Rack Of Lamb ProvenÇale Recipes

PROVENçAL RACK OF LAMB

Steps:

• Preheat oven to 400°F with rack in middle.
• Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
• Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
• Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
• Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
• Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
• Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.

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.

EASY PROVENCAL LAMB

Steps:

• Preheat the oven to 450 degrees F.
• Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
• Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
• Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.

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.

RACK OF LAMB PROVENCALE WITH GARLIC CONFIT

Steps:

• To Make Garlic Confit:.
• Separate garlic into cloves. Slice root end off each clove but do not peel.
• Place in saucepan, cover with water and bring to boil.
• Boil 5 minutes. Drain and slip garlic out of its skin; it will come out easily.
• Heat butter in skillet on low heat, add garlic cloves, cover and cook, shaking pan occasionally, until garlic is golden (about 10 minutes). Reserve garlic and skillet for sauce.
• To Pepare the Lamb Racks:.
• Cut away last 2 inches of fat and meat from bones. Trim remaining fat; cut racks in half.
• In a small bowl, combine Dijon mustard, rosemary, thyme, parsley, breadcrumbs, oil, salt and pepper. Pat over lamb racks.
• Preheat oven to 400 deg. F.
• Place lamb on a rack over roasting pan and bake for 35 to 40 minutes or until juices are slightly pink. Let rest for 10 minutes before carving.
• To Make Sauce:.
• In the reserved skillet, add red wine, vinegar and sugar. Reduce until glazed (about 3 minutes). Add stock and butter and boil until slightly thickened. Scatter in garlic confit and parsley.
• To Serve:.
• Slice lamb down into chops, spoon on a little sauce and garnish with garlic confit.
• Serve with roasted potatoes and vegetables.
• Open your bottle(s) of wine, pour liberally, and enjoy!

PASTRY-WRAPPED LAMB RACK

Steps:

• Heat the olive oil in a skillet over medium-high heat. Stir in the minced shallot, morel and oyster mushrooms; cook until the mushrooms have lightly browned, and are soft. Pour in the white wine, and cook until evaporated. Scrape the mushrooms onto a plate, and set aside to cool. Meanwhile, stir together the cumin, paprika, oregano, brown sugar, garlic powder, parsley flakes, pepper, and salt in a bowl. Coat the lamb rack with the spice mixture and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly grease.
• Spread the mushroom mixture evenly over one side of the puff pastry. Cut a slit 2 inches away from one edge of the puff pastry for each bone on the lamb rack. Carefully poke the bones through the slits and wrap the pastry around the lamb rack, pressing the edges of the pastry together to seal. Place onto the prepared baking sheet and brush with the beaten egg yolk. Refrigerate the lamb for 10 minutes before baking.
• Bake the lamb in the preheated oven until the pastry has puffed and turned golden-brown, about 15 minutes. Remove, and let rest for 5 minutes before slicing. While the lamb is resting, bring the demi-glace to a simmer in a small saucepan. Whisk in the butter until dissolved. Drizzle the demi-glace over the sliced lamb chops, and sprinkle with chopped fresh parsley to garnish.

RACK OF LAMB PROVENÇALE

Steps:

• For the breadcrumbs, preheat oven to 80C/175F/Gas ¼ and toast on a baking tray for two hours. Put toasted breadcrumbs into a food processor and add the garlic, salt and freshly ground black pepper. Pulse until you have a sandy-textured mixture, then add the herbs and pulse once more to blend. Drizzle in the olive oil, add more salt and freshly ground black pepper to taste, and set aside. For the lamb, preheat the oven to 190C/375F/Gas 5. Heat half of the oil in a large ovenproof frying pan and fry the lamb bones over a high flame for about seven minutes, or until they are browned all over. Set the pan aside. Heat the remaining oil in another frying pan and fry the lamb over a medium heat for 3-4 minutes on the fat side, then one minute on the meat side or until lightly browned. Place the racks of lamb on top of the browned bones and cook in the oven for 15 minutes. Resting the racks on the bones will allow the air to circulate so they cook more evenly. Remove the racks from the pan and leave to rest for at least 10 minutes. Place the breadcrumbs on a shallow baking tray. Brush the racks all over with the mustard, then press into the breadcrumbs to coat and place on a clean baking tray. The racks can be prepared to this stage up to half a day before serving - cover with a clean tea towel and place in the fridge. To finish the dish, bring the racks of lamb to room temperature if they've been prepared earlier and kept in the fridge. Preheat the oven to 190C/375F/Gas 5. Cook the lamb in the oven for 15 minutes, then let rest for 10 minutes. Gently reheat the ratatouille if it has been made in advance and place on warmed serving plates. To serve, divide each rack into two pieces and place on top of the ratatouille. Alternatively, separate each rib, arrange on a large flat dish and serve the ratatouille in a bowl alongside.

MOROCCAN RACK OF LAMB

Steps:

• About an hour before roasting, remove lamb from refrigerator.
• Trim excess fat.
• Stir oil with seasonings and garlic.
• Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
• Place each rack as it is coated on a large baking sheet with shallow sides.
• Depending on pan size, bone ends may lay on pan edges.
• For even cooking, leave coated lamb at room temperature for 1 hour.
• Or lamb can be refrigerated, lightly covered, up to 1 day.
• Bring to room temperature before roasting.
• When ready to roast, preheat oven to 400F (200C).
• Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
• Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.

RACK OF LAMB

Steps:

• Place lamb on a rack in a greased large roasting pan; brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper. Press onto the meat. Combine butter and garlic; drizzle over meat. , Bake, uncovered, at 375° for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the oven and cover loosely with foil. Let stand for 5-10 minutes before slicing.