Panko Crusted Rack Of Lamb Recipes

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MUSTARD AND HERB CRUSTED RACK OF LAMB

Categories     Herb     Lamb     Mustard     Roast     Easter     Oscars     Dinner     Meat     Rack of Lamb     Fall     Winter     Anniversary     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11



Mustard and Herb Crusted Rack of Lamb image

Steps:

  • Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
  • Put oven rack in middle position and preheat to 400°F.
  • Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
  • Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
  • Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

1 1/2 cups fine fresh bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
2 tablespoons Dijon mustard
Special Equipment
an instant-read thermometer

PANKO-CRUSTED RACK OF LAMB

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9



Panko-Crusted Rack of Lamb image

Steps:

  • Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
  • In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel, and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
  • Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
  • Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.

4 ounces creamy goat cheese, such as Montrachet
1 1/4 cups panko (Japanese bread flakes)
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
2 teaspoons minced fresh thyme leaves
Fleur de sel or sea salt and freshly ground black pepper
Good olive oil
2 racks of lamb (1 1/2 pounds each), trimmed and frenched
3 tablespoons good Dijon mustard

CRUSTED RACK OF LAMB

I got this recipe out of the September issue of BBC Good Food Magazine. I made it last night for a dinner party and it was delicious! I love the herby crust which went really well with the underlying flavor of the Dijon and honey. I served it with a potato gratin and steamed asparagus.

Provided by MarieRynr

Categories     Lamb/Sheep

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9



Crusted Rack of Lamb image

Steps:

  • Heat oven to 200*C/fan 180*C.
  • Mix together the herbs, breadcrumbs and lemon zest and place on a plate.
  • On a separate plate, mix together the mustard and honey.
  • Place the racks of lamb in the mustard and honey, moving them around so they’re well covered, then roll in the herby breadcrumbs.
  • Heat a frying pan, add a little olive oil and place the lamb in it to brown on all sides, sprinkle with salt and pepper, and then cook in the oven for 15 to 20 minutes or until cooked as you like it.
  • Serve with Potato and Fennel Dauphinoise, some dressed rocket and a little salsa verde--.

Nutrition Facts : Calories 154.5, Fat 2, SaturatedFat 0.4, Sodium 291.7, Carbohydrate 29, Fiber 1.7, Sugar 5.2, Protein 4.9

4 sprigs rosemary, finely chopped
2 sprigs sage, finely chopped
2 sprigs mint, finely chopped
2 cups stale breadcrumbs
1 lemon, zest of
1 tablespoon Dijon mustard
1 tablespoon runny honey
2 racks of lamb, french trimmed and most of the fat removed
olive oil

CRUSTED RACK OF LAMB A LA DANNO

The freezer section of most markets carries these racks and it is good to serve 2 people. If you want to serve 4 then buy 2 and double this recipe etc.

Provided by danno 50

Categories     Lamb/Sheep

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9



Crusted Rack of Lamb a La Danno image

Steps:

  • Mix all ingredients, except lamb, in a ball. Adjust amount of crumbs to get a consistency similar to dry cookie dough.
  • Pat dry rack of lamb, and taking small handfuls of mixture, form an even crust on top of the lamb.
  • Place in a 400 degree preheated oven for 20 minutes.
  • Remove, tent under foil, and let rest for 5 minutes before serving.

Nutrition Facts : Calories 230.8, Fat 14.9, SaturatedFat 12, Sodium 799.1, Carbohydrate 23.3, Fiber 1.2, Sugar 10, Protein 3

1 rack of lamb, for 2
2 tablespoons coconut oil or 2 tablespoons butter
1 tablespoon Dijon mustard
1 tablespoon liquid honey
2 teaspoons lemon juice
1 teaspoon juniper berries (optional)
2 garlic cloves, minced
1/2 teaspoon salt
1/3 cup panko breadcrumbs or 1/3 cup normal breadcrumbs

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