Irish Rack Of Lamb Sallye Recipes

RACK OF LAMB

Rack of Lamb image

Provided by Ina Garten

Time 35m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

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.

LESLIE'S IRISH STEW

Leslie's Irish Stew image

While touring Ireland, our family ordered Irish stew at most of the many pubs and restaurants we ate at in order to determine what features we liked best in an Irish stew. This recipe is my attempt to recreate the flavor we preferred. The broth is made the day ahead and I like to use the slow cooker, but the recipe could be adapted for the oven or stovetop.

Provided by Lesalee

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 17h29m

Yield 10

Number Of Ingredients 26

Ingredients

1 ½ quarts water
1 pound lamb shoulder blade chops
1 (12 fluid ounce) bottle Irish stout beer (such as Guinness®)
1 large onion, quartered
3 stalks celery, quartered
1 bunch parsley sprigs
10 sprigs fresh thyme, divided
4 cloves garlic, crushed
1 ½ teaspoons salt
4 whole allspice berries
ground black pepper to taste
4 bay leaves, divided
1 ½ cups all-purpose flour
1 tablespoon dried savory
1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
1 pinch salt and ground black pepper to taste
4 pounds butterflied leg of lamb, trimmed and cut into cubes
3 tablespoons olive oil, or as needed
3 rutabagas, diced
4 potatoes, diced
½ small head cabbage, chopped
1 (16 ounce) package baby carrots
4 small onions, chopped
1 leek, thinly sliced
2 tablespoons minced fresh parsley
1 teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)

Steps:

Combine water, lamb chops, stout beer, large onion, celery, parsley sprigs, 5 sprigs thyme, garlic, 1 1/2 teaspoon salt, allspice, black pepper, and 3 bay leaves in a slow cooker to make broth.
Cook on High until flavors combine, about 4 hours. Let cool, at least 30 minutes. Place lamb chops in a resealable plastic bag. Strain broth into a bowl; discard solids. Refrigerate lamb chops and broth, 8 hours to overnight.
Combine flour, savory, 1 tablespoon garlic and herb seasoning, salt, and pepper in a brown paper bag. Add cubed lamb; shake until coated.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/3 cubed lamb; cook until browned, 1 to 2 minutes per side. Repeat with remaining olive oil and cubed lamb. Transfer browned lamb to the slow cooker.
Skim fat off the chilled broth and pour into the slow cooker. Trim and bone lamb chops; dice lamb meat and add to the slow cooker. Stir in remaining 5 sprigs thyme and bay leaf, rutabagas, potatoes, cabbage, baby carrots, and small onions.
Cook on High until lamb is tender, about 4 hours. Discard thyme sprigs and bay leaves. Stir in leek, chopped parsley, and 1 teaspoon garlic and herb seasoning. Cook until flavors combine, 2 to 3 minutes more.

Nutrition Facts : Calories 500.1 calories, Carbohydrate 52.7 g, Cholesterol 93.5 mg, Fat 16 g, Fiber 9.1 g, Protein 34.4 g, SaturatedFat 5.3 g, Sodium 528.6 mg, Sugar 12.9 g

IRISH LAMB STEW

Irish Lamb Stew image

Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!

Provided by Danny O'Flaugherty

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 2h45m

Yield 10

Number Of Ingredients 16

Ingredients

1 ½ pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
½ cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Nutrition Facts : Calories 671.7 calories, Carbohydrate 26.3 g, Cholesterol 162.7 mg, Fat 39.3 g, Fiber 4 g, Protein 46.4 g, SaturatedFat 15.6 g, Sodium 1189.4 mg, Sugar 5.6 g

RACK OF LAMB WITH SAGE CRUST

Rack of Lamb With Sage Crust image

Provided by Molly O'Neill

Categories dinner, roasts, main course

Time 30m

Yield 4 - 6 servings

Number Of Ingredients 10

Ingredients

2 whole racks of lamb (1 to 1 1/4 pounds each)
Kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
2 cups fresh (soft) bread crumbs
3 tablespoons finely grated Parmesan cheese
4 cloves minced garlic
2/3 cup chopped fresh sage leaves
1/4 cup olive oil
2 tablespoons Dijon mustard
Aged balsamic vinegar, to taste

Steps:

Preheat the oven to 475 degrees. Season the racks generously with salt and pepper. Place a large cast-iron skillet over high heat. When very hot, add the oil and sear one of the lamb racks all over until it is very brown, about 2 minutes per side. Transfer to a roasting pan fitted with a wire rack, laying it rounded-side (the side with the fat) up. Repeat with the remaining rack of lamb. Cover with foil and set aside.
Place the remaining ingredients except for the balsamic vinegar in the bowl of a food processor. Add 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper and process until it forms a paste. Press the paste onto the rounded side of the racks. Roast until desired doneness, about 15 for medium rare. Allow to rest for 5 minutes, covered, before carving and serving drizzled with balsamic vinegar.

Nutrition Facts : @context http, Calories 778, UnsaturatedFat 32 grams, Carbohydrate 36 grams, Fat 59 grams, Fiber 8 grams, Protein 27 grams, SaturatedFat 23 grams, Sodium 571 milligrams, Sugar 3 grams, TransFat 0 grams

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