Herb Crusted Rack Of Lamb With White Bean Purée Recipes

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HERB-CRUSTED RACK OF LAMB



Herb-Crusted Rack of Lamb image

For those who enjoy a main course of lamb, here's a quick and delicious treatment for it. The easy preparation gives me the extra time I need to focus on other menu items. -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup fresh bread crumbs
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 garlic clove, minced
2 tablespoons olive oil
2 frenched racks of lamb (1-1/2 pounds each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Dijon mustard

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.

Nutrition Facts :

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE



Herb-crusted rack of lamb with white bean purée image

Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 16

50g fresh white breadcrumb or white bread, torn into small pieces
2 tbsp roughly chopped parsley
2 tbsp thyme leaf
2 tbsp rosemary leaves, picked from sprigs
zest 1 lemon
25g grated parmesan
2 tbsp olive oil , plus extra for drizzling
2 x 8-bone racks of lamb , well trimmed (see 'Try', below)
2 tbsp Dijon mustard
250g spinach leaves
400g can butter bean , drained and rinsed
1 garlic clove , chopped
6 anchovy fillets
large rosemary sprig, leaves chopped
juice ½ lemon
8 tbsp extra-virgin olive oil , the best quality you can afford

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.

Nutrition Facts : Calories 709 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium

HERB-CRUSTED RACK OF LAMB



Herb-crusted Rack of Lamb image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 7

1 rack of lamb, frenched (about 8 cutlets)
Kosher salt and freshly ground black pepper
3 to 4 tablespoons Dijon mustard
3 to 4 tablespoons olive oil
1/2 cup/40 g fresh breadcrumbs
1/4 cup/30 g grated Parmesan
2 tablespoons fresh herbs, such as parsley, thyme and rosemary, chopped

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.

TANGY HERB-CRUSTED RACK OF LAMB



Tangy Herb-Crusted Rack of Lamb image

DH and I found this to be an easy, tasty way to prepare rack of lamb. It is from Williams-Sonoma Kitchen. Prep time includes marinating time. I believe DH and I had to cook longer than 15 mins for medium-rare. We skipped the lemon wedges as it was just the two of us and we weren't concerned about presentation.

Provided by Dr. Jenny

Categories     Lamb/Sheep

Time 1h37m

Yield 4 serving(s)

Number Of Ingredients 10

1 lemon, zest of
4 garlic cloves, finley chopped
1 tablespoon crushed dried rosemary
1 tablespoon crushed dried thyme
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 racks of lamb, frenched
salt, to taste
fresh ground pepper, to taste
1 lemon, cut into wedges

Steps:

  • In a small bowl, stir together the lemon zest, garlic, rosemary, thyme, and 1/4 cup olive oil. Spread the mixture evenly over the racks of lamb. Cover and refrigerate at least 1 hour or up to overnight.
  • Preheat oven to 400°F.
  • Season the racks of lamb with salt and pepper. In a large ovenproof saute pan over medium-high heat, warm 2 Tb olive oil. Add the lamb and cook until browned on both sides, about 7 minutes total.
  • Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130F for medium-rare, about 15 minutes, or until done to your liking.
  • Transfer the racks to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.

Nutrition Facts : Calories 200, Fat 20.6, SaturatedFat 2.9, Sodium 3.5, Carbohydrate 8, Fiber 3.4, Sugar 0.1, Protein 1

MINT CRUSTED RACK OF LAMB



Mint Crusted Rack of Lamb image

I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 50m

Yield 4

Number Of Ingredients 17

1 cup fresh mint leaves
2 cloves garlic, sliced
2 tablespoons olive oil
½ cup plain bread crumbs
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
¼ cup Dijon mustard
2 teaspoons honey
2 tablespoons extra virgin olive oil
2 teaspoons rice vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 pinch salt and freshly ground black pepper to taste
2 (1 1/4 pound) racks of lamb, trimmed
1 teaspoon vegetable oil
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with foil.
  • Cook mint leaves in a pot of boiling water for about 10 seconds.
  • Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
  • Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
  • Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
  • Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
  • Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
  • Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
  • Season each rack with salt and black pepper on all sides.
  • Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
  • Transfer lamb racks to the foil-lined baking sheet.
  • Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
  • Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

Nutrition Facts : Calories 681.1 calories, Carbohydrate 20.2 g, Cholesterol 121.9 mg, Fat 52.9 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 18.4 g, Sodium 625.1 mg, Sugar 7 g

ROASTED RACK OF LAMB WITH WHITE BEAN PUREE AND RED WINE REDUCTION



Roasted Rack of Lamb with White Bean Puree and Red Wine Reduction image

This is a dish that my wife made for us on Valentine's Day one year. It was the best lamb that I've ever tasted. I added the red wine reduction for even more awesomeness! I serve with roasted Brussels sprouts.

Provided by Clint Chapel

Categories     Meat and Poultry     Lamb

Time 1h15m

Yield 8

Number Of Ingredients 21

2 tablespoons olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 (750 milliliter) bottle Cabernet Sauvignon
2 medium tomatoes, chopped
1 medium Granny Smith apple, cored and chopped
½ cup balsamic vinegar
3 tablespoons salted butter
3 cloves garlic, chopped
1 (14.5 ounce) can great northern beans, drained
¼ cup salted butter
4 cloves garlic, minced
1 tablespoon dry white wine, or to taste
½ cup fresh bread crumbs
3 tablespoons olive oil, divided
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon Dijon mustard
1 teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
2 (8 bone) racks lamb, trimmed and frenched

Steps:

  • Heat olive oil for red wine reduction in a large saucepan over medium heat. Add onion and celery; saute until slightly brown, 8 to 10 minutes. Add Cabernet, tomatoes, apple, vinegar, butter, and garlic; simmer until sauce has reduced and is thick enough to coat the back of a spoon, 15 to 30 minutes. Strain and keep warm.
  • At the same time, combine beans, butter, and garlic for bean puree in a small saucepan over medium heat. Cook for about 25 minutes, then puree with an immersion blender, adding white whine to thin if needed.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Combine bread crumbs, 2 tablespoons olive oil, garlic, rosemary, mustard, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor; pulse gently until blended.
  • Heat remaining 1 tablespoon oil in an oven-proof skillet over high heat. Season lamb with salt and pepper and sear racks on both sides until browned, about 3 minutes per side. Coat racks liberally with bread crumb mixture.
  • Transfer to the preheated oven and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (68 degrees C), 12 to 15 minutes. Allow racks to rest before cutting into 2-rib servings.
  • Place ribs in the center of serving plates. Drizzle reduction sauce on and around the ribs and spoon the bean puree into slight mounds on 3 sides outside the reduction.

Nutrition Facts : Calories 694.9 calories, Carbohydrate 24.1 g, Cholesterol 123.8 mg, Fat 46.8 g, Fiber 3.8 g, Protein 27.1 g, SaturatedFat 19.4 g, Sodium 520.2 mg, Sugar 6.5 g

HERB-CRUSTED RACK OF LAMB



Herb-Crusted Rack of Lamb image

Rack of lamb, beautifully coated with a flavourful herb crust and cooked to perfection. Adapted from a video recipe by Chef Gordon Ramsey (which you can find on YouTube), which didn't list amounts, and had incorrect cooking times.

Provided by Barb_G

Categories     Lamb/Sheep

Time 45m

Yield 12-14 chops, 4 serving(s)

Number Of Ingredients 11

2 racks of lamb
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for browning)
4 slices white bread
1 ounce fresh parsley (stalks included)
2 sprigs fresh rosemary (leaves only)
4 sprigs thyme (leaves only)
1 ounce parmesan cheese, grated
1 -2 tablespoon olive oil
2 tablespoons Dijon mustard

Steps:

  • Heat oven to 200 degrees Celsius Select a skillet that can go in the oven as well as on the cooker.
  • Cut each rack into 3-4 bones each (approximately one serving). Score the fat on the lamb (don't cut all the way to the meat), then season on all sides with salt and pepper.
  • On the cooker, heat the skillet to very hot, add olive oil. When it is hot, place the lamb in skillet and sear on all sides of meat to give it a nice dark colour (you will have to hold it in place to get all angles).
  • Once browned, place the racks skin-side-down in the skillet, and into the oven for 12 minutes.
  • Cut crusts off bread, place bread, herbs and parmesan into food processor and blitz until you have a very fine crumb (it will be green). Add the olive oil and continue blitzing for a few more seconds. It will still look like dry crumbs, but when you pinch it, it should stick together well. Pour onto a plate.
  • When lamb has been in for 12 minutes, remove from oven and brush all sides with dijon mustard. Then press each rack into the crumb mixture, coating on all sides and pressing it to get an nice even coating.
  • Place the racks (this time skin-side-up) in a baking dish. Sprinkle any leftover crumb mixture into the dish. Place back into the oven for another 8-10 minutes (longer if you want well-done), until crust is slightly browned.

Nutrition Facts : Calories 195.1, Fat 13.3, SaturatedFat 2.8, Cholesterol 6.2, Sodium 907.3, Carbohydrate 14, Fiber 1.2, Sugar 1.3, Protein 5.2

HERB-CRUSTED RACK OF LAMB



Herb-Crusted Rack of Lamb image

Categories     Food Processor     Cheese     Herb     Lamb     Mustard     Roast     Valentine's Day     Winter     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 8

1 large garlic clove
1/2 cup chopped fresh basil
1/3 cup freshly grated pecorino Romano cheese
1/3 cup plain dry breadcrumbs
2 tablespoons herbes de Provence*
1 1/2 tablespoons Dijon mustard
2 1/2 tablespoons olive oil
1 1 1/2-pound rack of lamb, trimmed

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.

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY



Garlic Herb Crusted Roast Rack Of Lamb Recipe by Tasty image

Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 10

2 ½ lb rack of lamb, frenched
salt, to taste
pepper, to taste
5 tablespoons olive oil, divided
8 cloves garlic, peeled and smashed
¾ cup breadcrumb
¼ cup fresh flat-leaf parsley
1 ½ tablespoons fresh rosemary
½ cup grated parmesan cheese
1 ½ tablespoons whole grain dijon mustard

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!

Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram

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From cookingwithcocktailrings.com


HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE – COOKER APP
Method. STEP 1. 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. STEP 2. Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat.
From cookerapp.com


HERB CRUSTED RACK OF LAMB - BITESWITHAPPLEWHITE.COM
2021-03-31 Season lamb chops with salt and pepper (about 1/2 tsp each) Spread Dijon mustard over fat cap of rack of lamb. In a small bowl, combine softened butter, garlic, and herbs. Spread mixture on top of mustard. Place rack on a sheet pan and place in a preheated oven on center rack. Cook for 25 minutes. Remove from oven and let rest for 10 minutes ...
From biteswithapplewhite.com


HERB CRUSTED RACK OF LAMB - CRAVING HOME COOKED
2019-04-16 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.
From cravinghomecooked.com


HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE RECIPE | YUMMLY
Aug 3, 2019 - Herb-crusted Rack Of Lamb With White Bean Purée With Breadcrumbs, Chopped Parsley, Thyme Leaves, Rosemary Leaves, Lemon Zest, Grated Parmesan, Olive Oil, Racks Of Lamb, Dijon Mustard, Spinach Leaves, Butter Beans, Garlic Clove, Anchovy Fillets, Rosemary Sprig, Lemon, Extra Virgin Olive Oil
From pinterest.co.uk


HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE RECIPE
Aug 3, 2019 - Herb-crusted Rack Of Lamb With White Bean Purée With Breadcrumbs, Chopped Parsley, Thyme Leaves, Rosemary Leaves, Lemon Zest, Grated Parmesan, Olive Oil, Racks Of Lamb, Dijon Mustard, Spinach Leaves, Butter Beans, Garlic Clove, Anchovy Fillets, Rosemary Sprig, Lemon, Extra Virgin Olive Oil
From pinterest.ca


HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE RECIPE
Aug 3, 2019 - Herb-crusted Rack Of Lamb With White Bean Purée With Breadcrumbs, Chopped Parsley, Thyme Leaves, Rosemary Leaves, Lemon Zest, Grated Parmesan, Olive Oil, Racks Of Lamb, Dijon Mustard, Spinach Leaves, Butter Beans, Garlic Clove, Anchovy Fillets, Rosemary Sprig, Lemon, Extra Virgin Olive Oil
From pinterest.com


HERB ROASTED LAMB CHOPS - THERESCIPES.INFO
Herb Roasted Lamb Chops Recipe | Epicurious hot www.epicurious.com. 2 teaspoons coarse kosher salt 2 tablespoons extra-virgin olive oil, divided 6 1 1/4-inch-thick lamb loin chops Step 1 Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb;...
From therecipes.info


HERB-CRUSTED RACK OF LAMB AND MASHED BUTTER BEANS
2019-04-12 Divide the herb crust in two, coating each rack with herb crust. Gently press to adhere herb crust over the mustard. Put the two racks back in the frying pan (fatty side up), drizzling a bit more oil if you want. Roast in the oven for 20-25 min. or until a thermometer inserted in the thickest part of lamb registers 130°F for medium rare.
From francoisekitchen.com


HERB CRUSTED RACK OF LAMB | RECIPE BY CUISINE INSPIRED
Put oven rack in middle of the oven and preheat oven to 350 degrees F. In a mini food processor, combine parsley leaves, garlic, bread crumbs, salt, pepper and olive oil until the mixture becomes a paste. Place both racks of lamb with bones facing up in a roasting pan. Coat them well with the parsley paste. Add 1/3 cup water at the bottom of ...
From cuisineinspired.com


HERB-CRUSTED ROAST RACK OF LAMB RECIPE - CRATE AND BARREL CANADA
Rack of lamb is one of those dishes that feels really special and also a little intimidating. But really, lamb is very forgiving and quite easy to master. Count on about 2–3 chops per person, depending on how big the chops are. Scattering vegetables under and around the lamb as aromatics will impart depth of flavor.
From crateandbarrel.ca


HERB CRUSTED ROASTED RACK OF LAMB - LEMON BLOSSOMS
2022-03-14 Allow to sit at room temperature for about an hour. Bake: Preheat the oven to 450 degrees Fahrenheit. Roast the lamb for 20 minutes for rare and 25 minutes for medium rare. Rest and serve: Remove from the oven and allow ribs to rest for 15 minutes, tented with aluminum foil. Serve cut into individual ribs if desired.
From lemonblossoms.com


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