Roast Rack Of Lamb With With Green Peppercorns Recipes

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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.

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY



Garlic Herb Crusted Roast Rack Of Lamb Recipe by Tasty image

Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 10

2 ½ lb rack of lamb, frenched
salt, to taste
pepper, to taste
5 tablespoons olive oil, divided
8 cloves garlic, peeled and smashed
¾ cup breadcrumb
¼ cup fresh flat-leaf parsley
1 ½ tablespoons fresh rosemary
½ cup grated parmesan cheese
1 ½ tablespoons whole grain dijon mustard

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!

Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram

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

ROAST RACK OF LAMB WITH WITH GREEN PEPPERCORNS



Roast Rack of Lamb With with Green Peppercorns image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 untrimmed seven-to-eight-rib racks of lamb, about 2 1/2 pounds each
Salt to taste, if desired
Freshly ground pepper to taste
10 small sprigs fresh thyme, broken into small pieces, or 1 teaspoon dried thyme leaves
10 whole, unpeeled cloves of garlic
7 tablespoons butter
2 cups water
2 egg whites
1/4 cup finely chopped parsley
2 tablespoons drained green peppercorns
2 tablespoons strong Dijon mustard
2 tablespoons fine fresh bread crumbs

Steps:

  • Preheat oven to 500 or 525 degrees.
  • Have the meat cutter hack away the chine bone of each rack. Take care that all scraps of meat and bone are reserved. Cut the chine bones into two-inch pieces and set aside. There is a top coating of fat on top of each rack. At one side of each rack there is a small, cartilage like half-moon-shaped shoulder blade between the meat and the top coating of fat. Have this removed.
  • Using a sharp knife, make deep diamond-shaped scorings down to the bottom of the top layer of fat. Neatly trim the bottom of each rib to make them French style, which is to say neatly trimmed of all meat and fat. They should be trimmed about one inch from the bottom. Sprinkle the racks with salt and pepper and cover the French-style ends of the chops with aluminum foil to prevent burning.
  • Scatter the scraps of meat and bones over the bottom of a shallow roasting pan large enough to hold the racks in one layer. Scatter the thyme and garlic cloves over the scraps. Arrange the racks, fat side up, in the baking dish. Put two tablespoons of the butter on top of each rack.
  • Put the lamb in the oven and bake 20 minutes. Turn the racks and continue roasting about 15 minutes.
  • Transfer the racks to a warm platter. Put the roasting pan on top of the stove and heat the pan liquids. Add the water. Let simmer 10 minutes.
  • Meanwhile, remove the garlic cloves and remove the outer coatings. Chop the garlic to a fine puree and set aside.
  • Beat the whites until stiff. Add the parsley, green peppercorns and mustard. Blend well.
  • Discard the foil from the lamb racks. Smear half the beaten white mixture on top of each rack. Sprinkle each rack with an equal amount of the bread crumbs. Pat the crumbs lightly to make them adhere.
  • Melt the remaining three tablespoons of butter in a small saucepan. Dribble the butter on top of the racks.
  • Return the lamb to the oven and bake about five minutes or less until the top of lamb coating starts to brown. Place the lamb briefly under the broiler to give a nice brown glaze.
  • Strain the pan juices from the roasting pan into a saucepan. Add the reserved chopped garlic. Stir and reheat briefly.
  • Carve the lamb, slicing between each two ribs, and serve with pan juices.

Nutrition Facts : @context http, Calories 1208, UnsaturatedFat 51 grams, Carbohydrate 13 grams, Fat 110 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 51 grams, Sodium 1195 milligrams, Sugar 1 gram, TransFat 1 gram

RACK OF LAMB WITH GREEN PEPPERCORN SAUCE



Rack of Lamb With Green Peppercorn Sauce image

Simple but delicious lamb from Bon Appetit. I only cook the lamb for 13 to 15 minutes because we like it medium-rare and by following the recipe, we think it's over cooked.

Provided by lazyme

Categories     Lamb/Sheep

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

2 racks of lamb, frenched
1 medium shallot
3 tablespoons green peppercorns, drained
1/4 cup unsalted butter
3/4 cup dry red wine

Steps:

  • Preheat oven to 450°F.
  • In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°F, about 25 minutes, for medium-rare.
  • While lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. In a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
  • Transfer lamb to a cutting board and let stand 10 minutes. Skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. In saucepan simmer sauce until reduced to about 1/4 cup. Whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
  • Cut lamb into individual chops and pour sauce over them.

Nutrition Facts : Calories 141, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 3.6, Carbohydrate 1.6, Sugar 0.3, Protein 0.2

ROAST RACK OF LAMB



Roast Rack of Lamb image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

1 rack of lamb
Salt and freshly ground black pepper
Thyme
1 clove garlic, chopped
1/2 pint veal stock

Steps:

  • Preheat oven to 450 degrees F.
  • Prepare lamb for roasting. Place any trimmed-off bones in the bottom of a roasting pan. Place the meat, fat-side up, on top of the bones. Season with salt, pepper and thyme.
  • Place in hot oven and roast to desired doneness. Rack of lamb is usually roasted rare or medium. Test doneness with a meat thermometer or by the touch method as for steaks. Total time will be about 30 minutes.
  • Remove the lamb from the roasting pan and hold in a warm place. Leave bones in the pan. Set the roasting pan over moderate heat to caramelize the juices and clarify the fat. Pour off the fat. Add the garlic to the pan and cook 1 minute.
  • Deglaze the pan with the stock and reduce by half. Strain, degrease, and season, to taste. Cut the meat between the ribs into chops. Serve 2 chops per portion with 1 ounce of juice.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

RACK OF LAMB WITH GREEN PEPPERCORN SAUCE



Rack of Lamb with Green Peppercorn Sauce image

Categories     Lamb     Roast     Easter     Father's Day     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 5

2 frenched racks of lamb (each about 1 1/2 pounds)
1 medium shallot
3 tablespoons drained green peppercorns in brine
1/2 stick (1/4 cup) unsalted butter
3/4 cup dry red wine

Steps:

  • Preheat oven to 450°F.
  • In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°F., about 25 minutes, for medium-rare.
  • While lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. In a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
  • Transfer lamb to a cutting board and let stand 10 minutes. Skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. In saucepan simmer sauce until reduced to about 1/4 cup. Whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
  • Cut lamb into individual chops and pour sauce over them.

ROAST RACK OF LAMB WITH MADEIRA-PEPPERCORN REDUCTION



Roast Rack of Lamb with Madeira-Peppercorn Reduction image

Categories     Wine     Lamb     Roast     Valentine's Day     Dinner     Meat     Fall     Spring     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 4 servings

Number Of Ingredients 5

6 medium shallots
4 tablespoons (1/2 stick) chilled unsalted butter
1 1/4 cups Madeira
1 tablespoon drained green peppercorns in brine, coarsely chopped
2 1 1/4-pound racks of lamb, trimmed

Steps:

  • Finely chop 2 medium shallots. Melt 1 tablespoon unsalted butter in heavy small saucepan over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add Madeira and green peppercorns. Boil uncovered until mixture is reduced to cup, about 12 minutes. Remove sauce from heat.
  • Arrange trimmed racks of lamb on rimmed baking sheet. Cut remaining 4 medium shallots in half and push through garlic press. Coat lamb with pressed shallots. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover sauce and lamb separately and refrigerate.)
  • Preheat oven to 400°F. Roast lamb 25 minutes. Increase heat to 500°F and continue to roast until lamb browns and meat thermometer inserted into center of lamb registers 130°F, about 5 minutes longer. Let stand 5 minutes.
  • Bring peppercorn sauce to simmer. Whisk in remaining 3 tablespoons butter. Season to taste with salt and pepper. Cut lamb between ribs into chops. Arrange lamb chops on plates. Spoon peppercorn sauce around lamb and serve.

ROASTED RACK OF LAMB



Roasted rack of lamb image

A delicious lamb dish with a fresh twist

Provided by mariabjo

Time 1h15m

Yield Serves 5

Number Of Ingredients 0

Steps:

  • Preheat oven to 475F.
  • Combine seasonings in a small bowl and sprinkle over the meat
  • Heat a large heavy skillet over high heat and add 1 tablespoon olive oil. Brown lamb on both sides for 3 minutes each side. Pour off fat from pan, but save any juices to make pan sauce later.
  • Transfer lamb to roasting pan and roast, fat side up, in the middle of the oven for 13-15 minutes until the internal temperature is 130-135F for medium-rare. Remove racks to a warm platter and let rest for 10 minutes while you make the sauce.
  • Set the original skillet back on a burner. Add stock and scrape up any browned pieces from the bottom of the pan. Reduce to about 1 tablespoon. Add vinegar and remove pan from heat and whisk in the remaining 3 tablespoons olive oil and mint to form vinaigrette. Cut the racks into individual chops and serve, topped with the sauce atop salad greens.

ROAST RACK OF LAMB WITH MADEIRA-PEPPERCORN SAUCE



Roast Rack of Lamb With Madeira-Peppercorn Sauce image

A nice lamb recipe that can be prepared 1 day ahead of time. Then it only roasts for about 1/2 hour. I usually double the sauce which is really yummy. This is a nice romantic dinner entree From Bon Appetit Every-Night Cooking.

Provided by lazyme

Categories     Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

6 medium shallots
4 tablespoons unsalted butter, chilled (1/2 stick)
1 1/4 cups madeira wine
1 tablespoon green peppercorns in brine, drained, coarsely chopped
2 1/2 lbs racks of lamb, trimmed

Steps:

  • Finely chop 2 medium shallots. Melt 1 tablespoon unsalted butter in heavy small saucepan over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add Madeira and green peppercorns. Boil uncovered until mixture is reduced to 2/3 cup, about 12 minutes. Remove sauce from heat.
  • Arrange trimmed racks of lamb on rimmed baking sheet. Cut remaining 4 medium shallots in half and push through garlic press. Coat lamb with pressed shallots. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover sauce and lamb separately and refrigerate.).
  • Preheat oven to 400°F Roast lamb 25 minutes. Increase heat to 500°F and continue to roast until lamb browns and meat thermometer inserted into center of lamb registers 130°F, about 5 minutes longer. Let stand 5 minutes.
  • Bring peppercorn sauce to simmer. Whisk in remaining 3 tablespoons butter. Season to taste with salt and pepper. Cut lamb between ribs into chops. Arrange lamb chops on plates. Spoon peppercorn sauce around lamb and serve immediately.
  • Variation:.
  • This sauce would also work with thick pork chops (with bones); make sure they reach an internal temperature of 150ºF for food safety.
  • Do-Ahead:.
  • Note that the sauce and lamb can be prepared eight hours ahead. The lamb needs to roast for just 30 minutes before serving.

Nutrition Facts : Calories 1156.3, Fat 100.4, SaturatedFat 52.7, Cholesterol 260.4, Sodium 120.5, Carbohydrate 4.5, Sugar 0.6, Protein 42.9

ROAST PEPPERED RACK OF LAMB



Roast Peppered Rack of Lamb image

Spring lamb is a delight of the season. Ask your butcher for a nine-rib rack, if possible, and have it "French cut" (meat between the rib bones removed) and fully trimmed.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 6

2 tablespoons black peppercorns
4 or 5 garlic cloves, peeled
1 tablespoon kosher salt
3 tablespoons olive oil
9-rib rack of lamb, French cut and trimmed
1 tablespoon vegetable oil, for sauteing

Steps:

  • Coarsely grind the black pepper in a minichopper. Add the garlic, salt, and olive oil, and puree.
  • Rub the lamb, front and back, with the black-pepper paste. Let sit at room temperature for at least 45 minutes.
  • Heat oven to 500 degrees.
  • In a heavy saute pan slightly bigger than the rack of lamb, heat the vegetable oil over high heat until smoking. Saute the lamb, back side of the ribs facing up, until almost blackened. Turn gently, being careful not to break the pepper paste, and saute on back side for 30 seconds. Put the pan in the oven, and roast for 8 (rare) to 12 (medium well) minutes. When done, remove from the pan and let rest in a warm place for at least 5 minutes.

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From bakersbeans.ca


BBQ ROASTED RACK OF LAMB : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


RACK OF LAMB WITH GARLIC AND ROSEMARY - DINNER AT THE ZOO
2020-09-23 Instructions. Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat the foil with cooking spray. Place the olive oil, garlic, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine. Rub the olive oil mixture all over both racks of lamb. Let the lamb sit at room temperature for 30-45 minutes.
From dinneratthezoo.com


ROAST RACK OF LAMB RECIPE | EATINGWELL
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From sixthaxis.of.dyndns.info


ROASTED RACK OF LAMB RECIPE - RECIPETIPS.COM
Roasted Rack of Lamb Recipe + Larger Image. Rate & Review. Provided By RecipeTips. An easy recipe with just the right seasonings for delicious racks of lamb presented as a guard of honor. This recipe will enhance the flavor of the lamb whether the rack is presented as a single rack, a standing rib roast, or as a guard of honor. Share this! Save To Recipe Box ...
From recipetips.com


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