Rack Of Lamb With Mustard Recipes

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.

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.

Steps:

• Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
• In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
• Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat-side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
• Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
• Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
• Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Cook mint leaves in a pot of boiling water for about 10 seconds.
• Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
• Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
• Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
• Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
• Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
• Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
• Season each rack with salt and black pepper on all sides.
• Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
• Transfer lamb racks to the foil-lined baking sheet.
• Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
• Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

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.

Steps:

• Well in advance (anywhere from 2 hours to a week) of making the lamb, combine the butter, yolks, bread crumbs, rosemary, mustard seed and Dijon mustard in the bowl of a food processor and pulse until thoroughly mixed. Line a loaf pan with plastic wrap. Using a spatula, spoon the mustard crust mixture into the pan, smooth the surface, and place in the refrigerator. Allow to chill until solid.
• Preheat an oven to 350 degrees.
• Season the lamb with the salt and pepper. Heat the olive oil in a heavy skillet over medium heat for 2 minutes. Place the racks, meat side down, in the skillet, and brown for 2 to 3 minutes to a crispy brown coating. Turn over. Cook 1 minute more on the bone side. Remove from the saute pan or skillet, and place in a roasting pan. Place the racks in the oven and cook 8 to 10 minutes for medium rare.
• While the lamb is roasting, remove the mustard crust by lifting the plastic wrap out of the loaf pan. You should now have a slab of seasoned mustard crust. Cut the loaf of herb butter into 1/2 inch thick slices. Refrigerate them until the lamb has cooked for 8 to 10 minutes. Remove the lamb from the oven, lay the slabs of seasoned mustard crust on the meat side of the lamb, and press the butter with your finger tips to help it to adhere to the meat. Return the lamb to the oven for 5 minutes more to allow the butter to form a crust. Remove the racks from the oven and allow to cool for 5 minutes before slicing into individual chops or 4rib rack portions.

Steps:

• To prepare the racks of lamb: Heat the vegetable oil in a saute pan over high heat. Season the racks of lamb with salt and pepper (I use fresh ground sea salt and ground white pepper). Sear the racks on all sides until nicely browned. Remove racks to a platter and allow to cool enough to handle. At this point preheat the oven to 400 degrees F.
• To make the walnut crust: Put dried rosemary into a food processor and pulse several times to grind, If you don't do this the rosemary pieces will be too large. Add walnuts, 1/4 teaspoon of salt and 1/2 teaspoon of white pepper, and garlic powder. Pulse several times until mixture is the consistency of bread crumbs. Pour mixture onto a large dinner plate or a platter.
• To make the mustard mixture: In a dish combine the egg, mustard and 2 cloves of minced garlic. Mix well with a fork until egg and mustard are completely incorporated.
• To coat the racks of lamb: Line a baking sheet with parchment paper or foil. Once the racks are cool enough to handle, place 1 rack in the mustard mixture and coat all sides. Next place the coated rack into the walnut mixture and coat well. Using your hand press the walnut mixture firmly onto the coated rack. Transfer rack to the baking sheet. Repeat steps for each rack. You can make the recipe to this point and place in refrigerator until ready to cook.
• To cook: Place the racks of lamb into the oven and roast for 20 minutes for medium rare. I use a temperature probe in one of the racks, and remove meat from oven when it registers between 125 to 130 degrees F. Remove from oven and let stand for 5 to 10 minutes before cutting.

Steps:

• Preheat oven to 425F degrees.
• Combine hazelnuts, breadcrumbs and rosemary in large bowl.
• Arrange lamb racks meat side up in single layer on heavy large baking sheet.
• Brush each rack with 1 Tbsp dijonnaise.
• Season lamb wih salt and pepper.
• Press 2/3 cup breadcrumb mixture onto each.
• Drizzle each lamb rack with 1 Tbsp honey.
• Roast until meat thermometer inserted into thickest part registers 130F for medium-rare, about 25 minutes.
• Let lamb stand 10 minutes.
• Cut between each rib to separate into chops.
• (Racks can be prepared up to 4 hours ahead. Cover tightly and refrigerate).

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.

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.

Steps:

• 1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.
• 2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.
• 3. Pre-heat oven to 400-degrees.
• 4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
• 5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).
• 6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.
• 7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.

Steps:

• I quarter the pomegranates and cut out the white pith. Then it is easy to invert the quarters and get the seeds.
• It is also easy to get the seeds if you do it under running water.
• Set aside 1/2 cup for garnish.
• Puree remaining seeds in a processor.
• Strain into a saucepan, discarding seeds.
• Add broth, wine, molasses and bay leaf, boil until mixture is reduced to 2/3 cup, about 25 minutes, stirring occasionally.
• Season with salt & pepper to taste; set aside.
• For lamb: Preheat oven to 400°F.
• Crush mustard seeds and peppercorns, press into lamb and sprinkle with salt.
• In a skillet heat oil on medium high, add 1 rack of lamb, meat side down, sauté until brown, remove and put on a baking sheet, meat side up.
• Repeat 2 more times.
• Roast lamb 20 minutes for medium rare, or cooked to desired color.
• Cut lamb into chops, place on plates, drizzle with sauce.

Steps:

• Mix bread crumbs with minced garlic, minced shallot and melted butter.
• Preheat oven to 450°F.
• Sprinkle meat with ground white pepper and lightly salt.
• Sear rack in 2 Tbs hot oil, 30 seconds on each side to obtain color.
• Brush with mustard on meat side.
• Press bread crumb mixture firmly over mustard.
• Place on baking sheet, crumb side up.
• Bake until desired doneness, approximately 20 minutes for medium rare.
• Use a meat thermometer to insure that the rack is cooked to your liking.
• Remove from oven and let rest 5 minutes before slicing.

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.