Roast Rack Of Lamb With Persillade Recipes

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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

INSIDE-OUT LAMB PERSILLADE



Inside-Out Lamb Persillade image

Boneless leg of lamb is a good choice because it is nicely suited to stuffing. Most supermarkets and butchers carry already-boned leg of lamb, and if they don't they're capable of doing it for you quickly. Toss on the persillade and fold one half of the meat on top of the other. Then roast it. The persillade stays put and flavors the meat beautifully. You won't serve a prestigious cut, but you'll serve a meaty, great-tasting one.

Provided by Mark Bittman

Categories     dinner, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 9

Butterflied leg of lamb, 3 to 4 pounds
2 to 3 tablespoons olive oil
4 cups parsley leaves
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
3 to 4 cloves garlic
1 teaspoon lemon zest
Salt
freshly ground black pepper
Lemon wedges for serving

Steps:

  • Heat oven to 425 degrees. Trim excess fat from lamb. In a food processor, make persillade by puréeing olive oil, parsley, rosemary, garlic, lemon zest and some salt and pepper.
  • Sprinkle lamb with salt and pepper on both sides, then turn so the side that had been on the bone, the one with the more irregular surface, is facing up, with the wider end facing you. Smear the surface of lamb with most of persillade mixture, then fold it in half (there will be a kind of natural hinge, as you'll see) with persillade on the inside. Smear the remaining persillade on outside of the lamb and sprinkle with salt and pepper.
  • Put lamb in a roasting pan and cook for about 35 to 40 minutes for rare meat, or until an instant thermometer inserted into the thickest part of the meat reads 130 degrees, or, for medium rare, 135 degrees.
  • Transfer the lamb to a cutting board and let it rest for a few minutes; slice, and serve with fresh lemon wedges.

Nutrition Facts : @context http, Calories 374, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 10 grams, Sodium 438 milligrams, Sugar 0 grams

ROAST RACK OF LAMB WITH ROSEMARY



Roast rack of lamb with rosemary image

Simple and impressive, this dish is perfect for a dinner party

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 4

4 racks of lamb (2 pairs of best ends), French trimmed
4 garlic cloves, roughly chopped
a big stalk of rosemary, needles stripped off and roughly chopped
8 tbsp light olive oil

Steps:

  • Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
  • Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
  • Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.
  • Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.

Nutrition Facts : Calories 255 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Protein 20 grams protein, Sodium 0.18 milligram of sodium

RACK OF LAMB



Rack of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

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.

PISTACHIO CRUSTED RACK OF LAMB



Pistachio Crusted Rack of Lamb image

The pistachio and mustard crust gives this lamb dish an interesting flavor and texture. Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose. And, because rack of lamb is sold completely trimmed, you'll have virtually no waste.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 55m

Yield 4

Number Of Ingredients 10

2 racks of lamb, trimmed
1 teaspoon herbes de Provence
salt and ground black pepper to taste
1 tablespoon vegetable oil
⅔ cup chopped pistachio nuts
2 tablespoons dry bread crumbs
1 tablespoon melted butter
1 teaspoon olive oil
salt and ground black pepper to taste
3 tablespoons Dijon mustard

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
  • Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
  • Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

Nutrition Facts : Calories 618.8 calories, Carbohydrate 10.3 g, Cholesterol 164.4 mg, Fat 39.8 g, Fiber 2.3 g, Protein 53.1 g, SaturatedFat 13.6 g, Sodium 651.7 mg, Sugar 1.8 g

RACK OF LAMB PERSILLADE



Rack of Lamb Persillade image

Here is another awesome Ina Garten / Barefoot Contessa Recipe. It is not in any of her cookbooks, so I wanted to share it here! Oh so easy and ohhh so delicious. I hope you enjoy it as much as we do.

Provided by Pianolady

Categories     Lamb/Sheep

Time 35m

Yield 7 serving(s)

Number Of Ingredients 9

3 small racks of lamb, frenched (2 large)
olive oil, to taste
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 cups of loosely packed fresh parsley leaves
1 tablespoon of chopped garlic (3 large cloves)
1 cup fresh white breadcrumbs
2 teaspoons of grated lemons, zest of (zest of 2 lemons)
4 tablespoons unsalted butter, melted (1/2 stick)

Steps:

  • Preheat the oven to 450º F.
  • Place the racks of lamb in a roasting pan, fat side up.
  • Rub the tops with olive oil, and sprinkle with the salt and pepper.
  • Roast the lamb for 10 minutes.
  • Meanwhile, place the parsley and garlic in the bowl of a food processor (fitted with the steel blade) and process until they're both finely minced.
  • Add the bread crumbs and lemon zest and process for just a second until combined.
  • Take the lamb out of the oven and quickly press the parsley mixture on top of the meat.
  • Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
  • Take the lamb out of the oven and cover with aluminum foil, allowing it to rest for 15 minutes.
  • Cut the lamb in double chops and serve. Enjoy!

ROAST RACK OF LAMB WITH PERSILLADE



Roast Rack of Lamb With Persillade image

From Mark Bittman's 'How to Cook Anything.' I've made this numerous times. It is simple and delicious. I've used the fresh bread crumbs, but panko works quite well, too.

Provided by sandrasothere

Categories     Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

2 (2 lb) racks of lamb
2 tablespoons olive oil
salt & freshly ground black pepper, to taste
1 cup plain breadcrumbs, preferably fresh
1/2 cup parsley, minced
3 garlic cloves, minced

Steps:

  • Preheat the oven to 500 degrees.
  • Trim lamb, leaving a layer of fat over the meat.
  • Cut about halfway down between the chops; This allows the meat to become crisp.
  • Combine all the remaining ingredients and rub over the racks.
  • Roast for 20 minutes and then put an instant-read thermometer straight in from one end through the meatiest part.
  • If it reads 125 or more, remove from oven immediately.
  • If it reads less, leave it in for 5 more minutes, no more.
  • Let sit for 5 minutes before separating the ribs.

ROAST LAMB LOIN PERSILLADE



Roast Lamb Loin Persillade image

Categories     Blender     Garlic     Lamb     Roast     Low/No Sugar     Wheat/Gluten-Free     Winter     Chill     Parsley     Gourmet

Yield Serves 2 generously

Number Of Ingredients 7

1/4 cup plus 2 tablespoons packed fresh parsley leaves, chopped (wash and dry before chopping)
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced, plus 1 teaspoon chopped garlic
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
1 boneless lamb loin (one side only; about 1 1/2 pounds), rolled and tied by butcher
1/2 teaspoon fresh lemon juice

Steps:

  • In a blender purée 2 tablespoons parsley, oil, 1 teaspoon chopped garlic, zest, and salt until parsley is finely chopped. Sauce may be make 1 day ahead and chilled, covered.
  • Preheat oven to 425°F.
  • Untie and unroll lamb. Season inside of lamb with salt and pepper and sprinkle with remaining parsley and minced garlic. Reroll lamb and retie with kitchen string. Season outside of lamb with salt and pepper. Put lamb on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes, or until a meat thermometer registers 125°F. for medium-rare or 130°F. for medium. Transfer lamb to a cutting board and let stand 10 minutes.
  • In a small saucepan heat sauce over moderate heat until hot and just before serving stir in lemon juice. Slice lamb about 1/2 inch thick.
  • Divide sauce between 2 plates and top with lamb.

RACK OF LAMB PERSILLADE



Rack of Lamb Persillade image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 5 to 6 servings

Number Of Ingredients 9

3 small or 2 large racks of lamb, frenched
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups loosely packed fresh parsley leaves
1 tablespoon chopped garlic cloves (3 cloves)
1 cup fresh white bread crumbs
2 teaspoons grated lemon zest (2 lemons)
4 tablespoons (1/2 stick) unsalted butter, melted

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.
  • Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
  • Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
  • Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.

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