ROASTED RACK OF LAMB WITH MINT PESTO
Steps:
- Let the lamb come to room temperature for about 30 minutes before you are ready to roast. Season the lamb on all sides with salt and pepper, to taste.
- Preheat the oven to 350 degrees F.
- Heat the oil in a large, heavy-bottomed skillet with a heatproof handle over medium-high heat. Put the rack into the pan, fat side down, and sear it until it is browned, about 2 to 3 minutes. Turn the rack over and sear the other side for 2 minutes. Put the pan into the oven, and roast the lamb until it is medium-rare, or until the internal temperature reaches 125 to 130 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing into chops. Serve with the Mint Pesto.
- Combine all of the ingredients in the bowl of a food processor. Process until the mixture is almost smooth. Taste and adjust the seasonings with salt and pepper, to taste. The pesto may be made 1 day ahead, covered and refrigerated. Bring the pesto to room temperature before serving.
RACK OF LAMB WITH MINT-BASIL PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
- Preheat the oven to 400 degrees F.
- Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
- Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.
- Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.
- Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.
- RECOMMENDED WINE #1: Boroli Barolo 1998
- REGION/ORIGIN: Barolo, Piedmont
- GRAPE/VARIETAL: Nebbiolo
- RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
- REGION/ORIGIN: Montepulciano, Tuscany
- GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)
GRILLED LAMB CHOPS WITH MINT PESTO
Make and share this Grilled Lamb Chops With Mint Pesto recipe from Food.com.
Provided by Chef mariajane
Categories Lamb/Sheep
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- MINT PESTO:.
- In a blender or food processor add all the ingredients except the oil for the pesto, Puree this mixture while gradually adding the oil through the feeding tube, and continue mixing until an even, smooth consistency is reached. Reserve 1/2 cup for basting and dipping and set aside for later.
- Place the cut chops in a resealable plastic bag and pour the pesto sauce overtop. Seal the bag and toss gently to coat the lamb chops evenly. Place in the refrigerator and marinate for 5 hours.
- When ready, preheat the barbecue to medium high heat, 375°F.
- Remove lamb from marinade, wipe off the excess marinade from the bones to avoid them burning, but leave the marinade on the meat. Brush each chop with a small amount of olive il to help prevent the meat from sticking on the grill and season both sides of the meat with salt and pepper.
- Rub or spray your grill with oil to again help prevent the meat from sticking to the grates. Place chops directly on the grill and cook for approximately 4-5 minutes per side, basting every two minutes for medium rare, or adjust length to personal desired doneness.
- Remove the meat from the grill, place on a plate/platter and loosely cover with foil. Allow the meat to rest for 10 minutes eefore serving with remaining pesto as a dipping sauce.
- TIP: When grilling lamb on the bone you can cover the bones with foil to prevent burning.
Nutrition Facts : Calories 153.3, Fat 16, SaturatedFat 2, Sodium 6.3, Carbohydrate 2.8, Fiber 1.1, Sugar 0.4, Protein 1.3
GRILLED RACK OF LAMB WITH MACADAMIA-MINT PESTO
Steps:
- Trim the lamb racks of excess fat. With a small sharp paring knife, pierce the fat layer lamb to a depth of about 1/2" and insert slivers of garlic spaced every 2 inches. For the marinade, combine the Dijon mustard, soy sauce, brown sugar, wine, rosemary, shallot, and black pepper in a bowl. Whisk in the olive oil well. Place the lamb in a non-reactive pan (glass, stainless steel, or ceramic) and pour the marinade over it. Cover and refrigerate for at least one day or up to 48 hours, turning the meat occasionally in the marinade to coat both sides. Remove the lamb from the refrigerator 2 hours prior to grilling. Leave racks intact and grill the lamb, fat side down, over medium-low charcoal until medium of medium-rare, basting with the marinade every 5 to 10 minutes. For the pesto, combine the mint, macadamia nuts, garlic, soy sauce, rice wine vinegar, sugar, and sesame oil. Season to taste with salt and freshly ground pepper. Slice the rack of lamb into individual chops and serve with the macadamia-mint pesto.
GRILLED RACK OF LAMB WITH MUSTARD CRUST
A tender, delicious, and addictive recipe for a grilled rack of lamb. The mustard crust adds a savory flavor that is unbeatable. Pairs well with my recipe for roasted potatoes with feta and basil and a glass of red wine.
Provided by daniellev14
Categories Meat and Poultry Recipes Lamb
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, mustard, lemon juice, oregano, garlic, salt, and pepper together in a small bowl.
- Place the whole rack of lamb into a large zip-top bag and pour mustard mixture all over it. Massage the sauce into the meat until fully coated. Place in the refrigerator for at least 3 hours, or up to 6 hours.
- Clean an outdoor grill and preheat for high heat. Lightly oil the grate.
- Remove lamb from the refrigerator and discard marinade. Wrap exposed bones in a layer of aluminum foil to prevent them from burning and flaking.
- Place lamb on the preheated grill over direct heat. Sear the surface briefly, just until a dark brown crust starts to form, about 3 minutes; be careful it doesn't burn. Flip and sear the other side.
- Move onto indirect heat and close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium rare, 15 to 20 minutes.
- Transfer lamb to a serving dish and cover with foil for 5 minutes. Remove all foil and cut into chops to serve.
Nutrition Facts : Calories 501.8 calories, Carbohydrate 7.5 g, Cholesterol 97 mg, Fat 41.7 g, Fiber 3.5 g, Protein 23.6 g, SaturatedFat 13.7 g, Sodium 312.7 mg, Sugar 1.2 g
GRILLED RACK OF LAMB
Wonderful moist and full of flavour. I found the perfect way to prepare a rack of lamb on the BBQ. Brining is the answer. This is for 1 rack of 8 ribs but you can simply add a second rack to the brine.
Provided by Sageca
Categories Lamb/Sheep
Time 8h20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Make brine using the brining ingredients.
- Add lamb and make sure it is completely covered.
- Let sit at least 8 hours in th refrigerator or if using Food Saver marinate 2 hours.Meanwhile make a mixure of the second part of Rosemary, Thyme, garlic and oil.
- Remove the racks of lamb from the brine solution and pat dry with a tea towel. Smear with herb mixture.
- Brush grill with canola oil. Light the burners under the grill plate and allow them to get quite.hot. Place the racks of lamb on the hot barbecue grill and brown each side. Once the racks of lamb have been browned, slide the rack to the other side of the barbecue and adjust the flames so they are at a medium Low heat.
- Throw the rosemary sticks from the brine mixture onto one of the burners and close the barbecue lid. The idea is that the rosemary sticks will smoke and burn providing a smoky rosemary flavoured atmosphere and the racks of lamb will bake inside the oven cavity of the barbecue.
- Cook until temperature reaches 65° for medium rare, approx 20 minutes.
- Place on plate; cover with foil and towel and let sit 10 minutes.
- Very nice served with Knorr demi-glace sauce, mint jelly if that is your choice. Enjoy!
Nutrition Facts : Calories 72.1, Fat 6.8, SaturatedFat 1, Sodium 3499.7, Carbohydrate 2.7, Fiber 0.3, Sugar 0.1, Protein 0.5
More about "grilled rack of lamb with macadamia mint pesto recipes"
GRILLED RACK OF LAMB WITH MINT PESTO - SAVOR THE BEST
From savorthebest.com
4.9/5 (13)Total Time 33 minsCategory Main DishCalories 446 per serving
- Put some newspaper in the chimney and add the charcoal, light the newspaper and when most of the charcoal turns grey, dump it out in the bed of the grill and spread out the coals. While you wait for the coals, prepare the pesto.
- Place the mint, basil and oregano leaves in a mini-food processor, add the pine nuts, garlic, parmesan cheese and salt. Process until well blended. With the food processor running, slowly drizzle the oil until you get the consistency you desire.
MEDITERRANEAN GRILLED LAMB LEG WITH MINT PESTO
From themediterraneandish.com
4.9/5 (14)Total Time 40 minsCategory EntreeCalories 815 per serving
- Make the marinade. In the bowl of a food processor, add the parsley, mint, onion garlic, spices, lemon juice and olive oil. Run processor until you have a smooth green marinade.
- Pound lamb. Place the lamb leg on a large cutting board, cover with heavy plastic wrap. Using the smooth side of a meat tenderizer or mallet like this one, pound lamb and make sure to even out any pieces that are too thick. But remember, the goal is NOT to achieve paper-thin lamb.
- Pat the lamb leg dry and sprinkle generously with salt on both sides. Place lamb in a large freezer bag and spread the marinade all over it. Zip the bag closed and work the marinade into the lamb to make sure every part of the lamb is well coated. Refrigerate for 2 hours or overnight.
- Remove lamb from fridge and let sit in room temperature for 20 minutes. (To make the lamb easier to turn on the grill you can insert a couple of metal skewers through the lamb, crosswise)
GRILLED RACK OF LAMB WITH MINT CHIMICHURRI RECIPE
From saltpepperskillet.com
GRILLED RACK OF LAMB - FEMALE FOODIE
From femalefoodie.com
GRILLED RACK OF LAMB - GRILLING COMPANION
From grillingcompanion.com
RACK OF LAMB: A SIMPLE RECIPE FOR THE GRILL - MEATHACKER
From alderspring.com
GRILLED RACK OF LAMB WITH GARLIC AND HERBS - SAVEUR
From saveur.com
GRILLED LAMB CHOPS WITH MINT PESTO - FOOD NETWORK …
From foodnetwork.ca
3/5 (20)Category Barbeque,Bbq,Dinner,Grill,Lamb,Lunch,Summer
RACK OF LAMB WITH MINT PESTO - COUNTRY LIVING
From countryliving.com
HERB-CRUSTED RACK OF LAMB WITH GREMOLATA PESTO - FOOD & WINE
From foodandwine.com
GRILLED RACK OF LAMB WITH FRESH PEA AND MINT PESTO - THE ENDLESS …
From theendlessmeal.com
GRILLED RACK OF LAMB RECIPE - MOMS WITH GIRLS
From momswithgirls.com
GRILLED RACK OF LAMB - BASIL AND BUBBLY
From basilandbubbly.com
GRILLED MOROCCAN-SPICED RACK OF LAMB RECIPE - SERIOUS EATS
From seriouseats.com
EASY GRILLED RACK OF LAMB RECIPE - PLATING PIXELS
From platingpixels.com
GRILLED LAMB WITH MINT PESTO - KIWI AND CARROT
From kiwiandcarrot.com
BARBECUED RACK OF LAMB WITH TOMATO MINT DRESSING RECIPES
From recipes.servegame.org
RECIPES | PIT BOSS® GRILLS
From pitboss-grills.com
ROASTED GARLIC AND MINT PESTO STUFFED LEG OF LAMB | GRILLING
From seriouseats.com
GRILLED RACK OF LAMB WITH FRESH PEA AND MINT PESTO - YUM
From yumgoggle.com
HERB CRUSTED RACK OF LAMB WITH MINT PEA PESTO - CALIGIRL COOKING
From caligirlcooking.com
GRILLED RACK OF LAMB WITH WALNUT-MINT PESTO - THE BOSTON GLOBE
From boston.com
PERFECT GRILLED RACK OF LAMB | KITA ROBERTS GIRLCARNVORE.COM
From girlcarnivore.com
MOROCCAN GRILLED LAMB CHOPS WITH TAHINI MINT PESTO - A SPICY …
From aspicyperspective.com
ROAST RACK OF LAMB WITH MINT PESTO - TRAVEL GOURMET
From travel-gourmet.com
GRILLED LAMB CHOPS WITH MINT PESTO - TEATIME MAGAZINE
From teatimemagazine.com
GRILLED RACK OF LAMB WITH GARLIC HERB MARINADE - HEY GRILL HEY
From heygrillhey.com
GRILLED LAMB RACK WITH CHARRED LIME & MINT SALSA - JESS PRYLES
From jesspryles.com
RACK OF LAMB WITH A MINT PESTO – CRINGEY KITCHEN
From cringeykitchen.com
ROAST RACK OF LAMB WITH MINT PESTO - FOOD24
From food24.com
RACK OF LAMB WITH MINT-BASIL PESTO RECIPE - COOKING CHANNEL
From cookingchanneltv.com
RACK OF LAMB | FOOD & WINE
From foodandwine.com
RACK OF LAMB WITH MINT PESTO - NEW ZEALAND SPRING LAMB
From nzspringlamb.com
GRILLED RACK OF LAMB WITH PISTACHIO BASIL PESTO - PLATINGS - PAIRINGS
From platingsandpairings.com
GRILLED RACK OF LAMB - CIAO CHOW LINDA
From ciaochowlinda.com
RACK OF LAMB WITH PISTACHIO PESTO WORTH THE EFFORT RECIPES
From recipes.servegame.org
BEST GRILLED RACK OF LAMB RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
GRILLED RACK OF LAMB WITH A MIXED HERB PESTO - EMERILS.COM
From emerils.com
HERB MARINATED GRILLED RACK OF LAMB - HEALTHY WORLD CUISINE
From hwcmagazine.com
RACK OF LAMB GRILLED TO PERFECTION! - CLEAN CUISINE
From cleancuisine.com
GRILLED RACK OF LAMB | GRILLING INSPIRATION | WEBER GRILLS
From weber.com
You'll also love