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
RACK OF LAMB PERSILLADE
Steps:
- Pre-heat the oven to 475 degrees. In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the garlic and cook it, stirring, for 30 seconds. Add the shallots and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the parsley and breadcrumbs and season with salt and pepper. Remove the skillet from heat. Heat another oven-proof skillet over moderately high heat until it is hot and brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, and pat the crumb mixture evenly on the fat and the meat sides of the lamb. Bake the lamb in the middle of the oven for 15 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat. Transfer the lamb to platter and let it stand, uncovered, for 10 minutes. Serve with buttered sugar snap peas.
CARRE D'AGNEAU PERSILLE (PARSLEYED RACK OF LAMB)
Provided by Craig Claiborne
Categories dinner, main course
Time 25m
Yield Two servings
Number Of Ingredients 9
Steps:
- Have the butcher hack or saw off the chine bone (the flat, continuous bone at the top of the ribs), leaving the meat exposed.
- Preheat the broiler to high. If the oven is heated separately, preheat it also to 500 degrees.
- Using the fingers and a sharp knife, pull and slice off the top thick layer of fat from the rack of lamb. When ready, the loins and ribs should be almost clean of fat. Hack off the ends of the ribs, leaving about one and one-half inches of the ribs intact and extending from the loin meat. Season with salt and pepper.
- Rub with butter a baking dish large enough to hold the rack of lamb. Place the rack, meat side down, in the dish and dot the ribs with one tablespoon of the butter.
- Meanwhile, combine the bread crumbs, parsley, garlic, shallots and olive oil in a bowl.
- Place the rack under the broiler and cook about two or three minutes. Turn and cook about two or three minutes.
- Sprinkle the meaty side of the ribs with the bread-crumb mixture. Melt the remaining one tablespoon of butter and pour it over the ribs. Place in the oven and bake eight to 10 minutes, depending on the degree of doneness desired. To serve, slice and cut between the ribs. Serve with grilled tomato (see recipe).
Nutrition Facts : @context http, Calories 986, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 89 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 41 grams, Sodium 765 milligrams, Sugar 1 gram, TransFat 1 gram
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.
PARSLEYED RACK OF LAMB (CARRE D'AGNEAU PERSILLE)
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Have butcher saw off chine bone (flat, continuous bone at top of ribs), leaving meat exposed.
- Preheat broiler to high. If oven is heated separately, preheat it also to 500 degrees.
- Using fingers and sharp knife, pull and slice off top thick layer of fat from racks of lamb. When ready, loins and ribs should be almost clean of fat. Hack off ends of ribs, leaving about 1 1/2 inches of ribs intact and extending from meat.
- Rub with butter baking dish large enough to hold racks of lamb in layer and close together. Place racks, meat side down, in dish and dot ribs with 2 tablespoons of butter.
- Meanwhile, combine bread crumbs, parlsey, garlic, shallot and olive oil in bowl.
- Place racks under broiler and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes.
- Sprinkle meaty side of ribs with bread-crumb mixture. Melt remaining 2 tablespoons of butter and pour over ribs. Place in oven and bake 8 to 10 minutes, depending on degree of doneness desired. Slice and serve with sauce forestiere.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 11 grams, Sodium 164 milligrams, Sugar 1 gram, TransFat 0 grams
ROAST RACK OF LAMB WITH PERSILLADE
From Mark Bittman's 'How to Cook Anything.' I've made this numerous times. It is simple and delicious. I've used the fresh bread crumbs, but panko works quite well, too.
Provided by sandrasothere
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 500 degrees.
- Trim lamb, leaving a layer of fat over the meat.
- Cut about halfway down between the chops; This allows the meat to become crisp.
- Combine all the remaining ingredients and rub over the racks.
- Roast for 20 minutes and then put an instant-read thermometer straight in from one end through the meatiest part.
- If it reads 125 or more, remove from oven immediately.
- If it reads less, leave it in for 5 more minutes, no more.
- Let sit for 5 minutes before separating the ribs.
RACK OF LAMB PERSILLADE
Here is another awesome Ina Garten / Barefoot Contessa Recipe. It is not in any of her cookbooks, so I wanted to share it here! Oh so easy and ohhh so delicious. I hope you enjoy it as much as we do.
Provided by Pianolady
Categories Lamb/Sheep
Time 35m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450º F.
- Place the racks of lamb in a roasting pan, fat side up.
- Rub the tops with olive oil, and sprinkle with the salt and pepper.
- Roast the lamb for 10 minutes.
- Meanwhile, place the parsley and garlic in the bowl of a food processor (fitted with the steel blade) and process until they're both finely minced.
- Add the bread crumbs and lemon zest and process for just a second until combined.
- Take the lamb out of the oven and quickly press the parsley mixture on top of the meat.
- Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
- Take the lamb out of the oven and cover with aluminum foil, allowing it to rest for 15 minutes.
- Cut the lamb in double chops and serve. Enjoy!
RACK OF LAMB PERSILLE
From a Neiman Marcus cookbook called "No Jacket Required" which is a great collection of recipes and this one was submitted by Nancy K. Galdi, of Tucson, AZ. Serve with a CA Cabernet Sauvignon or Chateauneuf-du-Pape, France.
Provided by Oolala
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- French the lamb by trimming the tips of the ribs to the bone and form the rack into a crown.
- Rub the fat side of each rack with mustard.
- In a saute pan, melt the butter over medium-low heat and cook shallots for 2 minutes, stirring constantly.
- Remove from the heat. Add thyme, bread crumbs, salt and pepper to taste and pat the mixture evenly onto the mustard, and arrange crumb side up in a roasting pan. Roast for 30 minutes, or until meat thermometer reaches 130-140 for medium rare.
- Carefully remove from the oven and let stand for 10 minutes.
- To serve, interlock the ribs, transfer to a serving platter and cut the chops. If you like, you could put paper frills on the frenched end bone of each chop.
RACK OF LAMB PERSILLE
Provided by James Beard
Categories Garlic Lamb Roast Rack of Lamb Winter Parsley House & Garden
Number Of Ingredients 6
Steps:
- Ask the butcher to cut the rack so that you can carve right through the chops without having to struggle with the bones. Trim it and wrap the bone ends of the chops with foil. Blend the garlic, the bread crumbs, and parsley. Rub the roast well with butter and freshly ground black pepper.
- Place on a rack in a roasting pan, and roast in a 375°F. oven, basting every 10 minutes. After about 20 minutes, test for internal temperature. If it is near 130°F. - 135°F., remove from the oven. Blend the degreased pan juices with the crumb mixture, salt the roast and spread an even film of the crumb mixture over it. Dot with butter, and return to the oven until the mixture has browned nicely and the rack is done.
- Serve with sautéed potatoes and broccoli au buerre noir. Drink a light red Bordeaux.
More about "rack of lamb persille recipes"
ROASTED RACK OF LAMB PERSILLADE RECIPE - CHEF BILLY PARISI
From billyparisi.com
Reviews 1Category Dinner, MainCuisine AmericanTotal Time 45 mins
- Season the lamb rack with salt and pepper and in a hot skillet with sear till golden brown on all sides. For the herb crumbs, place everything in a mixing bowl and mix until completely combined minus the mustard.
ROSEMARY CRUMBED RACK OF LAMB | RECIPETIN EATS
From recipetineats.com
CLASSIC RACK OF LAMB RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ASTRAY RECIPES: RACK OF LAMB PERSILLE
From astray.com
RACK OF LAMB PERSILLADE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
ROSEMARY GARLIC MARINATED RACK OF LAMB (ROASTED)
From recipetineats.com
RACK OF LAMB RECIPE (STEP-BY-STEP GUIDE) | KITCHN
From thekitchn.com
BEST RACK OF LAMB RECIPE - HOW TO COOK RACK OF LAMB
From thepioneerwoman.com
RACK OF LAMB PERSILLE RECIPE | EPICURIOUS.COM
From epicurious.com
RACK OF LAMB RECIPE (WITH MINT SAUCE) - PINTEREST
From pinterest.com
ROAST RACK OF LAMB RECIPE WITH GARLIC AND HERB CRUST
From themediterraneandish.com
RACK OF LAMB RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #lamb-sheep #french #oven #european #dinner-party #holiday-event #easter #stove-top #meat #equipment
You'll also love