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.
ROASTED RACK OF LAMB
This was on the CBC website one day and it sounds so tasty. I love lamb. According to the recipe the lamb racks must be first be "Frenched" by the butcher, removing excess sinew and meat from the rib bones. Time to make does not include marinating time.
Provided by Meli-lynne
Categories Lamb/Sheep
Time 40m
Yield 2 racks, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix oil, garlic, rosemary, and thyme in a large bowl.
- Add lamb, and coat with herbs.
- Grind pepper and salt over all. Wrap well and marinate in the fridge 4 hours or overnight.
- Remove from marinade, scraping off as much herbs as possible.
- Preheat oven to 400°F.
- Heat large sauté pan high, add 2 Tbsp oil.
- Sear both sides of meat (3 min each side).
- Transfer to large baking dish in oven.
- Bake 10 minutes for medium rare. Cover with foil and let rest for 10 minutes before slicing. Garnish with sprigs of rosemary.
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
ROAST RACK OF LAMB
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- Prepare lamb for roasting. Place any trimmed-off bones in the bottom of a roasting pan. Place the meat, fat-side up, on top of the bones. Season with salt, pepper and thyme.
- Place in hot oven and roast to desired doneness. Rack of lamb is usually roasted rare or medium. Test doneness with a meat thermometer or by the touch method as for steaks. Total time will be about 30 minutes.
- Remove the lamb from the roasting pan and hold in a warm place. Leave bones in the pan. Set the roasting pan over moderate heat to caramelize the juices and clarify the fat. Pour off the fat. Add the garlic to the pan and cook 1 minute.
- Deglaze the pan with the stock and reduce by half. Strain, degrease, and season, to taste. Cut the meat between the ribs into chops. Serve 2 chops per portion with 1 ounce of juice.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
ROAST RACK OF LAMB
Steps:
- Preheat the oven to 450 degrees F.
- Bring the lamb racks to room temperature. Season with salt and pepper.
- In an ovenproof skillet sear the lamb over high heat until golden, about 5 minutes. Place the skillet directly in the oven on the middle rack and roast for 10 minutes.
- Lower the oven temperature to 350 degrees F. and continue roasting for another 15 minutes. Allow the lamb to rest for 10 minutes before slicing.
- Preheat the oven to 375 degrees F.
- Soak salsify in cold water until all ingredients are assembled.
- Divide olive oil between 2 bowls. Add Jerusalem artichokes and drained salsify to separate bowls and lightly coat with olive oil. Spread and separate on a large baking sheet. Season with salt and pepper. Roast in the oven for about 25 minutes or until tender.
- Toss together in a bowl with the fresh thyme.
- Warm the white wine over low heat in a small stainless steel pan. Add the dried mushrooms and re-hydrate.
- In a large skillet melt the butter over medium high heat and saute the shiitake mushrooms, garlic, shallots and thyme. Continue cooking until the mushrooms are a golden color. Increase the heat to high and add the wine, re-hydrated mushrooms and heavy cream. Bring to a boil. Remove from the heat and let sauce infuse for at least 1 hour. Strain through a fine sieve and warm when ready to serve. Add the truffle oil and kosher salt to finish. *Cook's Note: Dried Mushrooms may be purchased in specialty food shops.
ROASTED RACK OF LAMB
Make and share this Roasted Rack of Lamb recipe from Food.com.
Provided by Sammington
Categories Lamb/Sheep
Time 55m
Yield 2-3 , 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 deg. F. Heat pan on medium-high heat and add oil.
- Pat the rack of lamb dry.
- Coat lamb on all sides with salt & pepper.
- Add lamb to pan fat-side down. Cook for 2 minutes.
- You may need to lower the heat and that's okay. We're just searing it for now. Turn lamb and cook 2 minutes. For 10 minutes rotate the rack every 2 minutes.
- Place the rack in a foil-lined roasting pan. Place in the oven and cook for 15 minutes.
- Place foil loosely over the rack and cook for 15 minutes.
- Remove the lamb from the oven and seal the loose foil around the roasting pan. Let rest for 10 minutes. This should yield a medium-rare chop. Slice between the ribs and serve.
Nutrition Facts : Calories 853.5, Fat 78.2, SaturatedFat 37.3, Cholesterol 184.2, Sodium 673.3, Carbohydrate 1.3, Fiber 0.8, Protein 34.2
ROASTED RACK OF LAMB
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
- Preheat the oven to 300 degrees F.
- Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
- Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.
CRISP-ROASTED RACK OF LAMB
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees. Strip most of the surface fat from the lamb. (Your butcher may already have done this.) Cut between the ribs, almost down to the meaty eye. Divide each rack in half down the middle, sprinkle with salt and pepper and place in a roasting pan.
- Roast for 15 minutes, then insert a meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads 120 degrees or less, put the lamb back for about 5 minutes, no more. Remove and let sit for 5 minutes; this will give you medium- to medium-rare lamb on the outer ribs, medium rare-to-rare in the center. Cook a little longer for more doneness. Serve, separating the ribs, if desired, by cutting down straight through them.
Nutrition Facts : @context http, Calories 849, UnsaturatedFat 38 grams, Carbohydrate 1 gram, Fat 78 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 727 milligrams, Sugar 0 grams
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
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
ROAST RACKS OF LAMB WITH ROOT VEGETABLES
Make and share this Roast Racks of Lamb With Root Vegetables recipe from Food.com.
Provided by Ailsa of New Zealand
Categories Lamb/Sheep
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 200c/400f/gas 6.
- To prepare the vegetables, peel and trim the shallots, allowing them to fall into their natural segments, if they have any.
- Peel the pumpkin, parsnips and carrots and cut them into cubes of equel size, about 2.5cm across, large pieces.
- Place the olive oil in a roasting tin and heat in the oven for a few minutes. When hot, remove from the oven and add the prepared vegetables and garlic cloves. Stir to combine and coat evenly in the oil. Lay the sprigs of rosemary amongst the vegetables, season with salt and pepper and roast for 30 minutes.
- Meanwhile, smear the mango chutney over the exposed meat on the racks of lamb. Press the chopped parsley onto the chutney coating and place the racks of lamb on a metal rack in a roastng tin.
- When the vegetables have been cooking for 30 minutes, give them a stir and return to the oven, placing the sepatate roasting tin of lamb in the oven at the same time.
- Roast for 15-20 minutes (15 minutes will give lamb pink lamb, if you want it well done roast for 25 minutes).
- Remove the vegetables from the oven after 15 minutes or when they are done to your liking.
- Discard the rosemary before serving the vegetables hot with the roast lamb.
Nutrition Facts : Calories 876.1, Fat 70, SaturatedFat 33.1, Cholesterol 162.3, Sodium 421.7, Carbohydrate 29, Fiber 4.5, Sugar 5.6, Protein 33.5
ROASTED RACK OF LAMB
A delicious lamb dish with a fresh twist
Provided by mariabjo
Time 1h15m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Preheat oven to 475F.
- Combine seasonings in a small bowl and sprinkle over the meat
- Heat a large heavy skillet over high heat and add 1 tablespoon olive oil. Brown lamb on both sides for 3 minutes each side. Pour off fat from pan, but save any juices to make pan sauce later.
- Transfer lamb to roasting pan and roast, fat side up, in the middle of the oven for 13-15 minutes until the internal temperature is 130-135F for medium-rare. Remove racks to a warm platter and let rest for 10 minutes while you make the sauce.
- Set the original skillet back on a burner. Add stock and scrape up any browned pieces from the bottom of the pan. Reduce to about 1 tablespoon. Add vinegar and remove pan from heat and whisk in the remaining 3 tablespoons olive oil and mint to form vinaigrette. Cut the racks into individual chops and serve, topped with the sauce atop salad greens.
ROAST RACK OF LAMB
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 12
Steps:
- Let lamb rest at room temperature 1 hour, covered with plastic wrap. Place parsley, breadcrumbs, mint leaves, lemon zest, garlic, olive oil, and salt in a food processor and pulse to combine, scraping down sides of bowl as necessary; set aside.
- Heat oven to 400 degrees. Trim all but 1/4 inch fat from lamb, then pat dry with paper towels. Season all over with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat until hot, then add enough oil to just coat the bottom of the pan and heat until shimmering. Place lamb in pan fat side down, and sear until browned, 2 to 3 minutes per side. Remove lamb from pan and let cool 10 minutes. Pour off excess fat from pan.
- Use an offset spatula to spread yogurt evenly over browned (fat) side only, then top with breadcrumb mixture, pressing gently with your fingertips to adhere. Return to pan, coated side up. Roast until an instant-read thermometer registers 125 degrees (for medium-rare) when inserted through the eye (or midpoint of one side) of the rack, 18 to 24 minutes. Let rest 10 minutes to allow temperature to rise and juices to redistribute.
- Slice rack between bones and serve, with mint jelly if desired, and garnished with mint sprigs.
GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard
Provided by Kiano Moju
Categories Dinner
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Season lamb generously with salt and pepper.
- Heat a cast iron over medium high heat.
- To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
- Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
- Brush the top and sides of the lamb with mustard.
- Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
- Allow to rest before slicing.
- Enjoy!
Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram
ROASTED RACK OF LAMB WITH FIGS
Delightful lamb with a rich, tasty fig sauce.
Provided by Deborah A Belliveau
Categories Meat and Poultry Recipes Lamb
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.
- Rub lamb with 1/2 teaspoon salt. Place meat-side up in the prepared roasting pan.
- Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the center reads 145 to 160 degrees F (63 to 71 degrees C), 25 to 30 minutes. Remove from the oven and transfer to a serving platter. Cover loosely with foil.
- Add 1 cup water to the roasting pan and stir to loosen any pan drippings; strain with a fine sieve to remove liquid and set the pan drippings aside.
- Heat oil in a small saucepan over medium heat; add onion and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cornstarch until blended. Gradually add wine, broth, pan drippings, figs, remaining salt, and pepper; bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until sauce has thickened, about 10 minutes.
- Sprinkle lamb with walnuts and serve with warm fig sauce.
Nutrition Facts : Calories 508.4 calories, Carbohydrate 20.2 g, Cholesterol 97.1 mg, Fat 34.9 g, Fiber 3.6 g, Protein 24.4 g, SaturatedFat 12.5 g, Sodium 374.9 mg, Sugar 13.5 g
EASY, FANCY RACK OF LAMB
This rack of lamb will knock your socks off! The dijon and herb crusted lamb is melt-in-your-mouth good and is sure to impress any guests at your table. Enjoy!
Provided by hollyfrolly
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a small bowl, combine: breadcrumbs, rosemary, thyme, garlic, 1 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons of olive oil (to moisten the mixture). Set aside.
- Season rack of lamb with salt and pepper. Use an oven proof skillet (I like to use cast iron) to heat 2 tablespoons olive oil over high heat. Sear rack of lamb for two minutes per side. Set aside to cool slightly.
- Cover bones with foil- to prevent discoloration during roasting.
- Brush Dijon over rack of lamb and evenly coat with breadcrumb mixture.
- Place lamb, bone side down back into pan and roast in oven for approximately 12-18 minutes (depending on how done you like your meat)- use a meat thermometer placed into the center of the meat to check doneness.
- Remove meat from oven and let rest for 5-10 minutes, covered before cutting rack between ribs.
Nutrition Facts : Calories 187.1, Fat 14.5, SaturatedFat 2.1, Cholesterol 0.1, Sodium 888.5, Carbohydrate 12.3, Fiber 1.1, Sugar 1, Protein 2.6
RACK OF SPRING LAMB WITH ROASTED GARLIC
For this recipe, you (or your butcher) must first "french" the racks Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones, then cut through the backbone between the ribs to make carving easier. Fresh spring vegetables, such as asparagus, baby carrots and new potatoes, make a delicious accompaniment. Adapted from Williams-Sonoma Seasonal Celebration
Provided by mielhollinger
Categories Lamb/Sheep
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat an oven to 400°F.
- Discard the excess papery skin from the garlic heads and place in a small baking dish.
- Drizzle with 1/2 Tbs.
- of the olive oil and the water.
- Cover with aluminum foil and bake until soft, about 45 minutes.
- Let cool slightly.
- Leave the oven set at 400°F.
- Separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins.
- Whisk in the remaining 2 Tbs.
- olive oil, the mustard, lemon juice and 1/2 tsp.
- each salt and pepper.
- In another bowl, season the bread crumbs with salt and pepper.
- Lay the racks of lamb in a roasting pan side by side and fat side up.
- Roast for 10 minutes.
- Remove from the oven and immediately rub the garlic mixture over the fat side of each rack.
- Then spread the bread crumb mixture over the garlic mixture.
- Drizzle with the melted butter and return the lamb to the oven.
- Continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack, away from the bone, registers 130F degrees 135°F for medium-rare, or the meat is pink when cut into with a sharp knife, about 25 minutes more.
- Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
- Preheat a broiler.
- Uncover and place the roasting pan under the broiler 5-6 inches from the heat source.
- Broil the lamb racks until the crumbs are deep golden brown, 30-60 seconds .
- To serve, place the racks on a cutting board and slice between the ribs.
- Arrange 2 or 3 ribs on each warmed individual plate.
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