KONA COFFEE CRUSTED RACK OF LAMB
Steps:
- Mix dry ingredients together and evenly coat the racks of lamb.
- Preheat the oven to 400 degrees F.
- In a large, ovenproof saute pan, heat vegetable oil on high heat until lightly smoking. Carefully sear lamb on both sides quickly. Remove the pan from stove and place in the oven. Bake until lamb reaches an internal temperature of 120 degrees F. Cooking time will vary with individual's oven. Let chops rest for 5 minutes and then cut into portions.
- To serve, place 1/2 of the truffle-taro mash in piping bag and pipe in round flower shapes on the plates. Serve 3 chops next to truffle taro mash. Drizzle some of the pineapple peach chutney on top of the lamb. Drizzle the berry jus sauce over and in front of the lamb.
- Boil the potatoes until tender and drain. Steam the taro until tender. Pass both potatoes and taro separately through a ricer and into separate containers. Incorporate butter and cream into the Yukon mash and season with salt and pepper, to taste. Gently fold in the taro mash and truffle oil until just mixed. Adjust seasonings, to taste. Set aside.
- Soak dried raisins and peaches in 1/2 cup of warm water to soften. Mix remaining ingredients in a bowl. Put all ingredients in a medium saute pan and cook on medium heat until the fruit is tender and the sugar begins to caramelize into a golden brown. Remove from heat. Remove cinnamon sticks, cloves and star anise. Set aside.
- In a saucepan, add the lamb stock and bring to a boil. Cook until reduced to 1 1/2 cups.
- In a separate, small, 2-quart saute pan, saute carrots, celery, and onions in vegetable oil until all vegetables are caramelized and golden brown in color. Pour in 3 cups of red wine and reduce until almost dry and no liquid remains. Add lamb stock, coffee, bay leaves, peppercorns, and thyme. Add fresh raspberries, (or substitute for any berry of your choice) and blackberry jam. Cook until reduced to 1 cup. Strain through fine mesh strainer and add salt and pepper, if desired.
KOREAN BARBECUED RACK OF LAMB
Lamb's subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste. The salt and sugar content of the simple Korean marinade acts as a brine for the lamb, producing a juicy interior when soaked overnight. In the final stage, the marinade is reduced, doubling as a sauce. I love using rack for this, since it's more tender and easier to work with than leg and a little more user-friendly than chops.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 8h50m
Yield 4
Number Of Ingredients 10
Steps:
- Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.
- Trim any excess fat along the surface of lamb. Cut a slash about 1 1/2 inches deep between each rib bone, stopping above the loin. Transfer racks to a zip-top bag. Place bag in a bowl; pour marinade inside. Seal the bag and massage the marinade onto the lamb. Marinate in the refrigerator, turning once or twice, 8 to 24 hours.
- Remove racks of lamb to a plate and return marinade to the fridge. Blot off extra moisture from the fatty side of the lamb. Sprinkle more kosher salt on top.
- Preheat grill to 350 degrees F (175 degrees C). Add racks fat side-down and cook until browned, 7 to 8 minutes. Flip and continue to cook until internal temperature reaches 125 degrees F (52 degrees C), 12 to 15 minutes more. Plate lamb and let rest for 10 minutes.
- Pour the reserved marinade into a saucepan over medium-high heat. Bring to a boil; continue cooking until reduced to a glaze, 1 to 2 minutes more. Brush glaze over the lamb.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 12.4 g, Cholesterol 97 mg, Fat 30 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 11.7 g, Sodium 1626.3 mg, Sugar 6.9 g
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY
Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest
Provided by James Martin
Categories Main course
Time 2h25m
Number Of Ingredients 16
Steps:
- Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
- Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
- Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
- To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.
Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium
More about "korean crusted roast lamb recipes"
KOREAN STYLE LAMB CUTLETS - NICKY'S KITCHEN SANCTUARY
Web Feb 17, 2017 Cuisine Asian Servings 4 Servings Calories 1163 kcal Ingredients 12 lamb cutlets 100 g (½ cup) gochujang paste 2 tbsp rice …
From kitchensanctuary.com
5/5 (3)Total Time 15 minsCategory DinnerCalories 1163 per serving
From kitchensanctuary.com
5/5 (3)Total Time 15 minsCategory DinnerCalories 1163 per serving
- Place the lamb cutlets in a large bowl and add the gochujang paste, rice wine vinegar, sugar, soy sauce, mirin, ginger, garlic and sesame oil. Mix everything together and cover the bowl with clingfilm. Place in the fridge to marinate for 2 hours (or as long as 12 hours). If you're short on time, even 30 minutes of marinating will still taste great (if you're marinating for 30 mins, there's no need to refrigerate).
- Take the cutlets out of the fridge 30 minutes before you want to cook them - so they're not fridge-cold.
- Heat the vegetable oil in a large frying pan (skillet) and fry the cutlets for 3-4 minutes on each side until dark golden. You may have to cook in two batches, in which case you can keep the first batch warm in a low oven.
- Sprinkle with sesame seeds and shichimi togarashi before serving. I like to serve them with a big green salad.
KOREAN CRISPY LAMB | RECIPE | SIMPLY BEEF & LAMB
Web cook time 20 minutes serves 6 people Share it with your friends Ingredients 675g lean lamb mince 2 garlic cloves, peeled and finely chopped or …
From simplybeefandlamb.co.uk
Cuisine KoreanTotal Time 30 minsServings 6
From simplybeefandlamb.co.uk
Cuisine KoreanTotal Time 30 minsServings 6
KOREAN LAMB ROAST | DINNER RECIPES | WOMAN & HOME
Web Sep 23, 2017 5 garlic cloves, crushed Method Make small incisions in the flesh of the lamb.
From womanandhome.com
3/5 (24)Category Dinner, Lunch, Main CourseEmail [email protected]Total Time 2 hrs 45 mins
From womanandhome.com
3/5 (24)Category Dinner, Lunch, Main CourseEmail [email protected]Total Time 2 hrs 45 mins
QUICK AND EASY KOREAN-STYLE ROAST LAMB RECIPE | COLES
Web Roast lamb, basting twice more with reserved glaze and covering with foil if necessary to prevent overbrowning, for 1 hour 30 mins. Transfer to a plate and cover with foil. Set aside for 20 mins to rest.
From coles.com.au
From coles.com.au
KOREAN LAMB SHANKS RECIPE - BBC FOOD
Web Ingredients For the sauce 4 tbsp gochujang (Korean chilli paste) 5 cloves garlic 3 tbsp soy sauce 4cm/1.5in piece fresh root ginger, peeled and finely chopped 3 tbsp mirin 1 tbsp honey 1½ tbsp...
From bbc.co.uk
From bbc.co.uk
KOREAN LAMB CHOPS | LAMB CHOPS KOREAN STYLE
Web May 30, 2017 STEP 1. Whisk the sake, soy sauce and mirin into the gochujang paste until smooth. Add the garlic, ginger and sesame oil. Pour over the lamb and marinate overnight in the fridge. STEP 2. To make …
From olivemagazine.com
From olivemagazine.com
ROSEMARY CRUMBED RACK OF LAMB | RECIPETIN EATS
Web Dec 7, 2020 Transfer to plate and let cool for 5 minutes, uncovered. Mustard Spread: Mix dijon, rosemary and garlic in a small bowl. Then add 3 teaspoons of egg, and mix again. Making the crumb: Mix Crumb …
From recipetineats.com
From recipetineats.com
GARLIC HERB CRUSTED ROAST LAMB - THE RECIPE CRITIC
Web Nov 8, 2020 Prep: Preheat the oven to 400 degrees. In a small bowl mix the butter, garlic, thyme, oregano, rosemary and salt and pepper. Layer: In a roasting dish, place the potatoes and toss with olive oil and salt and …
From therecipecritic.com
From therecipecritic.com
HERB CRUSTED LAMB WITH ROASTED VEGETABLES | FOOD IN A MINUTE
Web Method. Step 1. 1. To make the Roasted Vegetables, preheat oven to 200°C. Cut vegetables into 2cm pieces and place in a single layer on a baking tray lined with baking …
From foodinaminute.co.nz
From foodinaminute.co.nz
KOREAN CRUSTED ROAST LAMB | RECIPE | LAMB RECIPES, LAMB
Web Mar 12, 2016 - The crust on this roast leg of lamb is based on a Korean barbecue marinade called bulgogi - perfect for a Sunday roast with a difference. Pinterest. Today. …
From pinterest.com
From pinterest.com
HERB-CRUSTED ROASTED LEG OF LAMB RECIPE - SOUTHERN LIVING
Web Mar 21, 2020 Ingredients 1 (6- to 7-lb.) bone-in leg of lamb, trimmed and patted dry 1 tablespoon finely chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 1/4 cups …
From southernliving.com
From southernliving.com
HERB AND GARLIC CRUSTED LEG OF LAMB RECIPE | BEEF + LAMB NEW …
Web Place the lamb into the dish. Cut the bulbs in half and place around the lamb. 3. Season the lamb , and add the water. Cover the lamb tightly and place it into the oven for 1 hour. …
From recipes.co.nz
From recipes.co.nz
TRY KOREAN CRUSTED ROAST LAMB WITH SHREDDED GREEN SALAD AT HOME
KOREAN CRUSTED ROAST LAMB RECIPE | EAT YOUR BOOKS
Web Save this Korean crusted roast lamb recipe and more from BBC Good Food Magazine, Birthday 2014: Special 25th Birthday Issue to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
RECEPIES FOR SEAFARERS | FOCAS MARITIME
Web Ingredients. bunch spring onions , roughly chopped; large piece of ginger; 1 tbsp sesame oil; 3 tbsp soy sauce; 2 tbsp mirin; ½ tsp golden caster sugar; 2 tbsp sesame seeds
From focasmaritime.com
From focasmaritime.com
KOREAN CRUSTED ROAST LAMB - READABLERECIPES.COM
Web Put the spring onions, ginger, sesame oil, 2 tbsp of soy sauce, the mirin, sugar, half the sesame seeds and the peppercorns in a mini chopper and blitz to a paste.
From readablerecipes.com
From readablerecipes.com
ASIA NEWS - LEARN HOW TO COOK GREAT KOREAN CRUSTED ROAST.
Web Learn how to cook great Korean crusted roast lamb recipe and prepare delicious and healthy treat for your family or friends. Good appetite!! #food #foodie #recipe...
From facebook.com
From facebook.com
KOREAN-STYLE LAMB CHOPS WITH SPICY SESAME CUCUMBER SALAD …
Web Dec 19, 2014 Mix the chilli sauce ingredients together and set aside. STEP 2. Put the cucumbers in a bowl and pour the other ingredients over. Mix well and set aside. STEP …
From olivemagazine.com
From olivemagazine.com
ROAST LAMB RECIPES | BBC GOOD FOOD
Web Loin of lamb, wilted spinach, carrots & rosemary potatoes. 14 ratings. The classic combination of lamb and crispy rosemary potatoes. For a cheaper cut of meat, try …
From bbcgoodfood.com
From bbcgoodfood.com
TOP 10 ROAST LAMB RECIPES | BBC GOOD FOOD
Web 1. Slow cooked lamb with onions and thyme Keep it classic with our 5-star slow-cooked lamb. It takes just five ingredients, one pot and almost no effort to create this meltingly …
From bbcgoodfood.com
From bbcgoodfood.com
You'll also love