HERB-CRUSTED RACK OF LAMB
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
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 :
DUKKAH-CRUSTED LAMB CHOPS WITH POMEGRANATE MOLASSES
Provided by Meredith Deeds
Categories Sauté Quick & Easy Lamb Chop Pistachio Spice Winter Pomegranate Molasses Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Place first 6 ingredients in food processor. Using on/off turns, blend until mixture resembles breadcrumbs. Transfer dukkah to shallow bowl; set aside. DO AHEAD: Dukkah can be prepared 1 day ahead. Cover tightly and let stand at room temperature.
- Whisk pomegranate molasses and honey in small bowl; set aside.
- Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Cook to desired doneness, about 2 minutes per side for medium-rare. Transfer lamb chops to plate; tent with foil to keep warm. Repeat with remaining chops. Holding each chop by bone end, dip both sides of meat in dukkah to coat and transfer to platter. Drizzle honey mixture over chops and serve.
- * A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.
HERB CRUSTED LAMB
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.
HERB-CRUSTED GRILLED LAMB WITH APRICOT RELISH
Categories Lamb Apricot Mint Rosemary Bell Pepper Summer Grill/Barbecue Shallot Oregano Gourmet
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- Prepare lamb:
- Stir together herbs, salt, pepper, garlic, and oil, then rub all over lamb.
- Make relish:
- Stir together all relish ingredients and season with pepper.
- To cook lamb using a charcoal grill:
- Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
- Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear lamb on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 8 to 10 minutes total. Move lamb to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center registers 135°F for medium-rare, 12 to 15 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
- To cook lamb using a gas grill:
- Preheat all burners on high, covered, 10 minutes. Sear lamb on lightly oiled grill rack, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and put lamb above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill lamb, covered with lid, until thermometer inserted diagonally into center registers 135°F for medium-rare, 15 to 20 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
- Serve lamb:
- Thinly slice lamb across the grain and serve with relish.
LAMB CUTLETS WITH HERB RELISH
These are easy to eat with your hands and look stunning. For best results pay a visit to your butcher.
Provided by Mary Cadogan
Categories Buffet, Dinner, Main course
Time 1h10m
Yield Serves 20 with other dishes
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Put the almonds and garlic in a food processor and process to a rough paste. Brush the fat side of the racks with a little mustard, then press the almond crust onto it. Roast for 30-40 mins until the lamb is browned on the outside and pink inside. Leave to cool, then wrap in foil and chill for up to 24 hrs.
- Put all the herb relish ingredients in the food processor and process to a rough paste. Pour into a small bowl. When ready to serve, cut the lamb between the bones into little cutlets and arrange over a platter. Spoon a little herb relish onto each or serve separately in a small bowl.
Nutrition Facts : Calories 204 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 7 grams protein, Sodium 0.29 milligram of sodium
DUKKAH CRUSTED LAMB, APRICOT SALSA, HERB SALAD WITH CHERMOULA D
A delightful spring meal by David Scherer Serving Suggestion: Serve the lamb on the salsa, with the salad and dressing. I use Recipe #283136 as the dressing on the herb salad
Provided by An_Net
Categories Lamb/Sheep
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients for the lamb except the dukkah, and marinate the lamb for two hours or overnight.
- Remove from the marinade and dust with the dukkah.
- Grill on a hot griddle or BBQ plate until cooked to desired degree. This could also be pa n fried.
- For the salsa:.
- Combine all salsa ingredients and set aside.
- For the salad:.
- Combine all salad ingredients.
- Serving Suggestion: Serve the lamb on the salsa, with the salad and dressing.
Nutrition Facts : Calories 346.9, Fat 25.4, SaturatedFat 8.1, Cholesterol 88, Sodium 113, Carbohydrate 5, Fiber 1.3, Sugar 3.4, Protein 24.3
LAMB WITH A DUKKAH CRUST AND HERB AND CUCUMBER RELISH
This is a very light, yummy recipe. It takes a while to prepare as you have to make the dukkah, you could buy a pre-made dukkah to save time and this would be a simple, healthy meal for the family or a dinner party
Provided by kk7798
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 180°C/160°C (fan forced).
- To make the dukkah, place sesame seeds, almonds, corriander and cumin seeds, salt and black peppercorns into a hot, dry pan cook until fragrant. Remove from pan and cool completely. Transfer to a mortar and pestle and coarsely grind; set aside.
- Brush lamb with some of the oil and place 1 cup of dukkah onto a flat plate. Press the top and bottom of the fillet into the dukkah evenly.
- Heat remaining oil in an oven-proof frying pan and cook lamb for 1 minute on each side. Add lemon halves and transfer to oven; cook for 7 minutes or until cooked to your liking. Remove and rest, loosely covered with foil.
- To make the relish; combine Cucumber, mint sprigs and green onions in a medium bowl and mix well.
- Serve sliced lamb with relish and roasted lemon to squeeze over; drizzle over olive oil and serve.
Nutrition Facts : Calories 821.9, Fat 69.3, SaturatedFat 18.8, Cholesterol 108, Sodium 682.3, Carbohydrate 21.8, Fiber 9.8, Sugar 2.8, Protein 37.1
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