Rack Of Lamb With Walnut Crust Recipes

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.

HERB-CRUSTED RACK OF LAMB

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.

RACK OF LAMB WITH HERB CRUST

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.

ROASTED RACK OF LAMB

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.

HERBED RACK OF LAMB WITH PARSLEY, MINT, AND WALNUT SAUTé

Steps:

• For lamb:
• Place lamb racks on heavy large rimmed baking sheet. Brush lamb with 1 tablespoon oil. Sprinkle with 2 teaspoons coarse salt and pepper. Mix all herbs in small bowl; press firmly over meat side of lamb to adhere. Let stand 2 hours at room temperature. (Can be made 6 hours ahead. Cover and refrigerate.)
• Preheat oven to 425°F. Heat remaining 4 tablespoons oil in heavy large nonstick skillet over medium-high heat. Working in batches, add lamb, meat-and-herb side down, and cook until brown, about 4 minutes. Transfer racks to baking sheet, meat-and-herb side up. Roast lamb until meat thermometer inserted into center registers 125°F for medium-rare, about 13 minutes. Remove from oven and let stand 15 minutes.
• Meanwhile, prepare sauté:
• Heat olive oil in heavy large skillet over medium heat. Add shallots and sauté until soft, about 4 minutes. Add parsley and sauté until wilted, about 2 minutes. Add mint, 1/2 cup water, and lemon peel and cook until parsley is tender, about 3 minutes. Mix in walnuts, walnut oil, and lemon juice. Season with salt and pepper.
• Cut lamb between bones into individual chops. Divide parsley sauté among 6 plates. Top with lamb chops and serve.

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY

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!

MINT CRUSTED RACK OF LAMB

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.

RACK OF LAMB WITH MUSTARD SEED CRUST

Steps:

• Well in advance (anywhere from 2 hours to a week) of making the lamb, combine the butter, yolks, bread crumbs, rosemary, mustard seed and Dijon mustard in the bowl of a food processor and pulse until thoroughly mixed. Line a loaf pan with plastic wrap. Using a spatula, spoon the mustard crust mixture into the pan, smooth the surface, and place in the refrigerator. Allow to chill until solid.
• Preheat an oven to 350 degrees.
• Season the lamb with the salt and pepper. Heat the olive oil in a heavy skillet over medium heat for 2 minutes. Place the racks, meat side down, in the skillet, and brown for 2 to 3 minutes to a crispy brown coating. Turn over. Cook 1 minute more on the bone side. Remove from the saute pan or skillet, and place in a roasting pan. Place the racks in the oven and cook 8 to 10 minutes for medium rare.
• While the lamb is roasting, remove the mustard crust by lifting the plastic wrap out of the loaf pan. You should now have a slab of seasoned mustard crust. Cut the loaf of herb butter into 1/2 inch thick slices. Refrigerate them until the lamb has cooked for 8 to 10 minutes. Remove the lamb from the oven, lay the slabs of seasoned mustard crust on the meat side of the lamb, and press the butter with your finger tips to help it to adhere to the meat. Return the lamb to the oven for 5 minutes more to allow the butter to form a crust. Remove the racks from the oven and allow to cool for 5 minutes before slicing into individual chops or 4rib rack portions.

RACK OF LAMB WITH SAGE CRUST

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.

CILANTRO CRUSTED RACK OF LAMB

Steps:

• Preheat Oven to 450 degrees F.
• Place the garlic, walnuts and cilantro in food processor and process to a coarse paste.
• Add lemon juice, olive oil and parmesan.
• Process until smooth.
• Season with cayenne salt and ground pepper.
• Coat the lamb racks generously on both sides with the cilantro pesto (if there is extra pesto, save it to serve with the cooked lamb).
• Place the lamb racks meat side down, in a shallow roasting pan.
• Roast 15-20 minutes, uncovered, for medium-rare meat.
• Let the lamb rest for5-10 minutes before carving.
• Using a sharp carving knife, cut the racks between the bones, into chops.
• Serve 3-4 chops per person.
• SALSA VERDE.
• Place parsley, scallions and mint in food processor fitted with the steel blade Process to make a smooth green paste.
• Add the anchovies, garlic and lemon juice and process again until smooth.
• With the machine running, pour the oil in a steady stream through the feed tube.
• This makes a glistening green sauce.
• Transfer the sauce to a bowl and stir in the eggs and capers.
• Season to taste with salt and pepper.
• Store in refrigerator, but let warm to room temperature before serving.
• Recipe is sufficient for 10-20 guests (at a barbeque for instance), but you can halve it easily for smaller dinner party.

CRUSTED RACK OF LAMB

Steps:

• Heat oven to 200*C/fan 180*C.
• Mix together the herbs, breadcrumbs and lemon zest and place on a plate.
• On a separate plate, mix together the mustard and honey.
• Place the racks of lamb in the mustard and honey, moving them around so they’re well covered, then roll in the herby breadcrumbs.
• Heat a frying pan, add a little olive oil and place the lamb in it to brown on all sides, sprinkle with salt and pepper, and then cook in the oven for 15 to 20 minutes or until cooked as you like it.
• Serve with Potato and Fennel Dauphinoise, some dressed rocket and a little salsa verde--.