HAZELNUT-CRUSTED LAMB CHOPS
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and bake until golden brown, tossing, 10 to 12 minutes. Transfer to a food processor. Toast the sesame seeds in a small skillet over medium heat until golden, tossing, about 5 minutes. Add to the processor along with the coriander, cumin, sugar and 1/2 teaspoon salt; pulse until the mixture looks like breadcrumbs. Transfer to a shallow bowl.
- Make the salad: Set a steamer basket over a saucepan filled with 1 inch of water; bring the water to a boil. Add the carrots, cover and steam until fork-tender, 8 to 10 minutes. Meanwhile, whisk the parsley, garlic, vinegar, lemon juice, cayenne, 2 tablespoons of the hazelnut crust mixture, 1 teaspoon salt, and black pepper to taste in a large bowl. Slowly whisk in 2/3 cup olive oil. Add the steamed carrots and toss; cover and refrigerate at least 1 hour.
- Add the feta and dates to the carrot mixture, season with salt and black pepper and toss. Add the mixed greens and frisee but do not toss.
- Pat the lamb chops dry and season with salt and black pepper. Heat a large skillet over medium-high heat; add the remaining 2 teaspoons olive oil. Working in 2 batches, position the chops snugly in the skillet with the fatty edge down (the bones will curve); cook until browned on the bottom, 2 to 3 minutes. Turn the chops and cook on the flat sides until browned, 1 to 2 minutes per side. Dredge each cooked chop in the hazelnut crust.
- Toss the salad and divide among plates. Serve with the lamb chops.
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
RACK OF LAMB WITH FIGS
I've been making rack of lamb for years. My grandma gave me this recipe because she knew how much I love figs. And the toasted walnuts sprinkled on top give it just the right finishing touch. -Sylvia Castanon, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Rub lamb with 1/2 teaspoon salt. Place meat side up on a rack in a greased roasting pan. Bake, uncovered, at 375° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove to a serving platter; cover loosely with foil. Add 1 cup water to roasting pan; stir to loosen browned bits from pan. Using a fine sieve, strain mixture; set drippings aside., In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in cornstarch until blended; gradually add the wine, drippings, figs, pepper and remaining salt. Bring to a boil. Reduce heat to medium-low; cook, uncovered, until figs are tender and sauce is thickened, about 10 minutes, stirring occasionally., Sprinkle walnuts over lamb; serve with fig sauce. If desired, top with chopped parsley.
Nutrition Facts : Calories 363 calories, Fat 16g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 362mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 3g fiber), Protein 23g protein.
RACK OF LAMB WITH A HONEY-HAZELNUT CRUST
Make and share this Rack of Lamb With a Honey-Hazelnut Crust recipe from Food.com.
Provided by Evie3234
Categories Lamb/Sheep
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425F degrees.
- Combine hazelnuts, breadcrumbs and rosemary in large bowl.
- Arrange lamb racks meat side up in single layer on heavy large baking sheet.
- Brush each rack with 1 Tbsp dijonnaise.
- Season lamb wih salt and pepper.
- Press 2/3 cup breadcrumb mixture onto each.
- Drizzle each lamb rack with 1 Tbsp honey.
- Roast until meat thermometer inserted into thickest part registers 130F for medium-rare, about 25 minutes.
- Let lamb stand 10 minutes.
- Cut between each rib to separate into chops.
- (Racks can be prepared up to 4 hours ahead. Cover tightly and refrigerate).
RACK OF LAMB WITH A MERLOT GLAZE AND CHERRY REDUCTION SAUCE
This is a truly special dinner entree. A bit labor intensive to start off with, but once you have the glaze and cherry sauce done the rest of the preparation goes together like a dream, and the taste is out of this world. If you really have some special guests you want to impress, then this is the perfect choice. I accompany mine with sea salt roasted baby potatoes and green beans.
Provided by MarieRynr
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the sauce; combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes.
- Add the stock, decrease the heat to medium, and reduce until the sauce is thick and coats the back of a spoon, 10 to 15 minutes.
- Add the butter and stir until melted.
- Season to taste with salt and pepper.
- Keep warm until you are ready to serve.
- Preheat oven to 300*F.
- To prepare the glaze, combine the wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup liquid remains, 20 to 25 minutes.
- Set aside until you are ready to use it.
- To prepare the lamb, season the racks well with salt and pepper.
- Heat the oil in a large saute pan over high heat until smoking hot.
- Add as many of the racks as will fit without overcrowding the pan, meat side down, and sear well, 3 to 4 minutes; transfer to a sheet pan.
- Continue searing the remaining racks.
- Baste the racks well with the glaze.
- Set the pan in the oven and roast, basting every 5 minutes, until the meat reaches an internal temperature of 135*F for medium-rare doneness about 20 minutes.
- Remove the racks from the oven and let sit for about 5 minutes, then slice.
- To serve, place the slices on a warm serving platter and drizzle with some of the sauce.
- Garnish with rosemary sprigs and serve warm, with any extra sauce on the side.
Nutrition Facts : Calories 299.1, Fat 4.3, SaturatedFat 1.6, Cholesterol 5.1, Sodium 24.1, Carbohydrate 25.7, Fiber 1.1, Sugar 17.4, Protein 1.3
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