Rack Of Lamb With Chutney Mint Glaze Recipes

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MUSTARD CRUSTED RACK OF LAMB



Mustard Crusted Rack of Lamb image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 1 rack of lamb, serving 2

Number Of Ingredients 20

1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan
Fig Chutney, recipe follows, optional
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved

Steps:

  • Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
  • Preheat the oven to 450 degrees F.
  • Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
  • In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
  • Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
  • Serve with some of the Fig Chutney, if desired.
  • In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
  • Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

RACK OF LAMB WITH CHUTNEY-MINT GLAZE



Rack of Lamb with Chutney-Mint Glaze image

Categories     Lamb     Roast     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 4

2 1 1/4-pound racks of lamb, trimmed
2/3 cup mango chutney
1/2 cup mint jelly
2 tablespoons chopped fresh mint plus mint sprigs for garnish

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.

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.

MINT GLAZED RACK OF LAMB FOR ONE



Mint Glazed Rack of Lamb for One image

I played with this tonight and ended up with a rack of lamb that I enjoyed very much. You may want to adjust the time to your liking of the degree of done. I served it with brown baked potatoes, steamed sugar snap peas & carrot shoe strings

Provided by Bergy

Categories     Lamb/Sheep

Time 1h

Yield 1 serving(s)

Number Of Ingredients 8

1/2 rack of lamb (4 Ribs)
1/4 teaspoon oregano
1/4 teaspoon rosemary
salt
pepper
3 teaspoons mint jelly
1 -2 clove garlic, minced
1 teaspoon dried parsley

Steps:

  • Season your rack with the rosemary, oregano& salt& pepper.
  • Have your oven temp at 375 degrees F.
  • Place your rack in an open oven proof pan and cook for about 20- 25 minutes (it depends on how thick the rack is).
  • Meanwhile, melt the jelly with the garlic and parsley in a small saucepan.
  • Take out the rack and pour the glaze over it.
  • Return to oven, apprx 10 minutes, until the internal temp reaches 160-165 degrees F.
  • This will have the rack still a bit pink.

MINT CRUSTED RACK OF LAMB



Mint Crusted Rack of Lamb image

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

1 cup fresh mint leaves
2 cloves garlic, sliced
2 tablespoons olive oil
½ cup plain bread crumbs
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
¼ cup Dijon mustard
2 teaspoons honey
2 tablespoons extra virgin olive oil
2 teaspoons rice vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 pinch salt and freshly ground black pepper to taste
2 (1 1/4 pound) racks of lamb, trimmed
1 teaspoon vegetable oil
salt and pepper to taste

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

ROAST RACK OF LAMB WITH MINT



Roast Rack of Lamb with Mint image

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

1 medium shallot, peeled, coarsely chopped
4 cloves garlic, peeled
2 teaspoons Dijon mustard
4 tablespoons olive oil
1 1/2 cups fresh mint leaves, (no stems)
Salt and freshly ground black pepper
1 half-rack rib lamb chops, (about 1 3/4 pounds)

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



Roast Rack of Lamb with Mint Sauce image

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

3 8-chop racks of lamb, trimmed
6 tablespoons Dijon mustard
3 cups fresh white breadcrumbs
6 tablespoons chopped fresh mint
Fresh mint sprigs
Mint Sauce
1 cup plus 2 tablespoons chopped fresh mint
1/2 cup canned beef broth
1/3 cup minced shallots
6 tablespoons red wine vinegar
1/4 cup sugar
2 teaspoons cornstarch

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.

RACK OF LAMB WITH BLUEBERRY SAUCE



Rack of Lamb with Blueberry Sauce image

In this rack of lamb recipe, we're actually roasting the meat over the sauce. And not just any sauce: we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 1h5m

Yield 4

Number Of Ingredients 14

2 (8 bone) racks of lamb, fully trimmed
salt and ground black pepper to taste
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
1 teaspoon minced fresh rosemary
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cumin
⅓ cup sliced shallot
1 pinch salt
1 cup fresh blueberries
1 cup dry red wine
1 pinch ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon butter, or more as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season lamb generously with salt and black pepper. Heat oil over medium-high heat in an oven-proof skillet. Sear lamb on all sides until well browned, 3 to 5 minutes per side. Turn off heat. Remove lamb to a platter.
  • Mix together Dijon mustard, rosemary, cinnamon, and cumin in a small bowl. Spread a thin layer of the mustard mixture on each rack of lamb.
  • Place chopped shallots and pinch of salt into the same skillet. Cook and stir over medium-heat until shallots begin to lose moisture and become browned and soft, about 5 minutes. Add blueberries and continue cooking for about 2 minutes. Stir in red wine, turn off heat, and stir mixture to deglaze the pan.
  • Place the racks of lamb into the skillet and interlace the rib bones together to push the lamb racks close together, leaving a lamb bone "zipper" in the center. Place the lamb racks into the center of the skillet. Season with a pinch of black pepper.
  • Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, about 20 minutes.
  • Remove lamb to a cutting board to rest about 5 minutes.
  • Drizzle balsamic vinegar into the blueberry sauce; add a pinch of salt. Turn heat to medium-high and bring to a simmer to reduce sauce by half, about 4 minutes. Turn off heat and stir in butter. When butter is melted, check seasonings and add more salt if needed.
  • Slice racks into pieces of 2 ribs each. Serve topped with a spoonful of the blueberry sauce.

Nutrition Facts : Calories 831.5 calories, Carbohydrate 10.4 g, Cholesterol 201.8 mg, Fat 62.1 g, Fiber 1.1 g, Protein 44.9 g, SaturatedFat 26 g, Sodium 238.1 mg, Sugar 5 g

GLAZED RACKS OF LAMB



Glazed Racks of Lamb image

Rack of lamb isn't an entree you make every day. So when you do prepare it, you need a tried-and-true recipe like this one. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

2 frenched racks of lamb (1-1/2 pounds each)
1/2 cup honey
1/2 cup cherry preserves
2 teaspoons olive oil
1 teaspoon lime juice

Steps:

  • Place lamb on a greased foil-lined baking sheet. Drape a piece of heavy-duty foil over bones to prevent overbrowning. In a small bowl, combine the honey, preserves, oil and lime juice. Set aside 1/2 cup. Spoon half of the remaining glaze over lamb. , Broil 4-6 in. from the heat for 10-12 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting once with remaining glaze. , Remove lamb from the oven and loosely cover with foil. Let stand for 5 minutes before cutting. Brush with reserved glaze.

Nutrition Facts : Calories 512 calories, Fat 17g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 94mg sodium, Carbohydrate 61g carbohydrate (59g sugars, Fiber 0 fiber), Protein 30g protein.

HERB-CRUSTED RACK OF LAMB WITH MUSHROOM SAUCE



Herb-Crusted Rack of Lamb with Mushroom Sauce image

With this easy, surefire recipe, you don't have to be intimidated to prepare rack of lamb for a holiday dinner. Rice pilaf and roasted asparagus are a lovely way to round out the meal.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings (1 cup sauce).

Number Of Ingredients 18

2 frenched racks of lamb (1-1/2 pounds each)
1 tablespoon steak seasoning
4-1/2 teaspoons olive oil
1 tablespoon Dijon mustard
1/3 cup panko bread crumbs
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon minced fresh mint or 1 teaspoon dried mint
1 teaspoon Worcestershire sauce
1/2 teaspoon dried rosemary, crushed
MUSHROOM SAUCE:
3/4 pound sliced fresh mushrooms
2 tablespoons olive oil
1/4 cup butter, divided
4 garlic cloves, minced
1/2 cup dry red wine or beef broth
1/4 cup beef broth
1/2 teaspoon honey
2 tablespoons minced chives, optional

Steps:

  • Sprinkle lamb with steak seasoning. In a large skillet over medium-high heat, cook lamb in oil for 2 minutes on each side. Brush with mustard., In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15x10-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large skillet, saute mushrooms in oil and 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and chives if desired., Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.

Nutrition Facts : Calories 532 calories, Fat 39g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 861mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.

RACK OF LAMB WITH A MERLOT GLAZE AND CHERRY REDUCTION SAUCE



Rack of Lamb With a Merlot Glaze and Cherry Reduction Sauce image

This is a truly special dinner entree. A bit labor intensive to start off with, but once you have the glaze and cherry sauce done the rest of the preparation goes together like a dream, and the taste is out of this world. If you really have some special guests you want to impress, then this is the perfect choice. I accompany mine with sea salt roasted baby potatoes and green beans.

Provided by MarieRynr

Categories     Lamb/Sheep

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups merlot or 2 cups other red wine
2 cups fresh cherries, pitted (I have very successfully substituted bottled morello cherries)
2 cloves garlic, chopped
1 shallot, chopped
4 cups lamb stock or 4 cups chicken stock
1 tablespoon unsalted butter
salt & freshly ground black pepper
1 (750 ml) bottle merlot
1 1/2 cups good quality balsamic vinegar
1 shallot, chopped
1 clove garlic, chopped
4 lamb racks, excess fat trimmed and bones frenched (1 1/2 to 2 lbs. each)
salt & freshly ground black pepper
1 tablespoon extra virgin olive oil
rosemary sprig, for garnish

Steps:

  • To prepare the sauce; combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes.
  • Add the stock, decrease the heat to medium, and reduce until the sauce is thick and coats the back of a spoon, 10 to 15 minutes.
  • Add the butter and stir until melted.
  • Season to taste with salt and pepper.
  • Keep warm until you are ready to serve.
  • Preheat oven to 300*F.
  • To prepare the glaze, combine the wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup liquid remains, 20 to 25 minutes.
  • Set aside until you are ready to use it.
  • To prepare the lamb, season the racks well with salt and pepper.
  • Heat the oil in a large saute pan over high heat until smoking hot.
  • Add as many of the racks as will fit without overcrowding the pan, meat side down, and sear well, 3 to 4 minutes; transfer to a sheet pan.
  • Continue searing the remaining racks.
  • Baste the racks well with the glaze.
  • Set the pan in the oven and roast, basting every 5 minutes, until the meat reaches an internal temperature of 135*F for medium-rare doneness about 20 minutes.
  • Remove the racks from the oven and let sit for about 5 minutes, then slice.
  • To serve, place the slices on a warm serving platter and drizzle with some of the sauce.
  • Garnish with rosemary sprigs and serve warm, with any extra sauce on the side.

Nutrition Facts : Calories 299.1, Fat 4.3, SaturatedFat 1.6, Cholesterol 5.1, Sodium 24.1, Carbohydrate 25.7, Fiber 1.1, Sugar 17.4, Protein 1.3

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From williams-sonoma.com


RACK OF LAMB WITH CREOLE MUSTARD CRUST, ROSEMARY JUS, AND ...
Place the lamb, fat side up, on the baking sheet and roast for about 45 minutes for medium rare. About 10 minutes before the lamb is done, prepare the Rosemary jus. To serve, cut each half rack into 4 chops and arrange them on dinner plates. Add 1/2 cup of the Apple Mint Relish and 1/4 cup of the Rosemary Jus. Garnish with a mint sprig.
From emerils.com


RACK OF LAMB WITH MINT SAUCE | BLUE FLAME KITCHEN
2019-07-02 Place lamb, crumb side up, in a shallow roasting pan. Roast at 450ºF for 10 minutes. Reduce temperature to 350ºF and continue roasting for 25 - 30 minutes or until a meat thermometer registers 140ºF. Let stand 5 minutes before carving. Serve with Mint Sauce. 367 calories, 16.2 g fat, 46.4 g protein, 8.9 g carbohydrate, 0.8 g fibre, 584 mg ...
From atcoblueflamekitchen.com


MEDITERRANEAN GARLIC HERB CRUSTED RACK OF LAMB | THE ...
2020-12-04 In a small food processor fitted with a blade, combine the garlic, olive oil, rosemary, parsley, and pinch of red pepper flakes. Blend well. Cover the lamb rack with the garlic and herb marinade on both sides and let it rest at room temperature for 30 minutes or up to 1 hour. You can also marinate the lamb overnight in the fridge.
From themediterraneandish.com


GRILLED RACK OF LAMB WITH MINT CHIMICHURRI RECIPE
2017-07-20 Rub mixture over the lamb and let it come to room temperature. Pre-heat your grill until hot for about 5 minutes if using a charcoal grill, or about 15 minutes on medium-high if using gas. Season the lamb heavily with kosher salt and freshly ground pepper. Clean and oil …
From saltpepperskillet.com


LAMB ROAST WITH MINT AND HONEY GLAZE RECIPE - FOOD NEWS
Combine the panko and Dijon to make a paste. Gently pat all over the lamb. Brown all sides of the meat until lightly browned. Put the pan into the oven and let roast until a thermometer reads 135 degrees F from rare – about 40 minutes.
From foodnewsnews.com


HONEY-GLAZED RACK OF LAMB | RICARDO
In a bowl, combine all the ingredients. Set aside. Preheat the grill, setting the burners to medium. Oil the grate. Trim the meat and bones of all the fat. Cover the bones with aluminum foil. Grill the meat for about 2 minutes on each side. Reduce the heat of the grill. Continue cooking for 10 to 12 minutes, basting the meat with the honey ...
From ricardocuisine.com


RACK OF LAMB WITH COCONUT-MINT SAUCE AND GLAZED PEAS RECIPE
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.
From foodandwine.com


HONEY GLAZED RACK OF LAMB - A BEAUTIFUL AND EASY WAY OF ...
2011-03-01 Preheat the oven to 240°C (fan 220°C/465°F/gas 7). Season the lamb with salt and pepper. In a pan melt a knob of butter and splash of cooking oil. Seal the lamb on both sides until nicely brown. (If using a rack of lamb it is now important to put foil on the bones to prevent them from burning in the oven.) Place the lamb in the hot oven for ...
From greedygourmet.com


BROILED LAMB CHOPS WITH MINT CHUTNEY RECIPE - FOOD NEWS
Sprinkle chops with salt and pepper. Cut clove of garlic and rub over meat if desired. If broiling, about 10 minutes before you're ready to cook, put a cast iron or other sturdy, heatproof skillet on the rack. Grill or broil chops, 3 or 4 inches from the heat source, until they are nicely browned on …
From foodnewsnews.com


GRILLED RACK OF LAMB WITH MANGO SALAD AND MINT CHUTNEY RECIPE
Rub the marinade onto the lamb to coat all over, then place into a large dish and set aside to marinate for two hours. Preheat the oven to 200C/400F/Gas 6. …
From bbc.co.uk


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