LAMB RACK A LA FRANCAISE
This recipe was originally from Madam Jehane Benoit"s Complete Heritage of Canadian Cooking, a classic. Very impressive presentation, serve with Mashed potatoes, baby carrots, fresh minted peas.
Provided by Bergy
Categories Lamb/Sheep
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Cream together the mustard, tarragon, salt, pepper and butter.
- Place the rack of lamb in a roasting pan and roast in a 400F oven for 10 minutes.
- Take out of the oven pour the brandy over top, and turn the meat so the brandy coats the lamb all over.
- Spread the creamed mixture over to of the lamb.
- Put back in oven, lower heat to 375F and continue roasting until the internal temp reaches 155F (apprx 45 min- 1 hour depending on the size of the rack), remove from oven and place on a platter and keep warm (cover with foil).
- Place the roasting pan direct heat.
- Add Sherry,chicken broth to the pan drippings.
- Scrap the borrom of the pan to get all the brown bits.
- Bring to a boil, strain the sauce and serve separately.
RACK OF LAMB
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.
RACK OF LAMB
Provided by Ina Garten
Time 35m
Yield 6 servings
Number Of Ingredients 6
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.
- Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.
PARMESAN-CRUSTED RACK OF LAMB
Impressive in size, color and flavor, this take on an old Escoffier recipe brings salt-crunchiness to the exterior of sweet, roasted lamb. Served with Macaroni Milanaise, it makes for a show-off, dinner-party meal of little compare. (Tell no one how easy it is to pull off.)
Provided by Sam Sifton
Time 1h45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450. Put a large frying pan over high heat until very hot. Rub lamb with 1 tablespoon of the oil, season aggressively with salt and pepper and then sear the meat in the pan until it is golden brown all over, approximately 4 minutes a side. Place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.
- In a bowl, combine the bread crumbs, cheese and parsley. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.
- Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 19 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 213 milligrams, Sugar 1 gram
ROASTED RACK OF LAMB
I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.
Provided by JENNINE1980
Categories Meat and Poultry Recipes Lamb
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
- In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
- Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
- Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g
BBQ ROASTED RACK OF LAMB
Cooking rack of lamb can be intimidating for many people, but this elegant recipe is so easy to prepare it will soon become a staple in your entertaining repertoire.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Stir ketchup with Worcestershire sauce, vinegar, garlic, parsley, oregano, lemon zest, pepper and salt. Divide mixture in half.
- Thread onion slices onto skewers so that they resemble lollipops. Brush half the marinade over lamb and onions. Marinate for 15 minutes. Preheat grill to medium. Set onions and lamb on grill, meaty side down.
- Grill, turning and basting often, for 25 minutes or until medium-rare. Grill onions for the same time, turning as needed. Rest meat for 10 minutes. Cut into 2 rib portions. Serve with onion rings.
Nutrition Facts : Calories 543 calories, Carbohydrate 49.6 g, Cholesterol 184.2 mg, Fat 20.1 g, Fiber 1.6 g, Protein 50.2 g, SaturatedFat 8.7 g, Sodium 2219.6 mg, Sugar 3.3 g
ROAST LEG OF LAMB FRENCH-STYLE (GIGOT D'AGNEAU A LA FRANCAISE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 2h45m
Yield Six to eight servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees.
- It is recommended that you have the butcher remove and set aside the hipbone of the lamb. This is the upper bone that is attached to the main (straight) leg bone. This can also be done in the home kitchen, using a thin, sharp boning knife, neatly cutting all around the meat attached to the hipbone and severing the hipbone from the main bone. Cut off and discard the skin, leaving a light layer of fat.
- Rub the meat all over with the oil and sprinkle with salt, pepper and the thyme.
- Make 16 gashes in the flesh of the leg and insert the garlic slivers.
- Place the leg, the thickest side down, in a roasting pan and scatter around it the hipbone, onion halves (cut side down), bay leaves and carrot pieces.
- Place in the oven and bake one hour. Remove the lamb and pour off the fat from the pan.
- Return the lamb to the pan, the thickest side up.
- Pour the water into the pan and continue baking 30 minutes for medium-rare lamb (135 degrees internal temperature). If you wish the lamb well done, continue cooking 30 minutes or longer. In any event, remove the lamb from the oven, discarding the hipbone and vegetables, cover with foil and let it stand for 20 minutes before carving. Serve, if desired, with flageolet beans in cream.
Nutrition Facts : @context http, Calories 823, UnsaturatedFat 28 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 24 grams, Sodium 1300 milligrams, Sugar 2 grams, TransFat 0 grams
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