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
OVEN ROASTED RACK OF LAMB
Steps:
- Preheat oven to 500 degrees F.
- Season lamb with salt and pepper. Brush lamb with Dijon mustard, to coat. Dredge in breadcrumbs. Place on a rack into the oven for 20 minutes. Remove and allow to rest for 10 minutes. Slice and serve.
Nutrition Facts : Calories 335 calorie, Fat 26.3 grams, SaturatedFat 10.9 grams, Carbohydrate 2.4 grams, Fiber 0.2 grams, Protein 21 grams
ROASTED RACK OF LAMB
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
- Preheat the oven to 300 degrees F.
- Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
- Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.
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.
ROAST PEPPERED RACK OF LAMB
Spring lamb is a delight of the season. Ask your butcher for a nine-rib rack, if possible, and have it "French cut" (meat between the rib bones removed) and fully trimmed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 6
Steps:
- Coarsely grind the black pepper in a minichopper. Add the garlic, salt, and olive oil, and puree.
- Rub the lamb, front and back, with the black-pepper paste. Let sit at room temperature for at least 45 minutes.
- Heat oven to 500 degrees.
- In a heavy saute pan slightly bigger than the rack of lamb, heat the vegetable oil over high heat until smoking. Saute the lamb, back side of the ribs facing up, until almost blackened. Turn gently, being careful not to break the pepper paste, and saute on back side for 30 seconds. Put the pan in the oven, and roast for 8 (rare) to 12 (medium well) minutes. When done, remove from the pan and let rest in a warm place for at least 5 minutes.
PEPPER ENCRUSTED RACK OF LAMB
Steps:
- Preheat the oven to 400 degrees F.
- Sprinkle the lamb liberally with the salt and pepper on both sides. Pour a thin layer of vegetable oil into a large skillet and place over high heat until the oil begins to smoke, 1 to 2 minutes. Working in batches, place the racks into the skillet. Sear for 1 minute per side, remove and put on a baking sheet. Put the lamb into the oven and roast until medium rare, about 15 to 18 minutes. Remove from the oven and let rest 5 minutes before slicing. Using a sharp knife, cut each rack in half. Serve immediately, half a rack per person.
ROASTED RACK OF LAMB
Make and share this Roasted Rack of Lamb recipe from Food.com.
Provided by Sammington
Categories Lamb/Sheep
Time 55m
Yield 2-3 , 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 deg. F. Heat pan on medium-high heat and add oil.
- Pat the rack of lamb dry.
- Coat lamb on all sides with salt & pepper.
- Add lamb to pan fat-side down. Cook for 2 minutes.
- You may need to lower the heat and that's okay. We're just searing it for now. Turn lamb and cook 2 minutes. For 10 minutes rotate the rack every 2 minutes.
- Place the rack in a foil-lined roasting pan. Place in the oven and cook for 15 minutes.
- Place foil loosely over the rack and cook for 15 minutes.
- Remove the lamb from the oven and seal the loose foil around the roasting pan. Let rest for 10 minutes. This should yield a medium-rare chop. Slice between the ribs and serve.
Nutrition Facts : Calories 853.5, Fat 78.2, SaturatedFat 37.3, Cholesterol 184.2, Sodium 673.3, Carbohydrate 1.3, Fiber 0.8, Protein 34.2
ROAST RACK OF LAMB WITH MADEIRA-PEPPERCORN REDUCTION
Categories Wine Lamb Roast Valentine's Day Dinner Meat Fall Spring Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 5
Steps:
- Finely chop 2 medium shallots. Melt 1 tablespoon unsalted butter in heavy small saucepan over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add Madeira and green peppercorns. Boil uncovered until mixture is reduced to cup, about 12 minutes. Remove sauce from heat.
- Arrange trimmed racks of lamb on rimmed baking sheet. Cut remaining 4 medium shallots in half and push through garlic press. Coat lamb with pressed shallots. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover sauce and lamb separately and refrigerate.)
- Preheat oven to 400°F. Roast lamb 25 minutes. Increase heat to 500°F and continue to roast until lamb browns and meat thermometer inserted into center of lamb registers 130°F, about 5 minutes longer. Let stand 5 minutes.
- Bring peppercorn sauce to simmer. Whisk in remaining 3 tablespoons butter. Season to taste with salt and pepper. Cut lamb between ribs into chops. Arrange lamb chops on plates. Spoon peppercorn sauce around lamb and serve.
SALT-ROASTED RACK OF LAMB
Provided by Molly O'Neill
Categories dinner, easy, main course
Time 50m
Yield Four servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees. Spread the salt over the bottom of a medium-size roasting pan. Rub some of the salt over both sides of the rack of lamb. Season both sides with pepper.
- Roast until the lamb is cooked medium-rare, about 35 minutes. Let stand 10 minutes before carving.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 68 milligrams, Sugar 0 grams
ROAST RACK OF LAMB WITH MADEIRA-PEPPERCORN SAUCE
A nice lamb recipe that can be prepared 1 day ahead of time. Then it only roasts for about 1/2 hour. I usually double the sauce which is really yummy. This is a nice romantic dinner entree From Bon Appetit Every-Night Cooking.
Provided by lazyme
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Finely chop 2 medium shallots. Melt 1 tablespoon unsalted butter in heavy small saucepan over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add Madeira and green peppercorns. Boil uncovered until mixture is reduced to 2/3 cup, about 12 minutes. Remove sauce from heat.
- Arrange trimmed racks of lamb on rimmed baking sheet. Cut remaining 4 medium shallots in half and push through garlic press. Coat lamb with pressed shallots. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover sauce and lamb separately and refrigerate.).
- Preheat oven to 400°F Roast lamb 25 minutes. Increase heat to 500°F and continue to roast until lamb browns and meat thermometer inserted into center of lamb registers 130°F, about 5 minutes longer. Let stand 5 minutes.
- Bring peppercorn sauce to simmer. Whisk in remaining 3 tablespoons butter. Season to taste with salt and pepper. Cut lamb between ribs into chops. Arrange lamb chops on plates. Spoon peppercorn sauce around lamb and serve immediately.
- Variation:.
- This sauce would also work with thick pork chops (with bones); make sure they reach an internal temperature of 150ºF for food safety.
- Do-Ahead:.
- Note that the sauce and lamb can be prepared eight hours ahead. The lamb needs to roast for just 30 minutes before serving.
Nutrition Facts : Calories 1156.3, Fat 100.4, SaturatedFat 52.7, Cholesterol 260.4, Sodium 120.5, Carbohydrate 4.5, Sugar 0.6, Protein 42.9
RACK OF LAMB (HERB CRUSTED WITH ROASTED GARLIC SAUCE)
This recipe is from The Plaza Hotel in New York that I slightly modified. If you have questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Lamb/Sheep
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a roasting pan with very hot olive oil, sear the lamb, fat side down first, until golden.
- Remove and allow to rest 5 minutes.
- Brush the mustard onto both sides of the seared lamb.
- Season with salt and pepper.
- Mix all of the herbs together.
- Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
- In the same roasting pan the lamb was cooked in, add the 10 cloves of garlic and place the lamb on top.
- Preheat oven to 350 degrees.
- Cook in the oven 15 to 20 minutes or until medium-rare.
- When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
- Place the roasting pan on top of the stove over medium heat.
- Remove the garlic and set aside.
- Discard all the fat.
- Add the white wine and the stock and reduce by half.
- Place the roasted garlic in a blender or food processor.
- Add the reduced stock and wine mixture and puree until smooth.
- Add the tablespoon of butter and pulse to incorporate.
- Season well with salt and freshly ground pepper.
- For a nice presentation, on a serving plate, stand the rack of lamb upright in a circle and secure with a skewer.
Nutrition Facts : Calories 404.9, Fat 35.4, SaturatedFat 7.6, Cholesterol 15.3, Sodium 714.7, Carbohydrate 10.4, Fiber 2.7, Sugar 1.3, Protein 3.9
CRISP-ROASTED RACK OF LAMB
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees. Strip most of the surface fat from the lamb. (Your butcher may already have done this.) Cut between the ribs, almost down to the meaty eye. Divide each rack in half down the middle, sprinkle with salt and pepper and place in a roasting pan.
- Roast for 15 minutes, then insert a meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads 120 degrees or less, put the lamb back for about 5 minutes, no more. Remove and let sit for 5 minutes; this will give you medium- to medium-rare lamb on the outer ribs, medium rare-to-rare in the center. Cook a little longer for more doneness. Serve, separating the ribs, if desired, by cutting down straight through them.
Nutrition Facts : @context http, Calories 849, UnsaturatedFat 38 grams, Carbohydrate 1 gram, Fat 78 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 727 milligrams, Sugar 0 grams
ROASTED RACK OF LAMB WITH FIGS
Delightful lamb with a rich, tasty fig sauce.
Provided by Deborah A Belliveau
Categories Meat and Poultry Recipes Lamb
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.
- Rub lamb with 1/2 teaspoon salt. Place meat-side up in the prepared roasting pan.
- Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the center reads 145 to 160 degrees F (63 to 71 degrees C), 25 to 30 minutes. Remove from the oven and transfer to a serving platter. Cover loosely with foil.
- Add 1 cup water to the roasting pan and stir to loosen any pan drippings; strain with a fine sieve to remove liquid and set the pan drippings aside.
- Heat oil in a small saucepan over medium heat; add onion and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cornstarch until blended. Gradually add wine, broth, pan drippings, figs, remaining salt, and pepper; bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until sauce has thickened, about 10 minutes.
- Sprinkle lamb with walnuts and serve with warm fig sauce.
Nutrition Facts : Calories 508.4 calories, Carbohydrate 20.2 g, Cholesterol 97.1 mg, Fat 34.9 g, Fiber 3.6 g, Protein 24.4 g, SaturatedFat 12.5 g, Sodium 374.9 mg, Sugar 13.5 g
SIMPLE GARLIC & PEPPER RACK OF LAMB
This is an ideal way of cooking racks of lamb when you don't want a crumbed coating. I like to serve this with a salad & potatoes (done however takes your fancy on the day!)or with steamed vegetables such as broccoli, cauliflower & carrots and a jacket baked potato, with a horror of horrors......gravy made with a pkt mix! LOL
Provided by Jen T
Categories Lamb/Sheep
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350'F.
- Heat oil in pan and sear lamb racks on all sides starting with the meat side first.
- Remove from pan and spread with garlic.
- Sprinkle on the pepper mix and then sprinkle with salt.
- Place on a shallow pan and place in oven.
- Roast for about 20-30mins or until cooked to your preference.
- Remove from oven and cover with tin foil or leave in turned off oven to rest for 5mins.
- Either slice or leave whole to serve, depending on size.
Nutrition Facts : Calories 72.6, Fat 6.8, SaturatedFat 0.9, Sodium 1.4, Carbohydrate 2.8, Fiber 0.2, Sugar 0.1, Protein 0.5
RACK OF SPRING LAMB WITH ROASTED GARLIC
For this recipe, you (or your butcher) must first "french" the racks Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones, then cut through the backbone between the ribs to make carving easier. Fresh spring vegetables, such as asparagus, baby carrots and new potatoes, make a delicious accompaniment. Adapted from Williams-Sonoma Seasonal Celebration
Provided by mielhollinger
Categories Lamb/Sheep
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat an oven to 400°F.
- Discard the excess papery skin from the garlic heads and place in a small baking dish.
- Drizzle with 1/2 Tbs.
- of the olive oil and the water.
- Cover with aluminum foil and bake until soft, about 45 minutes.
- Let cool slightly.
- Leave the oven set at 400°F.
- Separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins.
- Whisk in the remaining 2 Tbs.
- olive oil, the mustard, lemon juice and 1/2 tsp.
- each salt and pepper.
- In another bowl, season the bread crumbs with salt and pepper.
- Lay the racks of lamb in a roasting pan side by side and fat side up.
- Roast for 10 minutes.
- Remove from the oven and immediately rub the garlic mixture over the fat side of each rack.
- Then spread the bread crumb mixture over the garlic mixture.
- Drizzle with the melted butter and return the lamb to the oven.
- Continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack, away from the bone, registers 130F degrees 135°F for medium-rare, or the meat is pink when cut into with a sharp knife, about 25 minutes more.
- Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
- Preheat a broiler.
- Uncover and place the roasting pan under the broiler 5-6 inches from the heat source.
- Broil the lamb racks until the crumbs are deep golden brown, 30-60 seconds .
- To serve, place the racks on a cutting board and slice between the ribs.
- Arrange 2 or 3 ribs on each warmed individual plate.
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