Rack Of Lamb Cooked In A Tagine Recipes

LAMB TAGINE

Steps:

• Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
• Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
• If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

MOROCCAN LAMB TAGINE

Steps:

• Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
• Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.

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.

ROASTED RACK OF LAMB

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
• In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
• Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
• Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

RACK OF LAMB COOKED IN A TAGINE

Steps:

• Coarse chop onion. Peel/ cube Tomatoes. Sprinkle with salt and pepper. Squeeze ¼ lemon on tomatoes. Toss. Slice carrots into ½ inch pieces. Prepare spice mix. Wash/dry the Lamb. Coat lamb in spices. Reserve balance. Set lamb aside. Procedure: Heat 2 - 3 tbsp. oil in lg. skillet/cast iron pan on med-high heat. Mash garlic & place in oil. When oil is hot and garlic is sizzling, add onions. Turn heat to med-low. Sweat onions till almost clear stirring often. Remove onions from pan leaving oil behind. If necessary, add 1 tbsp. oil to pan. Return to med-high. Brown lamb on all sides. Set aside. Oil inside of Tagine. Place vegetables in layers in Tagine. Sprinkle remaining spice mix while layering. If there is any left, spread it over the top of the vegetables. Pour water over vegetables. Add salt/pepper to taste. Place lamb on top, rib side down. Place bay leaves & mint on top. Cover with Tagine top. Place in cold oven. Remember: This Tagine can't be used on open flame or in a hot oven. It must be brought up to temperature with the oven or you risk cracking it. Set oven to 350 deg. When ready, set timer for 1 hr. Within 20 min. end of cook time, prepare pot of rice. Basmati or Jasmine rice is preferred. Add a few strands of saffron for flavor if desired. After hour is done, remove Tagine cover. Caution! Cover will be hot! Continue cooking for 20 min., turning lamb over after 10 min. Remove from oven and set lamb & vegetables aside. Keep warm. Squeeze 1 Tsp. of fresh lemon juice into broth. Add yogurt to broth. Whisk over med. heat to blend. Thicken if desired. Place rice in ring on a plate & add vegetables to inside of ring. Slice lamb into individual pieces. Place 4 on each plate with bones sticking up in kind of pyramid form. Spoon yogurt sauce over dish as desired and serve with Greek style salad or mix of chilled citrus fruits and dates.

RACK OF LAMB WITH CUMIN AND THYME

Steps:

• In a small bowl combine well the bread crumbs, the oil, the thyme, the cumin, and the garlic. Season the lamb with salt and pepper and rub the fat side with the mustard. Pat the crumb mixture evenly over the mustard and arrange the lamb, crumb side up, in a roasting pan. Roast the lamb in the middle of a preheated 475°F. oven for 15 minutes, or until a meat thermometer registers 130° to 135° for medium-rare meat, transfer it carefully to a cutting board, and let it stand, uncovered, for 10 minutes. Cut the lamb between the ribs and divide it between 2 plates.

INA GARTEN'S RACK OF LAMB

Steps:

• In bowl of a food processor fitted with a steel blade, process the salt, rosemary, thyme and garlic until they're as finely minced as possible.
• Now add the mustard and balsamic vinegar and process for about 1 minute.
• Put the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
• Preheat oven to 450 degrees F.
• Roast lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
• Frenching is the technique of cutting meat away from the top of a rib or chop before cooking to expose part of the bone. Ask your butcher to trim and french the rack for you. If a butcher is unavailable, follow these steps for presentation-worthy chops: Remove the thick layer of fat from bone side of rack by pulling it away with your hands and using a thin sharp knife to cut through the end; discard. (Bits of lean meat within the fat layer can be frozen for soup.) Remove meat between the ribs to 1 to 2 inches of the eye of the meat by cutting down and up along the bones. Scrape remaining bits of meat from the bone.

TANGY LAMB TAGINE

Steps:

• Sprinkle lamb with salt and pepper. In a Dutch oven, brown meat in 2 tablespoons oil in batches. Using a slotted spoon, transfer to a 4- or 5-qt. slow cooker., In the Dutch oven, saute the carrots, onions, garlic and lemon zest in remaining oil until crisp-tender. Add the lemon juice, ginger, cinnamon, cumin and paprika; cook and stir 2 minutes longer. Add to slow cooker., Stir in the broth, vermouth, honey and dates. Cover and cook on low for 8-10 hours or until lamb is tender. Sprinkle with almonds.

RACK OF LAMB

Steps:

• Preheat conventional oven to 500 degrees.
• Place racks in roasting pan so that only the bones overlap.
• Whisk oil, mustard, rosemary, salt and pepper together in a small bowl. Coat both sides of the racks with the mixture. Pat on a layer of matzoh meal.
• Roast about 20 minutes for rare. Let stand five minutes.