Herb Crusted Rack Of Lamb With Harissa Sauce And Saffron Israeli Couscous With Zucchini And Fennel Recipes

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.

ROAST RACK OF LAMB WITH MOROCCAN SPICES

Steps:

• Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
• Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
• Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
• Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.

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!

GORDON RAMSAY'S HERB CRUSTED RACK OF LAMB RECIPE - (4.7/5)

Steps:

• Preheat the oven to 400°F. Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it's thoroughly coated. Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, "it's simple mathematics, no color, equals no taste". Quite simple indeed! Make sure you brown that lamb. Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking. Preparing the Crust: Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don't over do it with the olive oil, just a splash. Pour the mixture into a deep dish (bowl or plate) and set aside. Putting it All Together: Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit. Place it back into the oven for 3-4 minutes when you're ready to serve. NOTES: Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting. Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word. Like many of Gordon's recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay's cooking.

MUSTARD AND HERB CRUSTED RACK OF LAMB

Steps:

• Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
• Put oven rack in middle position and preheat to 400°F.
• Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
• Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
• Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

HERB CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 475°F. In small bowl combine salt, pepper, garlic, parsley, thyme, and breadcrumbs. Moisten the mixture with enough olive oil to make the mixture hold together.
• Mix together the remaining olive oil, mustard and white wine. Brush meat with mixture. Press the panko and herbs mixture to the meat.
• Heat a non-stick skillet over high heat. Put the lamb, meat side down, in the skillet. Gently press the lamb against the skillet for a minute to give it a nice brown crust. With tongs gently turn the meat to sear it on all sides until panko turns golden brown.
• Transfer the rack of lamb to a roasting pan or a loaf pan just long enough to hold the rack at an angle. Cover the rib bones with foil so they don't burn and roast until medium rare, 20 to 25 minutes or until the internal temperature reaches 120 degrees. Let the racks rest for 5 minutes before carving. With a carving knife cut between the rib bones to separate.
• Serve while hot.

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
• Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
• While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
• Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

RACK OF LAMB

Steps:

• Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180ºC/350ºF/gas 4.
• Drizzle the lamb racks with olive oil and sprinkle generously with sea salt and black pepper, patting the seasoning all over the meat.
• Sear in a hot frying pan on a high heat with a little extra oil and 1 knob of butter for 2 to 3 minutes, turning with tongs until golden all over, then remove the racks to a roasting tray and let them cool.
• Peel 2 cloves of garlic and place in a food processor with the pistachios and parsley (stalks and all). Tear in the bread, finely grate in half the nutmeg and blitz into a fine green crumb.
• Generously brush each lamb rack with mustard, then cover with the herby crumb, patting it all over the top and sides.
• Roast for 25 minutes, until the crust is crisp, to give you beautifully blushing lamb. Remove from the oven and leave the lamb to rest for 10 minutes.
• Meanwhile, trim just the stalk ends off the green beans and cook for 6 to 7 minutes in a pan of boiling salted water.
• Crush the remaining unpeeled clove of garlic through a garlic crusher into a jar and mix with 1 teaspoon of mustard, the vinegar, 2 tablespoons of extra virgin olive oil and the lemon juice, then taste and season to perfection.
• Finely chop and add the tarragon leaves. Drain the beans and toss with the dressing. Carve up the lamb and serve with the dressed green beans and my potato al forno.

PARMESAN-CRUSTED RACK OF LAMB

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.

CRUSTED RACK OF LAMB WITH ROASTED TOMATOES

Steps:

• , preheat the oven to 180 C/355F. Place the cherry tomatoes on a roasting tray and drizzle with olive oil. Roast in the oven, on the middle shelf, for 25 minutes. Take out of the oven, drizzle with balsamic vinegar and place back in the oven for a further 10-15 minutes. Remove the tray and sprinkle tomatoes with sea salt. Set aside.
• This can be done earlier in the day or while you're roasting the tomatoes. Wash and pat dry the racks of lamb, sprinkle with a salt and pepper and set aside to bring to room temperature, maybe 10-15 minutes.
• Place macadamia nuts, chopped parsley and garlic clove in a food processor. Add 4 tablespoons of olive oil and a generous pinch of salt. Process into a thick, sticky paste.
• Heat a teaspoon of ghee or coconut oil in a frying pan until hot. Place the lamb racks, standing up, and fry for one minute (see picture). Turn the racks flat and fry for an additional minute on each side so all three sides are sealed.
• Remove to a plate and once cooled down enough so you can touch it, cover the meatier sides with about 0.5cm thick layer of the macadamia paste, pressing down with your fingers. Place in the fridge to set for 10 minutes.
• Preheat the oven to 200 C/390 F. Place the lamb racks in a slightly greased oven tray, crust side up, and bake for 12 minutes at 200 C/390 F. Turn the oven down to 170 C/335 F and roast for a further 8-10 minutes. Rest out of the oven for 5 minutes before serving. The crust is a little fragile so be careful when transferring the lamb to a serving platter. I cut the racks in halves so you can serve them easily on four plates. Arrange the roasted tomatoes around the lamb.

GORDON RAMSAY HERB CRUSTED LAMB CHOPS

Steps:

• Liberally season the lamb with salt and Pepper.
• Start with a large skillet, and heat 2 tablespoons of olive oil. A done of the lamb racks and sear all sides until brown. R move the lamb from the pan and transfer it to a shallow baking dish, large enough to hold both racks. A d the second rack and repeat it. W en both racks of lamb is browned, place the pan in the oven and roast for 10 minutes.
• Meantime, make the crust. Flip pork chops in breadcrumbs until evenly covered with herb crust. Put all ingredients in blender and pulse blend till thoroughly chopped and brilliant green in color. Take chop out of the pan, and coat lamb chops equally with Dijon mustard.
• Return pan to oven and continue roasting for 15-20 minutes or until an internal temperature of 125°F (medium-rare) is reached. R move the pan from the oven and allow to rest for 15 minutes before serving.
• Boil potato, saffron, and salt. P ess through a ricer onto butter and season.
• Preheat the oven to 350 °F. Using a mandolin or carefully with a sharp knife, slice each vegetable round-shaped, not lengthwise.
• Line a sheet tray with parchment paper. Lightly spread some bravas puree on parchment. Alternately layer the vegetables in season with salt and oil. Ba e until soft, covered in foil. Ch ll and roll into small ring molds. Wa m through in the oven when ready to serve.
• Heat large sauté pan with heat oil on medium heat, then add shallots. On shallots are starting to sweat out, then add garlic. Let garlic cook till toasted light brown, but not burned. Then add paprika, and cook for one more minute. Now add the chopped tomatoes and reduce liquid by qtr. Put ingredients from the pan into a blender, then puree until smooth. Run the mixture through a fine-mesh strainer next season to taste.
• Preheat the oven to 225 °F. Mix the red wine demi, and save till serving. Spre d chopped olives on a sheet tray and allow to dry in the oven.

HERB CRUSTED RACK OF LAMB

Steps:

• Prepare the herb mixture: Preheat the oven to 450F. Stir together garlic, herbs, salt, pepper, and oil.
• Sear the meat: Pat lamb dry and season the meat generously with salt and pepper. Coat the meat with your prepared herb mixture. Heat a large skillet over high heat for about 2 minutes. Add the oil, then sear the meat of your rack on all sides.
• Roast: If you aren't using an oven proof skillet transfer the rack to a small roasting pan. Roast the lamb on the middle rack of your oven for 15 minutes. Cover it loosely with foil, then roast for another 5-10 minutes or until an instant-read thermometer inserted into the thickest part of the roast reads 125F.
• Serve: Let the lamb rest covered for 10 minutes. This will allow the temperature to rise to medium rare, 130F. Cut lamb chops by slicing between the bones. Serve 2-3 chops per person.

HERB CRUSTED RACK OF LAMB WITH RED WINE SAUCE

Steps:

• Trim the lamb racks of visible fat and connective tissue. Put each rack into a resealable bag. Mix together all the marinade ingredients and pour half into each bag. Seal the bags, place them into a bowl or dish in case they leak, and put them into the refrigerator for at least 8 hours and up to 24 hours.
• Put the lamb on the counter to warm up at least 30 minutes and up to an hour before you are going to roast it.
• Preheat oven to 400F.
• Mix together the bread crumbs, parsley, herbs, salt and pepper. Add enough olive oil to moisten the crumbs so they hold together, about 1 tablespoon.
• Heat the remaining tablespoon of olive oil in a heavy large skillet over medium high heat. Take the lamb racks out of the marinade and wipe them down with paper towels. (If you wish, partially cut the rack through every two chops. This will make it easier to cut them into chops later.) One rack at a time, sear the racks in the skillet, about 2 minutes per side.
• Transfer the racks to a roasting pan, meaty sides up. Coat the meaty side of each rack with mustard and then top each with half of the bread crumbs, patting it into place. Roast the racks for 20-25 minutes, until a thermometer reads about 130F for medium rare. Let the racks rest for 10 minutes, then serve with the wine sauce.
• You can make the wine sauce any time up to the day before. If made ahead, reheat it while the lamb rests.
• In a medium sauce pan, melt the butter over low heat. Add the shallots, garlic and a sprinkle of kosher salt. Saute for 3-4 minutes. Whisk in the flour. Cook for 1 minute. Add the stock and wine. Bring to a rolling boil and cook until reduced by half, about 10 minutes. Taste and add salt and pepper as needed.
• Pass the sauce through a fine mesh strainer and discard the solids.
• Serve the lamb with the sauce along side.

RACK OF LAMB (HERB CRUSTED WITH ROASTED GARLIC SAUCE)

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.

HERB-CRUSTED RACK OF LAMB WITH MUSHROOM SAUCE

Steps:

• Sprinkle lamb with steak seasoning. In a large skillet over medium-high heat, cook lamb in oil for 2 minutes on each side. Brush with mustard., In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15x10-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large skillet, saute mushrooms in oil and 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and chives if desired., Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.

HERB CRUSTED RACK OF LAMB

Steps:

• Preheat the oven to 200C/400F (if you have a Neff oven, heat using CircoTherm 180C).
• Mix together the honey, mustard, 1 tbsp of the olive oil and 2 tbsp of the parsley on a plate.
• Mix together the bread crumbs, dried herbs, salt, pepper and the remaining 1 tbsp of parsley on another plate.
• Coat the rack of lamb with the honey and mustard mix then coat in the herby bread crumb mixture. Drizzle on the remaining 1 tbsp of olive oil.
• Place the lamb, bone side down, on a wire rack over a large baking tray. If you have a combination steam oven, add medium steam (don't worry if you don't)
• Cook for 20-25 minutes until browned on the outside and pink in the middle. If you have a meat thermometer, the internal temperature should be 60C/140C for medium-pink lamb (the temperature will rise a little more during resting).
• Meanwhile make the salad. Place the rocket, parsley, mint, chives and pomegranate into a large bowl and toss together. Mix together the olive oil, balsamic vinegar, salt and pepper and drizzle over the salad. Toss together again to coat the leaves.
• When the lamb is ready, remove from oven and allow to rest, covered with foil for 15 minutes (or 10 minutes if you cooked with steam). Then carve into slices. Divide the slices between 3 plates and serve with the rocket salad.

ROASTED RACK OF LAMB WITH A HERB CRUST

Steps:

• Preheat the oven to 240C/450F/Gas 9.
• To prepare the herb crust, break the bread into large pieces and place in a food processor or blender and turn into fine crumbs.
• Add the herbs and garlic and blitz for a further 30 seconds.
• Heat the oil in a large pan with the butter until foaming, but not coloured. Season the racks and add to the pan, skin-side down, and cook for 3-4 minutes on each side (for medium rare). Remove from the pan and leave to rest for 5 minutes.
• Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over the racks, to apply a good coating.
• Press a generous handful of the herb crust over the racks and transfer to a medium-sized roasting tin and roast for 5-15 minutes, depending on how your lamb is preferred. Cover the bones with foil if browning too quickly.
• To make the jus, heat the stock and rosemary in a pan over a medium to high heat and reduce by half, stirring occasionally. Check seasoning, strain and keep warm.
• Slice the racks in half and serve immediately with aubergine purée and roasted fennel.

HERB CRUSTED RACK OF LAMB WITH PORT REDUCTION SAUCE

Steps:

• 1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.
• 2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.
• 3. Pre-heat oven to 400-degrees.
• 4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
• 5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).
• 6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.
• 7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.

HERB CRUSTED RACK OF LAMB

Steps:

• Preheat your oven to 450°F.
• Season the rack of lamb with salt and pepper. Set aside.
• In a small bowl combine the breadcrumbs, mint, parsley, red pepper flakes. garlic, salt and pepper.
• In a large skillet heat the olive oil over medium-high heat. Add the rack of lamb and sear on all sides, about 2 minutes per side or until browned. Turn the heat off.
• Brush the rack of lamb with Dijon mustard on both sides then press the breadcrumb mixture over the lamb. The mustard should help with the breadcrumb mixture sticking to the lamb.
• Transfer the skillet with the rack of lamb to your oven and bake for 18 minutes to 25 minutes or until a thermometer inserted in the thickest part of the lamb registers your desired temperature. Read recipe notes for temperatures.
• Let the rack of lamb rest for about 5 to 10 minutes before cutting into chops.

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.

SAFFRON, ZUCCHINI AND HERB COUSCOUS

Steps:

• Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes.
• Meanwhile, heat the olive oil and melt the butter in a saute pan. Add the zucchini and cook for 5 minutes, or until lightly browned. Bring the chicken stock just back to a boil. Place the couscous in a large bowl and add the cooked zucchini. Pour the hot chicken stock over them. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the basil and parsley. Toss the couscous and herbs with a fork, and serve warm or at room temperature.

HERB-CRUSTED RACK OF LAMB WITH REDCURRANT GRAVY

Steps:

• 1. Preheat the oven to 220˚C, gas mark 7. Season the lamb. Mix all the remaining ingredients (apart from those for the gravy) and press onto the top of the lamb. Place in a roasting tin, cover and chill for 20 minutes. 2. Roast for 20 minutes for medium rare. Remove from the tin and set aside on a carving board to rest, loosely covered with foil. To make the gravy, place the roasting tin on the hob and add the stock, wine and redcurrant jelly; use a wooden spoon to scrape up any sticky bits from the base of the tin. Season and bubble until you have a syrupy sauce; add the resting juices just before serving. 3. Carve the lamb into cutlets and serve with the gravy, and mashed potato and steamed greens, if liked.

HERB CRUSTED RACK OF LAMB WITH HARISSA SAUCE AND SAFFRON ISRAELI COUSCOUS WITH ZUCCHINI AND FENNEL

Steps:

• Preheat the oven to 400 degrees F.
• For the couscous: Set up a small pot of boiling water and season liberally with salt. Add the couscous and cook until al dente, 5 to 6 minutes. Drain and set aside.
• Heat a large saute pan with some oil over medium-high heat. Add the sliced fennel and onions and season with salt. Cook until softened and translucent, about 5 minutes. Add the zucchini and saute for 2 to 3 minutes. Add the chickpeas, saffron, chicken stock and cooked couscous. Cook, stirring occasionally, until most of the chicken stock has reduced, 4 to 5 minutes. Turn off the heat and toss in the chopped fennel fronds.
• For the lamb: Add the parsley, panko, pistachios, oil, rosemary and salt to taste to a bowl. Mix well to combine then set aside.
• Cut the rack of lamb in half so you have two pieces with four bones each. Sprinkle liberally with salt on all sides.
• Heat a large saute pan with some oil over medium-high heat until the oil shimmers. Sear the lamb, fat side down, until golden brown and a crust begins to form, about 5 minutes. Flip the lamb and sear on the underside as well as each side until golden brown, another few minutes each. Remove the lamb from the pan, place onto a sheet tray and discard the excess fat in the pan. Reserve the pan for the sauce. Place the rack of lamb into the oven and bake until the internal temperature reaches 130 degrees F on an instant-read thermometer when inserted into the center of the meat, 15 to 20 minutes.
• Remove from the oven and brush the top side of the racks evenly with the mustard. Press the pistachio herb crust onto the rack, ensuring the crust adheres to the mustard. Place the crusted rack of lamb back into the oven until the crust is golden and the lamb reaches 135 degrees F, about 5 minutes. Remove from the oven and allow to rest before slicing. Once rested, slice each lamb rack into double chops.
• To the same pan that the lamb was cooked in, add some oil, the fennel, onions, crushed red pepper and salt to taste. Saute until translucent, about 5 minutes. Add the tomatoes, garlic and harissa and stir to combine. Add the chicken stock and bring to a boil, then reduce to a gentle simmer and cook until the sauce reduces by half and has slightly thickened, about 10 minutes.
• Serve the sliced lamb alongside the couscous.

HERB-CRUSTED RACK OF LAMB WITH GRAVY

Steps:

• Heat oven to 425°F.
• Heat oil in large nonstick skillet on medium-high heat. Add lamb, skin side down, to skillet; cook 2 to 3 min. on each side or until lightly browned on both sides. Transfer lamb to work surface; cool 5 min.
• Spread mustard onto lamb. Combine bread crumbs, cheese and herbs; press into mustard. Place lamb in shallow foil-lined pan sprayed with cooking spray.
• Bake 25 min. or until meat registers 150°F when tested with meat thermometer.. Remove lamb from oven; cover. Let stand 10 min. or until medium doneness (160°F).
• Microwave gravy in microwaveable bowl on HIGH 1-1/2 min., stirring after 45 sec. Add butter and Worcestershire sauce; stir until butter is completely melted and gravy mixture is well blended.
• Serve lamb topped with gravy mixture.

HERB CRUSTED RACK OF LAMB WITH DAUPHINOISE POTATOES AND A SPINACH AND BASIL TIMBALE

Steps:

• Preheat the oven to 160C/325F/Gas 3.
• For the dauphinoise potatoes, grease a medium-sized ovenproof dish with half the butter.
• Arrange the sliced potatoes in the dish in layers, with some garlic and seasoning in between the layers.
• Mix the milk and cream and pour over the potatoes. Dot the remaining butter over the top and cover with aluminium foil.
• Bake in the oven for 1½ hours. Remove the foil and return to the oven for 30 minutes, or until the potatoes are golden-brown.
• For the spinach and basil timbale, grease six daroile moulds with butter and line with cling film. Line the moulds with the wilted spinach.
• Mix the bacon and croûtons in a bowl. Add the eggs and cream. Season with salt and pepper, add the parsley and pour into the moulds.
• Place the moulds in a deep-sided roasting tin and add boiling water to the tin until it comes half way up the side of the moulds.
• Place in the oven for 30 minutes, or until set.
• For the herb crusted rack of lamb, preheat the oven to 200C/400F/Gas 6.
• Season the lamb with salt and pepper. Heat a large frying pan and add the oil, once hot, add the lamb and seal on all sides.
• In a bowl mix the breadcrumbs and herbs and set aside.
• Brush the lamb with mustard and then cover with the herb crumbs.
• Place the lamb back in the oven for 12-14 minutes, or until cooked to your liking. Then remove and set aside to rest for at least five minutes before carving.
• To serve, carve the racks of lamb. Place a portion of potatoes and a timbale on each plate along with three pieces of the lamb. Serve with gravy.

HERB-CRUSTED RACK OF LAMB

Steps:

• Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. (Can be made 4 hours ahead. Cover; chill.)
• Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes.
• Transfer lamb to cutting board. Cut between bones into individual or double chops. Divide between 2 plates; serve.
• *A dried herb mixture available at specialty foods stores and some supermarkets.