PARMESAN-CRUSTED RACK OF LAMB
Impressive in size, color and flavor, this take on an old Escoffier recipe brings salt-crunchiness to the exterior of sweet, roasted lamb. Served with Macaroni Milanaise, it makes for a show-off, dinner-party meal of little compare. (Tell no one how easy it is to pull off.)
Provided by Sam Sifton
Time 1h45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450. Put a large frying pan over high heat until very hot. Rub lamb with 1 tablespoon of the oil, season aggressively with salt and pepper and then sear the meat in the pan until it is golden brown all over, approximately 4 minutes a side. Place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.
- In a bowl, combine the bread crumbs, cheese and parsley. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.
- Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 19 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 213 milligrams, Sugar 1 gram
PANKO-CRUSTED RACK OF LAMB
Steps:
- Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
- In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
- Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat-side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
- Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.
GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard
Provided by Kiano Moju
Categories Dinner
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Season lamb generously with salt and pepper.
- Heat a cast iron over medium high heat.
- To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
- Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
- Brush the top and sides of the lamb with mustard.
- Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
- Allow to rest before slicing.
- Enjoy!
Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram
PISTACHIO CRUSTED RACK OF LAMB
The pistachio and mustard crust gives this lamb dish an interesting flavor and texture. Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose. And, because rack of lamb is sold completely trimmed, you'll have virtually no waste.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
- Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
- Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.
Nutrition Facts : Calories 618.8 calories, Carbohydrate 10.3 g, Cholesterol 164.4 mg, Fat 39.8 g, Fiber 2.3 g, Protein 53.1 g, SaturatedFat 13.6 g, Sodium 651.7 mg, Sugar 1.8 g
RACK OF LAMB WITH PINE NUT & PARMESAN CRUST!
This is a gorgeous roast lamb recipe from the March / April edition of the Morrisons magazine. Serve it with the Garlic & Rosemary Roast Vegetables I also have listed for a perfect meal.
Provided by Um Safia
Categories Lamb/Sheep
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/400°F Place the bread in a food processor withthe washed basil leaves, parmesan, pine nuts, oil, salt & pepper. Blend until it makes fine crumbs.
- Place the racks of lamb together in a roasting tin - bones facing down - pat the breadcrumbs onto the meat .
- Cut the lemon into wedges and add them to the roasting tin, along with the whole garlic cloves. Roast for 20 minutes, then add the cherry tomatoes and roast for a further 10-15 minutes until the meat is cooked through in the centre.
- Remove the meat & tomatoes onto a warmed serving plate & leave to rest for 5 minutes. Place the roasting tim on the hob & pour in the balsamic vinegar & 2 tbsp boiling water. Heat through, stirring to incorporate any sticky bits at the bottom of the tin, & serve with the lamb roasted tomatoes & lemon wedges.
Nutrition Facts : Calories 113.6, Fat 6.8, SaturatedFat 1.3, Cholesterol 3.3, Sodium 143.8, Carbohydrate 11.5, Fiber 2, Sugar 2.7, Protein 3.8
RACK OF LAMB WITH WALNUT CRUST
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- To prepare the racks of lamb: Heat the vegetable oil in a saute pan over high heat. Season the racks of lamb with salt and pepper (I use fresh ground sea salt and ground white pepper). Sear the racks on all sides until nicely browned. Remove racks to a platter and allow to cool enough to handle. At this point preheat the oven to 400 degrees F.
- To make the walnut crust: Put dried rosemary into a food processor and pulse several times to grind, If you don't do this the rosemary pieces will be too large. Add walnuts, 1/4 teaspoon of salt and 1/2 teaspoon of white pepper, and garlic powder. Pulse several times until mixture is the consistency of bread crumbs. Pour mixture onto a large dinner plate or a platter.
- To make the mustard mixture: In a dish combine the egg, mustard and 2 cloves of minced garlic. Mix well with a fork until egg and mustard are completely incorporated.
- To coat the racks of lamb: Line a baking sheet with parchment paper or foil. Once the racks are cool enough to handle, place 1 rack in the mustard mixture and coat all sides. Next place the coated rack into the walnut mixture and coat well. Using your hand press the walnut mixture firmly onto the coated rack. Transfer rack to the baking sheet. Repeat steps for each rack. You can make the recipe to this point and place in refrigerator until ready to cook.
- To cook: Place the racks of lamb into the oven and roast for 20 minutes for medium rare. I use a temperature probe in one of the racks, and remove meat from oven when it registers between 125 to 130 degrees F. Remove from oven and let stand for 5 to 10 minutes before cutting.
RACK OF LAMB WITH MUSTARD CRUST
Steps:
- Pat the lamb dry with paper towels. Combine all the remaining ingredients in a zip-top plastic bag; add the lamb, seal the bag, and knead it around the lamb to work in the marinade and coat the meat thoroughly. Let it sit at room temperature for an hour or refrigerate overnight. If refrigerating overnight, bring to room temperature before roasting; this takes about 2 hours.
- Position the oven racks so that the top rack is 6 inches below the top of the oven. Preheat the oven to convection roast at 500°F. Coat the meat roasting rack that comes with your oven with nonstick spray for easier cleanup. Set the rack over its pan.
- Remove the meat from the marinade, leaving a coating on the meat. Discard the bag and the rest of the marinade. Place the lamb on the roasting rack, fat side up, place on the top oven rack, and roast for 5 minutes for rare or 8 minutes for medium-rare. Turn the lamb over and continue roasting for 5 more minutes for rare and 8 minutes for medium-rare. Remove the lamb from the oven, cover it with foil, and let it rest for 10 minutes before carving.
- Cut between the bones of the rack and serve the lamb in 1-rib pieces.
RACK OF LAMB WITH SPINACH PINE-NUT CRUST AND MINTED PEA SAUCE
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make crust mixture:
- Preheat oven to 350°F. In a baking pan toast pine nuts in middle of oven until golden, about 10 minutes, and cool.
- Discard stems from spinach and coarsely chop spinach. Rinse spinach and drain in a colander. In a large heavy kettle cook spinach in water clinging to leaves, covered, 1 minute, or until just wilted. Drain spinach well in colander, pressing out excess liquid with back of a large spoon, and cool. Tear ham into pieces. In a food processor pulse spinach with nuts, parsley, ham, and butter until finely chopped and transfer to a large bowl. Stir in remaining crust ingredients until combined well. Crust mixture may be made 1 day ahead and chilled, covered.
- Increase temperature to 425°F. If leaving strip of fat on racks, score a diamond pattern on fat with tip of a sharp thin knife. Halve lamb racks to form six 4-rib pieces. Pat lamb dry and season with salt and pepper.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and lightly brown pieces 2 at a time, on all sides, about 1 minute total for each batch. Transfer pieces as browned to a large shallow roasting pan and arrange meaty sides up. Spread meaty side of each piece with 1 teaspoon mustard. Divide crust mixture into 6 portions and pat over mustard coating on each piece, gently pressing to help adhere.
- Roast lamb in middle of oven 25 minutes, or until a thermometer inserted 2 inches into center registers 135°F. for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
- Cut lamb into individual chops and serve with sauce.
RACK OF LAMB WITH PARMESAN CHEESE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Have butcher remove chine bone (flat, continous bone at top of ribs), leaving top of meat exposed.
- Preheat broiler to high. If oven is separate, preheat it also to 450 degrees.
- Using fingers and sharp knife, pull and slice off top thick layer of fat from ribs. When ready loins and ribs should be almost clean of fat. Hack off ends of ribs, leaving about 1 1/2 inches of ribs intact and extending from meaty part of loin.
- Rub garlic with flat surface of heavy knife until pulverized. Rub meat and ribs all over with garlic.
- Place racks of lamb on a baking dish and rub oil all over them. Arrange racks meaty side down. Place under broiler 2 or 3 inches from source of heat. Broil about 3 minutes and turn racks. Continue broiling 2 to 3 minutes longer. Remove. Sprinkle meaty side of each rack with 2 tablespoons of cheese and tablespoon of crumbs.
- Place lamb in oven preheated to 450 degrees. Let bake, basting occasionally, about 6 minutes. Let rest 5 minutes before carving.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 14 grams, Carbohydrate 3 grams, Fat 27 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 11 grams, Sodium 252 milligrams, Sugar 0 grams
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