RACK OF LAMB DIJON
This recipe was printed in our local paper. It was submitted by request by a fabulous restaurant in our area that used to serve it. Unfortunately, the restaurant no longer exists. But, we remember it fondly every time we make this recipe. It can be doubled or tripled as needed. And, the prep work can be done well in advance of cooking and kept in the refrigerator. This is definitely one of our favorites.
Provided by Normaone
Categories Lamb/Sheep
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix bread crumbs with minced garlic, minced shallot and melted butter.
- Preheat oven to 450°F.
- Sprinkle meat with ground white pepper and lightly salt.
- Sear rack in 2 Tbs hot oil, 30 seconds on each side to obtain color.
- Brush with mustard on meat side.
- Press bread crumb mixture firmly over mustard.
- Place on baking sheet, crumb side up.
- Bake until desired doneness, approximately 20 minutes for medium rare.
- Use a meat thermometer to insure that the rack is cooked to your liking.
- Remove from oven and let rest 5 minutes before slicing.
RACK OF LAMB
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.
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.)
GARLIC-DIJON GRILLED RACK OF LAMB
Rack of lamb marinated in a dijon/garlic/herb mixture. Grilled to a crispy brown on the outside and juicy and pink on the inside.
Provided by StreetChef
Categories Lamb/Sheep
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Remove the racks from their wrappers. Pat dry with paper towels and set aside.
- In a mixing bowl combine mustard, garlic, oregano and rosemary. Brush the mixture on the racks.
- Cover and refrigerate overnight.
- Cook the racks in a 375 deg. preheated oven for approximately 10 to 15 minutes. Remove from the oven and let cool.
- Once cooled, wrap the bones in foil to prevent burning.
- Place the racks on the barbeque and cook for approximately 15 minutes.
Nutrition Facts : Calories 59.5, Fat 2.6, SaturatedFat 0.1, Sodium 933.9, Carbohydrate 7.5, Fiber 2.8, Sugar 2.4, Protein 3.5
More about "rack of lamb dijon recipes"
ROASTED ROSEMARY MUSTARD RACK OF LAMB RECIPE - EAT …
From eatsimplefood.com
Category Main DishCalories 415 per serving
- There should be a layer of fat on the top of the rack of lamb - leave it there. Mix all ingredients in a bowl and rub on rack of lamb, making sure to get beneath and/or around the layer of fat.
- Cook (fat side up) in a roasting pan or a jelly roll pan ~ 20 minutes for rare or 25 minutes for medium rare. Rest 15 minutes before cutting. Add salt to taste. Happy Eating! Beckie
DIJON HERB CRUSTED RACK OF LAMB - COLEY COOKS
From coleycooks.com
5/5 (5)Total Time 35 minsCategory MeatCalories 577 per serving
- Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides.
- In the meantime, combine breadcrumbs, lemon zest, mint, parsley, rosemary, salt, and pepper in a bowl. Drizzle olive oil over top, then mix until breadcrumbs are thoroughly coated.
- Remove the lamb from the pan and set on a baking sheet. Spread the Dijon mustard over the top in an even coating, then press the breadcrumb mixture on top. Gently pat the breadcrumbs down so that they stick and form a crust.
RACK OF LAMB WITH DIJON MUSTARD | LOUISIANA KITCHEN
From louisiana.kitchenandculture.com
BAREFOOT CONTESSA | RACK OF LAMB | RECIPES
From barefootcontessa.com
DIJON BALSAMIC RACK OF LAMB - RECIPEGIRL
From recipegirl.com
RACK OF LAMB WITH DIJON BREAD CRUMBS | WILLIAMS …
From blog.williams-sonoma.com
RACK OF LAMB WITH DIJON & PANKO CRUST - ONCE UPON A CHEF
From onceuponachef.com
Cuisine FrenchTotal Time 40 minsCategory DinnerPublished Apr 7, 2022
HONEY DIJON AND HERB-CRUSTED RACK OF LAMB - NINJA TEST KITCHEN
From ninjatestkitchen.com
MUSTARD AND HERB CRUSTED RACK OF LAMB | RECIPE | LAMB DINNER, …
From pinterest.ca
PANKO-CRUSTED RACK OF LAMB RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
HERB-CRUSTED RACK OF LAMB RECIPE | MYRECIPES
From myrecipes.com
RACK OF LAMB WITH DIJON PANKO GARLIC HERB CRUST RECIPE
From kamadojoe.com
6 OFFICIAL RECIPES FOR KING CHARLES III'S CORONATION REVEALED
From womenshealthmag.com
ROAST RACK OF LAMB WITH DIJON BREAD CRUMBS | WILLIAMS SONOMA
From williams-sonoma.com
PERFECT DIJON RACK OF LAMB RECIPE - FOOD.COM
From food.com
CLASSIC RACK OF LAMB | METRO
From api2.metro.ca
WHAT’S COOKING TODAY: CORONATION RACK OF LAMB, AIR FRYE...
From dailymaverick.co.za
BEST ROASTED RACK OF LAMB WITH DIJON PISTACHIO CRUST
From cucinabyelena.com
MUSTARD-CRUSTED RACK OF LAMB RECIPE - TASTING TABLE
From tastingtable.com
OVEN ROASTED ROSEMARY DIJON RACK OF LAMB - PORT TOWNSEND …
From porttownsendvineyards.com
ROSEMARY DIJON CRUSTED RACK OF LAMB - SPICEOLOGY
From spiceology.com
REVERSE SEAR RACK OF LAMB WITH DIJON MUSTARD SAUCE + HERBY FARRO
From whiskedawaykitchen.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #main-dish #lamb-sheep #french #oven #european #roast #dinner-party #romantic #meat #taste-mood #equipment #number-of-servings
You'll also love