Rack Of Lamb With Cranberry Tangerine Sauce Braised Red Chard Creamy Polenta With Sage And Pancetta Recipes

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RACK OF LAMB WITH SAGE CRUST



Rack of Lamb With Sage Crust image

Make and share this Rack of Lamb With Sage Crust recipe from Food.com.

Provided by Malarkey Test

Categories     Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 (1 -1 1/4 lb) whole racks of lamb
kosher salt
black pepper, freshly ground
2 teaspoons vegetable oil
2 cups fresh breadcrumbs
3 tablespoons parmesan cheese, finely grated
4 garlic cloves, minced
2/3 cup fresh sage leaf, chopped
1/4 cup olive oil
2 tablespoons Dijon mustard
balsamic vinegar

Steps:

  • Preheat the oven to 475°F.
  • Season the lamb generously with salt and pepper.
  • Place a large cast-iron skillet over high heat, when very hot, add the oil and sear one of the racks all over until it is very brown, about 2 minutes per side.
  • Transfer to a roasting pan fitted with a rack, laying it rounded side up.
  • Repeat with the remaining rack.
  • Cover with foil and set aside.
  • Place the remaining ingredients, except the vinegar, in a food processor.
  • Add 1/2 tsp salt and 1/4 tsp pepper, and process until it forms a paste.
  • Press the paste onto the racks.
  • Roast until desired doneness, 15 min for medium rare.
  • Allow to rest for 5 min, covered, then carve and serve drizzled with balsamic vinegar.

Nutrition Facts : Calories 1165, Fat 91.2, SaturatedFat 39.8, Cholesterol 187.5, Sodium 629.5, Carbohydrate 40.4, Fiber 2.7, Sugar 3.5, Protein 43.1

ROAST RACK OF LAMB WITH CRANBERRY AND RED WINE SAUCE



Roast Rack of Lamb With Cranberry and Red Wine Sauce image

This stylish dish was posted in our local newspaper. This recipe could grace a holiday occasion or make a good choice for entertaining any time of year.

Provided by William Uncle Bill

Categories     Lamb/Sheep

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

3 racks of lamb (7 to 8 ribs each)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon extra virgin olive oil
1/3 cup chopped shallot
10 whole cloves
1 (8 ounce) can jellied cranberry sauce
1 cup dry red wine
1 teaspoon dried thyme leaves
1 teaspoon pure vanilla extract
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Get your butcher to trim racks of lamb for roasting; trimmed racks ready for roasting are called "frenched".
  • In a small bowl, mix together salt and pepper.
  • Preheat oven to 425°F.
  • Season lamb with salt/pepper mixture.
  • Place racks upright, with bones supporting one another in a a small roasting pan.
  • Roast lamb in preheated 425 F oven for 25 minutes (for rare), 30 minutes (for well done).
  • Remove from oven and let stand for 5 minutes before carving.
  • Pour drippings ino a small bowl and skim off fa layer with a teaspoon; set aside.
  • Meanwhile, in a small saucepan, heat olive oil over medium heat.
  • Add cloves and saute for 20 seconds.
  • Add jellied cranberries, red wine and thyme and bring to boil.
  • Reduce heat and simmer for 10 minutes, stirring occasionally.
  • Remove from heat, strain into a clean pan and return to boil.
  • Stir in vanilla, vinegar, salt and pepper.
  • Pour reserved dripings into the sauce and return to boil.
  • Strain into a serving dish.
  • Serve with the lamb.

Nutrition Facts : Calories 106.2, Fat 0.8, SaturatedFat 0.1, Sodium 498.3, Carbohydrate 17.5, Fiber 0.5, Sugar 14.7, Protein 0.4

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