Roasted Lamb Loins With Mustard Herb Crust Recipes

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ROASTED LAMB LOINS WITH MUSTARD-HERB CRUST



Roasted Lamb Loins with Mustard-Herb Crust image

The crunchy, sweet-and-savory breadcrumb crust is a delicious contrast to the tender, rosy-red meat of these small roasts. Serve with roasted potatoes and asparagus.

Provided by Molly Stevens

Categories     Main Course

Yield 4 to 6

Number Of Ingredients 11

3 Tbs. extra-virgin olive oil
2 medium cloves garlic, chopped
2 tsp. chopped fresh rosemary
1/2 cup chopped scallions (white and light-green parts only; from about 8­ scallions)
Kosher salt and freshly ground black pepper
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh flat-leaf parsley
2 boneless single lamb loin roasts (12 ­to 14­ oz. each), trimmed
1/2 cup panko
1 Tbs. Dijon mustard
2 tsp. honey

Steps:

  • Position a rack in the center of the oven and heat the oven to 375°F. Arrange a flat roasting rack over a heavy-duty rimmed baking sheet. Heat 2 Tbs. of the oil in a 10-inch skillet over medium-high heat. Add the garlic and rosemary and cook, stirring, until fragrant but not browned, about 20 seconds. Add the scallions, season with salt and pepper, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the mint and parsley and cook, stirring, for another few seconds. Remove from the heat and transfer to a medium bowl. Pat the lamb loins dry and season with salt and pepper. Heat the remaining 1 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Cook the lamb, turning once, until two sides are nicely browned, about 2 minutes per side. (Since the loins are so small, sear only the top and bottom; you don't need to bother with the sides.) Transfer the lamb loins to the roasting rack on the baking sheet and let them cool for a couple of minutes. Stir the panko, mustard, and honey into the scallion mixture and season to taste with salt and pepper. Divide the panko coating between the two loins, gently pressing it on so that it covers the top and comes partway down the sides. Roast the lamb until an instant-read thermometer inserted in the thickest part of a loin registers 125°F to 130°F for medium rare, 15 to 20 minutes, or 130°F to 135°F for medium, 20 to 25 minutes. Transfer the lamb to a cutting board and let it rest for 10 minutes. Slice the lamb 1/2 inch thick and serve; make sure to scoop up any crust that falls off the lamb and scatter it over each serving.

Nutrition Facts : ServingSize 4 to 6, Calories 240 kcal, Fat 120 kcal, SaturatedFat 3.5 g, TransFat 13 g, Carbohydrate 7 g, Fiber 1 g, Protein 21 g, Cholesterol 65 mg, Sodium 420 mg, UnsaturatedFat 9 g

ROASTED LAMB LOINS WITH MUSTARD-HERB CRUST



ROASTED LAMB LOINS WITH MUSTARD-HERB CRUST image

Categories     Lamb     Roast

Yield 4 servings

Number Of Ingredients 11

3 Tbs. extra-virgin olive oil
2 medium cloves garlic, chopped
2 tsp. chopped fresh rosemary
1/2 cup chopped scallions (white and light-green parts only; from about 8­ scallions)
Kosher salt and freshly ground black pepper
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh flat-leaf parsley
2 boneless single lamb loin roasts (12 ­to 14­ oz. each), trimmed
1/2 cup panko
1 Tbs. Dijon mustard
2 tsp. honey

Steps:

  • Position a rack in the center of the oven and heat the oven to 375°F. Arrange a flat roasting rack over a heavy-duty rimmed baking sheet. Heat 2 Tbs. of the oil in a 10-inch skillet over medium-high heat. Add the garlic and rosemary and cook, stirring, until fragrant but not browned, about 20 seconds. Add the scallions, season with salt and pepper, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the mint and parsley and cook, stirring, for another few seconds. Remove from the heat and transfer to a medium bowl. Pat the lamb loins dry and season with salt and pepper. Heat the remaining 1 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Cook the lamb, turning once, until two sides are nicely browned, about 2 minutes per side. (Since the loins are so small, sear only the top and bottom; you don't need to bother with the sides.) Transfer the lamb loins to the roasting rack on the baking sheet and let them cool for a couple of minutes. Stir the panko, mustard, and honey into the scallion mixture and season to taste with salt and pepper. Divide the panko coating between the two loins, gently pressing it on so that it covers the top and comes partway down the sides. Roast the lamb until an instant-read thermometer inserted in the thickest part of a loin registers 125°F to 130°F for medium rare, 15 to 20 minutes, or 130°F to 135°F for medium, 20 to 25 minutes. Transfer the lamb to a cutting board and let it rest for 10 minutes. Slice the lamb 1/2 inch thick and serve; make sure to scoop up any crust that falls off the lamb and scatter it over each serving.

MUSTARD CRUSTED RACK OF LAMB



Mustard Crusted Rack of Lamb image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 1 rack of lamb, serving 2

Number Of Ingredients 20

1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan
Fig Chutney, recipe follows, optional
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved

Steps:

  • Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
  • Preheat the oven to 450 degrees F.
  • Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
  • In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
  • Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
  • Serve with some of the Fig Chutney, if desired.
  • In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
  • Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

HERB-ROASTED LAMB



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

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

MUSTARD HERB ROASTED LAMB BREAST RECIPE - (3.7/5)



Mustard Herb Roasted Lamb Breast Recipe - (3.7/5) image

Provided by orchidgal

Number Of Ingredients 12

Zest of 1 lemon
5 garlic cloves, minced
1 1/2 Tbs. Herbes de Provence
1 1/2 tsp. kosher salt, plus more, to taste
1/2 tsp. freshly ground pepper, plus more, to taste
3 Tbs. Dijon mustard
3 Tbs. extra-virgin olive oil
1 shallot, peeled and quartered
4 lb. lamb breast
1/4 cup white wine
1/2 cup turkey stock
2 Tbs. unsalted butter, at room temperature

Steps:

  • Mix together the lemon zest, garlic, Herbes de Provence, salt, black pepper, Dijon mustard, and two tablespoons olive oil. Quarter the shallot and toss in a bit of the mustard sauce and some extra olive oil. Cut the meat into portion sizes. You will need to cut between the rib bones. Place the meat on a rack in a baking dish order to keep the meat up off the bottom of the pan. Add the quartered shallot to the pan. Bake in a 325 degree oven for 2 -1/2 to 3 hours, or until fork-tender. Place the meat on a platter, covered with foil and a towel and let it rest for 20 minutes while working on the sauce. Heat the turkey stock, white wine and the drippings (not fat) from the lamb over medium-high heat for a few minutes before adding 2 tablespoons butter. Pour over the meat and serve.

LAMB CHOPS WITH MUSTARD-HERB CRUST



Lamb Chops with Mustard-Herb Crust image

These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 9

1/4 cup Dijon mustard
1 tablespoon minced garlic
1/2 cup plain dried breadcrumbs
2 tablespoons finely grated Parmesan
1 tablespoon minced fresh rosemary
1 teaspoon dried Italian herbs
8 lamb chops (3 to 4 ounces each)
Coarse salt and ground pepper
2 tablespoons vegetable oil

Steps:

  • In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
  • In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g

ROASTED LAMB LOIN WITH GARLIC AND THYME



Roasted Lamb Loin With Garlic and Thyme image

From Chef Gerald Hirigoyen of Piperade and Bocadillos Restaurants, San Francisco, CA. The Chef serves this with Recipe #200840, the recipe for which is posted separately.

Provided by Chef Kate

Categories     Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

2 quarts water
16 garlic cloves
4 tablespoons olive oil
2 tablespoons fresh thyme, chopped fine
kosher salt
fresh ground white pepper
2 (3/4 lb) loin lamb, trimmed
1/4 cup veal stock
1 tablespoon unsalted butter

Steps:

  • Boil water and add garlic cloves, cooking until very tender, 15 to 20 minutes. Rinse garlic under cold water for 30 seconds and set aside. Preheat oven to 450°F.
  • In a mixing bowl, combine 6 cooked garlic cloves with olive oil. Mash together with a fork or whisk, adding thyme and salt and pepper to taste. Rub lamb with herb garlic mixture, coating completely and arrange loins on a baking sheet.
  • Heat 2 TBSP olive oil in a large ovenproof sauté pan over high heat. Add the lamb loins and cook just until browned on each side, about three minutes. Place the sauté pan in the preheated oven and cook the meat until medium rare, about 8 minutes. Remove from oven; place lamb on cutting board and allow to rest.
  • Warm the remaining TBSP olive oil in the sauté pan over high heat. Add the 10 remaining garlic cloves and sauté until lightly browned, 2 to 3 minutes. Add the wine and deglaze by stirring and scraping all sides of the sauté pan. Cook until the wine reduces by half. Add the stock and bring to a boil. Reduce heat and swirl in the butter and season with salt and pepper to taste.
  • Cut the lamb loins into 3/4-inch-thick slices. Spoon the sauce evenly over the lamb. Scatter garlic around each plate.

Nutrition Facts : Calories 692.1, Fat 61.8, SaturatedFat 23.7, Cholesterol 133.7, Sodium 112.5, Carbohydrate 4.3, Fiber 0.4, Sugar 0.1, Protein 28.7

MUSTARD AND HERB CRUSTED RACK OF LAMB



Mustard and Herb Crusted Rack of Lamb image

Categories     Herb     Lamb     Mustard     Roast     Easter     Oscars     Dinner     Meat     Rack of Lamb     Fall     Winter     Anniversary     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 1/2 cups fine fresh bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
2 tablespoons Dijon mustard
Special Equipment
an instant-read thermometer

Steps:

  • Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
  • Put oven rack in middle position and preheat to 400°F.
  • Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
  • Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
  • Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

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