Rack Of Lamb With Fruit Stuffing And Sauce Recipes

STUFFED RACK OF LAMB

Steps:

• Clean some of the fat and silver skin from lamb. Season with sea salt and black pepper. (lamb should be at room temperature before roasting)
• Place lamb meat side down in hot saute pan and allow the meat to sear well, then turn it over and sear the other side. Set aside until ready to stuff
• Saute spinach until it starts to wilt, then add the tomato halves and continue to saute for a minute, then add the chopped scallions and garlic and saute for another minute.
• Remove the spinach mixture from the heat and allow to cool.
• After the spinach mixture has cooled down a bit, place the mixture in a strainer and squeeze out as much of the liquid as possible in the strainer.
• Place the spinach mixture into a mixing bowl and add the bread crumbs, cheese, and egg. Mix well and season with sea salt and black pepper to taste.
• Take half the mixture and place it in the little gully between the high part of the lamb rack and the bones. Mound the stuffing evenly distributing on the top of the rack of lamb.
• Repeat the process with the other rack, then season them both with a teaspoon of Montreal brand beef seasoning (or just cracked black pepper and sea salt) then sprinkle the meat with a little of the panko bread crumbs.
• Place the Rack of lamb in a 400 degree preheated oven for about 20 minutes. Temp the lamb using a thermometer until it reads 125 degrees ( the internal temperature will rise 5-10 degrees more after removing from the oven) Allow lamb to rest 10 minutes before cutting.

RACK OF LAMB WITH BLUEBERRY SAUCE

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.

RACK OF LAMB WITH FIGS

Steps:

• Rub lamb with 1/2 teaspoon salt. Place meat side up on a rack in a greased roasting pan. Bake, uncovered, at 375° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove to a serving platter; cover loosely with foil. Add 1 cup water to roasting pan; stir to loosen browned bits from pan. Using a fine sieve, strain mixture; set drippings aside., In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in cornstarch until blended; gradually add the wine, drippings, figs, pepper and remaining salt. Bring to a boil. Reduce heat to medium-low; cook, uncovered, until figs are tender and sauce is thickened, about 10 minutes, stirring occasionally., Sprinkle walnuts over lamb; serve with fig sauce. If desired, top with chopped parsley.

RACK OF LAMB WITH FRUIT STUFFING AND SAUCE

Steps:

• Season the rack of lamb with salt and pepper.
• Heat the butter in a medium skillet over medium-high heat.
• Add the onions, celery, thyme, rosemary, sage, parsley, 1/4 teaspoon of salt, and pepper and cook, stirring, for 1 minute.
• Add the garlic and cook for 30 seconds.
• Add the apricots, raisins and prunes and cook for 2 minutes.
• Add the Port wine and cook until almost all the liquid has evaporated, about 5 minutes.
• Add the mint and walnuts and stir well to combine.
• Remove from the heat and allow to cool for 10 minutes.
• Reserve 1/4 cup of stuffing for the sauce.
• Preheat oven to 400 degrees.
• With a thin, sharp knife, cut into the middle of the lamb loin going as deep as you can.
• Turn the lamb and cut into the center from the other end, to make the 2 ends meet as 1 long slit.
• Insert the handle of a long handled wooden spoon into the slit and push it through the hole on the the other side.
• Gently work the spoon handle to enlarge the hole to 1/2 to 3/4 inch in diameter.
• With your fingers, work the fruit stuffing into the center of the meat, so that the hole is filled with about 1/4 cup of the stuffing.
• Heat a heavy skillet over medium-high heat.
• Add the rack to the pan and sear until brown on all sides, about 7 minutes.
• Combine the bread crumbs or crush cornflakes (I use crushed cornflakes), olive oil and remaining 1/2 teaspoon salt in a shallow bowl.
• Rub the fat side and the ends of the rack of lamb with the mustard, and then press on the bread crumbs or crushed cornflake mixture, coating the fat side and both ends evenly.
• Place the lamb in a roasting pan, fat or crusty side up, with aluminum foil covering the bones to prevent them from burning as they cook.
• Roast the lamb 20 to 25 minutes for medium-rare.
• While the lamb is roasting, make the sauce.
• In a 1 quart saucepot set over medium-high heat, add the olive oil.
• Add the onions and garlic to the pot and allow to sweat for 3 minutes.
• Add the reserved dry fruit stuffing and allow it to sweat for 1 minute.
• Deglaze with wine.
• Reduce the wine until nearly evaporated, and then add the stock and walnuts and reduce by 30 percent.
• Add the chopped sage and season with salt and pepper.
• Remove from heat and quickly swirl the cold butter into the sauce, and serve immediately over the lamb.

STUFFED RACK OF LAMB FOR TWO

Steps:

• To make the Marinade: Zest the lemon with a fine grater, taking care to only remove the yellow peel¿the white pith beneath it is bitter. Use the lemon juice for cocktails, or splash a bit into the marinade if you really love citrus. Mix all the marinade ingredients together.
• To make the Stuffing: Mix the stuffing ingredients together.
• To prepare the Lamb: Cut the rack in 1/2 crosswise so that each piece contains 4 chops. Insert a long, skinny knife into 1 end of the meat and push it through until the tip emerges from the other end. Then, remove the knife and use the handle of a wooden spoon to ream out a 1/2-inch hole, forming a tube through the 4 chops. With your fingers, press half the stuffing into the rack, making sure it's distributed evenly. Repeat with the other half of lamb.
• Place the lamb in a zipper baggie, spoon the marinade onto the meat, and rub it in a little bit. Marinate for at least 1 hour, preferably 4 hours.
• Preheat the oven to 425 degrees F.
• Roast the chops for 25 minutes for medium rare, or until an instant-read thermometer inserted into the thickest part of the meat registers 135 degrees F. Let the meat rest for 10 minutes (during which they continue cooking, and the juices run back to the center). Slice into individual chops, if you like, fan across the plate, garnish with a rosemary sprig, and serve.

RACK OF LAMB (HERB CRUSTED WITH ROASTED GARLIC SAUCE)

Steps:

• In a roasting pan with very hot olive oil, sear the lamb, fat side down first, until golden.
• Remove and allow to rest 5 minutes.
• Brush the mustard onto both sides of the seared lamb.
• Season with salt and pepper.
• Mix all of the herbs together.
• Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
• In the same roasting pan the lamb was cooked in, add the 10 cloves of garlic and place the lamb on top.
• Preheat oven to 350 degrees.
• Cook in the oven 15 to 20 minutes or until medium-rare.
• When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
• Place the roasting pan on top of the stove over medium heat.
• Remove the garlic and set aside.
• Discard all the fat.
• Add the white wine and the stock and reduce by half.
• Place the roasted garlic in a blender or food processor.
• Add the reduced stock and wine mixture and puree until smooth.
• Add the tablespoon of butter and pulse to incorporate.
• Season well with salt and freshly ground pepper.
• For a nice presentation, on a serving plate, stand the rack of lamb upright in a circle and secure with a skewer.

ROASTED RACK OF LAMB WITH FIGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.
• Rub lamb with 1/2 teaspoon salt. Place meat-side up in the prepared roasting pan.
• Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the center reads 145 to 160 degrees F (63 to 71 degrees C), 25 to 30 minutes. Remove from the oven and transfer to a serving platter. Cover loosely with foil.
• Add 1 cup water to the roasting pan and stir to loosen any pan drippings; strain with a fine sieve to remove liquid and set the pan drippings aside.
• Heat oil in a small saucepan over medium heat; add onion and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cornstarch until blended. Gradually add wine, broth, pan drippings, figs, remaining salt, and pepper; bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until sauce has thickened, about 10 minutes.
• Sprinkle lamb with walnuts and serve with warm fig sauce.

HERB-CRUSTED RACK OF LAMB WITH MUSHROOM SAUCE

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.