RACK OF LAMB WITH DIJON CRUST AND ROSEMARY CHERRY TOMATOES RECIPE
In my opinion, the best way to make sure your lamb is cooked to perfection is taking its temperature with a calibrated thermometer and letting it rest. Around 10 minutes seems to be a good resting time for an average-sized rack of lamb. A few roasted potatoes and a light red wine and a spectacular Sunday supper is sitting on your table in no time flat.
Provided by Sydney Oland
Categories Entree Dinner Mains
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Combine breadcrumbs and chopped rosemary then season with salt and pepper. Spread mustard on fat cap of lamb rack, then press breadcrumb mixture evenly over mustard.
- Place tomatoes and rosemary sprigs in baking sheet and toss with olive oil. Season with salt and pepper. Place lamb, breadcrumb side up, over tomatoes; then place rack in oven. Roast until internal temperature reaches 125°F, then rest for 10 minutes for medium rare. Serve with light red wine and crusty bread.
Nutrition Facts : Calories 390 kcal, Carbohydrate 6 g, Cholesterol 98 mg, Fiber 1 g, Protein 32 g, SaturatedFat 12 g, Sodium 923 mg, Sugar 2 g, Fat 27 g, ServingSize Serves 4, UnsaturatedFat 0 g
ROASTED RACK OF LAMB WITH ROSEMARY-POMEGRANATE SAUCE AND GOAT CHEESE POTATO CAKE
Provided by Robert Irvine : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the lamb: Preheat the oven to 375 degrees F.
- Heat a large saute pan over medium-high heat and add the oil. Season the lamb with salt and pepper. Sear the lamb racks, fleshiest side down first. Let sit and brown about 2 to 3 minutes. Flip and sear the other side. Repeat with the other rack. Transfer lamb racks to a sheet pan.
- Combine the thyme and rosemary and press an even amount into each seared lamb rack. Let sit for a few minutes.
- Roast the lamb in the oven for 12 to 15 minutes. Remove from the oven and let rest for 5 minutes.
- Heat the apricot jam in a small saucepan over low heat. When the jam is melted, turn off the heat. Brush a light coating of jam on each piece of lamb.
- For the sauce: Heat a deep saute pan over medium heat and add the oil, lamb trimmings, and rosemary. Cook until the fat is a little cooked down and the trimmings are deep golden brown, 3 to 5 minutes.
- Deglaze the pan with the chicken stock. Reduce by two-thirds.
- Stir in the demi glace and pomegranate juice concentrate. Simmer until thickened, about 5 minutes. Remove from the heat.
- Strain the sauce and set aside. Just before ready to serve, re-warm the sauce and whisk in the butter. Taste for seasoning. Add salt and pepper, if needed.
- For the potato cakes: Preheat the oven to 400 degrees F.
- Grate the potatoes and blend with the flour, egg, salt, and pepper.
- Drizzle the oil into the small cast iron pans and fill halfway with the grated potatoes. Top the potatoes with salt, pepper, and goat cheese. Top with the remaining potatoes.
- Bake the potato cakes in the oven until golden brown and cooked through, 20 to 30 minutes.
- Turn the pans over to unmold the potato cakes.
- For the julienned vegetables: Heat a saute pan over medium heat and add some oil. Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard.
- To plate: Slice off 2 chops from each rack and then cut the meat from the rest of the rack into slices. Serve each guest 1 lamb chop on the bone and 3 slices of boneless meat. Serve with a potato cake and sauteed vegetables.
ROSEMARY-ROASTED RACK OF LAMB AND CHERRY TOMATOES
Steps:
- Preheat oven to 425 F. Rub lamb with 1 tbsp oil; sprinkle with 1.5 tsps rosemary, then salt and pepper. Place on large rimmed baking sheet. Place 2 tbsps oil, 1.5 tsp rosemary, and tomatoes in large bowl. Sprinkle with salt and pepper and toss to coat; scatter around the 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.
ROAST RACK OF LAMB WITH ROSEMARY SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F.
- Mix garlic, herbs, salt, pepper and bread crumbs together in a small bowl. Rub mixture into rack of lamb. Cover bones with foil and roast lamb in the oven for 15 to 20 minutes for medium rare meat, or longer if desired. Let meat rest for 10 minutes before carving. Serve with Rosemary sauce.
- Bring vegetable stock to a boil over medium high heat. Add rosemary. Reduce heat and simmer reducing liquid to 1/4 cup. Add demi-glace and simmer for 2 minutes. Dissolve the cornstarch in the port. Add to the simmering sauce, stirring until thickened. Serve under and on the side of lamb.
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
ROAST RACK OF LAMB WITH ROSEMARY
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
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
ROSEMARY ROASTED LAMB
Who knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable. -Matthew Lawrence, Vashon, Washington
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 357 calories, Fat 21g fat (6g saturated fat), Cholesterol 143mg cholesterol, Sodium 629mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.
ROASTED RACK OF LAMB
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
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
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
More about "rosemary roasted rack of lamb and cherry tomatoes recipes"
ROAST ROSEMARY LAMB WITH GARLIC AND TOMATOES - MEIKE …
From meikepeters.com
Estimated Reading Time 3 mins
ROSEMARY-PESTO RACK OF LAMB WITH ROASTED TOMATOES
From weeknightgourmet.com
ROAST CHERRY TOMATOES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROAST LAMB RACK IN THE MANNER OF ROSEMARY & MUSTARD CRUST
From healthyawake.com
BALSAMIC & ROSEMARY ROAST RACK OF LAMB - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
COOKING RACK OF LAMB OVEN - THERESCIPES.INFO
From therecipes.info
ROAST RACK OF LAMB RECIPE WITH GARLIC AND HERB CRUST
From themediterraneandish.com
ROAST RACK OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
ROSEMARY-CRUSTED RACK OF LAMB WITH BALSAMIC SAUCE RECIPE
From myrecipes.com
RACK OF LAMB WITH DIJON CRUST AND ROSEMARY CHERRY …
From pinterest.ca
GARLIC ROSEMARY ROASTED RACK OF LAMB - SAVOR THE BEST
From savorthebest.com
ROSEMARY & GARLIC OVEN ROASTED RACK OF LAMB
From houseofnasheats.com
ROASTED RACK OF LAMB WITH HEIRLOOM TOMATOES - RECIPES
From honestcooking.com
RACK OF LAMB WITH DIJON CRUST AND ROSEMARY CHERRY TOMATOES …
From pinterest.com
RACK OF LAMB WITH GARLIC AND ROSEMARY - DINNER AT THE ZOO
From dinneratthezoo.com
ROSEMARY GARLIC MARINATED RACK OF LAMB (ROASTED)
From recipetineats.com
ROASTED RACK OF LAMB WITH BURSTING TOMATOES - JUDI GALLAGHER
From judigallagher.com
CRUSTED RACK OF LAMB WITH HERBS, MACADAMIA & GARLIC - IRENA MACRI
From irenamacri.com
ROASTED RACK OF LAMB WITH ROSEMARY JUS RECIPE - FOOD NEWS
From foodnewsnews.com
RACK OF LAMB WITH TOMATO-ROSEMARY BUTTER - SELENE RIVER PRESS
From seleneriverpress.com
ROSEMARY ROASTED BABY CARROTS - THERESCIPES.INFO
From therecipes.info
CELEBRATE SPRING WITH ROAST RACK OF LAMB - YAHOO! NEWS
From news.yahoo.com
RECIPES > LAMB > HOW TO MAKE ROSEMARY LEG OF LAMB WITH …
From mobirecipe.com
RECIPE - ROASTED RACK OF LAMB WITH ROSEMARY-DIJON SAUCE
From lcbo.com
FENNEL & ROSEMARY-CRUSTED ROASTED RACK OF LAMB RECIPE
From myrecipes.com
ROSEMARY ROAST LAMB WITH TOMATOES RECIPE | EAT SMARTER USA
From eatsmarter.com
ROSEMARY-ROASTED RACK OF LAMB AND CHERRY TOMATOES RECIPE | EAT …
From eatyourbooks.com
ROAST RACK OF LAMB WITH ROSEMARY SALT RECIPE - GOOD FOOD
From goodfood.com.au
RACK OF LAMB WITH DIJON CRUST AND ROSEMARY CHERRY TOMATOES
From fooddiez.com
ROAST RACK OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
From pinterest.ca
RACK OF LAMB | SAVEUR
From saveur.com
SLOW-ROASTED LAMB WITH WHITE BEANS | RECIPE - PINTEREST
From pinterest.com.au
ROAST RACK OF LAMB WITH ROSEMARY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love