RACK OF LAMB IN AN ORANGE AND CAMPARI SAUCE
Ask the butcher to French trim the lamb for you as it can be quite fiddly to do it yourself. It is difficult to judge whether a rack of lamb has been cooked to the preferred doneness. Take it out of the oven when you think that it is nearly ready and cut into it to check how much longer it needs. Cooking times can also vary, depending on the thickness of the fat on the lamb. Campari may seem like an odd thing to put in a sauce, but it offsets the sweetness of the orange well. If you really can't stand Campari, you can substitute Port, Brandy or Armangnac.
Provided by MarieRynr
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- With a sharp knife, score the skin of the lamb in a lattice pattern.
- Heat a little oil in a frying pan and fry the lamb, skin side down for about 2 minutes until it starts to brown.
- Seal the lamb on all sides, until the meat is lightly browned.
- Place the racks in a roasting tin, skin side up and roast in the oven at 425°F for 20 to 35 minutes, depending on whether you like your meat pink or well done.
- To make the sauce, sweat the onion in a little oil and add the Campari.
- Simmer for 2 minutes.
- Add the orange juice and stock and reduce by one third.
- Strain off the onions.
- Melt the butter and mix with the flour.
- Whisk the roux into the sauce to thicken it.
- You might need it all but use until the sauce covers the back of a spoon.
- Stir in the orange rind and segments.
- Season to taste.
Nutrition Facts : Calories 214.2, Fat 10.6, SaturatedFat 6.5, Cholesterol 26.7, Sodium 288.5, Carbohydrate 27.6, Fiber 2.4, Sugar 13.4, Protein 3.5
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
I first started cooking in college and have continued to do so ever since. Grilling is what I like best, but I bake this rack of lamb in the oven for the best results.-Bob Paffenroth, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place lamb on a rack in a greased large roasting pan; brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper. Press onto the meat. Combine butter and garlic; drizzle over meat. , Bake, uncovered, at 375° for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the oven and cover loosely with foil. Let stand for 5-10 minutes before slicing.
Nutrition Facts : Calories 247 calories, Fat 16g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 319mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
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- Strawberry-Rhubarb Compote. This is great if you’re serving the rack at an event like Easter. It’s heavy on the fruit, so it pairs nicely with the meat and helps relieve people from the meatiness.
- BBQ Sauce. If you want something a little more casual, this is the sauce for you. You can’t go wrong with BBQ sauce and it’s super simple—just be sure to use low sodium sauce because otherwise it can get too salty and overpower the meat.
- Peanut Butter Curry. If you want something that packs a flavorful punch, this peanut sauce is for you. The rich texture and savory flavor of the curry will be perfectly balanced by the creamy texture of the peanut butter.
- Cranberry Chutney. This has a high level of spiciness and sweetness, which makes it excellent paired with the flavor of a medium-rare lamb steak or chop.
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- Rack of Lamb with Fig Sauce. Perfection in a bottle: figs blended with white wine and cream cheese make a decadent sauce that’s sure to impress any guest at the table.
- Uni Butter. Uni butter isn’t just limited to sushi—it’s also a delicious sauce that can be served alongside a lamb entrée. It’s made with sea urchin roe, which is rich in protein and vitamins A&E.
- Chimichurri. This sauce, which originates in Argentina, is made with fresh herbs, oil, and vinegar, and has a tangy flavor profile that goes well with the strong taste of lamb.
- Mango Chutney. If you love the taste of mango, then this is for you! Mango chutney is a sweet sauce made from mangoes that originated in India. It’s traditionally served with grilled fish but can also be paired well with any red meat.
- Lamb Pan Sauce. This sauce is made from red wine, roasted leg, and chicken stock. It’s perfect for those who want to add something extra to their rack of lamb.
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