Rack Of Lamb With Spring Potato And Cheese Gateau English Pea Fricassee Recipes

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RACK OF LAMB WITH SPRING POTATO AND CHEESE GATEAU, ENGLISH PEA FRICASSEE



Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 16

1 (8 bone) rack of lamb, approximately 1 1/4 to 1 1/2 pounds fully frenched
3 ounces olive oil
2 cloves of garlic, crushed with the flat end of a knife
2 ounces thyme
3 tablespoons butter
12 ounces lamb stock, reduced by 1/2 (lamb jus)
10 ounces yellow flesh spring potatoes, peeled
4 tablespoons butter, cold and cubed
1-ounce goat cheese, rolled into balls
Salt and pepper
1-ounce bacon, diced
2 ounces pearl onions, sliced very thin
2 tablespoons butter
Salt and pepper
5 ounces peas, shucked, blanched and peeled (approximately 1 pound in the pod)
1-ounce garlic puree (see recipe below

Steps:

  • Cut the rack of lamb in 1/2, just to the right of the 4th bone. Remove the outer layer of fat and the bones from the right sided rack so that when you are finished you just have the eye. In a hot saute pan sear the rack and eye in the olive oil until well-browned on all sides. Remove the eye from the pan. Put the rack in the oven for 5 to 6 minutes or until rare, then put on stovetop. Return the boneless rack (eye) to the pan and add garlic, thyme and butter. Baste for 2 minutes over low heat then remove both and let rest on a cooling rack.
  • Spring Potato and Cheese Gateau: 10 ounces yellow flesh spring potatoes, peeled 4 tablespoons butter, cold and cubed 1-ounce goat's cheese, rolled into balls Salt and pepper
  • Render the bacon over low heat. When bacon is lightly crisp, strain through a chinois. In a small saucepan, sweat the onions and butter. Season with salt and pepper. Add the peas, bacon and garlic puree. If the mixture is dry, you may add a few drops of water. Season to taste.
  • Garlic Puree: 20 garlic cloves, peeled 2 cups water
  • Bring the garlic to a boil, starting with cold water. When water reaches a boil, strain garlic and refresh under gently running cold water. Repeat process 6 to 8 times until garlic is tender and mild flavored. Puree in food processor and pass through chinois. Note: This recipe will make more than you need, but may be frozen for use at a later date. Assembly: Warm the potato gateaus until warm in the center, about 5 minutes. Lift off the rings and put in the center of the plate. Cut the rack into 4 chops and the eye into 4 slices. Lean two chops and two slices on the gateau. Divide the peas into two portions and spoon onto the plate. Sauce over the top with warm lamb jus.

ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES



Rosemary Rack of Lamb With Crushed Potatoes image

Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it's quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens the flavor. For a simple accompaniment, roast small crushed potatoes in the same pan. Each eight-bone rack may be sliced into four thick chops, or eight thin chops, if you prefer.

Provided by David Tanis

Categories     dinner, quick, meat, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 lamb racks, about 1 1/2 pounds each, preferably frenched (see Note)
Salt and pepper
2 tablespoons Dijon mustard
3 cloves garlic, minced
4 anchovy fillets, minced
Extra-virgin olive oil
1 1/2 to 2 pounds small, round potatoes, scrubbed and left whole
2 tablespoons roughly chopped rosemary
2 tablespoons roughly chopped parsley, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.
  • Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.
  • Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
  • Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)
  • Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.
  • Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 49 grams, Carbohydrate 37 grams, Fat 94 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 39 grams, Sodium 1308 milligrams, Sugar 2 grams, TransFat 0 grams

ROASTED RACK OF LAMB



Roasted Rack of Lamb image

I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.

Provided by JENNINE1980

Categories     Meat and Poultry Recipes     Lamb

Time 40m

Yield 4

Number Of Ingredients 11

½ cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  • In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  • Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  • Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g

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

RACK OF LAMB



Rack of Lamb image

I first started cooking in college and have continued to do so ever since. Grilling is what I like best, but I bake this rack of lamb in the oven for the best results.-Bob Paffenroth, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

4 racks of lamb (1 to 1-1/2 pounds each), trimmed
2 tablespoons Dijon mustard
1 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, melted
1 garlic clove, minced

Steps:

  • Place lamb on a rack in a greased large roasting pan; brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper. Press onto the meat. Combine butter and garlic; drizzle over meat. , Bake, uncovered, at 375° for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the oven and cover loosely with foil. Let stand for 5-10 minutes before slicing.

Nutrition Facts : Calories 247 calories, Fat 16g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 319mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.

RACK OF LAMB WITH NEW POTATO, ONION & THYME GRATIN



Rack of lamb with new potato, onion & thyme gratin image

Like French 'boulangère' potatoes, roasting your meat on top of your spuds means they soak up the flavoursome juices

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 8

1 rack of lamb , French trimmed with the fat scored
2 tbsp vegetable oil
1 onion , finely sliced
400g new potato , sliced
½ bunch thyme , a few sprigs reserved to garnish
3 garlic cloves , finely sliced
200ml chicken or lamb stock (fresh if possible)
asparagus , to serve (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat a small roasting tin, and coat the lamb with 1 tbsp of the oil and some sea salt. Place the lamb, skin-side down, in the tin until the fat has turned brown, then sear all over. Transfer to a plate.
  • Add the onion to the tin and cook for about 10 mins until soft. Stir in the potatoes, thyme, garlic and stock, and press down with a spoon. Put the lamb on top and roast in the oven for 25-30 mins until the potatoes are tender and the lamb cooked to your liking.
  • Leave to rest under some foil for about 10 mins. Slice the lamb into cutlets and scatter with the reserved thyme sprigs. Serve with a spoonful of the potatoes and some simply cooked asparagus, if you like.

Nutrition Facts : Calories 613 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.5 milligram of sodium

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