Rack Of Lamb Marinade Mustard Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RACK OF LAMB WITH MUSTARD AND HERBS

My daughter served this for a dinner party recently, and we all really liked it, so I asked her for the recipe. She said she got if from her one of her Williams-Sonoma cookbooks, though I don't know which one. But I think this recipe produces a wonderfully flavorful rack of lamb that we all enjoyed. I hope you do, too.

Provided by Northwestgal

Categories     < 60 Mins

Time 55m

Yield 2 racks of lamb, 6-8 serving(s)

Number Of Ingredients 10



Rack of Lamb With Mustard and Herbs image

Steps:

  • Season lamb with salt and pepper.
  • Heat oil in sauté pan over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to 13x9-inch baking dish.
  • In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
  • Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
  • Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
  • Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.

2 racks of lamb (1 1/2 pounds, 8 chops each)
salt and pepper, to taste
1 tablespoon olive oil
3/4 cup fine breadcrumbs
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
2 tablespoons butter, melted
1 pinch salt
3 tablespoons Dijon mustard

MUSTARD ROSEMARY RACK OF LAMB

Make and share this Mustard Rosemary Rack of Lamb recipe from Food.com.

Provided by Mandy

Categories     Lamb/Sheep

Time 37m

Yield 4 serving(s)

Number Of Ingredients 6



Mustard Rosemary Rack of Lamb image

Steps:

  • Mix marinade ingredients together, add lamb & turn to coat, marinade for at leat 10 minutes.
  • Remove lamb from marinade & place on a roasting rack in a baking dish.
  • Bake at 200>C for 20 mins or until lamb is cooked to your liking.

Nutrition Facts : Calories 92.2, Fat 0.1, Sodium 2.8, Carbohydrate 18.9, Fiber 0.2, Sugar 17.7, Protein 0.2

4 racks of lamb
1/2 cup white wine
1/4 cup honey
2 tablespoons fresh rosemary, chopped
1 tablespoon French mustard
2 garlic cloves, crushed

MUSTARD CRUSTED RACK OF LAMB

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 1 rack of lamb, serving 2

Number Of Ingredients 20



Mustard Crusted Rack of Lamb image

Steps:

  • Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
  • Preheat the oven to 450 degrees F.
  • Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
  • In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
  • Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
  • Serve with some of the Fig Chutney, if desired.
  • In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
  • Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan
Fig Chutney, recipe follows, optional
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved

HERB-MARINATED RACK OF LAMB

Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.

Provided by Food Network

Categories     main-dish

Time 13h10m

Yield 4 servings

Number Of Ingredients 8



Herb-Marinated Rack of Lamb image

Steps:

  • Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
  • The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
  • Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
  • To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

2 lamb racks (about 8 to 9 ribs each)
1/2 cup extra-virgin olive oil, plus 2 tablespoons
4 garlic cloves, unpeeled and crushed
2 (4-inch) rosemary sprigs, crushed
6 thyme sprigs, crushed
4 rosemary sprigs, for garnish
Freshly ground black pepper
Sea salt

RACK OF LAMB

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6



Rack of Lamb image

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.

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

THE MANSION ORIGINAL RACK OF LAMB

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 4 servings

Number Of Ingredients 21



The Mansion Original Rack of Lamb image

Steps:

  • Combine the first 6 ingredients in a large shallow non-reactive container. Place lamb in marinade and let marinate in the refrigerator for 2 to 3 hours.
  • Preheat a grill over medium heat. Remove lamb from marinade and grill lamb racks until desired degree of doneness. Top with the Roasted Garlic Rosemary Butter and serve with the balsamic mint vinaigrette.
  • Cook the garlic in olive oil in a skillet on the stove for 15 to 20 minutes, or until soft and fragrant. Remove from heat and let cool slightly. Add garlic-olive oil mixture and all remaining ingredients to a food processor and process until thoroughly combined. Keep refrigerated until ready to use.
  • In a food processor, combine the mustard, mint, shallots, and balsamic vinegar by pulsing a few times. With the food processor running, slowly add the olive oil, and salt and pepper, to taste. Process the mixture again until smooth.

1 1/2 cups soy sauce
1 1/2 cups Burgundy wine
1 cup red wine vinegar
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
4 (10 to 12-ounce) racks of lamb, frenched
Roasted Garlic Rosemary Butter, recipe follows
Balsamic Mint Vinaigrette, recipe follows
6 large garlic cloves, peeled
Olive oil, for roasting garlic
1 tablespoon chopped fresh rosemary leaves
1 stick butter, softened
Pinch salt
1 tablespoon Dijon mustard
1/2 cup fresh mint leaves
2 peeled shallots
1/2 cup balsamic vinegar
1 1/2 cups olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper

GARLIC AND HERB-MARINATED RACK OF LAMB RECIPE BY TASTY

Here's what you need: rack of lamb, fresh thyme, fresh rosemary, garlic, salt, pepper, chilli powder, olive oil, lemon, red wine

Provided by Dhruv Vohra

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10



Garlic And Herb-marinated Rack Of Lamb Recipe by Tasty image

Steps:

  • Preheat the oven to 350ºF / 175ºC.
  • Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chilli powder, olive oil, and lemon juice; mix well, then set aside.
  • If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)
  • Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.
  • Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it's almost done, pour in red wine then remove from the heat.
  • Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C
  • Serve with roasted veggies.
  • Enjoy!

Nutrition Facts : Calories 185 calories, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams

1 rack of lamb
3 sprigs fresh thyme
2 sprigs fresh rosemary
3 cloves garlic
1 tablespoon salt
1 tablespoon pepper
1 tablespoon chilli powder
2 tablespoons olive oil
½ lemon, juiced
1 cup red wine, we used malbec

ROAST RACK OF LAMB WITH MINT

Have the butcher trim as much fat from the lamb as possible. This will help to keep the rub crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 7



Roast Rack of Lamb with Mint image

Steps:

  • Preheat oven to 475 degrees. In the bowl of a food processor, combine shallot, garlic, mustard, 3 tablespoons olive oil, and mint; season with salt and pepper. Pulse until a medium-textured paste forms, about 30 seconds; set aside.
  • Heat a cast-iron skillet large enough to accommodate the half-rack of ribs, over medium-high heat. Add the remaining tablespoon olive oil. Season lamb with salt and pepper, and place in the skillet, fat side down. Sear meat on both sides until well browned, 4 to 5 minutes. Remove the skillet from the heat, and transfer the lamb to a clean surface.
  • Spread the reserved mint paste on the meaty side of the lamb, and place the lamb in a shallow baking pan. Transfer to the oven, and roast until the lamb is medium rare, or until the internal temperature is 130 degrees. 18 to 22 minutes. Remove from the oven, and place lamb on a cutting board; let rest for 5 to 10 minutes before slicing. Slice between the bones, and serve.

1 medium shallot, peeled, coarsely chopped
4 cloves garlic, peeled
2 teaspoons Dijon mustard
4 tablespoons olive oil
1 1/2 cups fresh mint leaves, (no stems)
Salt and freshly ground black pepper
1 half-rack rib lamb chops, (about 1 3/4 pounds)

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

MARINATED RACK OF LAMB WITH MUSTARD AND VINEGAR

Categories     Garlic     Mustard     Roast     Vinegar     Rack of Lamb     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 6



Marinated Rack of Lamb with Mustard and Vinegar image

Steps:

  • Whisk mustard, vinegar, oil, garlic and brown sugar in medium bowl to blend. Place lamb in 13 x 9 x 2-inch glass baking dish. Spread marinade over each lamb rack. Cover dish with plastic wrap and refrigerate lamb overnight.
  • Preheat oven to 425°F. Transfer lamb to rimmed baking sheet; reserve marinade. Sprinkle lamb with salt and pepper. Roast lamb to desired doneness, basting occasionally with reserved marinade, about 25 minutes for medium-rare. Cut lamb between bones into chops. Divide chops among 4 plates and serve.

1/4 cup Dijon mustard
1/4 cup raspberry or red wine vinegar
1/4 cup olive oil
1/4 cup chopped garlic
2 tablespoons golden brown sugar
2 1 1/3- to 1 1/2-pound racks of lamb

RACK OF LAMB AND MERGUEZ SAUSAGE

Provided by Chuck Hughes

Categories     main-dish

Time 5h10m

Yield 6 to 8 servings

Number Of Ingredients 31



Rack of Lamb and Merguez Sausage image

Steps:

  • For the lamb marinade and sausages: Combine the oil, vinegar, honey and mustard in a large resealable plastic bag. Season with salt and pepper. Add the lamb to the bag and marinate in the refrigerator for at least 3 hours (or overnight).
  • Preheat the oven to 350 degrees F (180 degrees C).
  • Heat a heavy ovenproof skillet over high heat until hot. Meanwhile, pat the lamb dry and discard the marinade. Add the oil to the hot skillet, then brown the racks of lamb on all sides, about 3 minutes. Add the sausages, shallots and rosemary to the skillet and sprinkle with salt and pepper.
  • Transfer the skillet to the oven and cook until a meat thermometer inserted into the center of the lamb registers 140 degrees F (60 degrees C), about 25 minutes. Transfer the lamb and sausages to a platter and cover with foil to keep warm and allow the juices to redistribute. Discard the shallots and rosemary and reserve the skillet.
  • For the sauce: Add the veal stock to the skillet and bring to a simmer, stirring and scraping up any browned bits from the bottom with a wooden spoon. Let the sauce reduce for about 5 minutes or until it reaches the desired consistency. Whisk in the butter, if using, and season with salt and pepper.
  • Slice the lamb between the bones and serve with the sausages, Crispy Potatoes, a ladle of the sauce and a dollop of Spicy Red Pepper Jelly.
  • Heat the canola oil in a deep fryer to 250 degrees F (120 degrees C). Line a baking sheet with paper towels. Fry the potatoes for about 2 minutes to blanch them. Transfer to the prepared baking sheet to rest for 5 minutes. Raise the oil temperature to 350 degrees F (180 degrees C). Fry the potatoes again until golden brown, about 2 minutes. Transfer to fresh paper towels to drain.
  • Transfer the potatoes to a large bowl and toss with the paprika, smoked salt, red pepper flakes, chives, garlic, parsley and a drizzle of olive oil.
  • Pulse the bell peppers and chile pepper in a food processor until finely chopped. Transfer to a saucepan and add the sugar, vinegar, ginger, salt and lemon zest and juice. Bring to a boil over high heat, then reduce the heat and simmer until it thickens, stirring occasionally, about 25 minutes. Pour the jelly into a jar. Let cool, then store in the refrigerator.

3 tablespoons/45ml olive oil
2 tablespoons/30ml balsamic vinegar
1 tablespoon/15ml honey
1 tablespoon/15ml Dijon mustard
Salt and freshly ground black pepper
Two 8-rib frenched racks of lamb (each rack about 1 1/2 pounds)
2 tablespoons/30ml canola oil
8 merguez sausages
3 shallots, peeled and halved
2 sprigs fresh rosemary
2 cups/500ml veal stock
2 tablespoons/30ml butter, optional
Salt and freshly ground black pepper
Crispy Potatoes, for serving, recipe follows
Spicy Red Pepper Jelly, for serving, recipe follows
Canola or peanut oil, for frying
6 to 8 Yukon gold potatoes, unpeeled, washed and cubed
1 teaspoon/5ml smoked paprika
1/2 teaspoon/2ml smoked salt
2 pinches red pepper flakes
1 bunch fresh chives, finely chopped
1 clove garlic, minced
1 bunch fresh parsley, chopped
Olive oil, for drizzling
2 red bell peppers, halved, seeded and cut into pieces
1 Scotch bonnet chile pepper, seeded
1 1/4 cups/310ml sugar
1/2 cup/125ml cider vinegar
1 tablespoon/15ml peeled and minced fresh ginger
1/2 teaspoon/2ml salt
Zest and juice of 1 lemon

GRILLED RACK OF LAMB WITH MUSTARD CRUST

A tender, delicious, and addictive recipe for a grilled rack of lamb. The mustard crust adds a savory flavor that is unbeatable. Pairs well with my recipe for roasted potatoes with feta and basil and a glass of red wine.

Provided by daniellev14

Categories     Meat and Poultry Recipes     Lamb

Yield 4

Number Of Ingredients 7



Grilled Rack of Lamb with Mustard Crust image

Steps:

  • Mix olive oil, mustard, lemon juice, oregano, garlic, salt, and pepper together in a small bowl.
  • Place the whole rack of lamb into a large zip-top bag and pour mustard mixture all over it. Massage the sauce into the meat until fully coated. Place in the refrigerator for at least 3 hours, or up to 6 hours.
  • Clean an outdoor grill and preheat for high heat. Lightly oil the grate.
  • Remove lamb from the refrigerator and discard marinade. Wrap exposed bones in a layer of aluminum foil to prevent them from burning and flaking.
  • Place lamb on the preheated grill over direct heat. Sear the surface briefly, just until a dark brown crust starts to form, about 3 minutes; be careful it doesn't burn. Flip and sear the other side.
  • Move onto indirect heat and close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium rare, 15 to 20 minutes.
  • Transfer lamb to a serving dish and cover with foil for 5 minutes. Remove all foil and cut into chops to serve.

Nutrition Facts : Calories 501.8 calories, Carbohydrate 7.5 g, Cholesterol 97 mg, Fat 41.7 g, Fiber 3.5 g, Protein 23.6 g, SaturatedFat 13.7 g, Sodium 312.7 mg, Sugar 1.2 g

¼ cup olive oil
¼ cup grainy mustard
1 medium lemon, juiced
1 tablespoon dried oregano
3 cloves garlic, grated
salt and ground black pepper to taste
1 (8 bone) rack of lamb, exterior fat trimmed

RACK OF LAMB (MUSTARD CRUSTED)

Make and share this Rack of Lamb (Mustard Crusted) recipe from Food.com.

Provided by Alan Leonetti

Categories     Lamb/Sheep

Time 36m

Yield 2-3 serving(s)

Number Of Ingredients 9



Rack of Lamb (Mustard Crusted) image

Steps:

  • Season rack of lamb well on all sides with salt and pepper.
  • Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes.
  • Transfer the lamb to a plate and set aside to cool slightly before proceeding.
  • Preheat oven to 450 degrees F.
  • Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
  • In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
  • Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare.
  • Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.

1 rack of lamb, trimmed & frenched (about 1 1/2 lbs.)
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
2 teaspoons fresh rosemary (crushed)
1/4 cup seasoned bread crumbs
2 tablespoons grated parmesan cheese

RACK OF LAMB WITH MUSTARD CRUST

Categories     Sauce     Lamb     Mustard     Side     Marinate     Roast

Yield makes 4 servings

Number Of Ingredients 6



Rack of Lamb with Mustard Crust image

Steps:

  • Pat the lamb dry with paper towels. Combine all the remaining ingredients in a zip-top plastic bag; add the lamb, seal the bag, and knead it around the lamb to work in the marinade and coat the meat thoroughly. Let it sit at room temperature for an hour or refrigerate overnight. If refrigerating overnight, bring to room temperature before roasting; this takes about 2 hours.
  • Position the oven racks so that the top rack is 6 inches below the top of the oven. Preheat the oven to convection roast at 500°F. Coat the meat roasting rack that comes with your oven with nonstick spray for easier cleanup. Set the rack over its pan.
  • Remove the meat from the marinade, leaving a coating on the meat. Discard the bag and the rest of the marinade. Place the lamb on the roasting rack, fat side up, place on the top oven rack, and roast for 5 minutes for rare or 8 minutes for medium-rare. Turn the lamb over and continue roasting for 5 more minutes for rare and 8 minutes for medium-rare. Remove the lamb from the oven, cover it with foil, and let it rest for 10 minutes before carving.
  • Cut between the bones of the rack and serve the lamb in 1-rib pieces.

2 racks of lamb, 8 ribs per rack, trimmed and fat removed (about 1 1/2 pounds total)
1/2 cup Dijon mustard
2 tablespoons soy sauce
1 teaspoon dried rosemary
2 large garlic cloves, minced
2 tablespoons olive oil

MUSTARD COATING AND MARINADE FOR ROAST OR BROILED LAMB AND PORK

This is another great marinade from Julia Child's The Way to Cook. I use this for rack of lamb, lamp chops, lamb kabobs and also for roast pork loin. The pan drippings from the roast when using this marinade make the basis for fantastic gravy. Roast Pork Loin with this marinade has become the standard Christmas Dinner in our house ever since I found this recipe about 15 years ago.

Provided by Simply Chris

Categories     Low Protein

Time 5m

Yield 1/2 cup

Number Of Ingredients 9



Mustard Coating and Marinade for Roast or Broiled Lamb and Pork image

Steps:

  • Puree the garlic in a small bowl and mash to a paste with the salt.
  • Whisk in the mustard, soy, herbs and lemon juice.
  • Whisk in the oil until a mayonnaise like consistency.
  • Spread all over desired cut of meat and let sit for about 1 hour before roasting.

Nutrition Facts : Calories 1066, Fat 110.5, SaturatedFat 15.2, Sodium 5015.3, Carbohydrate 19.5, Fiber 4.5, Sugar 4, Protein 7.7

2 large garlic cloves
1/2 teaspoon salt
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1/2 teaspoon ground rosemary
1/2 teaspoon ground thyme
1/2 teaspoon ground oregano
2 tablespoons lemon juice
1/4 cup olive oil

RACK OF LAMB WITH MUSTARD-THYME CRUST

Categories     Lamb     Mustard     Roast     Christmas     Easter     Thyme     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7



Rack of Lamb with Mustard-Thyme Crust image

Steps:

  • Whisk mustard, garlic and chopped thyme in small bowl to blend. Sprinkle lamb with salt and pepper. Place lamb on baking sheet, rounded side up. Spread mustard mixture evenly over lamb. (Lamb can be prepared up to 6 hours ahead. Refrigerate uncovered.)
  • Preheat oven to 425°F. Stir bread crumbs and oil in heavy medium skillet over medium heat until crumbs begin to crisp, about 5 minutes. Cool slightly. Press crumbs onto mustard coating on lamb. Roast lamb until thermometer inserted into center registers 125°F for rare, about 25 minutes. Garnish with thyme sprigs, if desired, and serve.

1/3 cup Dijon mustard
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 1/4-pound rack of lamb, well trimmed
1 cup fresh bread crumbs from French bread
2 tablespoons olive oil
Fresh thyme sprigs (optional)

INA GARTEN'S RACK OF LAMB

A nice savory glaze of salt, rosemary, thyme, garlic, mustard, and balsamic vinegar makes this lamb recipe sing a lovely song. Recipe developed by Ina Garten (aka the Barefoot Contessa), and slightly adapted by me.

Provided by Sharon123

Categories     Lamb/Sheep

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7



Ina Garten's Rack of Lamb image

Steps:

  • In bowl of a food processor fitted with a steel blade, process the salt, rosemary, thyme and garlic until they're as finely minced as possible.
  • Now add the mustard and balsamic vinegar and process for about 1 minute.
  • Put the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
  • Preheat oven to 450 degrees F.
  • Roast lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
  • Frenching is the technique of cutting meat away from the top of a rib or chop before cooking to expose part of the bone. Ask your butcher to trim and french the rack for you. If a butcher is unavailable, follow these steps for presentation-worthy chops: Remove the thick layer of fat from bone side of rack by pulling it away with your hands and using a thin sharp knife to cut through the end; discard. (Bits of lean meat within the fat layer can be frozen for soup.) Remove meat between the ribs to 1 to 2 inches of the eye of the meat by cutting down and up along the bones. Scrape remaining bits of meat from the bone.

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary
1/4 teaspoon thyme, crushed
3 garlic cloves, minced
1/2 cup Dijon mustard
1 1/2 tablespoons balsamic vinegar
2 racks of lamb, frenched (see below)

RACK OF LAMB WITH MUSTARD SAUCE

Searing the lamb before roasting ensures beautiful browning and added depth of flavor. The pomegranate molasses in the sauce imparts a fruity-tart note that's wonderful with the meat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 30m

Number Of Ingredients 7



Rack of Lamb with Mustard Sauce image

Steps:

  • Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat oil over high heat in a large ovenproof skillet and sear lamb, fat side down, until dark brown, about 6 minutes.
  • Remove lamb from skillet, and discard fat. Return lamb, seared side up, to pan, and roast in oven until a thermometer inserted in center reaches 130 degrees, 15 to 17 minutes. Let lamb rest on a cutting board, loosely tented with foil.
  • Pour out excess fat from skillet, and place over medium-high heat. Add wine, and simmer, stirring and scraping up browned bits, until reduced by two-thirds, about 2 minutes. Whisk in stock, mustard, and molasses, and simmer until thickened, about 8 minutes. Carve lamb into individual chops, and serve with sauce.

1 rack of lamb (8 ribs), frenched
Coarse salt and freshly ground black pepper
1 teaspoon vegetable oil
1/4 cup dry white wine
1 cup chicken stock
2 teaspoons whole-grain mustard
1 teaspoon pomegranate molasses

More about "rack of lamb marinade mustard recipes"

RACK OF LAMB WITH HONEY MUSTARD - THE FOOD CHANNEL
Rack of Lamb with honey mustard. (Visited 1,566 times, 2 visits today) Step 1. 10 min. Mark as Complete. One sort shall the of live claim done the are them. To sublime decades designer to escape, don't kicked they each …
From foodchannel.com.au
rack-of-lamb-with-honey-mustard-the-food-channel image


HOW TO MAKE THE BEST EVER LAMB MARINADE - MAMA …
Lamb Marinade, Directions: Combine all ingredients and blend until smooth. I like to use my immersion blender, but an upright would work well too. Use half for marinade, and reserve second half for basting, dipping, and …
From mamalovesfood.com
how-to-make-the-best-ever-lamb-marinade-mama image


GRILLED RACK OF LAMB WITH GARLIC AND HERBS - SAVEUR
In a blender or small food processor, add ⅓ cup olive oil, the parsley, rosemary, thyme, garlic, mustard, and lemon zest, and blend until smooth. In a large bowl, add the lamb rack, and season ...
From saveur.com
grilled-rack-of-lamb-with-garlic-and-herbs-saveur image


BAREFOOT CONTESSA | RACK OF LAMB | RECIPES
Place the lamb in a roasting 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. Roast the lamb for exactly 20 minutes for rare or 25 …
From barefootcontessa.com
barefoot-contessa-rack-of-lamb image


ROAST RACK OF LAMB WITH ROSEMARY RECIPE
Method. STEP 1. Mix the rosemary with the crushed garlic, mustard and 3 tbsp olive oil. Season well. STEP 2. Cut the racks of lamb into 2 or 3-bone portions and cover in the marinade, using your hands to coat …
From olivemagazine.com
roast-rack-of-lamb-with-rosemary image


MUSTARD BRAISED LAMB SHANKS - RICARDO
Preparation. With the rack in the middle position, preheat the oven to 350°F (180°C). In a large pot, brown the shanks in half the butter. Season with salt and pepper. Add the mustard seeds and cook for 2 minutes. Set the meat aside …
From ricardocuisine.com
mustard-braised-lamb-shanks-ricardo image


RACK OF LAMB WITH MUSTARD-SHALLOT SAUCE - FOOD & WINE
Step 1. Preheat the oven to 400°. In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb with salt and pepper. Add the …
From foodandwine.com


ROAST RACK OF LAMB RECIPE WITH GARLIC AND HERB CRUST
In a small food processor fitted with a blade, combine the garlic, olive oil, rosemary, parsley, and pinch of red pepper flakes. Blend well. Cover the lamb rack with the garlic and herb marinade on both sides and let it rest at room temperature for 30 minutes or up to 1 hour. You can also marinate the lamb overnight in the fridge.
From themediterraneandish.com


RACK OF LAMB WITH SOY-BALSAMIC MARINADE - FOOD & WINE
Directions. Step 1. In a glass or ceramic dish, combine the soy sauce, balsamic vinegar and lemon zest. Add the lamb racks, fat side down, and marinate at room temperature for 2 …
From foodandwine.com


DIJON ROSEMARY-GLAZED RACKS OF LAMB | CANADIAN LIVING
Place on greased rack in roasting pan, drizzling with any remaining marinade. Cover exposed ribs with foil to prevent charring. Roast in 450°F (230°C) oven for 10 minutes. Reduce heat to 325°F (160°C); roast for 30 to 40 minutes longer or until meat thermometer registers 140°F (60°C) for rare or 150°F (65°C) for medium-rare. 6.
From canadianliving.com


RACK OF LAMB WITH A MUSTARD AND HERB CRUST - FOOD & WINE
Brush the lamb racks generously with the mustard and pat the herbs on top. Carve the lamb into 8 double chops. Serve at once. Carve the lamb into 8 double chops. Serve at once.
From foodandwine.com


MUSTARD-GLAZED RACK OF LAMB – JUNE OVEN
Add the marinade. Place the lamb in a large bowl. Pour the marinade over the lamb. Toss until evenly coated. Sprinkle it with the salt and pepper on all sides. Cover and marinate at least 1 hour at room temperature, up to overnight in the refrigerator.
From juneoven.com


RACK OF LAMB WITH MUSTARD SAUCE | CANADIAN LIVING
Brush lamb with Dijon mustard; sprinkle tops and sides with mustard seeds, rosemary, salt and pepper. Place, bone side down, on rack in roasting pan or on foil-lined rimmed baking sheet. Roast in 450°F (230°C) oven for about …
From canadianliving.com


12 LAMB MARINADE RECIPES FOR A TENDER, JUICY, DELICIOUS FEAST
Vietnamese Aromatic Lamb Chops. View Recipe. Lamb chops are marinated overnight in a bold mixture of chili powder, garlic, sugar, soy sauce, and citrus juices. "When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many years," says recipe creator Nelson_Huynh. Advertisement.
From allrecipes.com


MUSTARD CRUSTED RACK OF LAMB RECIPE - A WELL SEASONED KITCHEN
Set aside to cool, fat side up. In a small mixing bowl, stir together the mustard, garlic, cumin, coriander, rosemary, paprika and remaining 2 1/2 teaspoons olive oil. Brush top and sides of lamb with the mustard mixture. Place on a rack in a rimmed cookie sheet or roasting pan. Roast until lamb reaches desired internal temperature – 135 for ...
From seasonedkitchen.com


SLOW-GRILLED RACK OF LAMB WITH MUSTARD AND HERBS - FOOD & WINE
Directions. Step 1. Light a grill or preheat a grill pan. If using charcoal, let the coals burn until white, then push them to one side of the grill. Season the lamb with salt and pepper. Spread ...
From foodandwine.com


GRILLED RACK OF LAMB WITH GARLIC HERB MARINADE - HEY GRILL HEY
Combine all ingredients for the marinade in a zip top bag, add the rack of lamb, and massage to coat. Refrigerate for 4-8 hours prior to grilling. Grill on indirect heat. Preheat your grill to 450 degrees F for two-zone cooking. Remove the lamb from the marinade and wrap the bones in aluminum foil to prevent burning.
From heygrillhey.com


LAMB MARINADE FOR RACK OF LAMB OR LAMB CHOPS - DUNLOP …
Directions. Mix all the marinade except for the oregano. Place the racks of lamb or lamb chops in a bag with the marinade. Marinate it for at least 6 but up to 30 hours in the fridge. To barbecue the racks or chops: Heat the barbecue. Put tin foil securely over the tips of the bones. Place the racks on the barbecue and turn the heat to medium.
From dunlopbrothers.ca


BEST GRILLED RACK OF LAMB RECIPES | EASTER | FOOD NETWORK CANADA
about one hour. Step 3. Wrap foil around each bone end so it won’t scorch during the. grilling. Step 4. Preheat the grill and cook for 4 minutes per side on high to. Step 5. Once the lamb is cooked, remove from the heat and place on a. …
From foodnetwork.ca


BEER- & MUSTARD-MARINATED RACK OF LAMB | TRUE AUSSIE - USA
Method. In a medium bowl, mix together the oil, garlic, beer, mustard, pepper, salt and honey. Rub the marinade into the rack of lamb by hand. Let it marinate at room temperature for 30 minutes. Flip it over and let it marinate for another 30 minutes at room temperature. Preheat a grill to MEDIUM-HIGH heat for 15 minutes before cooking the lamb ...
From trueaussiebeefandlamb.com


MUSTARD AND HERB CRUSTED RACK OF LAMB RECIPE - SERIOUS EATS
Directions. Mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Set aside. Let the lamb come to room temperature while preparing …
From seriouseats.com


BEER & MUSTARD-MARINATED RACK OF LAMB – OPAL VALLEY LAMB
In a medium bowl, mix together the oil, garlic, beer, mustard, pepper, salt and honey. Rub the marinade into the rack of lamb by hand. Let it marinate at room temperature for 30 minutes. Flip it over and let it marinate for another 30 minutes at room temperature. Preheat a grill to MEDIUM-HIGH heat for 15 minutes before cooking the lamb.
From opalvalleylamb.com


ROSEMARY CRUMBED RACK OF LAMB - RECIPETIN EATS
Transfer to plate and let cool for 5 minutes, uncovered. Mustard Spread: Mix dijon, rosemary and garlic in a small bowl. Then add 3 teaspoons of egg, and mix again. Making the crumb: Mix Crumb ingredients EXCEPT butter in a bowl. Then use a fork to stir through butter.
From recipetineats.com


BEER- & MUSTARD-MARINATED RACK OF LAMB | TRUE AUSSIE - USA
Mustard and Belgian beer make for a piquant marinade on Aussie rack of lamb. Serve these two per person with salad and grilled vegetables. Or, pass them as lollipop-style finger food at a cocktail party. Portion size: 2 lamb chops Alternate cuts: T-bone chops Ingredients: 1 Australian rack of lamb 2 tablespoons olive oil 1 tablespoon chopped garlic
From trueaussiebeefandlamb.com


RACK OF LAMB - TASTES BETTER FROM SCRATCH
Make Lamb Marinade: Add Dijon mustard, garlic cloves, ¼ cup olive oil, and 2 tablespoons rosemary leaves to a food processor and process until finely chopped and combined. Heat the oven to 425 degrees F and place oven rack on the top ⅓ of the oven. Sear Lamb Racks: Heat a large cast iron pot over medium-high heat.
From tastesbetterfromscratch.com


BEST RACK OF LAMB RECIPE - HOW TO COOK RACK OF LAMB
Spread all over the lamb racks. Set aside for 1 hour. Meanwhile, preheat the oven to 450°. Place the lamb on the center oven rack and cook for 25 to 30 minutes, or until a meat thermometer inserted into the center of the racks reads 145° (for medium). Remove the lamb from the oven, tent with foil, and let rest for 10 minutes.
From thepioneerwoman.com


MUSTARD & ROSEMARY MARINATED RACK OF LAMB - GLUTEN FREE RECIPES
Mustard & Rosemary Marinated Rack Of Lamb might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 129 calories, 0g of protein, and 14g of fat per serving. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and ...
From fooddiez.com


ROSEMARY DIJON RACK OF LAMB - EAT SIMPLE FOOD
Instructions. Let lamb rack sit at room temperature for 30 minutes. Move oven rack to 8" below broiler. Preheat oven to 450F. Wrap the exposed bones in aluminum foil ( so they don't burn - see pic). There should be a layer of fat on the top of the rack of lamb - leave it there.
From eatsimplefood.com


ROSEMARY GARLIC MARINATED RACK OF LAMB (ROASTED)
Baste: Add butter, smashed garlic and rosemary to pan. The residual heat of the pan will melt the butter. Spoon the butter over the lamb continuously for 30 seconds. Rest: Remove lamb from skillet and place on a rack set over a …
From recipetineats.com


Related Search