Herb Marinated Rack Of Lamb Recipes

Steps:

• Preheat the oven to 350ºF / 175ºC.
• Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chilli powder, olive oil, and lemon juice; mix well, then set aside.
• If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)
• Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.
• Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it's almost done, pour in red wine then remove from the heat.
• Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C
• Serve with roasted veggies.
• Enjoy!

Steps:

• Place a rack in the upper third of the oven and preheat the oven to 450 degrees F.
• For the lamb with herb crust: Place the parsley, olive oil, mustard, rosemary, garlic, lemon zest and juice and a generous amount of salt and pepper in the bowl of a food processor. Puree until the mixture becomes a paste. Spread the mixture all over the lamb (try to avoid the bones and get it all on the meat).
• Place the lamb on a rimmed baking sheet bone-side up, and roast until an internal thermometer reaches 130 degrees F for medium rare, 15 to 20 minutes. Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes.
• For the mint-basil pesto: While the meat is roasting and resting, place the mint, basil, parsley, lemon juice, honey, garlic and some salt and pepper in a clean food processor bowl. Puree to a paste; scrape down the sides of the food processor once and process again. Transfer to a serving bowl with a small spoon to serve.
• Slice the racks of lamb into either single or double chops. Serve with the pesto passed on the side.

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.

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.

Steps:

• In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
• Preheat the oven to 450 degrees F.
• Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

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.

Steps:

• Day before, up till one hour before cooking, salt and pepper Lamb to taste.
• Rub Lamb gently to coat with EVOO.
• Rub minced garlic evenly to Lamb.
• Combine herbs, fluff together, and spread evenly on cutting board.
• Roll lamb in chopped herbs to coat, sprinkling herbs onto the concave side of the rack, or anywhere that they don't stick.
• Allow all to macerate 1- 24 hours.
• Allow meat to come to room temp before grilling.
• 30-45 minutes before grilling, prepare a hot grill for direct/indirect grilling.
• Stand racks up on end facing eachother so as to support eachother, and grill on high heat 3-4 minutes.
• Grill outside of racks on high heat 2-3 minutes.
• Drop coals, or reduce heat to medium and grill inside side of racks 2-3 minutes, or to an internal temp of 115*.
• Rest meat 10 minutes before carving.
• Slice using bones for a guide (should look like rare lamb chops.).
• Serve on platter w/ rosemary sprig and/or mint leaves.
• Note: Cooking times will vary depending on cut of meat, type of grill, etc. As with all grill recipes, use your own judgement.

Steps:

• Remove the racks from their wrappers. Pat dry with paper towels and set aside.
• In a mixing bowl combine mustard, garlic, oregano and rosemary. Brush the mixture on the racks.
• Cover and refrigerate overnight.
• Cook the racks in a 375 deg. preheated oven for approximately 10 to 15 minutes. Remove from the oven and let cool.
• Once cooled, wrap the bones in foil to prevent burning.
• Place the racks on the barbeque and cook for approximately 15 minutes.

Steps:

• Heat oven to 200 degrees Celsius Select a skillet that can go in the oven as well as on the cooker.
• Cut each rack into 3-4 bones each (approximately one serving). Score the fat on the lamb (don't cut all the way to the meat), then season on all sides with salt and pepper.
• On the cooker, heat the skillet to very hot, add olive oil. When it is hot, place the lamb in skillet and sear on all sides of meat to give it a nice dark colour (you will have to hold it in place to get all angles).
• Once browned, place the racks skin-side-down in the skillet, and into the oven for 12 minutes.
• Cut crusts off bread, place bread, herbs and parmesan into food processor and blitz until you have a very fine crumb (it will be green). Add the olive oil and continue blitzing for a few more seconds. It will still look like dry crumbs, but when you pinch it, it should stick together well. Pour onto a plate.
• When lamb has been in for 12 minutes, remove from oven and brush all sides with dijon mustard. Then press each rack into the crumb mixture, coating on all sides and pressing it to get an nice even coating.
• Place the racks (this time skin-side-up) in a baking dish. Sprinkle any leftover crumb mixture into the dish. Place back into the oven for another 8-10 minutes (longer if you want well-done), until crust is slightly browned.

Steps:

• Combine parsley, spring onions, garlic, rosemary, breadcrumbs and melted butter in a bowl.
• Sprinkle the rack of lamb with salt and pepper.
• Melt the extra butter in a pan and brown lamb evenly all over.
• Cover lamb with the herb mixture and place in a baking dish.
• Bake at 425F degrees for 15-20 minutes.
• (lamb should be quite pink) Remove and keep warm for 10 minutes.
• Slice into individual chops.
• Serve with pan juices.

Steps:

• For the rack of lamb: Allow the rack of lamb to sit at room temperature for 30 minutes before cooking.
• Rub the rack of lamb on both sides with 1 tablespoon of the olive oil, then season with 2 teaspoons salt and several grinds of pepper. Set aside on a large plate.
• Combine the Parmesan, panko, remaining 2 tablespoons olive oil, grated garlic, thyme and rosemary in a large shallow bowl or pie plate. Add the lamb and firmly press the Parmesan mixture onto the meat in an even layer.
• For the aioli: Place the unpeeled garlic cloves on a piece of aluminum foil, then add the olive oil, a pinch of salt and several grinds of pepper. Fold the sides of the foil upwards and seal into a pouch.
• Preheat a 6-quart air fryer to 375 degrees F, then spray the basket with cooking spray, Place the lamb, fat-side up, and the garlic pouch into the basket. Spray the top of the lamb with cooking spray. Air-fry the lamb until crust is crisp and deep golden brown and meat is desired doneness, about 18 minutes for medium rare, 20 minutes for medium and 22 minutes for medium-well. (The garlic can cook for the same time as the lamb.) Transfer the lamb to a cutting board, cover loosely with foil and allow to rest for 10 minutes.
• Meanwhile, carefully open the foil packet. Squeeze out the tender cloves of garlic into a medium bowl and mash with the olive oil from the pouch until smooth. Mix in the mayonnaise, lemon zest and juice and Worcestershire to combine. Season with salt and pepper. Set aside.
• Once the lamb has rested, slice between the bones into individual chops and serve warm with the aioli.

Steps:

• Brown lamb:
• Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
• Transfer racks to a small (13- by 9-inch) roasting pan.
• Coat and roast lamb:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
• Cut each rack into 4 double chops.

Steps:

• Place lamb rack, meat side down, in shallow dish. Pour marinade over meat. Refrigerate 4 hours to marinate, turning every 90 min.
• Heat oven to in 375ºF. Remove meat from marinade; discard marinade. Place meat in shallow roasting pan.
• Bake 30 to 45 min. or until done (160ºF). Remove from oven; cover and let stand 15 min. before serving.

Steps:

• Place the leg of lamb in a nonreactive dish.
• Combine the olive oil, lemon juice, onion, garlic, Worcestershire sauce, pepper and thyme in a bowl and mix well. Pour over the lamb, turning to coat.
• Marinate in the refrigerator for 3 to 10 hours, turning occasionally. Drain, reserving the marinade.
• Bake the lamb in preheated 450 oven for 10 minutes per pound or until done to taste, basting with the reserved marinade occasionally.