MUSTARD CRUSTED RACK OF LAMB
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 1 rack of lamb, serving 2
Number Of Ingredients 20
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.)
SESAME-CRUSTED RACK OF LAMB WITH WILTED GREENS
This is a go-to entertaining dish for me. It's done quickly and with little preparation ahead of time, so I can devote my time to entertaining my guests.
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spread the pine nuts on a rimmed baking sheet and toast until light brown and fragrant, 6 to 8 minutes. Let cool, then crush with the bottom of heavy-bottomed pan on a cutting board.
- Increase the oven to 450 degrees F. Cut the lamb into 4 pieces of 2 bones each. Sprinkle them generously with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add the lamb and brown all over, about 8 minutes. Transfer to a baking sheet.
- Stir together the mustards, thyme and half the garlic in a small bowl. Place the sesame seeds on a rimmed plate. Using a pastry brush, spread a thin layer of the mustard mixture all over the lamb, then roll each piece in the sesame seeds to completely coat. Return to the baking sheet.
- Roast the lamb until the internal temperature reads 130 degrees F on an instant-read thermometer for medium-rare, 12 to 15 minutes. Let rest 10 minutes before serving.
- Meanwhile, bring the wine to a boil in a small saucepan over high heat. Remove from the heat and add the raisins to let them rehydrate; set aside.
- Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add the remaining garlic and the anchovy if using and stir until the garlic is soft and the anchovy is mostly dissolved, about 2 minutes.
- Add the escarole and toss to coat with tongs. Cook, tossing occasionally, until slightly wilted, about 2 minutes. Stir in the wine and raisins and continue to cook, tossing occasionally, until the escarole is tender but still crisp at the root end, about 5 minutes.
- Transfer the escarole to a serving platter and top with the pine nuts. Serve with the lamb.
GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY
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
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
MINT CRUSTED RACK OF LAMB
I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with foil.
- Cook mint leaves in a pot of boiling water for about 10 seconds.
- Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
- Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
- Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
- Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
- Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
- Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
- Season each rack with salt and black pepper on all sides.
- Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
- Transfer lamb racks to the foil-lined baking sheet.
- Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
- Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.
Nutrition Facts : Calories 681.1 calories, Carbohydrate 20.2 g, Cholesterol 121.9 mg, Fat 52.9 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 18.4 g, Sodium 625.1 mg, Sugar 7 g
TOMATO SESAME CRUSTED LAMB RACKS
Tomato sesame paste to coat lamb racks. I served mine with vegetable noodles. You can find this recipe on another post. Recipe #256326.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim any excess fat from lamb racks.
- Combine all the other ingredients in a bowl, spread mixture evenly over lamb racks.
- Place lamb racks on wire rack in baking dish. Bake in pre-heated oven 190c for 20 Min's, cover racks with greased foil and bake for a further 10 Min's or until tender.
- Note: I only cover to prevent the sesame crust from burning, so if it looks fine you do not need to cover.
Nutrition Facts : Calories 126.5, Fat 7.5, SaturatedFat 1.3, Sodium 603.9, Carbohydrate 12.7, Fiber 1.7, Sugar 8.9, Protein 4.3
SESAME CRUSTED RACK OF LAMB
Make and share this Sesame Crusted Rack of Lamb recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 220c. Line a roasting pan with foil.
- To make the glaze, place mint jelly in a small saucepan over a low heat until softened and warmed through. Add mustard and sesame seeds; mix well.
- To make the crust, place the breadcrumbs and sesame seeds in a medium bowl and mix well.
- Brush tops of racks with half the glaze. Dip glazed tops into crust mixture, rolling to coat well. Press the crumbs on firmly with your finger tips.
- Place on a rack in the prepared roasting pan, crumbed tops up.
- Bake for 20 minutes for rare lamb, 25 minutes for medium and 30 minutes for well done. Brush with the remaining glaze halfway through cooking time.
- Remove from oven and allow to stand for 5 minutes before serving garnished with the mint sprigs.
Nutrition Facts : Calories 178.2, Fat 4.7, SaturatedFat 0.7, Sodium 51.9, Carbohydrate 34.3, Fiber 1.6, Sugar 21.8, Protein 2.1
ROASTED RACK OF LAMB WITH SPRING SUCCOTASH AND WILTED SPINACH
Steps:
- Prep potatoes:
- Bring medium saucepan water to boil. Reduce heat to moderate, add potato chunks and simmer, uncovered, until tender but not falling apart, 8 to 10 minutes. Drain potatoes and let cool to room temperature.
- Marinate lamb:
- In large sealable plastic bag, combine olive oil, garlic, parsley, and thyme. Add racks of lamb and seal bag, pressing out air. Turn bag to coat lamb, then transfer to shallow baking pan and refrigerate, turning bag over occasionally, at least 2 hours and up to 12 hours.
- Preheat oven to 350°F. Thirty minutes before roasting, remove lamb from refrigerator and allow to come to room temperature.
- Remove lamb from marinade, discarding marinade. Sprinkle with salt and pepper and transfer to rack set in large roasting pan. Roast until thermometer inserted 2 inches into thickest part of lamb (do not touch bone) registers 130°F (for medium rare), approximately 25 minutes. Transfer to carving board, tent with foil, and let stand 10 minutes.
- While lamb is roasting, make succotash and spinach:
- In medium skillet over moderately high heat, heat canola oil until hot but not smoking. Add potatoes and sauté just until starting to brown, about 8 minutes. Add corn and celery and sauté until aromatic, 3 to 5 minutes. Add garlic and parsley and sauté 1 minute. Add black-eyed peas and wine and bring to simmer, then reduce heat to moderate and continue simmering, uncovered, until liquid is reduced by half and mixture is slightly thickened, 1 to 2 minutes. Add broth, raise heat to moderately high, and bring to boil. Reduce heat to moderate and simmer, uncovered, until liquid is reduced by half and mixture is slightly thickened, about 4 to 5 minutes. Remove from heat and stir in butter, 1 1/2 teaspoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Keep warm.
- In large, wide skillet over moderate heat, heat olive oil until hot but not smoking. Add spinach all at once and sauté, stirring occasionally, until just wilted, about 4 minutes. Transfer to medium bowl, sprinkle with remaining 1 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 teaspoons lemon juice, and toss to coat. Keep warm.
- Plate and serve:
- Divide succotash evenly between 8 bowls and top each portion with small mound of spinach. Carve lamb into chops and place 4 chops on each serving. Serve immediately.
ROAST LEG OF LAMB ON A BED OF POTATOES AND WILTED GREENS
Steps:
- Preheat oven to 350°F. Trim all fat and silver skin from lamb. Cut small slits all over lamb with a sharp knife and put a slice of garlic and a pinch of thyme and rosemary into each slit.
- Peel potatoes and thinly slice about 1/16 inch thick with a mandoline or other manual slicer, then toss with 4 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Spread potatoes evenly in a 17- by 12- by 2-inch casserole or roasting pan. Put lamb on top of potatoes, then rub with honey and sprinkle with remaining 2 1/2 teaspoons salt and 1/2 teaspoon pepper.
- Roast lamb in middle of oven 1 hour, then drizzle with 1 tablespoon oil. Continue to roast until an instant-read thermometer inserted into thickest part of lamb (do not touch bone) registers 135°F for medium-rare, 30 to 45 minutes more. Let lamb stand, covered loosely with foil, 15 minutes.
- While lamb stands, heat remaining 2 tablespoons oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté minced garlic, stirring, until fragrant, about 30 seconds. Add a handful of greens and sauté, tossing with tongs, then add more greens as preceding ones wilt and sauté until all greens are wilted and tender, 5 to 6 minutes total. Season with salt and pepper.
- Transfer lamb to a cutting board and carve, then serve with potatoes and greens.
More about "sesame crusted rack of lamb with wilted greens recipes"
STICKY ASIAN LAMB RIBLETS WITH WILTED GREENS - CRUSH …
From crushmag-online.com
SESAME-CRUSTED RACK OF LAMB WITH WILTED GREENS
From pinterest.com
HERB-CRUSTED RACK OF LAMB RECIPE | JAMES BEARD …
From jamesbeard.org
HERB CRUSTED RACK OF LAMB RECIPE - SUPERIOR FARMS
From superiorfarms.com
CRUSTED RACK OF LAMB WITH HERBS, MACADAMIA
From irenamacri.com
HERB PANKO CRUSTED RACK OF LAMB – LAMB RECIPES
From lambrecipes.ca
SESAME-CRUSTED RACK OF LAMB WITH WILTED GREENS
From pinterest.com
21 RACK OF LAMB RECIPE MASTERCHEF - SELECTED RECIPES
From selectedrecipe.com
GARLIC HERB CRUSTED RACK OF LAMB - TOP FOOD RECIPE
From topfoodrecipe.info
RACK OF LAMB WITH HERB CRUST - PLATINGS - PAIRINGS
From platingsandpairings.com
ROAST RACK OF LAMB RECIPE WITH GARLIC AND HERB CRUST
From themediterraneandish.com
GARLIC LEMON AND THYME CRUSTED RACK OF LAMB
From kitchensanctuary.com
GARLIC HERB CRUSTED RACK OF LAMB - PRIMALGOURMET
From cookprimalgourmet.com
SESAME THYME RACK OF LAMB - PROPORTIONAL PLATE
From proportionalplate.com
SESAME THYME CRUSTED RACK OF LAMB - RECIPELION.COM
From recipelion.com
GARLIC HERB CRUSTED RACK OF LAMB | THE RECIPE CRITIC
From therecipecritic.com
SESAME-CRUSTED RACK OF LAMB WITH WILTED GREENS | RECIPE | FOOD …
From pinterest.com.au
PANKO CRUSTED RACK OF LAMB - COMPLETE RECIPES
From completerecipes.com
HERB & MUSTARD CRUSTED RACK OF LAMB - HERITAGE MEATS GOURMET
From heritagemeatsgourmet.com
INA GARTEN'S HERB-CRUSTED RACK OF LAMB - ANNA MAGAZINE
From annamagazine.ca
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
30- MINUTE SESAME NOODLES WITH WILTED GREENS - BUDGET BYTES
From budgetbytes.com
DIJON HERB CRUSTED RACK OF LAMB - COLEY COOKS
From coleycooks.com
SESAME-CRUSTED LAMB CHOPS | METRO
From metro.ca
SESAME AND WILTED GREEN SAUTE RECIPE - EDIBLEWILDFOOD.COM
From ediblewildfood.com
MUSTARD CRUSTED RACK OF LAMB - BIG GREEN EGG
From biggreenegg.com
LAMB CHOPS WITH DIJON GLAZE OVER WILTED SPINACH - SKINNYTASTE
From skinnytaste.com
SESAME-CRUSTED RACK OF LAMB WITH WILTED GREENS | PUNCHFORK
From punchfork.com
HERB-CRUSTED RACK OF LAMB RECIPE - PINTEREST.CA
From pinterest.ca
SESAME CRUSTED RACK OF LAMB RECIPE - FOOD.COM
From hartstr.japhar.com
HERB CRUSTED RACK OF LAMB RECIPE - URBAN BLISS LIFE
From urbanblisslife.com
SUN-DRIED TOMATO AND GARLIC-CRUSTED RACK OF LAMB - KALOFAGAS
From kalofagas.ca
PANKO PARMESAN CRUSTED RACK OF LAMB - MAMA, HOW DO YOU MAKE
From mamahowdoyoumake.com
HERB-CRUSTED RACK OF LAMB | SIMPLY GLUTEN FREE
From glutenfreeandmore.com
GREEN CURRY-CRUSTED RACK OF LAMB - JUSTINE'S CUISINE
From justinescuisine.com
SOUS VIDE RACK OF LAMB WITH GREEN HERB CRUST
From streetsmartkitchen.com
ROSEMARY CRUMBED RACK OF LAMB - RECIPETIN EATS
From recipetineats.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