RACK OF LAMB WITH GARLIC AND HERBS
Steps:
- Brown lamb:
- Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
- Transfer racks to a small (13- by 9-inch) roasting pan.
- Coat and roast lamb:
- Put oven rack in middle position and preheat oven to 350°F.
- Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
- Cut each rack into 4 double chops.
GARLIC AND HERB-MARINATED RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, fresh thyme, fresh rosemary, garlic, salt, pepper, chilli powder, olive oil, lemon, red wine
Provided by Dhruv Vohra
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF / 175ºC.
- Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chilli powder, olive oil, and lemon juice; mix well, then set aside.
- If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)
- Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.
- Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it's almost done, pour in red wine then remove from the heat.
- Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C
- Serve with roasted veggies.
- Enjoy!
Nutrition Facts : Calories 185 calories, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
RACK OF LAMB WITH LEMON
Make and share this Rack of Lamb With Lemon recipe from Food.com.
Provided by amandabliedung
Categories Lamb/Sheep
Time 1h9m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- combine garlic rosemary lemon zest and juice and olive oil pour over the racks and marinate in the refrigerator for at lest one hrs.
- place the lamb on the rack of a shallow roasting pan with bones facing up.
- season with a few grindings of fresh pepper.
- place into a 475F oven for 10mins.
- Reduce the heat to 400F turn the rack and continue cooking until meat is.
LEMON AND GARLIC LAMB RACK
Make and share this Lemon and Garlic Lamb Rack recipe from Food.com.
Provided by Mandy
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Marinade lamb in lemon juice, oil, garlic and chopped rosemary for at least an hour.
- Combine lemon, onion, garlic and rosemary sprigs in a baking dish and place lamb rack with marinade on top.
- Bake at 180 C for 35-40 mins or until cooked to your preference.
- Remove lamb to a plate & keep warm. Discard pan ingredients but reserve pan juices.
- Heat pan juices and blend in flour. Cook for 1 minute.
- Gradually blend in stock and wine until smooth. Cook stirring until sauce boils and thickens, Season to taste.
- Serve roast, sliced into cutlets with sauce and vegetables of your choice.
Nutrition Facts : Calories 218.9, Fat 13.8, SaturatedFat 1.9, Sodium 6.2, Carbohydrate 21.5, Fiber 3.5, Sugar 2.2, Protein 2.5
ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY
The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 7
Steps:
- Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
- Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
- Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.
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