Rack Of Lamb With Roasted Shallot Vinaigrette Recipes

Steps:

• Make the vinaigrette: lightly brush or spray the shallot all over with a bit of olive oil; grill over direct medium heat until it is blackened in spots and very soft throughout, about 15 minutes, turning once.
• Remove the shallot from the grill, and let cool; remove and discard the peel.
• Finely chop the shallot and put it in a medium bowl along with the remaining vinaigrette ingredients; whisk in the rest of the olive oil to create a smooth dressing.
• Trim any excess fat from the lamb; let stand at room temperature 20-30 minutes before grilling.
• Lightly brush or spray the lamb with oil and season with thyme, salt, and pepper.
• Loosely cover the bones with foil to keep them from burning.
• Sear bone side down first, over direct medium heat until lightly browned, 2-4 minutes, turning once (flare ups might occur); move the lamb over indirect medium heat and grill to desired doneness, about 15 minutes more for medium-rare.
• Remove from the grill and let rest for 5 minutes before cutting into chops.
• Serve warm with the vinaigrette.

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.

Steps:

• Preheat oven to 400°F.
• In a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.
• Season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan. Spread meat side with mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135°F. for medium-rare, 25 to 30 minutes.
• Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.

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.