One Pan Glazed Rack Of Lamb With Spiced Red Onions Potatoes Recipes

ONE-PAN GLAZED RACK OF LAMB WITH SPICED RED ONIONS & POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the potatoes and onions into a large roasting tin. Scatter over half the ras el hanout, drizzle with 2 tbsp of the oil and toss together until completely coated. Put in the oven for 40 mins to roast, turning everything over once or twice so it cooks evenly.
• Meanwhile, heat 1 tbsp of oil in a frying pan and, one at a time, fry the fat side of the lamb well until dark brown, then remove from the pan. Remove the roasted veg from the oven. Season the lamb fat with the remaining ras el hanout, then drizzle or brush over the molasses. Put the lamb, fat-side up, among the potatoes and return to the oven. Cook for 20 mins for rare, 25 mins for pink and 30 mins for well done. Remove and leave to rest for 10 mins.
• Meanwhile, mix the thyme with the remaining oil and set aside. To serve, either bring the roasting tin to the table, carve the racks into chops and serve the potatoes straight from the pan, or remove the racks, cut them into thick three-boned chops, then spoon some of the potatoes onto each plate and rest a thick chop against them. Drizzle everything with the lemon thyme oil to serve.

MINT GLAZED RACK OF LAMB FOR ONE

Steps:

• Season your rack with the rosemary, oregano& salt& pepper.
• Have your oven temp at 375 degrees F.
• Place your rack in an open oven proof pan and cook for about 20- 25 minutes (it depends on how thick the rack is).
• Meanwhile, melt the jelly with the garlic and parsley in a small saucepan.
• Take out the rack and pour the glaze over it.
• Return to oven, apprx 10 minutes, until the internal temp reaches 160-165 degrees F.
• This will have the rack still a bit pink.

HONEY-GLAZED RACK 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.

HONEY GLAZED RACK 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.

GLAZED RACKS OF LAMB

Steps:

• Place lamb on a greased foil-lined baking sheet. Drape a piece of heavy-duty foil over bones to prevent overbrowning. In a small bowl, combine the honey, preserves, oil and lime juice. Set aside 1/2 cup. Spoon half of the remaining glaze over lamb. , Broil 4-6 in. from the heat for 10-12 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting once with remaining glaze. , Remove lamb from the oven and loosely cover with foil. Let stand for 5 minutes before cutting. Brush with reserved glaze.