Chile Crusted Rack Of Lamb Recipes

RACK OF LAMB "DOS CHILES"

Steps:

• Season the lamb well with salt and pepper, rubbing the seasonings into the meat. Heat a large cast iron skillet over medium-high heat and lay the seasoned rack, fat side down, into the pan. Sear the lamb until the fat is golden brown or until the fat has rendered, about 3 minutes or so. Flip and brown the meaty side and ends of the rack. The browning should take about 10 minutes. Adjust the heat as necessary so the fat is sizzling, not sputtering. Transfer the rack of lamb to a plate to cool and set the skillet aside, but don't wash it.
• Heat the oil in a medium skillet over medium heat. Add the minced onion and garlic and cook until softened and fragrant about 3 minutes. Stir the bread crumbs into the skillet until coated with the onion mixture. Lower the heat and add the cumin, oregano, chili powder, and salt and pepper, to taste. Stir constantly to prevent scorching until the bread crumbs are toasted and golden, about 4 minutes. Remove from the heat and stir in the lime zest.
• Preheat the oven to 425 degrees F.
• Put the roasted pepper, chipotles and adobo sauce in the work bowl of a food processor. (If you have a mini-processor, use it here.) Process until smooth, stopping to scrape down the sides of the work bowl once or twice.
• Using a small spoon, paint the flat/bone side (not the rounded, meaty part) of the rack with enough of the pepper paste to coat it generously. Sprinkle the toasted bread crumb mixture over the painted lamb and press lightly to make sure the crumbs adhere to the lamb. Stand the rack, bone side up in the skillet used to sear the lamb, and place in the preheated oven. Roast for 20 minutes for medium rare. (An instant-read thermometer inserted into the thickest part of the rack should register 125 to 130 F degrees F.) Remove to a cutting board and let rest for 10 minutes.
• Carve the rack between the bones into double chops and serve immediately.
• *There will be more of the "dos chile" paste and the toasted bread crumbs than needed to coat the rack. The chile paste is delicious in soups, stews, beans and many other uses.

CHILE CRUSTED RACK OF LAMB

Steps:

• For the crust: In a heavy large skillet over medium-high heat, add the butter. When the butter is melted, add the shallots and thyme and saute until soft, about 2 minutes. Add the chile powder and stir. Add the bread crumbs and saute until golden brown, about 5 minutes. Season, to taste, with salt and freshly ground black pepper. Remove the crumbs to a small bowl and let cool. For the lamb: Preheat the oven to 400 degrees F. In the same large skillet over high heat, heat the oil. Working in batches, add the lamb racks to skillet, rounded side down. Sear until brown, 3 to 5 minutes. Transfer to a clean cutting board, seared side up. Spread 2 teaspoons of the mustard over each rack. Press the crumb topping into mustard on the racks, dividing equally. Transfer to a rimmed baking sheet. Roast in the oven until desired doneness, 25 minutes for medium well. Let the lamb rest 5 to 7 minutes before slicing. Arrange the sliced lamb on a serving platter and serve. Cook's Note: Heat 1/2 cup beef broth (stock) with a little mint jelly and simmer several minutes, for an easy and tasty sauce to go with your lamb.

HERB-CRUSTED RACK OF LAMB

Steps:

• Heat the oven to 425 degrees F/220 degrees C.
• Season the meat with salt and pepper. Mix together the oil and mustard, then slather all over the rack to coat well. Mix together the breadcrumbs, cheese and herbs, then pack the mixture onto the lamb rack.
• Place the lamb on a rack, bones arching upwards, in a roasting pan just large enough to hold it and place in oven. Roast until the meat is done to your liking. 20 minutes will give you medium-rare meat. Let the meat rest out of the oven 10 minutes before carving.

PANKO-CRUSTED RACK OF LAMB

Steps:

• Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
• In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel, and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
• Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
• Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.

GRILLED RACK OF LAMB WITH MUSTARD CRUST

Steps:

• Mix olive oil, mustard, lemon juice, oregano, garlic, salt, and pepper together in a small bowl.
• Place the whole rack of lamb into a large zip-top bag and pour mustard mixture all over it. Massage the sauce into the meat until fully coated. Place in the refrigerator for at least 3 hours, or up to 6 hours.
• Clean an outdoor grill and preheat for high heat. Lightly oil the grate.
• Remove lamb from the refrigerator and discard marinade. Wrap exposed bones in a layer of aluminum foil to prevent them from burning and flaking.
• Place lamb on the preheated grill over direct heat. Sear the surface briefly, just until a dark brown crust starts to form, about 3 minutes; be careful it doesn't burn. Flip and sear the other side.
• Move onto indirect heat and close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium rare, 15 to 20 minutes.
• Transfer lamb to a serving dish and cover with foil for 5 minutes. Remove all foil and cut into chops to serve.

HERB-CRUSTED RACK OF LAMB

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.

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Season lamb generously with salt and pepper.
• Heat a cast iron over medium high heat.
• To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
• Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
• Brush the top and sides of the lamb with mustard.
• Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
• Allow to rest before slicing.
• Enjoy!