Sesame Crusted Rack Of Lamb Recipes

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:

• 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 the oven to 350 degrees F. Spread the pine nuts on a rimmed baking sheet and toast until light brown and fragrant, 6 to 8 minutes. Let cool, then crush with the bottom of heavy-bottomed pan on a cutting board.
• Increase the oven to 450 degrees F. Cut the lamb into 4 pieces of 2 bones each. Sprinkle them generously with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add the lamb and brown all over, about 8 minutes. Transfer to a baking sheet.
• Stir together the mustards, thyme and half the garlic in a small bowl. Place the sesame seeds on a rimmed plate. Using a pastry brush, spread a thin layer of the mustard mixture all over the lamb, then roll each piece in the sesame seeds to completely coat. Return to the baking sheet.
• Roast the lamb until the internal temperature reads 130 degrees F on an instant-read thermometer for medium-rare, 12 to 15 minutes. Let rest 10 minutes before serving.
• Meanwhile, bring the wine to a boil in a small saucepan over high heat. Remove from the heat and add the raisins to let them rehydrate; set aside.
• Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add the remaining garlic and the anchovy if using and stir until the garlic is soft and the anchovy is mostly dissolved, about 2 minutes.
• Add the escarole and toss to coat with tongs. Cook, tossing occasionally, until slightly wilted, about 2 minutes. Stir in the wine and raisins and continue to cook, tossing occasionally, until the escarole is tender but still crisp at the root end, about 5 minutes.
• Transfer the escarole to a serving platter and top with the pine nuts. Serve with the lamb.

Steps:

• Trim any excess fat from lamb racks.
• Combine all the other ingredients in a bowl, spread mixture evenly over lamb racks.
• Place lamb racks on wire rack in baking dish. Bake in pre-heated oven 190c for 20 Min's, cover racks with greased foil and bake for a further 10 Min's or until tender.
• Note: I only cover to prevent the sesame crust from burning, so if it looks fine you do not need to cover.

Steps:

• Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.
• Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.
• Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
• Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)
• Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.
• Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
• Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
• Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt. Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
• Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere. Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
• Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.

Steps:

• Preheat oven to 200°C Place lamb racks in oven dish and season well.
• Combine all other ingredients and rub onto racks. Marinate at least 1 hour in fridge.
• Roast racks until golden brown and cooked to your liking. Set racks aside and cover with foil to rest.
• Meanwhile remove fat from oven pan. Add stock to deglaze. Then add sesame oil and paste. Bring to boil stirring until thickened (you can add some flour if ncessary) and season.
• Serve racks with the sesame gravy.

Steps:

• Preheat oven to 220c. Line a roasting pan with foil.
• To make the glaze, place mint jelly in a small saucepan over a low heat until softened and warmed through. Add mustard and sesame seeds; mix well.
• To make the crust, place the breadcrumbs and sesame seeds in a medium bowl and mix well.
• Brush tops of racks with half the glaze. Dip glazed tops into crust mixture, rolling to coat well. Press the crumbs on firmly with your finger tips.
• Place on a rack in the prepared roasting pan, crumbed tops up.
• Bake for 20 minutes for rare lamb, 25 minutes for medium and 30 minutes for well done. Brush with the remaining glaze halfway through cooking time.
• Remove from oven and allow to stand for 5 minutes before serving garnished with the mint sprigs.