Racks Of Lamb With Almond Crust And Orange Sauce Recipes

SALT AND PEPPER CRUSTED RACK OF LAMB WITH BLOOD ORANGE AND CHERRY CHIMICHURI

Steps:

• Preheat oven to 400 degrees.
• Using a mortar and pestle or a spice grinder, coarsely grind peppercorns, salt, and red-pepper flakes together until peppercorns are broken but not completely ground.
• Brush a griddle with olive oil (or place oil in a large skillet) and heat over medium-high heat. Season lamb all over with pepper mixture. Place lamb on griddle, meat-side down, and sear to create a golden-brown crust; turn and repeat process on opposite side, about 3 minutes per side. Transfer lamb to a baking sheet.
• Transfer baking sheet to oven and cook until internal temperature reaches 122 to 125 degrees on an instant-read thermometer, 12 to 15 minutes, for medium rare. Let stand 5 minutes before slicing and serving with chimichurri.

RACKS OF LAMB WITH ALMOND CRUST AND ORANGE SAUCE

Steps:

• Trim the lamb of any excess fat. You want the racks to be really fat free. Combine orange juice, white wine and black pepper..
• Place in a shallow dish and add racks of lamb.
• Arrange lamb so that the meaty part is in the marinade. Refrigerate and allow to marinate for 1 - 2 hours.
• Remove the racks from the marinade and reserve the marinade for the sauce. Combine parsley, breadcrumbs, almonds, marmalade, orange rind and butter and mix well.
• Press mixture over meaty part of each rack.
• Place la mb, crumb side up in a baking dish and bake at 200 C for 20 - 25 minutes or until lamb is cooked to your liking.
• Remove lamb from oven and cover with foil and allow to rest in a warm place for 10 minutes before serving with the sauce. Add water, honey and cornflour to reserved marinade. Bring to the boil; simmer 1 minutes until thickened.

RACK OF LAMB IN AN ORANGE AND CAMPARI SAUCE

Steps:

• With a sharp knife, score the skin of the lamb in a lattice pattern.
• Heat a little oil in a frying pan and fry the lamb, skin side down for about 2 minutes until it starts to brown.
• Seal the lamb on all sides, until the meat is lightly browned.
• Place the racks in a roasting tin, skin side up and roast in the oven at 425°F for 20 to 35 minutes, depending on whether you like your meat pink or well done.
• To make the sauce, sweat the onion in a little oil and add the Campari.
• Simmer for 2 minutes.
• Add the orange juice and stock and reduce by one third.
• Strain off the onions.
• Melt the butter and mix with the flour.
• Whisk the roux into the sauce to thicken it.
• You might need it all but use until the sauce covers the back of a spoon.
• Stir in the orange rind and segments.
• Season to taste.

OREGANO AND ORANGE RACK OF LAMB WITH CARAMELIZED FINGERLING POTATOES

Steps:

• Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat a large skillet over high heat. Add 1 tablespoon oil. Sear lamb on both sides until deeply golden, 4 to 5 minutes.
• Transfer racks to a rimmed baking sheet, fat side up. Toss potatoes with 2 tablespoons oil, and season with salt and pepper. Arrange potatoes around lamb.
• Roast until an instant-read thermometer inserted into the center of the lamb reaches 130 degrees (medium-rare), 20 to 25 minutes. Transfer racks to a cutting board. Return potatoes to oven. Roast until tender, about 15 minutes more.
• Combine remaining 1/2 cup oil, the parsley, shallot, vinegar, oregano, garlic, orange zest and juice, red-pepper flakes, and 1/2 teaspoon salt. Spoon some sauce over lamb. Carve lamb into individual chops, slicing between ribs. Serve with potatoes and remaining sauce.

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.