RACK OF LAMB WITH HERB CRUST
Special occasions demand equally momentous meals, and few dishes are as elegant -- or delicious -- as this flavorful rack of lamb. It's far easier to make than it appears; simply follow a few basic steps for impressive results.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees with rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.
- In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons Dijon, making sure the entire surface is covered. Pat seasoned breadcrumbs over rack (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.
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 :
ROASTED RACK OF LAMB WITH A HERB CRUST
Steps:
- Preheat the oven to 240C/450F/Gas 9.
- To prepare the herb crust, break the bread into large pieces and place in a food processor or blender and turn into fine crumbs.
- Add the herbs and garlic and blitz for a further 30 seconds.
- Heat the oil in a large pan with the butter until foaming, but not coloured. Season the racks and add to the pan, skin-side down, and cook for 3-4 minutes on each side (for medium rare). Remove from the pan and leave to rest for 5 minutes.
- Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over the racks, to apply a good coating.
- Press a generous handful of the herb crust over the racks and transfer to a medium-sized roasting tin and roast for 5-15 minutes, depending on how your lamb is preferred. Cover the bones with foil if browning too quickly.
- To make the jus, heat the stock and rosemary in a pan over a medium to high heat and reduce by half, stirring occasionally. Check seasoning, strain and keep warm.
- Slice the racks in half and serve immediately with aubergine purée and roasted fennel.
GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard
Provided by Kiano Moju
Categories Dinner
Yield 8 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram
RACK OF BABY LAMB WITH HERB CRUST
Martha Stewart's from a 1983 cookbook called "Quick Cook" and it is delicious and easy. I add about 1/2 tsp. rosemary.
Provided by Oolala
Categories Lamb/Sheep
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Carefully trim the rack of lamb, leaving the rib bones as long as possible. Leave about 1/4 inch of fat on the outside of the rack. Cut neat crisscrosses in the fat with a sharp knife.
- In a small mixing bowl, combine all the remaining ingredients.
- Put the rack of lamb in a roasting pan and cook it in the oven for 15 minutes. Remove the lamb and reduce heat to 375 degrees F.
- Pat the bread-crumb mixture on top of the rack and on the bony side to form a crust. Return to the oven for another 10-15 minutes. The lamb should be served very pink.
- If you like it more well done, just make sure the crust isn't burning.
Nutrition Facts : Calories 350.2, Fat 16.9, SaturatedFat 2.6, Sodium 1735, Carbohydrate 41.5, Fiber 3.4, Sugar 3.9, Protein 8.3
HERB-CRUSTED RACK OF LAMB
Steps:
- Heat the oven to 425 degrees F/220 degrees C.
- Season the meat with salt and pepper. Mix together the oil and mustard, then slather all over the rack to coat well. Mix together the breadcrumbs, cheese and herbs, then pack the mixture onto the lamb rack.
- Place the lamb on a rack, bones arching upwards, in a roasting pan just large enough to hold it and place in oven. Roast until the meat is done to your liking. 20 minutes will give you medium-rare meat. Let the meat rest out of the oven 10 minutes before carving.
RACK OF LAMB WITH AN HERB CRUST
Categories Herb Lamb Roast Dinner Spring Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F.
- Heat the oil in a pan, and sear the lamb until golden brown. Roast in the oven for 15-20 minutes, then remove.
- In a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. Brush mustard onto the lamb, and coat with the mixture.
- Place the shallots and garlic onto a sheet of aluminum foil, and sprinkle with the brown sugar and butter. Roast in the foil parcel for 15 minutes or until golden brown.
- In a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season.
- Preheat the grill. Grill the lamb crust-side-up for 5 minutes. Let rest for 5 minutes, and slice into cutlets.
- To serve, place a portion of the cutlets on each plate and arrange the shallots and garlic around. Drizzle the sauce around the plate, and serve with a sprig each of rosemary and thyme.
HERB-CRUSTED RACK OF LAMB
Categories Food Processor Cheese Herb Lamb Mustard Roast Valentine's Day Winter Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. (Can be made 4 hours ahead. Cover; chill.)
- Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes.
- Transfer lamb to cutting board. Cut between bones into individual or double chops. Divide between 2 plates; serve.
- *A dried herb mixture available at specialty foods stores and some supermarkets.
TANGY HERB-CRUSTED RACK OF LAMB
DH and I found this to be an easy, tasty way to prepare rack of lamb. It is from Williams-Sonoma Kitchen. Prep time includes marinating time. I believe DH and I had to cook longer than 15 mins for medium-rare. We skipped the lemon wedges as it was just the two of us and we weren't concerned about presentation.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 1h37m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the lemon zest, garlic, rosemary, thyme, and 1/4 cup olive oil. Spread the mixture evenly over the racks of lamb. Cover and refrigerate at least 1 hour or up to overnight.
- Preheat oven to 400°F.
- Season the racks of lamb with salt and pepper. In a large ovenproof saute pan over medium-high heat, warm 2 Tb olive oil. Add the lamb and cook until browned on both sides, about 7 minutes total.
- Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130F for medium-rare, about 15 minutes, or until done to your liking.
- Transfer the racks to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.
Nutrition Facts : Calories 200, Fat 20.6, SaturatedFat 2.9, Sodium 3.5, Carbohydrate 8, Fiber 3.4, Sugar 0.1, Protein 1
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4.8/5 (115)Calories 299 per servingCategory Entree
- In the bowl of a small food processor fitted with a blade, add the garlic, olive oil, parsley, rosemary and red pepper flakes. Run the processor until the mixture is well-combined and everything is finely chopped.
- Rub each rack of lamb all over with the marinade. Let the lamb marinate for 20 to 30 minutes at room temperature (or if you have the time, up to 1 hour).
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