ROASTED RACK OF LAMB WITH ROSEMARY JUS
Steps:
- Remove the fat cap from the lamb racks, leaving a thin layer of fat on top of the meat, and clean the fat and skin from the bones and wrap the bones in aluminum foil. Cut the racks in half (leaving you with four 4-bone servings).
- Heat a large skillet over high heat, season the racks with salt and pepper and sear fat side down in the hot skillet until well browned. Turn the racks, fat side up and place in a 350 degree F oven for about 30 minutes. You can use a probe thermometer to check the temperature. (At Siro's we roast the racks in a 325 degrees F convection, 20 to 25 minutes to get to medium).
- When the racks are at the desired temperature, remove from the oven and let rest for 5 minutes.
- While the lamb is roasting, heat a saucepan over medium-high heat and saute the shallots and garlic until soft. Add the Merlot, turn the heat down to medium, and reduce by half.
- Heat the demi-glace in another saucepan and let simmer slowly for twenty minutes. Stir in the reduced Merlot mixture a little at a time into the simmering demi-glace until you can just begin to taste the wine in the sauce.
- At this time we combine a little arrow root with cold water and stir it into the sauce to give the sauce a little bit of a shine and some thickening. Season with salt and pepper.
- To serve, ladle the sauce onto 4 warm plates, cut the lamb in half and serve with Roasted Garlic Bread Pudding, sauteed wild mushrooms, and a seasonal green vegetable.
- Set a skillet over medium heat and add 2 tablespoons oil. When hot add the onion, celery, carrot, bell pepper, scallion, and minced garlic. Cook until the vegetables begin to soften, mince the rosemary and briefly rub in your hand before adding to the vegetables. Cook for 2 more minutes, season with salt and pepper and let cool.
- Combine the whole eggs with the egg yolks and beat well. Stir in the heavy cream and the roasted garlic puree until well blended. Combine the cream mixture with the vegetables and the dried bread cubes and mix well.
- Allow the mixture to stand overnight, covered in the refrigerator.
- Beat the egg whites until stiff and fold into the bread pudding one third at a time and mound in a greased large muffin tin (you should get 4 to 6). Bake in a 350 degree F oven 45 to 60 minutes until golden brown.
- To roast garlic, cut the tops off the garlic heads and simmer in 1 cup of milk for 10 minutes. Drain, season with salt and pepper, and combine garlic with 3/4 cup oil. Place in a tightly covered pan and roast for 2 hours in a 275 degree F oven. Uncover and let cool. Strain the oil to remove unwanted garlic skin. Squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.
ROASTED RACK OF LAMB WITH ROSEMARY JUS
Steps:
- Remove the fat cap from the lamb racks, leaving a thin layer of fat on top of the meat, and clean the fat and skin from the bones and wrap the bones in aluminum foil. Cut the racks in half (leaving you with 4 (4-bone) servings).
- Heat a large skillet over high heat, season the racks with salt and pepper and sear fat side down in the hot skillet until well browned. Turn the racks, fat side up and place in a 350 degree F oven for about 30 minutes. You can use a probe thermometer to check the temperature. (At Siro's we roast the racks in a 325 degrees F convection, 20 to 25 minutes to get to medium).
- When the racks are at the desired temperature, remove from the oven and let rest for 5 minutes.
- While the lamb is roasting, heat a saucepan over medium-high heat and saute the shallots and garlic until soft. Add the Merlot, turn the heat down to medium, and reduce by half.
- Heat the demi glace and rosemary in another saucepan and let simmer slowly for twenty minutes. Stir in the reduced Merlot mixture a little at a time into the simmering demi-glace until you can just begin to taste the wine in the sauce.
- At this time we combine a little arrow root with cold water and stir it into the sauce to give the sauce a little bit of a shine and some thickening. Season with salt and pepper.
- To serve, ladle the sauce onto 4warm plates, cut the lamb in half and serve with Roasted Garlic Bread Pudding, Sauteed wild mushrooms, and a seasonal green vegetable.
- Set a skillet over medium heat and add 2 tablespoons oil. When hot add the onion, celery, carrot, bell pepper, scallion, and minced garlic. Cook until the vegetables begin to soften, mince the rosemary and briefly rub in your hand before adding to the vegetables. Cook for 2 more minutes, season with salt and pepper and let cool.
- Combine the whole eggs with the egg yolks and beat well. Stir in the heavy cream and the roasted garlic puree until well blended. Combine the cream mixture with the vegetables and the dried bread cubes and mix well.
- Allow the mixture to stand overnight, covered in the refrigerator.
- Beat the egg whites until stiff and fold into the bread pudding one third at a time and mound in a greased large muffin tin (you should get 4 to 6). Bake in a 350 degree F oven 45 to 60 minutes until golden brown.
- 3/4 cup olive oil
- To roast garlic, cut the tops off the garlic heads and simmer in 1 cup of milk for 10 minutes. Drain, season with salt and pepper, and combine garlic with 3/4 cup oil. Place in a tightly covered pan and roast for 2 hours in a 275 degree F oven. Uncover and let cool. Strain the oil to remove unwanted garlic skin. Squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.
RACK OF LAMB
Steps:
- In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- Preheat the oven to 450 degrees F.
- Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
RACK OF LAMB WITH TAPENADE JUS AND ONION JAM
Steps:
- tapenade Mix all ingredients in small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead, Cover and chill. lamb Preheat oven to 450°F. Rub each rack of lamb all over with 1 tablespoon olive oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 1 lamb rack at a time to skillet and cook until browned, about 4 minutes per side. Transfer lamb to rimmed baking sheet; reserve skillet. Place lamb in oven and roast until instant-read thermometer inserted into center registers 125°F, about 15 minutes. Remove from oven; tent with foil and let rest 10 to 15 minutes. Add wine, then both broths and thyme sprig to reserved skillet; boil until reduced to generous 1 cup, 8 to 10 minutes. Stir in tapenade. Season jus to taste with salt and pepper. Cut lamb between bones into individual chops; divide among 8 plates. Spoon onion jam alongside. Drizzle tapenade jus over and serve.
RACK OF LAMB WITH BLUEBERRY SAUCE
In this rack of lamb recipe, we're actually roasting the meat over the sauce. And not just any sauce: we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 1h5m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 831.5 calories, Carbohydrate 10.4 g, Cholesterol 201.8 mg, Fat 62.1 g, Fiber 1.1 g, Protein 44.9 g, SaturatedFat 26 g, Sodium 238.1 mg, Sugar 5 g
ROASTED RACK OF LAMB
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
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
ROAST RACK OF LAMB WITH NATURAL JUS
Steps:
- 1. Season the lamb and allow it to come to room temperature. Preheat the oven to 450°F (230°C).
- 2. Spread the lamb trimmings or stew meat over the bottom of a roasting pan just large enough to hold the rack and roast until lightly browned, about 30 minutes.
- 3. Place the rack on top of the trimmings (this base of trimmings is called a fonçage) and slide into the oven. Roast until springy to the touch, about 25 minutes. Let rest, loosely covered with aluminum foil, for 15 minutes.
- 4. Put the roasting pan on top of the stove and pour over a cup (250 milliliters) of broth. Bring to a boil and boil until a brown crust of caramelized juices forms on the roasting pan. Pour out any liquid fat floating on top. Deglaze again with a cup (250 milliliters) of broth and scrape up the juices. Repeat the caramelization as many times as practical before deglazing a final time. Pass the jus in a sauce boat at the table.
RACK OF LAMB DIJON
This recipe was printed in our local paper. It was submitted by request by a fabulous restaurant in our area that used to serve it. Unfortunately, the restaurant no longer exists. But, we remember it fondly every time we make this recipe. It can be doubled or tripled as needed. And, the prep work can be done well in advance of cooking and kept in the refrigerator. This is definitely one of our favorites.
Provided by Normaone
Categories Lamb/Sheep
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix bread crumbs with minced garlic, minced shallot and melted butter.
- Preheat oven to 450°F.
- Sprinkle meat with ground white pepper and lightly salt.
- Sear rack in 2 Tbs hot oil, 30 seconds on each side to obtain color.
- Brush with mustard on meat side.
- Press bread crumb mixture firmly over mustard.
- Place on baking sheet, crumb side up.
- Bake until desired doneness, approximately 20 minutes for medium rare.
- Use a meat thermometer to insure that the rack is cooked to your liking.
- Remove from oven and let rest 5 minutes before slicing.
GRILLED RACK OF LAMB WITH ONION-MINT JAM
"Frenched" racks of lamb have had the rib bones scraped clean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat grill to medium. Meanwhile, stir together pepper, salt, and red-pepper flakes. Rub lamb with olive oil and 1/4 cup pepper mixture. Let stand 15 minutes.
- Brush hot grill with vegetable oil. Grill lamb, turning occasionally, until a thermometer inserted into thickest part of flesh (do not touch bone) reaches 125 degrees for medium-rare, about 25 minutes.
- Transfer lamb to a cutting board; let rest at least 15 minutes and up to 30 minutes. Slice into chops and serve with jam and remaining pepper mixture.
More about "rack of lamb with tapenade jus and onion jam recipes"
RACK OF LAMB WITH TAPENADE JUS AND ONION JAM RECIPE
From bonappetit.com
Servings 8
- Mix all ingredients in small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead, Cover and chill.
- Preheat oven to 450°F. Rub each rack of lamb all over with 1 tablespoon olive oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 1 lamb rack at a time to skillet and cook until browned, about 4 minutes per side. Transfer lamb to rimmed baking sheet; reserve skillet.
- Place lamb in oven and roast until instant-read thermometer inserted into center registers 125°F, about 15 minutes. Remove from oven; tent with foil and let rest 10 to 15 minutes. Add wine, then both broths and thyme sprig to reserved skillet; boil until reduced to generous 1 cup, 8 to 10 minutes. Stir in tapenade. Season jus to taste with salt and pepper.
- Cut lamb between bones into individual chops; divide among 8 plates. Spoon onion jam alongside. Drizzle tapenade jus over and serve.
RACK OF LAMB WITH MEDITERRANEAN TAPENADE | FOODLAND …
From ontario.ca
Servings 4Estimated Reading Time 50 secs
RECIPE, RACK OF LAMB, TAPENADE, CHEF GARDNER OF SEL DE LA TERRE …
From starchefs.com
RACK OF LAMB RECIPE - NEW ZEALAND GRASS-FED BEEF AND LAMB
From beefandlambnz.com
RACK OF LAMB WITH MEDITERRANEAN TAPENADE – LAMB RECIPES
From lambrecipes.ca
CHERRY JAM RACK OF LAMB | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
RACK OF LAMB WITH AU JUS SAUCE (THE EASY WAY) - SWANSON …
From swansonhealthcenter.com
RACK OF LAMB - COMMUNITY FOR SLOW COOKER RECIPES
From slowcookercentral.com
RACK OF LAMB WITH TAPENADE JUS AND ONION JAM | RECIPE | ONION …
From pinterest.ca
RACK OF LAMB WITH PORT & RED WINE JUS AND HERB ... - THE FOOD …
From thefoodbeaver.com
ROAST LAMB RECIPE WITH VEGETABLES, TAPENADE AND PESTO
From greatbritishchefs.com
FAUSTINI WINES
From faustiniwines.com
RACK OF LAMB RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
ROSEMARY & GARLIC OVEN ROASTED RACK OF LAMB
From houseofnasheats.com
RACK OF LAMB WITH ROASTED TOMATO JUS RECIPE - FOOD & WINE
From foodandwine.com
GORDON RAMSAY’S RECIPE FOR PERFECT RACK OF LAMB - MASTERCLASS
From masterclass.com
ALI'S RACK OF LAMB | JAMIE OLIVER RECIPES
From jamieoliver.com
OVEN ROASTED ROSEMARY DIJON RACK OF LAMB RECIPE - EAT SIMPLE …
From eatsimplefood.com
RACK OF LAMB WITH TAPENADE JUS AND ONION JAM RECIPE | EAT YOUR …
From eatyourbooks.com
PISTACHIO RACK OF LAMB WITH XINOMAVRO JUS | KALOFAGAS.CA
From kalofagas.ca
GRILLED RACK OF LAMB WITH THREE-ONION JAM RECIPE | MYRECIPES
From myrecipes.com
GRILLED RACK OF LAMB WITH THREE-ONION JAM - GLUTEN FREE RECIPES
From fooddiez.com
ROSEMARY GARLIC MARINATED RACK OF LAMB (ROASTED) - RECIPETIN EATS
From recipetineats.com
ROASTED RACK OF LAMB RECIPE WITH BUTTER SAUCE - EATWELL101
From eatwell101.com
EDAMAM RECIPE PAGE WITH 28 NUTRIENTS AND 40 DIET AND HEALTH LABELS
From edamam.com
SEARED RACK OF LAMB WITH PISTACHIO TAPENADE RECIPE
From today.com
RACK OF LAMB WITH RED WINE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MUM’S RACK OF LAMB WITH JAM - RECIPES, COOKING TIPS AND MORE
From australianlamb.com.au
RACK OF LAMB RECIPE | JAMIE OLIVER CHRISTMAS LAMB RECIPES
From jamieoliver.com
RACK OF LAMB WITH MEDITERRANEAN TAPENADE | MEDITERRANEAN …
From pinterest.ca
RACK OF LAMB WITH GARLIC MASH AND TAPENADE RECIPE - BBC FOOD
From bbc.co.uk
RACK OF LAMB REDCURRENT JUS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
RACK OF LAMB WITH A PORT SAUCE - FREE EASY AND TASTY RECIPES
From recipesformen.com
RACK OF LAMB RECIPES - BBC FOOD
From bbc.co.uk
ROSEMARY CRUMBED RACK OF LAMB - RECIPETIN EATS
From recipetineats.com
RACK OF LAMB REDCURRANT JUS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
RACK OF LAMB RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love