Rack Of Lamb With Feta Garlic Crust Recipes

Steps:

• Preheat oven to 400°F (200°C).
• Season lamb generously with salt and pepper.
• Heat a cast iron over medium high heat.
• To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
• Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
• Brush the top and sides of the lamb with mustard.
• Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
• Allow to rest before slicing.
• Enjoy!

Steps:

• Brown lamb:
• Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
• Transfer racks to a small (13- by 9-inch) roasting pan.
• Coat and roast lamb:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
• Cut each rack into 4 double chops.

Steps:

• Preheat oven to 450. Put a large frying pan over high heat until very hot. Rub lamb with 1 tablespoon of the oil, season aggressively with salt and pepper and then sear the meat in the pan until it is golden brown all over, approximately 4 minutes a side. Place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.
• In a bowl, combine the bread crumbs, cheese and parsley. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.
• Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.

Steps:

• Preheat oven to 400 degreees F.
• Rub the fat covered side of the lamb with the mustard.
• In a mixing bowl, combine the bread crumbs, garlic, feta and parsley.
• Season the lamb with salt and pepper and then pat the crumb mixture over the mustars and over the sides of the lamb.
• Place on a baking sheet and roast until desired degree of doneness. Medium-rare will take about 30 minutes.
• Let meat stand for 10 minutes before carving.

Steps:

• Marinate the lamb first. Put the racks into a non-metallic dish and mix the thyme, oil, lemon zest, garlic and half the oregano in a bowl. Rub this all over the lamb, then leave to marinate for at least 30 mins or up to 24 hrs. It's important that you cook the lamb from room temperature rather than fridge cold, so if you're cooking within 1 hr or so, leave it out of the fridge.
• For the sauce, finely chop the parsley stalks. Heat a large ovenproof frying pan or wide casserole, then add 1 tbsp olive oil. Add the garlic and the stalks, then soften for 1 min. Add the tomatoes and remaining oregano, then simmer for 5 mins until saucy, popping the cherry tomatoes with your wooden spoon to release all the juices and seeds. Chop the parsley leaves roughly and add half to the pan. Heat oven to 230C/fan 210C/ gas 8. Make the crust by mixing the remaining parsley leaves, feta, zest, oregano and breadcrumbs in a bowl.
• When you're ready to cook the lamb, leave most of the tasty marinade on the meat, season it well with salt and freshly ground pepper, then press the crust onto one side of each piece. Sit the racks in the sauce, with the crust-side facing upwards. Strew the thyme sprigs from the marinade over the lamb and into the sauce, then drizzle everything with a little extra virgin olive oil. Roast the lamb in the sauce, uncovered, for 20 mins (for pink and juicy meat) until the crust is golden and the sauce thickened. Leave to rest for 10 mins, loosely covered, so that the crust doesn't go soggy, then carve the lamb between each bone to make cutlets. Serve the crusted cutlets with spoonfuls of the intense, roasted-down tomato sauce, and the Easy buttered onion pilaf and Lemony greens (recipes below). Garnish with thyme.

Steps:

• Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture., Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.

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.