Rack Of Lamb Recipes Oven

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ROASTED RACK OF LAMB



Roasted Rack of Lamb image

Tender, succulent, and flavorful, this roasted rack of lamb comes out reliably perfect every time.

Provided by Vered DeLeeuw

Categories     Main Course

Time 1h50m

Number Of Ingredients 7

1 rack of lamb (Frenched (cut so that the rib bones are exposed), 1 1/2 lb, 8 ribs)
Olive oil spray
1 teaspoon Diamond Crystal kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme

Steps:

  • An hour before you start roasting the lamb, line a large rimmed baking sheet with foil and spray it with olive oil spray.
  • Place the rack of lamb on the prepared baking sheet, fat side up. Score the fat by making small shallow slits, 1 inch apart.
  • Liberally spray both sides of the lamb with olive oil and sprinkle it with salt, pepper, garlic powder, rosemary, and thyme. Allow the meat to rest on the counter for about an hour and come to room temperature.
  • Preheat your oven to 425 degrees F.
  • Roast the meat in the preheated oven until an instant-read thermometer inserted into the thickest part (and not touching the bone) reads 135 degrees F (medium-rare), about 25 minutes.
  • Remove the lamb from the oven. Transfer it to a cutting board. Cover with foil and allow to rest for 10 minutes.
  • To cut the rack into individual ribs, turn it upside down, locate where the bones are, and carefully cut between them using a sharp chef's knife. Serve immediately.

Nutrition Facts : ServingSize 2 ribs, Calories 433 kcal, Protein 30 g, Fat 33 g, Sodium 538 mg

RACK OF LAMB



Rack of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

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.

ROAST RACK OF LAMB



Roast Rack of Lamb image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 12

3/4 cup lightly packed fresh flat-leaf parsley leaves
3/4 cup fresh breadcrumbs (from 3 slices of bread, crusts removed)
1/2 cup lightly packed fresh mint leaves, plus whole sprigs for garnish
Finely grated zest of 1 lemon
1 garlic clove
1/3 cup extra-virgin olive oil
1/2 teaspoon coarse salt
1 eight-rib frenched rack of lamb (1 1/2 to 1 3/4 pounds), chine bone removed (for easier carving)
Coarse salt and freshly ground pepper
Olive oil
1 tablespoon plus 1 teaspoon plain Greek-style yogurt
Mint jelly, for serving (optional)

Steps:

  • Let lamb rest at room temperature 1 hour, covered with plastic wrap. Place parsley, breadcrumbs, mint leaves, lemon zest, garlic, olive oil, and salt in a food processor and pulse to combine, scraping down sides of bowl as necessary; set aside.
  • Heat oven to 400 degrees. Trim all but 1/4 inch fat from lamb, then pat dry with paper towels. Season all over with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat until hot, then add enough oil to just coat the bottom of the pan and heat until shimmering. Place lamb in pan fat side down, and sear until browned, 2 to 3 minutes per side. Remove lamb from pan and let cool 10 minutes. Pour off excess fat from pan.
  • Use an offset spatula to spread yogurt evenly over browned (fat) side only, then top with breadcrumb mixture, pressing gently with your fingertips to adhere. Return to pan, coated side up. Roast until an instant-read thermometer registers 125 degrees (for medium-rare) when inserted through the eye (or midpoint of one side) of the rack, 18 to 24 minutes. Let rest 10 minutes to allow temperature to rise and juices to redistribute.
  • Slice rack between bones and serve, with mint jelly if desired, and garnished with mint sprigs.

RACK OF LAMB



Rack of Lamb image

I first started cooking in college and have continued to do so ever since. Grilling is what I like best, but I bake this rack of lamb in the oven for the best results.-Bob Paffenroth, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

4 racks of lamb (1 to 1-1/2 pounds each), trimmed
2 tablespoons Dijon mustard
1 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, melted
1 garlic clove, minced

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.

Nutrition Facts : Calories 247 calories, Fat 16g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 319mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.

BBQ ROASTED RACK OF LAMB



BBQ Roasted Rack of Lamb image

Cooking rack of lamb can be intimidating for many people, but this elegant recipe is so easy to prepare it will soon become a staple in your entertaining repertoire.

Provided by Heinz

Categories     Trusted Brands: Recipes and Tips     Heinzitup.com

Time 45m

Yield 4

Number Of Ingredients 11

1 cup Heinz Tomato Ketchup
2 tablespoons Heinz Worcestershire Sauce
2 tablespoons Heinz® Apple Cider Vinegar
3 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
2 teaspoons finely grated lemon zest
1 teaspoon pepper
½ teaspoon salt
2 large red onions, sliced thickly
2 racks lamb

Steps:

  • Stir ketchup with Worcestershire sauce, vinegar, garlic, parsley, oregano, lemon zest, pepper and salt. Divide mixture in half.
  • Thread onion slices onto skewers so that they resemble lollipops. Brush half the marinade over lamb and onions. Marinate for 15 minutes. Preheat grill to medium. Set onions and lamb on grill, meaty side down.
  • Grill, turning and basting often, for 25 minutes or until medium-rare. Grill onions for the same time, turning as needed. Rest meat for 10 minutes. Cut into 2 rib portions. Serve with onion rings.

Nutrition Facts : Calories 543 calories, Carbohydrate 49.6 g, Cholesterol 184.2 mg, Fat 20.1 g, Fiber 1.6 g, Protein 50.2 g, SaturatedFat 8.7 g, Sodium 2219.6 mg, Sugar 3.3 g

ROAST RACK OF LAMB WITH ROSEMARY



Roast rack of lamb with rosemary image

Simple and impressive, this dish is perfect for a dinner party

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 4

4 racks of lamb (2 pairs of best ends), French trimmed
4 garlic cloves, roughly chopped
a big stalk of rosemary, needles stripped off and roughly chopped
8 tbsp light olive oil

Steps:

  • Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
  • Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
  • Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.
  • Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.

Nutrition Facts : Calories 255 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Protein 20 grams protein, Sodium 0.18 milligram of sodium

OVEN ROASTED RACK OF LAMB



Oven Roasted Rack of Lamb image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 4

3 racks of lamb, 6 bones each, frenched
Salt and pepper
Dijon mustard
Seasoned bread crumbs, for dredging

Steps:

  • Preheat oven to 500 degrees F.
  • Season lamb with salt and pepper. Brush lamb with Dijon mustard, to coat. Dredge in breadcrumbs. Place on a rack into the oven for 20 minutes. Remove and allow to rest for 10 minutes. Slice and serve.

Nutrition Facts : Calories 335 calorie, Fat 26.3 grams, SaturatedFat 10.9 grams, Carbohydrate 2.4 grams, Fiber 0.2 grams, Protein 21 grams

ROASTED RACK OF LAMB



Roasted Rack of Lamb image

I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.

Provided by JENNINE1980

Categories     Meat and Poultry Recipes     Lamb

Time 40m

Yield 4

Number Of Ingredients 11

½ cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

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.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g

CRISP-ROASTED RACK OF LAMB



Crisp-Roasted Rack Of Lamb image

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 2

2 racks of lamb, each about 1 1/4 to 1 1/2 pounds
Salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 500 degrees. Strip most of the surface fat from the lamb. (Your butcher may already have done this.) Cut between the ribs, almost down to the meaty eye. Divide each rack in half down the middle, sprinkle with salt and pepper and place in a roasting pan.
  • Roast for 15 minutes, then insert a 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 120 degrees or less, put the lamb back for about 5 minutes, no more. Remove and let sit for 5 minutes; this will give you medium- to medium-rare lamb on the outer ribs, medium rare-to-rare in the center. Cook a little longer for more doneness. Serve, separating the ribs, if desired, by cutting down straight through them.

Nutrition Facts : @context http, Calories 849, UnsaturatedFat 38 grams, Carbohydrate 1 gram, Fat 78 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 727 milligrams, Sugar 0 grams

INA GARTEN'S RACK OF LAMB



Ina Garten's Rack of Lamb image

A nice savory glaze of salt, rosemary, thyme, garlic, mustard, and balsamic vinegar makes this lamb recipe sing a lovely song. Recipe developed by Ina Garten (aka the Barefoot Contessa), and slightly adapted by me.

Provided by Sharon123

Categories     Lamb/Sheep

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary
1/4 teaspoon thyme, crushed
3 garlic cloves, minced
1/2 cup Dijon mustard
1 1/2 tablespoons balsamic vinegar
2 racks of lamb, frenched (see below)

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.

RACK OF LAMB



Rack of Lamb image

Provided by Barbara Kafka

Categories     dinner, roasts, main course

Time 30m

Yield 8 servings

Number Of Ingredients 7

2 racks of lamb, fat removed above the eye
2 tablespoons vegetable oil
4 teaspoons coarse-grain mustard
1 tablespoon dried rosemary, crushed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cups matzoh meal

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.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 94 milligrams, Sugar 0 grams, TransFat 0 grams

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