Sun Dried Tomato And Garlic 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 375 degrees F.
• Season the lamb rack with salt and pepper. Sear in olive oil on all sides in a hot pan. Brush and baste the lamb with the honey. In a small bowl, combine the brioche crumbs and the sun-dried tomatoes. Gently press the brioche crumb mixture on the lamb, to coat.
• Roast the lamb rack for approximately 10 minutes, or until medium rare. Remove from the oven and let rest for 5 minutes before slicing.
• Deglaze the pan with red wine and reduce until almost dry. Add the lamb or beef stock and reduce by 25 percent. Season, to taste, and strain to finish the lamb jus. For the Hoppin John: Have the stock lightly simmering on the stove. Saute the onion in butter in a deep heavy pot over medium high heat. Saute until the onion is translucent. Add the chourico and continue to saute.
• Add the rice all at once and stir well to coat it thoroughly with the onion and butter mixture. Add the tomato juice and stirring all the while let it evaporate. Begin adding the stock, a ladle at a time, stirring gently all along. Add additional stock when the previous ladle has been absorbed. Keep adding stock until all the rice is cooked but still al dente, approximately 16 minutes. Season with salt and pepper. Remove pot from the heat, add more butter and the Parmesan stirring well until both are absorbed.

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:

• Tomato and Garlic Crust:.
• Preheat oven to 350 degrees F.
• Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil.
• Bake until garlic is tender, about 45 minutes.
• Transfer garlic mixture to processor.
• Add tomatoes and oregano. Blend until paste forms.
• Season with salt and pepper.
• Transfer to bowl, cover and chill.
• For Lamb:.
• Heat olive oil in heavy large skillet over medium-high heat.
• Add garlic and rosemary to skillet.
• Sauté until garlic browns, about 5 minutes.
• Discard garlic and rosemary.
• Sprinkle salt and pepper on lamb on all sides.
• Add one rack to skillet, rounded side down. Sear until golden brown, about 5 minutes.
• Transfer rack to large rimmed backing sheet, rounded side up.
• Repeat with remaining lamb rack.
• Preheat oven to 450 degrees F.
• Roast lamb 18 minutes. Remove from oven.
• Spread 1/3 cup tomato-garlic paste thinly all over top of each rack.
• Return to oven and roast until thermometer inserted into center registers 134 degrees F, about 3 minutes longer.
• Let lamb rest 10 minutes.
• Cut between bones into individual chops and serve.