Herb Grilled Rack Of Lamb Recipes

HERB-MARINATED RACK OF LAMB

Steps:

• Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
• The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
• Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
• To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

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 AND HERB-MARINATED RACK OF LAMB RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF / 175ºC.
• Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chilli powder, olive oil, and lemon juice; mix well, then set aside.
• If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)
• Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.
• Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it's almost done, pour in red wine then remove from the heat.
• Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C
• Serve with roasted veggies.
• 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.

RACK OF LAMB WITH HERB CRUST

Steps:

• Preheat oven to 450 degrees with rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.
• In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons Dijon, making sure the entire surface is covered. Pat seasoned breadcrumbs over rack (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.

HERB MARINATED GRILLED RACK OF LAMB

Steps:

• Make sure that the rack of lamb bones has been "Frenched cut".(This is to remove the excess fat and fascia away from the bone to give abetter appearance for serving) Remove any excess fat.
• In a large sealable baggie or bowl add the rack of lamb, za'atar seasoning, chopped garlic, parsley and olive oil. Mix well and rub the mix into the rack of lamb. (Do not add the salt until you are ready to put it on the grill as this can draw out the moisture in the meat and make it tougher)
• Marinate rack of lamb for 4 hours or up to overnight. In a pinch can marinate for 30 minutes, while the lamb is coming to room temperature before grilling. Remove the marinating rack of lamb from the refrigerator and place it at room temperature for 30 minutes. (This keeps the meat cooking evenly)Preheat the grill to 400 degrees F (204 degrees C). Clean and prepare the grill. Oil your grill grates lightly with a cloth. We did not wrap the ribs of the lamb in aluminum foil to prevent burning and we had no issues. If you want to do this, go for it. Salt and pepper your lamb rack well on both sides.
• GRILLING DIRECTIONS: Place your rack of lamb skin side down for 5 minutes over direct heat, allow to sear with the lid of the grill down. Turn the rack of lamb over on the other side and cook for the remaining time. For us, that was another 8 minutes. Make sure you take your rack of lamb off the grill about 2to 5 degrees BEFORE it comes to your desired temperature as it will raise another 5 degrees upon resting. However, it depends on how you want lamb cooked. We highly suggest not cooking your lamb any more than medium rare at the most for the best flavor and texture. Blue Bloody Rare - 125 degrees F (51 degrees C) Med Rare - 135 degrees F (57 degrees C) (our preferred cooking level)Medium - 145 degrees F (62 degrees C) Med Well - 155 degrees F (68 degrees C) Well Done - 165 degrees F (73 degrees C)
• After you take your rack of lamb off the grill, Tent lamb lightly with aluminum foil and allow it to rest for about 10 minutes before carving.
• Garnish with fresh parsley and herbs as desired before serving.
• OVEN DIRECTIONS: No Grill. No problem! Our suggestion is to prepare our Herb Marinated Rack of Lamb with the rub as stated in the recipe. Then take out your lamb out of the refrigerator for at least 30 minutes up to an hour before cooking in the oven to allow it to come to room temperature. This is so that it cooks evenly. Next, preheat your oven to 450 degrees F (232 degrees C). Cook lamb uncovered for 10 minutes. Then, reduce oven temperature to 300 degrees F (148 degrees c) for an additional 10 - 20 minutes. Start checking the internal temperature of your rack of lamb at the start of the 10 minute mark. If you like your rack of lamb medium rare like we do then take it out at 135 degrees F. Tent with a little foil and let rest.

HERB GRILLED RACK OF LAMB

Steps:

• Day before, up till one hour before cooking, salt and pepper Lamb to taste.
• Rub Lamb gently to coat with EVOO.
• Rub minced garlic evenly to Lamb.
• Combine herbs, fluff together, and spread evenly on cutting board.
• Roll lamb in chopped herbs to coat, sprinkling herbs onto the concave side of the rack, or anywhere that they don't stick.
• Allow all to macerate 1- 24 hours.
• Allow meat to come to room temp before grilling.
• 30-45 minutes before grilling, prepare a hot grill for direct/indirect grilling.
• Stand racks up on end facing eachother so as to support eachother, and grill on high heat 3-4 minutes.
• Grill outside of racks on high heat 2-3 minutes.
• Drop coals, or reduce heat to medium and grill inside side of racks 2-3 minutes, or to an internal temp of 115*.
• Rest meat 10 minutes before carving.
• Slice using bones for a guide (should look like rare lamb chops.).
• Serve on platter w/ rosemary sprig and/or mint leaves.
• Note: Cooking times will vary depending on cut of meat, type of grill, etc. As with all grill recipes, use your own judgement.

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.

RACK OF LAMB WITH AN HERB CRUST

Steps:

• Preheat the oven to 400°F.
• Heat the oil in a pan, and sear the lamb until golden brown. Roast in the oven for 15-20 minutes, then remove.
• In a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. Brush mustard onto the lamb, and coat with the mixture.
• Place the shallots and garlic onto a sheet of aluminum foil, and sprinkle with the brown sugar and butter. Roast in the foil parcel for 15 minutes or until golden brown.
• In a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season.
• Preheat the grill. Grill the lamb crust-side-up for 5 minutes. Let rest for 5 minutes, and slice into cutlets.
• To serve, place a portion of the cutlets on each plate and arrange the shallots and garlic around. Drizzle the sauce around the plate, and serve with a sprig each of rosemary and thyme.

ROAST RACK OF LAMB WITH HERB SAUCE

Steps:

• Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.

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.