RACK OF LAMB WITH PIMENTóN, GARLIC AND OLIVE OIL
Provided by Mark Bittman
Categories dinner, easy, quick, roasts, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.
- Put the oil, garlic, paprika and a sprinkle of salt and pepper in a food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.
Nutrition Facts : @context http, Calories 749, UnsaturatedFat 39 grams, Carbohydrate 3 grams, Fat 71 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 27 grams, Sodium 572 milligrams, Sugar 0 grams
RACK OF LAMB WITH PIMENTON, GARLIC AND OLIVE OIL
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees F. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.
- Put the oil, garlic, paprika, and a sprinkle of salt and pepper in a food processor and puree; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees F or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove the lamb and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.
RACK OF LAMB
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.
MINT CRUSTED RACK OF LAMB
I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with foil.
- Cook mint leaves in a pot of boiling water for about 10 seconds.
- Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
- Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
- Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
- Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
- Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
- Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
- Season each rack with salt and black pepper on all sides.
- Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
- Transfer lamb racks to the foil-lined baking sheet.
- Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
- Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.
Nutrition Facts : Calories 681.1 calories, Carbohydrate 20.2 g, Cholesterol 121.9 mg, Fat 52.9 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 18.4 g, Sodium 625.1 mg, Sugar 7 g
ROAST RACK OF LAMB WITH MINT SAUCE
The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.
Categories Lamb Mustard Roast New Year's Eve Mint Rack of Lamb Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- To make lamb:
- Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
- Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
- Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
- To make sauce:
- Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
- Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.
SIMPLE GARLIC & PEPPER RACK OF LAMB
This is an ideal way of cooking racks of lamb when you don't want a crumbed coating. I like to serve this with a salad & potatoes (done however takes your fancy on the day!)or with steamed vegetables such as broccoli, cauliflower & carrots and a jacket baked potato, with a horror of horrors......gravy made with a pkt mix! LOL
Provided by Jen T
Categories Lamb/Sheep
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350'F.
- Heat oil in pan and sear lamb racks on all sides starting with the meat side first.
- Remove from pan and spread with garlic.
- Sprinkle on the pepper mix and then sprinkle with salt.
- Place on a shallow pan and place in oven.
- Roast for about 20-30mins or until cooked to your preference.
- Remove from oven and cover with tin foil or leave in turned off oven to rest for 5mins.
- Either slice or leave whole to serve, depending on size.
Nutrition Facts : Calories 72.6, Fat 6.8, SaturatedFat 0.9, Sodium 1.4, Carbohydrate 2.8, Fiber 0.2, Sugar 0.1, Protein 0.5
MINIMALIST RACK OF LAMB PIMENTON
Steps:
- 1. Heat the oven to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp. 2. Put the oil, garlic, paprika and a sprinkle of salt and pepper in a food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.
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