steel pan. Add the dried mushrooms and re-hydrate.
• In a large skillet melt the butter over medium high heat and saute the shiitake mushrooms, garlic, shallots and thyme. Continue cooking until the mushrooms are a golden color. Increase the heat to high and add the wine, re-hydrated mushrooms and heavy cream. Bring to a boil. Remove from the heat and let sauce infuse for at least 1 hour. Strain through a fine sieve and warm when ready to serve. Add the truffle oil and kosher salt to finish. *Cook's Note: Dried Mushrooms may be purchased in specialty food shops.

OVEN ROASTED RACK OF LAMB

Steps:

• Preheat oven to 500 degrees F.
• Season lamb with salt and pepper. Brush lamb with Dijon mustard, to coat. Dredge in breadcrumbs. Place on a rack into the oven for 20 minutes. Remove and allow to rest for 10 minutes. Slice 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.

RACK OF LAMB

Steps:

• Preheat conventional oven to 500 degrees.
• Place racks in roasting pan so that only the bones overlap.
• Whisk oil, mustard, rosemary, salt and pepper together in a small bowl. Coat both sides of the racks with the mixture. Pat on a layer of matzoh meal.
• Roast about 20 minutes for rare. Let stand five minutes.

ROAST RACK OF LAMB WITH ROSEMARY

Steps:

• Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
• Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
• Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.
• Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.