EASY PROVENCAL LAMB
Steps:
- Preheat the oven to 450 degrees F.
- Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
- Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
- Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.
PROVENçAL RACK OF LAMB
Provided by Shelley Wiseman
Categories Lamb Potato Tomato Quick & Easy Dinner Rack of Lamb Spice Fall Pan-Fry Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F with rack in middle.
- Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
- Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
- Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
- Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
- Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
- Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.
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 PROVENCALE WITH GARLIC CONFIT
Yet another Lamb Recipe from my Toolbelt. LCBO, featured the Flavours of France and share with you. Succulent rack of lamb, heady with the fragrance of garlic and herbs. The garlic loses all its strong aromas and becomes a mellow vegetable when it is cooked. Its flavour beautifully complements the lamb. As an ideal match for the rich savour of lamb, herbs and garlic, Wine Tidings magazine chooses these robust full bodied reds from Southern France. - Fortant de France Cabernet Sauvignon. - Rigal Cahors. - Chateau de Gourgazaud. - Rasteau Cote du Rhone Villages (my third choice). - Calvet Reserve Bordeaux. - Guigal Cotes du Rhone (my second choice). - Jaboulet Crozes Hermitage. - Chateau Montlabert. - Mommessin Chateauneuf-du-Pape (my first choice).
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To Make Garlic Confit:.
- Separate garlic into cloves. Slice root end off each clove but do not peel.
- Place in saucepan, cover with water and bring to boil.
- Boil 5 minutes. Drain and slip garlic out of its skin; it will come out easily.
- Heat butter in skillet on low heat, add garlic cloves, cover and cook, shaking pan occasionally, until garlic is golden (about 10 minutes). Reserve garlic and skillet for sauce.
- To Pepare the Lamb Racks:.
- Cut away last 2 inches of fat and meat from bones. Trim remaining fat; cut racks in half.
- In a small bowl, combine Dijon mustard, rosemary, thyme, parsley, breadcrumbs, oil, salt and pepper. Pat over lamb racks.
- Preheat oven to 400 deg. F.
- Place lamb on a rack over roasting pan and bake for 35 to 40 minutes or until juices are slightly pink. Let rest for 10 minutes before carving.
- To Make Sauce:.
- In the reserved skillet, add red wine, vinegar and sugar. Reduce until glazed (about 3 minutes). Add stock and butter and boil until slightly thickened. Scatter in garlic confit and parsley.
- To Serve:.
- Slice lamb down into chops, spoon on a little sauce and garnish with garlic confit.
- Serve with roasted potatoes and vegetables.
- Open your bottle(s) of wine, pour liberally, and enjoy!
MOROCCAN RACK OF LAMB
This recipe includes 1 hr of standing time to bring it to room temp before roasting. It's very easy to do and yields a wonderful result!
Provided by Annacia
Categories Lamb/Sheep
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- About an hour before roasting, remove lamb from refrigerator.
- Trim excess fat.
- Stir oil with seasonings and garlic.
- Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
- Place each rack as it is coated on a large baking sheet with shallow sides.
- Depending on pan size, bone ends may lay on pan edges.
- For even cooking, leave coated lamb at room temperature for 1 hour.
- Or lamb can be refrigerated, lightly covered, up to 1 day.
- Bring to room temperature before roasting.
- When ready to roast, preheat oven to 400F (200C).
- Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
- Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.
Nutrition Facts : Calories 71.9, Fat 7.2, SaturatedFat 1, Sodium 196.6, Carbohydrate 2.3, Fiber 1, Sugar 0.1, Protein 0.5
MOROCCAN-SPICED RACK OF LAMB
Similar to my rack of lamb recipe, but sufficiently different to have a separate entry! Delightful for a hint of Africa as a change to regular lamb racks.
Provided by Sonya Jane
Categories Meat and Poultry Recipes Lamb
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.
- Place rack into a large glass or ceramic dish; rub herb paste all over the meat. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.
- Roast in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (51 degrees C) for rare or 130 degrees F (54 degrees C) for medium-rare, 20 to 25 minutes.
- Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.
- To serve, carve by cutting down between the ribs.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 1.7 g, Cholesterol 97 mg, Fat 34.8 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 12.8 g, Sodium 368 mg, Sugar 0.1 g
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
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
RACK OF LAMB PROVENÇALE
Steps:
- For the breadcrumbs, preheat oven to 80C/175F/Gas ¼ and toast on a baking tray for two hours. Put toasted breadcrumbs into a food processor and add the garlic, salt and freshly ground black pepper. Pulse until you have a sandy-textured mixture, then add the herbs and pulse once more to blend. Drizzle in the olive oil, add more salt and freshly ground black pepper to taste, and set aside. For the lamb, preheat the oven to 190C/375F/Gas 5. Heat half of the oil in a large ovenproof frying pan and fry the lamb bones over a high flame for about seven minutes, or until they are browned all over. Set the pan aside. Heat the remaining oil in another frying pan and fry the lamb over a medium heat for 3-4 minutes on the fat side, then one minute on the meat side or until lightly browned. Place the racks of lamb on top of the browned bones and cook in the oven for 15 minutes. Resting the racks on the bones will allow the air to circulate so they cook more evenly. Remove the racks from the pan and leave to rest for at least 10 minutes. Place the breadcrumbs on a shallow baking tray. Brush the racks all over with the mustard, then press into the breadcrumbs to coat and place on a clean baking tray. The racks can be prepared to this stage up to half a day before serving - cover with a clean tea towel and place in the fridge. To finish the dish, bring the racks of lamb to room temperature if they've been prepared earlier and kept in the fridge. Preheat the oven to 190C/375F/Gas 5. Cook the lamb in the oven for 15 minutes, then let rest for 10 minutes. Gently reheat the ratatouille if it has been made in advance and place on warmed serving plates. To serve, divide each rack into two pieces and place on top of the ratatouille. Alternatively, separate each rib, arrange on a large flat dish and serve the ratatouille in a bowl alongside.
More about "provençal rack of lamb recipes"
RAYMOND BLANC'S PROVENçAL RACK OF LAMB WITH CRUSHED PEAS
From thehappyfoodie.co.uk
Cuisine FrenchCategory Dinner, Main CourseServings 4Total Time 1 hr
EAT IN: PROVENçAL RACK OF LAMB (RECIPE) | FT. // LA VIE …
From lavieeclectique.com
RACK OF LAMB PROVENçAL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
#PROVENCE RECIPE - RACK OF LAMB MARSEILLAISE | PROVENCE GURU
From provenceguru.com
RACK OF LAMB WITH HERBES DE PROVENCE RECIPE - YOUTUBE
From youtube.com
PROVENçAL RACK OF LAMB - GLUTEN FREE RECIPES
From fooddiez.com
PROVENCAL TRADITIONS AND 8 LAMB RECIPES TO TRY - PERFECTLY PROVENCE
From perfectlyprovence.co
RACK OF LAMB WITH HERBES DE PROVENCE RECIPE - FOOD NEWS
From foodnewsnews.com
RACK OF LAMB PROVENCAL #RACKOFLAMB #TIFFEVENT …
From pinterest.ca
EASY RACK OF LAMB RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
RACK OF LAMB PROVENCAL RECIPE | RECIPE | LAMB RECIPES, RECIPES, …
From pinterest.com
ROAST RACK OF LAMB RECIPE WITH GARLIC AND HERB CRUST
From themediterraneandish.com
PROVENCAL SLOW-COOKED LAMB SHOULDER - PERFECTLY PROVENCE
From perfectlyprovence.co
PROVENçAL RACK OF LAMB RECIPE | FT. // LA VIE éCLECTIQUE
From lavieeclectique.com
BEST SLOW PROVENCAL LAMB RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
[email protected] | PROVENçAL RACK OF LAMB WITH CRUSHED PEAS
From groups.io
BAREFOOT CONTESSA | RACK OF LAMB | RECIPES
From barefootcontessa.com
BEST RACK OF LAMB RECIPE - HOW TO COOK RACK OF LAMB - DELISH
From delish.com
FOOLPROOFING THE PERFECT RACK OF LAMB | THE FOOD LAB
From seriouseats.com
RACK OF LAMB à LA PROVENçALE | SAQ.COM
From saq.com
PROVENCAL RACK OF LAMB RECIPE BY CHRISTOPHERR | IFOOD.TV
From ifood.tv
ROASTED RACK OF LAMB WITH HERBES DE PROVENCE - THE OLIVE GROVE …
From theolivegroveoliveoil.com
ROAST RACK OF LAMB WITH PROVENCAL VEGETABLES - RTE.IE
From rte.ie
COOKIN WITH LOVE: PROVENCAL RACK OF LAMB
From cookinwithlove.blogspot.com
RACK OF LAMB PROVENCAL WITH PREMIUM SOY SAUCE - LEE KUM KEE
From ca.lkk.com
PROVENçAL ROAST LAMB - CHATELAINE
From chatelaine.com
RACK OF LAMB WITH HERBES DE PROVENCE - CLUB FOODY
From community.clubfoody.com
HERB CRUSTED RACK OF LAMB (HOW TO COOK) - KROLL'S KORNER
From krollskorner.com
PROVENçAL RACK OF LAMB | LAMB RECIPES, LAMB DISHES, RECIPES
From pinterest.ca
RACK OF LAMB - THE BEST AND EASIEST WAY TO ROAST IN THE OVEN
From fifteenspatulas.com
PROVENCAL RACK OF LAMB (PER KG) DELIVERY OR PICKUP NEAR ME
From instacart.ca
ANBAKERY RECIPES: PROVWNCAL RACK OF LAMB
From pandabkitchen.blogspot.com
PROVENçAL-STYLE RACK OF VEAL - RICARDO
From ricardocuisine.com
EASTER RACK OF LAMB WITH PROVENçAL VEGETABLES AND RED PEPPER DRIZZLE
From nationalcookeryschoolguide.com
RACK OF LAMB, MUSTARD, HERBS DE PROVENCE – THEGOODLIFE!
From wearethegoodlife.com
BEST RACK OF LAMB RECIPE - HOW TO COOK RACK OF LAMB
From thepioneerwoman.com
OUR BEST LAMB RECIPES | FOOD & WINE
From foodandwine.com
A HERB CRUSTED RACK OF LAMB WITH PROVENCAL VEGETABLES RECIPE
From youtube.com
RACK OF LAMB RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
You'll also love