Lamb Racks With Bread Crumbs Parsley And Lemon Recipes

RACK OF LAMB PERSILLADE

Steps:

• Preheat the oven to 450 degrees F.
• Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.
• Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
• Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
• Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and 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.

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.

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.

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!

ROASTED RACK OF LAMB

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
• In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
• Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
• Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

BREADED RACK OF LAMB

Steps:

• Place the lamb on a greased rack in a greased roasting pan; rub with garlic, salt and pepper. Bake, uncovered, at 375° for 20 minutes., In a small bowl, combine the bread crumbs, butter, parsley and thyme. Press onto the meat. , Bake 20-30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

FRENCHED RACK OF LAMB

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Wrap garlic head in foil.
• Roast garlic in the preheated oven until soft, about 40 minutes. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Slice in half; squeeze to remove the roasted garlic within.
• Combine 1 tablespoon roasted garlic with bread crumbs, parsley, and thyme. Reserve remaining roasted garlic for another use.
• Wrap the exposed bone sections of the rack individually in aluminum foil.
• Set the rack, bone-side down, ribs facing away, on a sheet of plastic wrap and sprinkle with salt and pepper. Brush meat with mustard to create a thin layer. Spread bread crumb mixture over and press the crumbs into it using the plastic wrap. Set the lamb on a roasting rack. Discard the plastic wrap.
• Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 140 degrees F (60 degrees C) for medium doneness, or to desired doneness, 25 to 35 minutes. Let the lamb sit for 20 minutes in a warm location; carve into 4 two-bone chops. Season with salt.

CRUSTY RACK OF LAMB WITH PARSLEY

Steps:

• Trim any excess fat from the racks.
• Mix all the remaining ingredient together mix well (you may want to increase the oil slightly the mixture should hold together).
• Place half the mixture on top of each rack.
• Press firmly so it is solidly in place.
• Wrap tightly in plastic wrap& refrigerate for 1-2 hours.
• One hour before roasting take out of fridge and bring to room temperature.
• Place on a rack in a shallow pan and roast in a 375 oven for 30 min to 45 min Do not over cook
• Check your internal temp for pink it should read 160F degrees.

LEMON AND GARLIC LAMB RACK

Steps:

• Marinade lamb in lemon juice, oil, garlic and chopped rosemary for at least an hour.
• Combine lemon, onion, garlic and rosemary sprigs in a baking dish and place lamb rack with marinade on top.
• Bake at 180 C for 35-40 mins or until cooked to your preference.
• Remove lamb to a plate & keep warm. Discard pan ingredients but reserve pan juices.
• Heat pan juices and blend in flour. Cook for 1 minute.
• Gradually blend in stock and wine until smooth. Cook stirring until sauce boils and thickens, Season to taste.
• Serve roast, sliced into cutlets with sauce and vegetables of your choice.

HERB ROASTED RACK OF LAMB

Steps:

• Preheat the oven to 425 degrees. Combine the herbs, peppercorns, cinnamon and bread crumbs in a bowl. Set aside.
• Completely coat the racks of lamb with the honey. Cover with a thick layer of the seasoned bread crumbs. Put the lamb on a rack over a roasting pan and roast until a meat thermometer inserted in the rack reads 125 degrees for rare meat, or 130 for medium rare, about 25 to 35 minutes.
• Remove the lamb from the oven. Season with salt. Let it rest at least 20 minutes before slicing.