RACK OF LAMB WITH ROSEMARY ROASTED POTATOES AND SHALLOT VINAIGRETTE
Steps:
- Preheat oven to 375 degrees F.
- Roast the potatoes on a flat sheet pan until almost cooked through, approximately 20 minutes. Allow the potatoes to cool at room temperature for 20 minutes, or until they can be easily handled.
- With a paring knife, remove the skins of the potatoes without cutting into the potato itself. Place the peeled potatoes into a bowl. Combine the oil and rosemary. Place half of the mixture into the bowl of potatoes and toss. Season with salt and pepper. Return the potatoes to the sheet pan. Rub the lamb with the remaining half of the oil and rosemary mixture. Season with salt and pepper. In a heated saute pan, or on a hot grill, sear the loins on all sides. Place the potatoes and lamb in the preheated oven (on separate pans).
- Combine seasoned rice wine vinegar and minced shallots in a small bowl.
- When internal temperature of the lamb is 120 degrees, remove the lamb and let it rest for about 5 to 7 minutes. When lamb has rested, the potatoes will be ready. Toss them in the oil in which they were cooked to prevent dryness and ensure even seasoning.
- Pour the juices from the lamb into the bowl containing the shallots and vinegar. Season with salt and pepper. While constantly whisking, slowly pour in 1/4 cup of olive oil. To present, arrange the potatoes on plate, slightly off center. Use vegetables of your choice and place next to potatoes. Slice lamb into 4 equal-sized pieces. Fan the pieces using the bone for height in presentation. Drizzle with vinaigrette.
BALSAMIC BRAISED POT ROAST
I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. - Kelly Anderson, Glendale, California
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.
Nutrition Facts : Calories 405 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.
ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES
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
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
AWESOME RED WINE POT ROAST
I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.
Provided by KarenCooks
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
- Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 10.1 g, Cholesterol 51.6 mg, Fat 15.2 g, Fiber 1.8 g, Protein 14.3 g, SaturatedFat 5.3 g, Sodium 253.7 mg, Sugar 2.9 g
BALSAMIC POT ROAST WITH RED WINE GRAVY
Slow cooker pot roast that cooks all day in a delicious balsamic sauce. Make a delicious, rich gravy to top it off. I typically shred the roast using a couple forks. It will be so tender, it will fall apart. I make an open face sandwich topping some toasted ciabatta roll with some of the roast and the gravy as the finishing touch!
Provided by manda10s
Categories Meat
Time 6h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine salt, pepper, garlic powder, onion power. Coat your roast with the seasonings.
- Brown the pot roast over medium heat in pan. Brown on all sides (should take 5-7 minutes total). Do not clean your pan yet!
- Add sliced raw onion to bottom of crockpot. Place browned meat into crockpot too.
- In pan you just browned the meat in, add tomato sauce, balsamic vinegar, and beef stock. Simmer for 10 minutes or until reduced by half. Pour sauce over roast in crock pot. Juice should come partially up the roast but not cover it. As it cooks, the roast will release more juice.
- Cook on low for 6-8 hours.
- Remove roast from crockpot and lightly shred with a fork. Save all the juice from the crockpot to use in your gravy!
- In a pan over medium-low heat, melt butter and whisk in flour. Cook on low for several minutes, whisking continuously until your rue is a golden brown color.
- Deglaze the pan with your red wine. Make sure you continuously whisk!
- Add in your roast juices 1 cup at a time. I typically end up adding about 3 cups of the liquid. Bring gravy to a low simmer and continue whisking. Simmer for 4-5 minutes until desired consistency.
- Top your roast with the gravy and enjoy! I put mine on a toasted ciabatta roll. YUM!
Nutrition Facts : Calories 544, Fat 22.8, SaturatedFat 11.8, Cholesterol 172.6, Sodium 1239.1, Carbohydrate 22.7, Fiber 2, Sugar 8.3, Protein 51.2
RED WINE & BALSAMIC LAMB RACK POT ROAST WITH CRUSHED POTATO
Make and share this Red Wine & Balsamic Lamb Rack Pot Roast With Crushed Potato recipe from Food.com.
Provided by Kyogle Country
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For Pot Roast:.
- In a large heavy bottom pot, heat 2 - 3 tbsp of olive oil.
- Place lamb racks in fat down and leave for 4 - 5 minutes or until golden brow & caramelised.
- Turn and seal all sides of the rack.
- Throw in garlic cloves whole and bay leaves then add about 1 cup of the red wine vinegar and the balsamic vinegar and the red wine, keep over high heat. Use some aluminium foil and place inside the pot covering the roast but allowing some steam to escape around edges. Be careful, the fumes from the vinegar can really take your breath away!
- Cook over high heat for about 45 minutes but keep a close eye on it, do not allow to boil dry, use the remainder of the bottle of red wine vinegar to ensure it does not boil dry. The vinegar and fat from the lamb will emulsify and create a lovely rich thick sauce.
- Potato Crush.
- Boil potatoes skin on until cooked, drain and add about 1 tbsp butter and 1/2 cup milk and the spinach, using something solid like end of rolling pin crush the potatoes. Don't use a masher as you don't want to mash them too much. After crushing just stir to make sure spinach and butter is stirred though, season with P&S to taste.
- Also great served with broccolini on side.
- When you cut the rack it should still be a little rare drizzle a little of the sauce on the cutlets before serving and a garlic clove or 2 and a bay leaf on each looks great too.
Nutrition Facts : Calories 310.6, Fat 1.6, SaturatedFat 0.8, Cholesterol 4.3, Sodium 91.8, Carbohydrate 57.3, Fiber 5.5, Sugar 6.6, Protein 7.5
ROAST RACK OF LAMB WITH ROSEMARY AND MEMBRILLO AIOLI AND RUSTIC ROAST POTATOES
Provided by Food Network
Time 54m
Yield 8 servings
Number Of Ingredients 12
Steps:
- I love this recipe, my good friend the Australian cook, Maggie Beer from the Barossa Valley, made this Membrillo Aioli when she stayed at the Cookery School a few years ago.
- For the aioli: Put the chopped rosemary into a little saucepan with 3 tablespoons of oil and warm gently for 2 or 3 minutes, careful not to burn. Keep aside.
- Put the egg yolks into a bowl with the mustard, salt, and the white wine vinegar and add the crushed garlic. Put the oil into a measuring cup. Take a whisk in one hand and the oil in the other and drip the oil onto the egg yolks, drop by drop, whisking at the same time. Within a minute you will notice that the mixture is beginning to thicken. When this happens you can add the oil a little faster, but don't get too cheeky or it will suddenly curdle because the egg yolks can only absorb the oil at a certain pace. Taste and add a little more seasoning and vinegar, if necessary.
- If the mayonnaise curdles it will suddenly become quite thin, and if left sitting the oil will start to float to the top of the sauce. If this happens you can quite easily rectify the situation by putting another egg yolk or 1 to 2 tablespoons plus 1 to 2 teaspoons of boiling water into a clean bowl. Then whisk in the curdled mayonnaise, a half teaspoon at a time, until it emulsifies again.
- Chop the membrillo and warm gently in a little saucepan until it melts. Cool and add to the mayonnaise with the rosemary and oil. Taste and correct seasoning.
- For the lamb: Preheat the oven to 425 degrees F/220 degrees C/gas mark 7. Score the skin of the lamb, you may like to insert a few tiny sprigs of rosemary and slivers of garlic here and there on the skin side. Season with salt and freshly ground pepper.
- Roast for 25 to 30 minutes, depending on the age of the lamb and the degree of doneness required.
- Allow to rest for 5 to 10 minutes. Carve, allowing 2 to 3 cutlets per person, depending on size. Garnish with a sprig of rosemary and serve with the Rosemary and Membrillo Aioli.
RACK OF LAMB WITH RED-CURRANT WINE SAUCE
Categories Wine Lamb Roast Sauté Dinner Currant Rack of Lamb White Wine Fall Anniversary Jam or Jelly Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in heavy large pot over high heat. Add lamb bones and brown well, turning occasionally, about 8 minutes. Add shallot; sauté 1 minute. Add stock, vinegar and wine and bring to boil. Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 1 hour. Strain broth into heavy medium saucepan; whisk in jelly. Blend butter and flour in small bowl until smooth. Bring sauce to boil over medium heat. Whisk in butter mixture. Simmer until sauce thickens and is smooth, whisking constantly, about 1 minute. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving, whisking frequently.)
- Preheat oven to 425°F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Sprinkle lamb with thyme, salt and pepper. Add 1 lamb rack to skillet; brown on all sides, about 6 minutes. Place browned lamb rack, meat side up, on rimmed baking sheet. Repeat with second lamb rack. Roast lamb until thermometer inserted into center registers 125°F for medium-rare, about 12 minutes. Let lamb stand 5 minutes. Cut lamb between bones into individual chops. Arrange chops on 4 plates. Spoon sauce over and serve.
RACK OF LAMB AND CHERRY TOMATOES
Categories Lamb Tomato Roast Quick & Easy Dinner Meat Rack of Lamb Spring Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F. Rub lamb with 1 tablespoon oil; sprinkle with 1 1/2 teaspoons rosemary, then salt and pepper. Place on large rimmed baking sheet. Place 2 tablespoons oil, 1 1/2 teaspoons rosemary, and tomatoes in large bowl. Sprinkle with salt and pepper and toss to coat; scatter around lamb. Roast lamb and tomatoes until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 30 minutes. Let rest 10 minutes. Cut lamb between bones into individual chops. Arrange on platter with tomatoes. cover recipe
ROASTED RACK OF LAMB WITH WHITE BEAN PUREE AND RED WINE REDUCTION
This is a dish that my wife made for us on Valentine's Day one year. It was the best lamb that I've ever tasted. I added the red wine reduction for even more awesomeness! I serve with roasted Brussels sprouts.
Provided by Clint Chapel
Categories Meat and Poultry Lamb
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Heat olive oil for red wine reduction in a large saucepan over medium heat. Add onion and celery; saute until slightly brown, 8 to 10 minutes. Add Cabernet, tomatoes, apple, vinegar, butter, and garlic; simmer until sauce has reduced and is thick enough to coat the back of a spoon, 15 to 30 minutes. Strain and keep warm.
- At the same time, combine beans, butter, and garlic for bean puree in a small saucepan over medium heat. Cook for about 25 minutes, then puree with an immersion blender, adding white whine to thin if needed.
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine bread crumbs, 2 tablespoons olive oil, garlic, rosemary, mustard, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor; pulse gently until blended.
- Heat remaining 1 tablespoon oil in an oven-proof skillet over high heat. Season lamb with salt and pepper and sear racks on both sides until browned, about 3 minutes per side. Coat racks liberally with bread crumb mixture.
- Transfer to the preheated oven and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (68 degrees C), 12 to 15 minutes. Allow racks to rest before cutting into 2-rib servings.
- Place ribs in the center of serving plates. Drizzle reduction sauce on and around the ribs and spoon the bean puree into slight mounds on 3 sides outside the reduction.
Nutrition Facts : Calories 694.9 calories, Carbohydrate 24.1 g, Cholesterol 123.8 mg, Fat 46.8 g, Fiber 3.8 g, Protein 27.1 g, SaturatedFat 19.4 g, Sodium 520.2 mg, Sugar 6.5 g
RACK OF LAMB WITH ROSEMARY AND BALSAMIC VINEGAR
Provided by Florence Fabricant
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- In a large saucepan heat the oil and melt the butter. Stir in the celery, onion, carrot and rosemary. Add the lamb bones and saute 5 to 8 minutes, until the bones and vegetables have browned. Pour off excess fat.
- Add the half cup of vinegar to the bones and vegetables and cook down until the vinegar just coats the bottom of the pan with a thin film.
- Add the wine and tomatoes and simmer slowly about 30 minutes.
- While the sauce is simmering, season the racks of lamb with salt and pepper, place in a roasting pan and roast 20 to 25 minutes for medium-rare to rare. Remove the racks from the oven and let rest 10 minutes.
- Force the sauce mixture through a fine sieve. Season with salt and pepper, and add the remaining tablespoon of balsamic vinegar. Place in a small saucepan to reheat.
- Carve the racks and serve with the warm sauce. Garnish each portion with a sprig of rosemary.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 19 grams, Carbohydrate 19 grams, Fat 40 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 18 grams, Sodium 1010 milligrams, Sugar 12 grams, TransFat 0 grams
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Estimated Reading Time 6 mins
- Heat oil in a large frying pan over medium-high heat (for best browning, do not use a nonstick pan). Sprinkle chuck roast with salt and pepper. Brown roast on both sides in hot oil, turning as needed, 6-8 minutes total.
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