RACK OF LAMB WITH PESTO CRUMBS
Steps:
- Preheat the oven to 375°F.
- Season lamb with salt and freshly ground black pepper. Spread the pesto over the surface of the meat. Coat the meat thoroughly with breadcrumbs, packing them down lightly with your hands. Cover the exposed bones with aluminum foil and place lamb, breadcrumb side up, on a baking sheet.
- Roast lamb for 15 minutes, then remove foil and bake 20 minutes longer. Remove lamb from oven, let it rest for 5 minutes, then dust lightly with salt. Slice into thick double chops or single chops. Serve immediately.
RACK OF LAMB WITH MINT-BASIL PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
- Preheat the oven to 400 degrees F.
- Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
- Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.
- Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.
- Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.
- RECOMMENDED WINE #1: Boroli Barolo 1998
- REGION/ORIGIN: Barolo, Piedmont
- GRAPE/VARIETAL: Nebbiolo
- RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
- REGION/ORIGIN: Montepulciano, Tuscany
- GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)
RACK OF LAMB WITH HERB CRUST AND MINT-BASIL PESTO
If you are looking to impress, there are few foods that will convey the message "you are special" more than a rack of lamb. This one has two simple food processor pestos at play -- one for slathering that will make a nice crust, and one for serving. Frenched simply means very well trimmed of fat, with the bones scraped clean. You can do this yourself, or ask the butcher to do this for you. (Many butchers sell already-Frenched racks of lamb. They are pricy, but you're going for a showstopper here.)
Provided by Katie Workman
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place a rack in the upper third of the oven and preheat the oven to 450 degrees F.
- For the lamb with herb crust: Place the parsley, olive oil, mustard, rosemary, garlic, lemon zest and juice and a generous amount of salt and pepper in the bowl of a food processor. Puree until the mixture becomes a paste. Spread the mixture all over the lamb (try to avoid the bones and get it all on the meat).
- Place the lamb on a rimmed baking sheet bone-side up, and roast until an internal thermometer reaches 130 degrees F for medium rare, 15 to 20 minutes. Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes.
- For the mint-basil pesto: While the meat is roasting and resting, place the mint, basil, parsley, lemon juice, honey, garlic and some salt and pepper in a clean food processor bowl. Puree to a paste; scrape down the sides of the food processor once and process again. Transfer to a serving bowl with a small spoon to serve.
- Slice the racks of lamb into either single or double chops. Serve with the pesto passed on the side.
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.
PARMESAN-CRUSTED RACK OF LAMB
Impressive in size, color and flavor, this take on an old Escoffier recipe brings salt-crunchiness to the exterior of sweet, roasted lamb. Served with Macaroni Milanaise, it makes for a show-off, dinner-party meal of little compare. (Tell no one how easy it is to pull off.)
Provided by Sam Sifton
Time 1h45m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 19 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 213 milligrams, Sugar 1 gram
RACK OF LAMB WITH HERB CRUST
Special occasions demand equally momentous meals, and few dishes are as elegant -- or delicious -- as this flavorful rack of lamb. It's far easier to make than it appears; simply follow a few basic steps for impressive results.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees with rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.
- In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons Dijon, making sure the entire surface is covered. Pat seasoned breadcrumbs over rack (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.
RACK OF LAMB WITH PISTACHIO PESTO, WORTH THE EFFORT!
I don't prepare lamb very often, but when I do, this is how I prepare. My family demands that we have this at all family get-togethers. Like I said in the title, it is some effort...but just wonderful! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy.
Provided by kiwidutch
Categories Lamb/Sheep
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Place pistachios, thyme and rosemary in a mini food processor. Add half of the olive oil and process to a paste. Season with salt and pepper to taste.
- Pour half of the pistachio pesto into a small bowl, stir in remaining olive oil, and set aside to use as a sauce.
- Spread some of the remaining pistachio pesto all over the lamb. Place strips of pancetta between the bones and wrap it around the meat, leaving bones exposed.
- Spread rest of pistachio pesto over pancetta and place rack in a medium-size roasting pan. Roast lamb until an instant-read meat thermometer registers 130 degrees, about 40 minutes for medium-rare.
- Transfer lamb to a cutting board and let it rest for 5 minutes. Spoon 1 teaspoon of rendered pancetta fat into a medium-size skillet and heat over high heat.
- Add scallions and cook until softened and browned in spots, about 4 minutes.
- Cut rack of lamb into 4 servings of 2 chops each and arrange on plates, along with scallions. Drizzle pistachio pesto sauce all around chops and serve at once.
Nutrition Facts : Calories 859.3, Fat 81.1, SaturatedFat 28.9, Cholesterol 129.3, Sodium 100.6, Carbohydrate 5.3, Fiber 2, Sugar 1.5, Protein 27.4
RACK OF LAMB
I made this for dinner last night and it was awesome. The baked breadcrumb topping mixture is to die for! Recipe found on the internet.
Provided by Marie
Categories Lamb/Sheep
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Sear rack of lamb all over in skillet that can be used in the oven.
- With food processor running, drop shallot and garlic into top tube and process until finely minced.
- Add parsley and process until finely chopped.
- Add pieces of fresh bread (about one slice) and process to fine crumbs.
- Remove from processor to a bowl and mix in melted butter.
- Pat bread crumb mixture onto top of rack of lamb.
- Roast at 450° for 15 to 20 minutes.
- If crumbs brown too quickly, turn oven down to 425°.
- Test with oven thermometer until done to your liking (My preference is to serve these medium with interior temperature to 160).
Nutrition Facts : Calories 307, Fat 30.3, SaturatedFat 15.6, Cholesterol 61, Sodium 269.1, Carbohydrate 8.7, Fiber 0.4, Sugar 0.6, Protein 1.6
ROSEMARY-PESTO LAMB RACK
Steps:
- Position rack in center of oven and preheat to 450°F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper.
- Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.
- Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.
GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard
Provided by Kiano Moju
Categories Dinner
Yield 8 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram
HERB-CRUSTED RACK OF LAMB
For those who enjoy a main course of lamb, here's a quick and delicious treatment for it. The easy preparation gives me the extra time I need to focus on other menu items. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
More about "rack of lamb with pesto crumbs recipes"
HERB-CRUSTED RACK OF LAMB WITH GREMOLATA PESTO - FOOD …
From foodandwine.com
5/5 Category Rack of LambServings 6Total Time 2 hrs
- In a large saucepan, heat the 1 tablespoon of olive oil. Add the reserved lamb trimmings along with the chopped carrot, celery and onion and cook over moderately high heat, stirring, until lightly browned, about 10 minutes. Add 1 tablespoon of the chopped garlic and the chopped tomato and cook until softened, about 5 minutes. Add the red wine and bring to a boil. Add the low-sodium beef broth and the reserved parsley and thyme stems and simmer over moderate heat until reduced to 1 1/4 cups, about 1 hour. Strain the lamb sauce into a small saucepan and spoon off the fat. Season the sauce with salt and pepper and keep warm.
- In a medium skillet, toast the pine nuts over moderate heat, stirring, until they are golden, about 5 minutes. Let the toasted pine nuts cool slightly. Transfer the toasted pine nuts to a blender. Add the parsley leaves, garlic and grated lemon zest and pulse to combine. Add the olive oil and process until smooth. Season the gremolata pesto with salt and pepper.
PESTO-CRUSTED RACKS OF LAMB - VIDEO RECIPE - FINECOOKING
From finecooking.com
5/5 (4)Category Main CourseServings 8Calories 300 per serving
PESTO-CRUSTED RACK OF LAMB - ILOVECOOKING
From ilovecooking.ie
Estimated Reading Time 40 secsTotal Time 20 mins
RACK OF LAMB WITH PESTO, PARMESAN AND BREADCRUMB CRUST
From bigoven.com
RACK OF LAMB WITH PESTO & PANKO - WEGMANS
From shop.wegmans.com
RACK OF LAMB WITH PESTO SAUCE – PETES FROOTIQUE
From petes.ca
RACK OF LAMB WITH PESTO - DELALLO
From delallo.com
ROASTED RACK OF LAMB WITH CARROTS AND PESTO - CHATELAINE
From chatelaine.com
MINT PESTO-CRUSTED RACKS OF LAMB | DINNER RECIPES | …
From womanandhome.com
RACK OF LAMB WITH PESTO CRUMBS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PESTO-CRUSTED LAMB RACKS WITH GOLDEN PARMESAN POTATOES ...
From mrsoldbuckspantry.com.au
HERB CRUSTED RACK OF LAMB WITH MINT PEA PESTO - CALIGIRL ...
From caligirlcooking.com
PISTACHIO CRUSTED RACK OF LAMB RECIPE - THE SPRUCE EATS
From thespruceeats.com
LAMB WITH PEAS, PESTO, AND CARROTS | ISRAEL NATIONAL NEWS ...
From israelnationalnews.com
GRILLED RACK OF LAMB WITH PISTACHIO BASIL PESTO - PLATINGS
From platingsandpairings.com
HERBED RACK OF LAMB WITH PORT-FIG SAUCE | RICARDO
From ricardocuisine.com
RACK OF LAMB WITH A HERB CRUST - O'CRUALAOI BUTCHERS
From ocrualaoi.com
ROAST RACK OF LAMB WITH PESTO CRUST AND VEGETABLES RECIPE ...
From eatsmarter.com
PESTO RACK OF LAMB & THE BEST MASHED ... - NOT QUITE NIGELLA
From notquitenigella.com
RACK OF LAMB WITH ARUGULA PESTO RECIPE - FOOD NEWS
From foodnewsnews.com
PESTO CRUSTED RACK OF LAMB - MOMTASTIC.COM
From momtastic.com
PISTACHIOS AND PESTO CRUSTED RACK OF LAMB - GASTROSENSES
From gastrosenses.com
EASY RACK OF LAMB RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
RACK OF LAMB WITH PESTO & PANKO RECIPE - FOOD NEWS
From foodnewsnews.com
BASIL PESTO-CRUSTED RACK OF LAMB | FOOD LOVER'S MARKET
From foodloversmarket.co.za
ROASTED RACK OF LAMB WITH A HERB CRUST RECIPE - BBC FOOD
From bbc.co.uk
HOW TO PREPARE A RACK OF LAMB WITH A ... - GREAT ITALIAN CHEFS
From greatitalianchefs.com
RACK OF LAMB WITH HERB CRUST - PLATINGS - PAIRINGS
From platingsandpairings.com
BBC RADIO RECIPE: RACK OF LAMB WITH BASIL PISTOU CRUST ...
From frenchrevolutionfood.com
ROAST RACK OF LAMB WITH PESTO AND OLIVE CRUST - THRIFTY FOODS
From thriftyfoods.com
RACK OF LAMB WITH GARLIC ANCHOVY PESTO - THE GLOBE AND MAIL
From theglobeandmail.com
INA GARTEN'S HERB-CRUSTED RACK OF LAMB — ANNA DINNERPLAN
From annamagazine.ca
ROSEMARY PESTO RACK OF LAMB | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
ROAST LEG OF LAMB STUFFED WITH BASIL PESTO - FINECOOKING
From finecooking.com
BASIL PESTO CRUSTED LAMB RACKS - CHEF NOT REQUIRED...
From chefnotrequired.com
PESTO-CRUSTED RACK OF LAMB - WITH HONEY ROASTED PLUMS ...
From cookthestory.com
You'll also love