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
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
HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE
Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
- Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
- While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
- Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.
Nutrition Facts : Calories 709 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium
MUSTARD AND HERB CRUSTED RACK OF LAMB
Categories Herb Lamb Mustard Roast Easter Oscars Dinner Meat Rack of Lamb Fall Winter Anniversary Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
- Put oven rack in middle position and preheat to 400°F.
- Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
- Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
- Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.
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.
CRUSTED RACK OF LAMB
I got this recipe out of the September issue of BBC Good Food Magazine. I made it last night for a dinner party and it was delicious! I love the herby crust which went really well with the underlying flavor of the Dijon and honey. I served it with a potato gratin and steamed asparagus.
Provided by MarieRynr
Categories Lamb/Sheep
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200*C/fan 180*C.
- Mix together the herbs, breadcrumbs and lemon zest and place on a plate.
- On a separate plate, mix together the mustard and honey.
- Place the racks of lamb in the mustard and honey, moving them around so theyre well covered, then roll in the herby breadcrumbs.
- Heat a frying pan, add a little olive oil and place the lamb in it to brown on all sides, sprinkle with salt and pepper, and then cook in the oven for 15 to 20 minutes or until cooked as you like it.
- Serve with Potato and Fennel Dauphinoise, some dressed rocket and a little salsa verde--.
Nutrition Facts : Calories 154.5, Fat 2, SaturatedFat 0.4, Sodium 291.7, Carbohydrate 29, Fiber 1.7, Sugar 5.2, Protein 4.9
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
PANKO-CRUSTED RACK OF LAMB
Steps:
- Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
- In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel, and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
- Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
- Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.
HERB-CRUSTED RACK OF LAMB
Steps:
- Heat the oven to 425 degrees F/220 degrees C.
- Season the meat with salt and pepper. Mix together the oil and mustard, then slather all over the rack to coat well. Mix together the breadcrumbs, cheese and herbs, then pack the mixture onto the lamb rack.
- Place the lamb on a rack, bones arching upwards, in a roasting pan just large enough to hold it and place in oven. Roast until the meat is done to your liking. 20 minutes will give you medium-rare meat. Let the meat rest out of the oven 10 minutes before carving.
HERB-CRUSTED RACK OF LAMB WITH GRAVY
Serve your family a hearty meal when you make this tasty Herb-Crusted Rack of Lamb with Gravy. Perfect for special occasions, cook this herb-crusted rack of lamb for holidays, birthdays and much more.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Heat oil in large nonstick skillet on medium-high heat. Add lamb, skin side down, to skillet; cook 2 to 3 min. on each side or until lightly browned on both sides. Transfer lamb to work surface; cool 5 min.
- Spread mustard onto lamb. Combine bread crumbs, cheese and herbs; press into mustard. Place lamb in shallow foil-lined pan sprayed with cooking spray.
- Bake 25 min. or until meat registers 150°F when tested with meat thermometer.. Remove lamb from oven; cover. Let stand 10 min. or until medium doneness (160°F).
- Microwave gravy in microwaveable bowl on HIGH 1-1/2 min., stirring after 45 sec. Add butter and Worcestershire sauce; stir until butter is completely melted and gravy mixture is well blended.
- Serve lamb topped with gravy mixture.
Nutrition Facts : Calories 420, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 120 mg, Sodium 760 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 0.9167 g, Protein 37 g
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- Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
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