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.
RACK OF LAMB
Provided by Ina Garten
Time 35m
Yield 6 servings
Number Of Ingredients 6
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.
- Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.
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
RACK OF LAMB
Provided by Barbara Kafka
Categories dinner, roasts, main course
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat conventional oven to 500 degrees.
- Place racks in roasting pan so that only the bones overlap.
- Whisk oil, mustard, rosemary, salt and pepper together in a small bowl. Coat both sides of the racks with the mixture. Pat on a layer of matzoh meal.
- Roast about 20 minutes for rare. Let stand five minutes.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 94 milligrams, Sugar 0 grams, TransFat 0 grams
More about "sunnys rack of lamb recipes"
CLASSIC RACK OF LAMB RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Ratings 71Calories 524 per servingCategory Dinner, Easter, Lamb
RACK OF LAMB WITH DIJON & PANKO CRUST - ONCE UPON A CHEF
From onceuponachef.com
Cuisine FrenchTotal Time 40 minsCategory DinnerCalories 1577 per serving
ROSEMARY GARLIC MARINATED RACK OF LAMB (ROASTED)
From recipetineats.com
ROSEMARY CRUMBED RACK OF LAMB | RECIPETIN EATS
From recipetineats.com
42 BEST LAMB RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Reviews 1KAuthor By
BEST RACK OF LAMB RECIPE (SUPER EASY!) - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
5/5 (16)Total Time 45 minsCategory Main CourseCalories 941 per serving
RACK OF LAMB RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CRUMB-CRUSTED RACK OF LAMB | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
RACK OF LAMB - WHAT A GIRL EATS
From whatagirleats.com
RACK OF LAMB RECIPES & MENU IDEAS | EPICURIOUS
From epicurious.com
RACK OF LAMB RECIPE (STEP-BY-STEP GUIDE) | KITCHN
From thekitchn.com
TENDER RACK OF LAMB RECIPE - MASHED
From mashed.com
SUNNY’S RACK OF LAMB – RECIPES NETWORK
From recipenet.org
BEST ROASTED RACK OF LAMB RECIPE: A DELICIOUS LAMB DINNER
From bakeitwithlove.com
BEST RACK OF LAMB RECIPE - HOW TO COOK RACK OF LAMB
From thepioneerwoman.com
ROAST RACK OF LAMB RECIPE WITH GARLIC AND HERB CRUST
From themediterraneandish.com
BAREFOOT CONTESSA | RACK OF LAMB | RECIPES
From barefootcontessa.com
THE ULTIMATE HERB-CRUSTED RACK OF LAMB RECIPE
From cuisinenoirmag.com
PAN-ROASTED RACK OF LAMB RECIPE - SERIOUS EATS
From seriouseats.com
RACK OF LAMB - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
You'll also love