Parmesan Crusted Rack Of Lamb Recipes

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!

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:

• With a sharp knife, cut between bones to divide the rack of lamb into 8 chops. Trim chops of any excess fat. Season with salt and pepper on both sides.
• In a small bowl, mix together the bread crumbs, Parmesan, fennel seed and rosemary.
• Dip each chop into the seasoned flour, then into the beaten eggs. Lay the chops on a baking sheet and sprinkle both sides of each liberally with the crumb mixture. Press any remaining mixture evenly over the chops to coat well.
• In a wide skillet, pour the olive oil to a depth of 1/2 inch. Heat over a medium-high burner until the oil looks wavy. Add the chops without crowding. They should begin to sizzle, but not brown too quickly. Adjust the heat so they fry gently for about 21/2 minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes. (The interiors should be pink and juicy, but not rare.) Blot on paper towels. Serve with parsley sprigs and lemon wedges.

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:

• 1. 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. 2. 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. 3. 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 the oven to 450 degrees F. Line a sheet pan with aluminum foil.
• In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel, and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
• Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
• Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.

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.)

Steps:

• Preheat the oven to 375 degrees F.;
• To french the racks of lamb:
• Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones. Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone. Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown. Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.;