Cilantro Crusted Rack Of Lamb Recipes

Steps:

• Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture., Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.

Steps:

• Preheat oven to 450. Put a large frying pan over high heat until very hot. Rub lamb with 1 tablespoon of the oil, season aggressively with salt and pepper and then sear the meat in the pan until it is golden brown all over, approximately 4 minutes a side. Place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.
• In a bowl, combine the bread crumbs, cheese and parsley. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.
• Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.

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.

Steps:

• Preheat Oven to 450 degrees F.
• Place the garlic, walnuts and cilantro in food processor and process to a coarse paste.
• Add lemon juice, olive oil and parmesan.
• Process until smooth.
• Season with cayenne salt and ground pepper.
• Coat the lamb racks generously on both sides with the cilantro pesto (if there is extra pesto, save it to serve with the cooked lamb).
• Place the lamb racks meat side down, in a shallow roasting pan.
• Roast 15-20 minutes, uncovered, for medium-rare meat.
• Let the lamb rest for5-10 minutes before carving.
• Using a sharp carving knife, cut the racks between the bones, into chops.
• Serve 3-4 chops per person.
• SALSA VERDE.
• Place parsley, scallions and mint in food processor fitted with the steel blade Process to make a smooth green paste.
• Add the anchovies, garlic and lemon juice and process again until smooth.
• With the machine running, pour the oil in a steady stream through the feed tube.
• This makes a glistening green sauce.
• Transfer the sauce to a bowl and stir in the eggs and capers.
• Season to taste with salt and pepper.
• Store in refrigerator, but let warm to room temperature before serving.
• Recipe is sufficient for 10-20 guests (at a barbeque for instance), but you can halve it easily for smaller dinner party.

Steps:

• Prepare the marinade: Heat olive oil in a saute pan and add shallots, garlic, and the ancho chile. Cook until barely golden. Remove from heat and add scallions, cilantro leaves, lime juice and honey.
• Remove the whole "eye" from each rack, reserving the bones. Marinate for 2 hours or more, refrigerated.
• Preheat oven to 400 degrees F.
• In a shallow roasting pan, combine all the ingredients for the romesco sauce: olive oil, the remaining 2 ancho chiles, serrano or jalapeno, red pepper, shallots, garlic, tomato, tomato juice, saffron, cumin, coriander, basil and parsley. Roast for 40 minutes or until the tomatoes start to brown.
• Remove from the oven and process in a food processor, along with the toasted almonds. Add lime juice and salt and pepper to adjust the seasoning.
• Slice apart the reserved rib bones into 7 or 8 pieces equally so that each bone has the same amount of meat.
• Return sauce to the roasting pan and add rib bones. Loosely cover with foil. Roast at 350 degrees F for 1 hour. Test to see if the bone meat is tender by poking it with the tip of a sharp knife. When the meat is tender, remove the foil cover to let the meat brown slightly.
• Dry the "eyes" of each rack by scraping away the marinade. Do not discard. Add salt and pepper to the "eyes" and brown in a large saute pan.
• When the "eyes" have browned, place in a shallow roasting pan, pour over the reserved marinade, and roast in a slow oven at 325 degrees F. until cooked to medium rare. Let them rest. Slice each into 6 equal rounds. Place three rounds, overlapping, on each serving plate, and arrange 3 or 4 rib bones next to them Ladle some of the sauce around the plate. Serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
• Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
• Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt. Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
• Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere. Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
• Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.

Steps:

• Preheat oven to 450 degrees with rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.
• In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons Dijon, making sure the entire surface is covered. Pat seasoned breadcrumbs over rack (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.