Marinated Rack Of Lamb With Coriander And Honey Recipes

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HERB-MARINATED RACK OF LAMB



Herb-Marinated Rack of Lamb image

Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.

Provided by Food Network

Categories     main-dish

Time 13h10m

Yield 4 servings

Number Of Ingredients 8

2 lamb racks (about 8 to 9 ribs each)
1/2 cup extra-virgin olive oil, plus 2 tablespoons
4 garlic cloves, unpeeled and crushed
2 (4-inch) rosemary sprigs, crushed
6 thyme sprigs, crushed
4 rosemary sprigs, for garnish
Freshly ground black pepper
Sea salt

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.

GARLIC AND HERB-MARINATED RACK OF LAMB RECIPE BY TASTY



Garlic And Herb-marinated Rack Of Lamb Recipe by Tasty image

Here's what you need: rack of lamb, fresh thyme, fresh rosemary, garlic, salt, pepper, chilli powder, olive oil, lemon, red wine

Provided by Dhruv Vohra

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

1 rack of lamb
3 sprigs fresh thyme
2 sprigs fresh rosemary
3 cloves garlic
1 tablespoon salt
1 tablespoon pepper
1 tablespoon chilli powder
2 tablespoons olive oil
½ lemon, juiced
1 cup red wine, we used malbec

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!

Nutrition Facts : Calories 185 calories, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams

MARINATED RACK OF LAMB WITH CORIANDER AND HONEY



MARINATED RACK OF LAMB WITH CORIANDER AND HONEY image

Categories     Lamb

Yield 4

Number Of Ingredients 14

250g of trimmed lamb each
20g of flat leaf parsley (leafs and stalks)
30g of mint (leafs and stalks)
30 g of coriander (leafs and stalks)
4 garlic cloves, peeled
15g of ginger
3 chillies seeded
1/2 tsp of salt
50ml of lemon juice
60ml of soy sauce
120ml sunflower oil
3 tbsp of honey
2 tbsp of red wine vinegar
4 tbsp of water

Steps:

  • Blitz and marinade over night Preheat over to 200C Sear each side of lamb for 1 minute each side Put in the over for 13-15 mins Heat marinade for 5 mins

HONEY GLAZED RACK OF LAMB



Honey Glazed Rack of Lamb image

Make and share this Honey Glazed Rack of Lamb recipe from Food.com.

Provided by MsKittyKat

Categories     Lamb/Sheep

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons butter
2 1/2 cups chopped onions
1 cup chopped carrot
2 cups canned beef broth
1 1/2 cups dry red wine
1 cup canned low sodium chicken broth
1 1/2 teaspoons tomato paste
1 teaspoon chopped fresh rosemary
1 1/2 tablespoons all-purpose flour
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons Dijon mustard
2 (1 1/4 lb) trimmed racks of lamb

Steps:

  • Make red wine sauce:.
  • Melt 2 tablespoons butter in heavy large pot over medium-high heat.
  • Add onions and carrot and sauté until deep brown, about 12 minutes.
  • Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.
  • Mix flour and 1 tablespoon butter to paste in bowl.
  • Whisk into sauce.
  • Simmer until sauce thickens, whisking occasionally, about 10 minutes.
  • Set aside.
  • Make lamb:.
  • Preheat oven to 400°F Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce.
  • Sprinkle lamb with salt and pepper.
  • Place on baking sheet.
  • Brush each rack with some of remaining glaze.
  • Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.
  • Rewarm sauce.
  • Season with salt and pepper.
  • Serve chops with sauce.

HONEY AND LEMON GLAZED RACK OF LAMB



Honey and Lemon Glazed Rack of Lamb image

A fantastic tasting meal, and so easy to prepare. I allow 1 rack of 4 cutlets per person. The ingredients are enough for probably 3 racks. I serve it with a potato bake and salad in summer or steamed veges in winter.

Provided by Cookingupastorm

Categories     Lamb/Sheep

Time 55m

Yield 2 serving(s)

Number Of Ingredients 8

2 racks of lamb, with 4 cutlets
1/3 cup olive oil
1 lemon, juice and rind of
2 garlic cloves, crushed
salt and pepper
1/4 cup dark honey
1 lemon, juice of (3 good squeezes)
fennel seed

Steps:

  • Combine marinade ingredients and add lamb. Marinade for 2 hours.
  • Drain lamb and score fat with diamond pattern.
  • Place on a cake rack inside a baking dish, this stops the racks from sitting in fat.
  • Warm the honey and lemon juice together.
  • Brush onto lamb fat and sprinkle with fennel seeds.
  • Bake at 350F for 30 to 40 minutes or as required, basting regularly with the remaining honey and lemon mixture.

HONEY-GLAZED RACK OF LAMB



Honey-Glazed Rack of Lamb image

Categories     Lamb     Vegetable     Roast     Valentine's Day     Honey     Bon Appétit

Yield Serves 4

Number Of Ingredients 15

For sauce
3 tablespoons butter
2 1/2 cups chopped onions
1 cup chopped carrot
2 cups canned beef broth
1 1/2 cups dry red wine
1 cup canned low-salt chicken broth
1 1/2 teaspoons tomato paste
1 teaspoon chopped fresh rosemary
1 1/2 tablespoons all purpose flour
For lamb
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons Dijon mustard
2 1 1/4-pound trimmed racks of lamb

Steps:

  • Make red wine sauce:
  • Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onions and carrot and sauté until deep brown, about 12 minutes. Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.
  • Mix flour and 1 tablespoon butter to paste in bowl. Whisk into sauce. Simmer until sauce thickens, whisking occasionally, about 10 minutes. Strain. Set aside.
  • Make lamb:
  • Preheat oven to 400°F. Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce. Sprinkle lamb with salt and pepper. Place on baking sheet. Brush each rack with some of remaining glaze. Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.
  • Rewarm sauce. Season with salt and pepper. Cut lamb between bones into chops. Serve chops with sauce.

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