ROAST RACK OF LAMB WITH MINT
Have the butcher trim as much fat from the lamb as possible. This will help to keep the rub crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. In the bowl of a food processor, combine shallot, garlic, mustard, 3 tablespoons olive oil, and mint; season with salt and pepper. Pulse until a medium-textured paste forms, about 30 seconds; set aside.
- Heat a cast-iron skillet large enough to accommodate the half-rack of ribs, over medium-high heat. Add the remaining tablespoon olive oil. Season lamb with salt and pepper, and place in the skillet, fat side down. Sear meat on both sides until well browned, 4 to 5 minutes. Remove the skillet from the heat, and transfer the lamb to a clean surface.
- Spread the reserved mint paste on the meaty side of the lamb, and place the lamb in a shallow baking pan. Transfer to the oven, and roast until the lamb is medium rare, or until the internal temperature is 130 degrees. 18 to 22 minutes. Remove from the oven, and place lamb on a cutting board; let rest for 5 to 10 minutes before slicing. Slice between the bones, and serve.
ROAST RACK OF LAMB WITH MINT SAUCE
The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.
Categories Lamb Mustard Roast New Year's Eve Mint Rack of Lamb Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- To make lamb:
- Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
- Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
- Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
- To make sauce:
- Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
- Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.
MINT CRUSTED RACK OF LAMB
I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with foil.
- Cook mint leaves in a pot of boiling water for about 10 seconds.
- Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
- Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
- Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
- Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
- Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
- Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
- Season each rack with salt and black pepper on all sides.
- Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
- Transfer lamb racks to the foil-lined baking sheet.
- Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
- Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.
Nutrition Facts : Calories 681.1 calories, Carbohydrate 20.2 g, Cholesterol 121.9 mg, Fat 52.9 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 18.4 g, Sodium 625.1 mg, Sugar 7 g
APPLE-MINT RACK OF LAMB
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- For the herb mixture: Put the whole peppercorns in a spice grinder and grind until coarse. Transfer to a small bowl and add the mint, rosemary, sage, thyme, oregano and garlic. Add the olive oil to the mixture and season with a pinch of salt.
- For the lamb: Place the lamb racks on a work surface and sprinkle each side with 1 1/2 teaspoons of the salt. Rub the herb mixture on the lamb.
- Heat a grill pan over high heat with some olive oil, add the racks rounded-side down and sear until brown, 3 to 5 minutes. Transfer to a rimmed baking sheet in the same position (do not flip). Roast until the desired doneness, 20 to 25 minutes for medium (about 145 degrees F). Let the lamb rest 5 to 7 minutes before slicing. Transfer the chops to a platter and serve with Apple-Mint Compote.
- Put the sugar, corn syrup and 1/2 cup water in a medium heavy pot and bring to a boil. Add the apple and cook until thickened, about 10 minutes. Add the mint and vinegar and stir to combine. Season with salt.
RACK OF LAMB WITH CHUTNEY-MINT GLAZE
Steps:
- Preheat oven to 400°F. Line large baking sheet with foil. Sprinkle lamb with salt and pepper. Blend chutney, mint jelly and chopped mint in small saucepan. Spread 1/4 cup mixture over meat side of each lamb rack. Place racks on prepared sheet, bone side down. Reserve remaining chutney mixture in pan for sauce. Roast lamb until cooked to desired doneness, about 20 minutes for medium-rare (meat thermometer will register 130°F). Cut lamb between bones into individual chops; divide among plates. Bring chutney sauce to boil, stirring constantly; spoon sauce alongside chops. Garnish with fresh mint sprigs.
ROASTED RACK OF LAMB WITH WHITE BEAN PUREE AND RED WINE REDUCTION
This is a dish that my wife made for us on Valentine's Day one year. It was the best lamb that I've ever tasted. I added the red wine reduction for even more awesomeness! I serve with roasted Brussels sprouts.
Provided by Clint Chapel
Categories Meat and Poultry Lamb
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Heat olive oil for red wine reduction in a large saucepan over medium heat. Add onion and celery; saute until slightly brown, 8 to 10 minutes. Add Cabernet, tomatoes, apple, vinegar, butter, and garlic; simmer until sauce has reduced and is thick enough to coat the back of a spoon, 15 to 30 minutes. Strain and keep warm.
- At the same time, combine beans, butter, and garlic for bean puree in a small saucepan over medium heat. Cook for about 25 minutes, then puree with an immersion blender, adding white whine to thin if needed.
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine bread crumbs, 2 tablespoons olive oil, garlic, rosemary, mustard, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor; pulse gently until blended.
- Heat remaining 1 tablespoon oil in an oven-proof skillet over high heat. Season lamb with salt and pepper and sear racks on both sides until browned, about 3 minutes per side. Coat racks liberally with bread crumb mixture.
- Transfer to the preheated oven and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (68 degrees C), 12 to 15 minutes. Allow racks to rest before cutting into 2-rib servings.
- Place ribs in the center of serving plates. Drizzle reduction sauce on and around the ribs and spoon the bean puree into slight mounds on 3 sides outside the reduction.
Nutrition Facts : Calories 694.9 calories, Carbohydrate 24.1 g, Cholesterol 123.8 mg, Fat 46.8 g, Fiber 3.8 g, Protein 27.1 g, SaturatedFat 19.4 g, Sodium 520.2 mg, Sugar 6.5 g
RACK OF LAMB WITH CILANTRO- MINT SAUCE
We had something very similar to this at a restaurant here in Big Bear on our first date. It was absolutely incredible. My eyes rolled back in my head and I couldnt stop eating. It was served with garlic mashed potatoes or herbed white rice, and we had creme brulee for dessert with raspberries for dessert. ABSOLUTE PERFECTION!
Provided by LuvMeImCute
Categories Lamb/Sheep
Time 42m
Yield 6-10 serving(s)
Number Of Ingredients 11
Steps:
- Puree all ingredients except lamb in a blender. Let sit covered during cooking.
- Preheat oven to 500* f.
- Rub lamb with salt and pepper to personal taste.
- Place baking pan in hot oven for 10 minutes, then place lamb fat side down on the pan for approximately 12 minutes for rare.
- Spoon generous amount of cilantro mint sauce on plate, top with 3-4 bones of lamb.
Nutrition Facts : Calories 52.3, Fat 0.1, Sodium 198.2, Carbohydrate 14, Fiber 0.7, Sugar 11.9, Protein 0.5
RACK OF LAMB WITH COCONUT-MINT SAUCE
From Food & Wine. The coconut-mint sauce can be refrigerated for up to 2 days. Yourr butcher can french the lamb by scraping the fat and gristle from the bones. Servew with 2004 Hourglass Cabernet Sauvignon (which has mint and licorice notes) or the 2004 Tamber Bey Two Rivers Vineyard Cabernet.
Provided by Karen in MA
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°. Set the lamb racks in a medium roasting pan. Season the lamb generously with salt and pepper and drizzle with olive oil. Roast until an instant-read thermometer inserted into the center registers 125° for medium-rare, about 35 minutes. Transfer to a cutting board and let rest for 5 minutes.
- Meanwhile, in a blender, combine the coconut milk, mint leaves, ginger, garlic, lime juice, jalapeño and cilantro and puree until smooth. Season the sauce with salt and pepper.
- In a medium skillet, melt the butter. Add the shallot and cook over moderate heat, stirring, until softened, 2 to 3 minutes. Add the peas and brown sugar, season with salt and pepper and cook until the peas are lightly coated, 2 to 3 minutes longer.
- Carve the lamb into chops and serve with the coconut-mint sauce.
Nutrition Facts : Calories 1343.8, Fat 115.9, SaturatedFat 61.7, Cholesterol 283.4, Sodium 147.1, Carbohydrate 17.6, Fiber 4.2, Sugar 7.9, Protein 55.9
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