Rack Of Lamb With Sage Crust Recipes

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RACK OF LAMB WITH SAGE CRUST



Rack of Lamb With Sage Crust image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 30m

Yield 4 - 6 servings

Number Of Ingredients 10

2 whole racks of lamb (1 to 1 1/4 pounds each)
Kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
2 cups fresh (soft) bread crumbs
3 tablespoons finely grated Parmesan cheese
4 cloves minced garlic
2/3 cup chopped fresh sage leaves
1/4 cup olive oil
2 tablespoons Dijon mustard
Aged balsamic vinegar, to taste

Steps:

  • Preheat the oven to 475 degrees. Season the racks 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 lamb racks all over until it is very brown, about 2 minutes per side. Transfer to a roasting pan fitted with a wire rack, laying it rounded-side (the side with the fat) up. Repeat with the remaining rack of lamb. Cover with foil and set aside.
  • Place the remaining ingredients except for the balsamic vinegar in the bowl of a food processor. Add 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper and process until it forms a paste. Press the paste onto the rounded side of the racks. Roast until desired doneness, about 15 for medium rare. Allow to rest for 5 minutes, covered, before carving and serving drizzled with balsamic vinegar.

Nutrition Facts : @context http, Calories 778, UnsaturatedFat 32 grams, Carbohydrate 36 grams, Fat 59 grams, Fiber 8 grams, Protein 27 grams, SaturatedFat 23 grams, Sodium 571 milligrams, Sugar 3 grams, TransFat 0 grams

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

PANKO-CRUSTED RACK OF LAMB



Panko-Crusted Rack of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

4 ounces creamy goat cheese, such as Montrachet
1 1/4 cups panko (Japanese bread flakes)
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
2 teaspoons minced fresh thyme leaves
Fleur de sel or sea salt and freshly ground black pepper
Good olive oil
2 racks of lamb (1 1/2 pounds each), trimmed and frenched
3 tablespoons good Dijon mustard

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.

CRUSTED FRESH HERBED RACK OF LAMB WITH POTATO LEEK GRATIN AND ROASTED GARLIC SAUCE



Crusted Fresh Herbed Rack of Lamb with Potato Leek Gratin and Roasted Garlic Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 21

4 baking potatoes, like russets
4 small leeks, white part only
1 tablespoon unsalted butter, room temperature
1 tablespoon chopped garlic
1/2 quart heavy cream
Salt
White pepper
Nutmeg
2 racks of lamb, fat cap removed, frenched
3 tablespoons olive oil
1 cup Dijon mustard
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves, plus 1 tablespoon
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh chervil leaves
1 tablespoon chopped fresh parsley leaves
20 cloves garlic, peeled
1 cup dry white wine
2 cups lamb stock or veal stock
1 tablespoon butter

Steps:

  • For the Gratin: Preheat the oven to 350 degrees F.
  • Slice the potatoes into 1/4-inch slices. Slice the leeks into thin circles. Mix the butter and the garlic together and set aside. Season the cream with salt, white pepper, and nutmeg. Layer the potatoes, the leeks, the garlic butter, and then the cream, alternating until the potatoes are lightly covered with the cream. Bake for 30 minutes.
  • For the Lamb: Sear the lamb in olive oil in a roasting pan until golden, fat side down first. Remove and allow to rest for 5 minutes. Brush the mustard onto both sides of the seared lamb. Season with salt and pepper. Mix together all of the herbs. Dredge both sides of the lamb in the herbs, pressing lightly so the herbs adhere. In the same roasting pan the lamb was cooked in, add the 20 cloves of garlic and place the lamb on top. Cook in the oven for 15 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 thyme, white wine, and the stock and reduce by half.
  • Place half of the roasted garlic in a blender. Add the reduced stock and wine mixture and puree until smooth. Add the tablespoon of butter and pulse to incorporate. Season with salt and pepper.
  • To Serve: Place a large scoop of the gratin in the center of a plate. Slice the lamb every two chops and place on top of the gratin. Pour the sauce over the lamb and garnish with the remaining roasted garlic and your favorite seasonal vegetables.

RACK OF LAMB WITH CARAMELIZED SHALLOT AND THYME CRUST



Rack of Lamb with Caramelized Shallot and Thyme Crust image

Categories     Herb     Lamb     Mustard     Onion     Roast     Quick & Easy     Vinegar     Winter     Thyme     Gourmet

Yield Makes 2 generous servings

Number Of Ingredients 8

1 1/2 tablespoons olive oil
3 large shallots, chopped (about 1/2 cup)
3 tablespoons balsamic vinegar
1/2 cup fine fresh bread crumbs
1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
a frenched rack of lamb (7 or 8 ribs) at room temperature, trimmed of as much fat as possible
1 teaspoon Dijon mustard
Accompaniments if desired: Stir-Fried Spinach with Ginger and Garlic and Gruyere Potato Gratin

Steps:

  • Preheat oven to 400°F.
  • In a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.
  • Season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan. Spread meat side with mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135°F. for medium-rare, 25 to 30 minutes.
  • Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.

HERB-CRUSTED RACK OF LAMB



Herb-Crusted Rack of Lamb image

For those who enjoy a main course of lamb, here's a quick and delicious treatment for it. The easy preparation gives me the extra time I need to focus on other menu items. -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup fresh bread crumbs
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 garlic clove, minced
2 tablespoons olive oil
2 frenched racks of lamb (1-1/2 pounds each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture., Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.

Nutrition Facts :

RACK OF LAMB WITH HERB CRUST



Rack of Lamb with Herb Crust image

Special occasions demand equally momentous meals, and few dishes are as elegant -- or delicious -- as this flavorful rack of lamb. It's far easier to make than it appears; simply follow a few basic steps for impressive results.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 8

1 full rack of lamb (about 1 1/4 pounds), frenched
2 teaspoons olive oil
Coarse salt and freshly ground pepper
1/2 cup fine fresh breadcrumbs
1 1/2 teaspoons finely chopped fresh rosemary
1 1/2 teaspoons finely chopped garlic
1 tablespoon coarsely chopped flat-leaf parsley
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 450 degrees with rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.
  • In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons Dijon, making sure the entire surface is covered. Pat seasoned breadcrumbs over rack (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY



Garlic Herb Crusted Roast Rack Of Lamb Recipe by Tasty image

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

2 ½ lb rack of lamb, frenched
salt, to taste
pepper, to taste
5 tablespoons olive oil, divided
8 cloves garlic, peeled and smashed
¾ cup breadcrumb
¼ cup fresh flat-leaf parsley
1 ½ tablespoons fresh rosemary
½ cup grated parmesan cheese
1 ½ tablespoons whole grain dijon mustard

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

RACK OF LAMB WITH AN HERB CRUST



Rack of Lamb with an Herb Crust image

Categories     Herb     Lamb     Roast     Dinner     Spring     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

1/4 cup vegetable oil
2 racks of lamb, French trimmed
2 1/2 cups fresh white breadcrumbs
2 oz. parsley
1 egg
salt and pepper, to taste
1 oz. whole-grain mustard
12 small shallots
12 small cloves garlic, peeled
1/4 cup brown sugar
4 tbsp. cold butter, diced
1/2 cup ruby port
2 cups lamb stock
4 small sprigs thyme
4 small sprigs rosemary

Steps:

  • Preheat the oven to 400°F.
  • Heat the oil in a pan, and sear the lamb until golden brown. Roast in the oven for 15-20 minutes, then remove.
  • In a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. Brush mustard onto the lamb, and coat with the mixture.
  • Place the shallots and garlic onto a sheet of aluminum foil, and sprinkle with the brown sugar and butter. Roast in the foil parcel for 15 minutes or until golden brown.
  • In a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season.
  • Preheat the grill. Grill the lamb crust-side-up for 5 minutes. Let rest for 5 minutes, and slice into cutlets.
  • To serve, place a portion of the cutlets on each plate and arrange the shallots and garlic around. Drizzle the sauce around the plate, and serve with a sprig each of rosemary and thyme.

RACK OF LAMB (HERB CRUSTED WITH ROASTED GARLIC SAUCE)



Rack of Lamb (Herb Crusted With Roasted Garlic Sauce) image

This recipe is from The Plaza Hotel in New York that I slightly modified. If you have questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Lamb/Sheep

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 rack of lamb (fat cap removed, frenched)
4 tablespoons extra virgin olive oil
1/2 cup Dijon mustard
salt & freshly ground black pepper
1 tablespoon fresh thyme leave (chopped)
1 tablespoon fresh rosemary leaf (chopped)
1 tablespoon fresh sage leaf (chopped)
1 tablespoon fresh parsley leaves (chopped)
10 garlic cloves (peeled and sliced in half)
1/2 cup dry white wine (you may use red wine)
1 cup veal stock or 1 cup chicken stock
1 tablespoon unsalted butter

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.

Nutrition Facts : Calories 404.9, Fat 35.4, SaturatedFat 7.6, Cholesterol 15.3, Sodium 714.7, Carbohydrate 10.4, Fiber 2.7, Sugar 1.3, Protein 3.9

GORDON RAMSAY'S HERB CRUSTED RACK OF LAMB RECIPE - (4.7/5)



Gordon Ramsay's Herb Crusted Rack of Lamb Recipe - (4.7/5) image

Provided by xoxochef

Number Of Ingredients 12

CRUST:
2 large racks of lamb, cut in half with 3 bones per serving
Salt and pepper, to taste
2 tablespoons olive oil
4 slices stale bread made into crumbs.
7 tablespoons grated parmesan, roughly 1/2 cup
1 sprig parsley
1 sprig thyme
1 sprig coriander
1 sprig rosemary
2 tablespoons English mustard, or dijon mustard
Splash of olive oil

Steps:

  • Preheat the oven to 400°F. Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it's thoroughly coated. Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, "it's simple mathematics, no color, equals no taste". Quite simple indeed! Make sure you brown that lamb. Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking. Preparing the Crust: Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don't over do it with the olive oil, just a splash. Pour the mixture into a deep dish (bowl or plate) and set aside. Putting it All Together: Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit. Place it back into the oven for 3-4 minutes when you're ready to serve. NOTES: Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting. Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word. Like many of Gordon's recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay's cooking.

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From foodandwine.com


ROSEMARY CRUMBED RACK OF LAMB - RECIPETIN EATS
2020-12-07 Transfer to plate and let cool for 5 minutes, uncovered. Mustard Spread: Mix dijon, rosemary and garlic in a small bowl. Then add 3 teaspoons of egg, and mix again. Making the crumb: Mix Crumb ingredients EXCEPT butter in a bowl. Then use a fork to stir through butter.
From recipetineats.com


ROAST RACK OF LAMB WITH A GARLIC CRUST | JESSICA'S DINNER PARTY
Instructions. 1. Trim the rack of lamb of any excess fat. Leave out at room temperature for 1 hour before cooking. 2. Preheat oven to 350 degrees F and line a small baking sheet or roasting dish with parchment paper. 3. Roughly chop the rosemary leaves and grate the garlic cloves using the small holes on cheese grater.
From jessicasdinnerparty.com


INA GARTEN'S HERB-CRUSTED RACK OF LAMB — ANNA MAGAZINE
2020-12-05 Ingredients. 2 racks of lamb. Extra-virgin olive oil. Sea salt and cracked black pepper. 1 cup flat leaf parsley. 1 tablespoon rosemary. 1 tablespoon thyme
From annamagazine.ca


RACK OF LAMB WITH CARAMELIZED SHALLOTS AND THYME CRUST
Instructions. 1 Preheat oven to 400 degrees F.; 2 In a small skillet, heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper, stirring, until golden, about 5 minutes.; 3 Add vinegar and boil until liquid is evaporated.; 4 Remove skillet from heat and stir in bread crumbs and thyme. Season with salt and pepper, to taste. 5 Season lamb with salt and …
From pantryfed.com


LAMB ROAST WITH ROSEMARY & SAGE - JAMIE GELLER
2016-09-12 Preparation. 1. Mix all ingredients except stock to create marinade. Marinate the roast in the fridge in a plastic bag or Tupperware for 12 to 24 hours. Turn the roast 2 to 3 times during this period. 2. Preheat oven to 200°F (for convection roast), or 225°F (for regular roasting). Pour marinade into a Dutch oven, add chicken broth, and combine.
From jamiegeller.com


RACK OF LAMB WITH A HERB CRUST RECIPE | WOOLWORTHS
Step 2 of 3. In a mixing bowl, combine the rest of the ingredients until they are mixed fully. Remove the lamb from the oven and evenly spread the crumb mix on top of the meat. Ensure the mix is pressed hard onto the meat.
From woolworths.com.au


RACK OF LAMB RECIPE | JAMIE OLIVER CHRISTMAS LAMB RECIPES
Preheat the oven to 180ºC/350ºF/gas 4. Drizzle the lamb racks with olive oil and sprinkle generously with sea salt and black pepper, patting the seasoning all over the meat. Sear in a hot frying pan on a high heat with a little extra oil and 1 knob of butter for 2 to 3 minutes, turning with tongs until golden all over, then remove the racks ...
From jamieoliver.com


RACK OF LAMB RECIPES | BBC GOOD FOOD
One-pan roast rack of lamb & green olive potatoes. 3 ratings. Serve an easy, romantic meal for two with our roast rack of lamb. We’ve added olives and anchovies, but leave them out if you want to keep it even simpler.
From bbcgoodfood.com


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Top Asked Questions

How to cook rack of lamb in the oven?
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.
How to cook lamb tenderloin with bread crumbs?
Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks. Roast the lamb for 25–30 minutes for medium–rare meat.
How to cook lamb ribs in the oven?
Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks. Roast the lamb for 25–30 minutes for medium–rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8–10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy.
How long to cook a rack of lamb chops?
Directions. 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.

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