HERB-MARINATED RACK OF LAMB
Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
Provided by Food Network
Categories main-dish
Time 13h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
- The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
- Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
- To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
KOREAN BARBECUED RACK OF LAMB
Lamb's subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste. The salt and sugar content of the simple Korean marinade acts as a brine for the lamb, producing a juicy interior when soaked overnight. In the final stage, the marinade is reduced, doubling as a sauce. I love using rack for this, since it's more tender and easier to work with than leg and a little more user-friendly than chops.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 8h50m
Yield 4
Number Of Ingredients 10
Steps:
- Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.
- Trim any excess fat along the surface of lamb. Cut a slash about 1 1/2 inches deep between each rib bone, stopping above the loin. Transfer racks to a zip-top bag. Place bag in a bowl; pour marinade inside. Seal the bag and massage the marinade onto the lamb. Marinate in the refrigerator, turning once or twice, 8 to 24 hours.
- Remove racks of lamb to a plate and return marinade to the fridge. Blot off extra moisture from the fatty side of the lamb. Sprinkle more kosher salt on top.
- Preheat grill to 350 degrees F (175 degrees C). Add racks fat side-down and cook until browned, 7 to 8 minutes. Flip and continue to cook until internal temperature reaches 125 degrees F (52 degrees C), 12 to 15 minutes more. Plate lamb and let rest for 10 minutes.
- Pour the reserved marinade into a saucepan over medium-high heat. Bring to a boil; continue cooking until reduced to a glaze, 1 to 2 minutes more. Brush glaze over the lamb.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 12.4 g, Cholesterol 97 mg, Fat 30 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 11.7 g, Sodium 1626.3 mg, Sugar 6.9 g
ASIAN MARINATED RACK OF LAMB
This recipe comes from Simply Classic, The Junior League of Seattle cookbook. I made some slight adjustments to the directions. This is an impressive dish served with rice pilaf or polenta and a green salad. Please note that the prep does allow for marinating the meat 24 hours.
Provided by PaulaG
Categories Lamb/Sheep
Time P1DT1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim the rack of lamb removing fat and silver skin.
- Mix the marinade ingredients in a blender jar until well blended.
- Put the meat in a ziplock bag and pour the marinade over.
- Seal the bag well and place in refrigerator for 24 hours.
- Set out the meat and allow to stand at room temperature for 1 hour before cooking.
- Run the bones under cool water before roasting.
- Preheat oven to 425 degrees, spray and broiler pan with non-stick cooking spray and place rack meat side down.
- Place 1 cup of water in bottom of broiler pan, place the pan in the oven and roast uncovered for 30 minutes or until a meat thermometer registers between 145 and 150 degrees for medium-rare.
- Check the meat a couple of times during cooking. If the water has cooked out of pan, add additional water.
- To serve, carve the rack into individual chops allowing 2 chops per person.
Nutrition Facts : Calories 247.2, Fat 9.1, SaturatedFat 1.3, Cholesterol 1, Sodium 519.9, Carbohydrate 34.6, Fiber 1.8, Sugar 26.4, Protein 2
SEARED DIJON LAMB LOIN WITH ASIAN 'RATATOUILLE' GARLIC-MINT TAPENADE
Provided by Ming Tsai
Time 1h40m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Mix Dijon, wine, oil, garlic, and soy. Marinate the lamb filets for 1 hour.
- Coat a large saute pan on high heat with oil. Season the lamb filets with pepper (salt is optional since it has been in the soy marinade) and pan sear both sides until brown, about 6 minutes total.
- Let rest for 3 to 5 minutes.
- On a large plate, place a small mound of ratatouille in the middle. Surround with 3 filets of lamb, topped with Garlic-Mint Tapenade. Garnish with basil leaves and drizzle with a little extra-virgin olive oil.
- Wine: Big, Bordeaux blend, 2nd growth
- In a large saute pan or wok, coat lightly with olive oil and saute the onions, garlic, and fermented beans for 1 minute. Add the eggplant and saute 2 minutes. Add the tomatoes and zucchini and season with salt and pepper. Reduce heat and simmer until soft, about 15 to 20 minutes. Add basil and lemon juice just before serving.
- In a mortar and pestle, mash the garlic and olives. Add the mint, oil, and salt.
RACK OF LAMB
I found this recipe from an Australian cook on the internet. It is a lamb dish with an Asian twist. The sauce can be made in advance - it keeps for days or weeks in the fridge. The sauce is also great with grilled salmon. Enjoy!
Provided by Nif_H
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the rack, dry and then rub garlic into the meat and bones. Drizzle with olive oil and allow to stand an hour or so at room temperature.
- In the meantime: Place the ginger in a saucepan; add shallot. In a small bowl, stir mirin, vinegar and soy sauce; add to saucepan. Heat the ingredients to boiling point then remove from heat, cover and leave to stand.
- Cook the rack in a 400F oven for 15 minutes - it should still be pink in the centre. (you can divide the racks before cooking if you prefer the meat a little better done.).
- Spoon some of the sauce on the plate; add the rack. Serve with hot vegetables.
Nutrition Facts : Calories 11.2, Sodium 298.2, Carbohydrate 1.8, Fiber 0.1, Sugar 0.2, Protein 0.7
CEDAR PLANKED ASIAN RACK OF LAMB
I found this unusual lamb recipe in our local paper. You can increase the heat of the red chili flakes if desired. This does not include the marinade time
Provided by Abby Girl
Categories Lamb/Sheep
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together ingredients and divide into 2 portions. Lightly season lamb with salt. Coat racks with one portion of marinade and set aside the other for the second batch.
- Cover lamb and chill 2 hours or overnight.
- Place lamb racks on cedar plank in pairs, facing one another, so the ribs interlock. Cook for 15 - 20 minutes or until lamb registers 125 degrees on meat thermometer.
- Remove from grill and tent loosely with foil for 5 - 10 minutes. Slice into chops and serve garnished with chopped peanuts and green onions.
Nutrition Facts : Calories 153.7, Fat 9.7, SaturatedFat 1.4, Sodium 512.6, Carbohydrate 6.4, Fiber 2, Sugar 2, Protein 6
GRILLED LAMB CHOPS WITH ASIAN BUTTER SAUCE
Categories Lamb Marinate Summer Grill Grill/Barbecue Cilantro Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients in large glass baking dish to blend. Add lamb; turn to coat. Cover and refrigerate overnight.
- Prepare barbecue (medium-low heat). Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium-rare.
- Meanwhile, boil chicken stock and next 4 ingredients in small saucepan until reduced to 3/4 cup, about 12 minutes. Reduce heat to low. Add green onions and butter, stirring until butter melts.
- Cut lamb between ribs into chops. Place chops on plates; spoon sauce over.
NARSAI'S RACK OF LAMB ASSYRIAN
This restaurant no longer exists but it was in Berkley, CA in the '70's to mid 80's. This recipe was one of their hallmarks.I found this in a cookbook full of Berkely restaurant recipes called Compliments of the Chef. *I also have this recipe in a James Villas' Town and Country cookbook but there some proportions are different in this way: 2 large onions, 6 cloves garlic, 2 tsp. fresh basil leaves, finely chopped, 1 cup pomegranate juice and 1/2 cup dry red wine-the rest is the same.
Provided by Oolala
Categories Lamb/Sheep
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a blender or food processor, puree the marinade ingredients.
- Rub the marinade well into the racks.
- Place racks in shallow glass or enameled pan and pour the remaining marinade over them.
- Marinate in the refrigerator overnight or in a cool room temperature for 6-8 hours.
- If it has been in the refrigerator, it needs to come to room temperature, which may take 45 minutes or so before roasting.
- Preheat the oven to 450 degrees F.
- When ready to cook, wipe off any excess marinade and roast the racks for 15-20 minutes for medium rare, longer if you like them done to a greater degree.
Nutrition Facts : Calories 21.1, Sodium 195.2, Carbohydrate 3.3, Fiber 0.5, Sugar 1.1, Protein 0.3
PANIOLO RACK OF LAMB
Categories Bean Marinate Roast Backyard BBQ Orange Rack of Lamb Curry Grill Chill Grill/Barbecue Honey Gourmet
Yield Serves 4
Number Of Ingredients 13
Steps:
- Make marinade:
- Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.
- In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.
- Prepare grill and preheat oven to 400°F.
- Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes.
- Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130°F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.
ASIAN RACKS OF LAMB WITH SESAME SAUCE
Deliciously different lamb racks. Modified slightly to reduce fat content. Time does not include marinating time of at least 1 hour.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C Place lamb racks in oven dish and season well.
- Combine all other ingredients and rub onto racks. Marinate at least 1 hour in fridge.
- Roast racks until golden brown and cooked to your liking. Set racks aside and cover with foil to rest.
- Meanwhile remove fat from oven pan. Add stock to deglaze. Then add sesame oil and paste. Bring to boil stirring until thickened (you can add some flour if ncessary) and season.
- Serve racks with the sesame gravy.
Nutrition Facts : Calories 838.5, Fat 75.7, SaturatedFat 31.3, Cholesterol 152, Sodium 966.5, Carbohydrate 6.1, Fiber 0.9, Sugar 3.4, Protein 32.1
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