How To French A Rack Of Lamb Recipes

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FRENCHED RACK OF LAMB

Roasted rack of lamb.

Provided by AlexanderXavier

Categories     Meat and Poultry Recipes     Lamb

Time 2h15m

Yield 4

Number Of Ingredients 7



Frenched Rack of Lamb image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Wrap garlic head in foil.
  • Roast garlic in the preheated oven until soft, about 40 minutes. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Slice in half; squeeze to remove the roasted garlic within.
  • Combine 1 tablespoon roasted garlic with bread crumbs, parsley, and thyme. Reserve remaining roasted garlic for another use.
  • Wrap the exposed bone sections of the rack individually in aluminum foil.
  • Set the rack, bone-side down, ribs facing away, on a sheet of plastic wrap and sprinkle with salt and pepper. Brush meat with mustard to create a thin layer. Spread bread crumb mixture over and press the crumbs into it using the plastic wrap. Set the lamb on a roasting rack. Discard the plastic wrap.
  • Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 140 degrees F (60 degrees C) for medium doneness, or to desired doneness, 25 to 35 minutes. Let the lamb sit for 20 minutes in a warm location; carve into 4 two-bone chops. Season with salt.

Nutrition Facts : Calories 402.7 calories, Carbohydrate 16.5 g, Cholesterol 100 mg, Fat 26.6 g, Fiber 0.8 g, Protein 22.3 g, SaturatedFat 13.1 g, Sodium 538.3 mg, Sugar 0.9 g

1 head garlic
3 tablespoons chopped fresh parsley
½ teaspoon minced fresh thyme
1 ½ cups soft bread crumbs
1 (8 bone) rack Lamb, domestic, rib, separable lean and fat, trimmed to 1/8" fat, choice, raw
kosher salt and ground black pepper to taste
¼ cup Dijon mustard

RACK OF LAMB

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6



Rack of Lamb image

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.

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

ROAST RACK OF LAMB WITH ROSEMARY

Simple and impressive, this dish is perfect for a dinner party

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 4



Roast rack of lamb with rosemary image

Steps:

  • Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
  • Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
  • Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.
  • Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.

Nutrition Facts : Calories 255 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Protein 20 grams protein, Sodium 0.18 milligram of sodium

4 racks of lamb (2 pairs of best ends), French trimmed
4 garlic cloves, roughly chopped
a big stalk of rosemary, needles stripped off and roughly chopped
8 tbsp light olive oil

INA GARTEN'S RACK OF LAMB

A nice savory glaze of salt, rosemary, thyme, garlic, mustard, and balsamic vinegar makes this lamb recipe sing a lovely song. Recipe developed by Ina Garten (aka the Barefoot Contessa), and slightly adapted by me.

Provided by Sharon123

Categories     Lamb/Sheep

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7



Ina Garten's Rack of Lamb image

Steps:

  • In bowl of a food processor fitted with a steel blade, process the salt, rosemary, thyme and garlic until they're as finely minced as possible.
  • Now add the mustard and balsamic vinegar and process for about 1 minute.
  • Put the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
  • Preheat oven to 450 degrees F.
  • Roast lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
  • Frenching is the technique of cutting meat away from the top of a rib or chop before cooking to expose part of the bone. Ask your butcher to trim and french the rack for you. If a butcher is unavailable, follow these steps for presentation-worthy chops: Remove the thick layer of fat from bone side of rack by pulling it away with your hands and using a thin sharp knife to cut through the end; discard. (Bits of lean meat within the fat layer can be frozen for soup.) Remove meat between the ribs to 1 to 2 inches of the eye of the meat by cutting down and up along the bones. Scrape remaining bits of meat from the bone.

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary
1/4 teaspoon thyme, crushed
3 garlic cloves, minced
1/2 cup Dijon mustard
1 1/2 tablespoons balsamic vinegar
2 racks of lamb, frenched (see below)

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