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 HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard
Provided by Kiano Moju
Categories Dinner
Yield 8 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram
PARMESAN-CRUSTED RACK OF LAMB
Impressive in size, color and flavor, this take on an old Escoffier recipe brings salt-crunchiness to the exterior of sweet, roasted lamb. Served with Macaroni Milanaise, it makes for a show-off, dinner-party meal of little compare. (Tell no one how easy it is to pull off.)
Provided by Sam Sifton
Time 1h45m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 19 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 213 milligrams, Sugar 1 gram
RACK OF LAMB WITH WALNUT CRUST
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- To prepare the racks of lamb: Heat the vegetable oil in a saute pan over high heat. Season the racks of lamb with salt and pepper (I use fresh ground sea salt and ground white pepper). Sear the racks on all sides until nicely browned. Remove racks to a platter and allow to cool enough to handle. At this point preheat the oven to 400 degrees F.
- To make the walnut crust: Put dried rosemary into a food processor and pulse several times to grind, If you don't do this the rosemary pieces will be too large. Add walnuts, 1/4 teaspoon of salt and 1/2 teaspoon of white pepper, and garlic powder. Pulse several times until mixture is the consistency of bread crumbs. Pour mixture onto a large dinner plate or a platter.
- To make the mustard mixture: In a dish combine the egg, mustard and 2 cloves of minced garlic. Mix well with a fork until egg and mustard are completely incorporated.
- To coat the racks of lamb: Line a baking sheet with parchment paper or foil. Once the racks are cool enough to handle, place 1 rack in the mustard mixture and coat all sides. Next place the coated rack into the walnut mixture and coat well. Using your hand press the walnut mixture firmly onto the coated rack. Transfer rack to the baking sheet. Repeat steps for each rack. You can make the recipe to this point and place in refrigerator until ready to cook.
- To cook: Place the racks of lamb into the oven and roast for 20 minutes for medium rare. I use a temperature probe in one of the racks, and remove meat from oven when it registers between 125 to 130 degrees F. Remove from oven and let stand for 5 to 10 minutes before cutting.
GRILLED RACK OF LAMB WITH MUSTARD CRUST
A tender, delicious, and addictive recipe for a grilled rack of lamb. The mustard crust adds a savory flavor that is unbeatable. Pairs well with my recipe for roasted potatoes with feta and basil and a glass of red wine.
Provided by daniellev14
Categories Meat and Poultry Recipes Lamb
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, mustard, lemon juice, oregano, garlic, salt, and pepper together in a small bowl.
- Place the whole rack of lamb into a large zip-top bag and pour mustard mixture all over it. Massage the sauce into the meat until fully coated. Place in the refrigerator for at least 3 hours, or up to 6 hours.
- Clean an outdoor grill and preheat for high heat. Lightly oil the grate.
- Remove lamb from the refrigerator and discard marinade. Wrap exposed bones in a layer of aluminum foil to prevent them from burning and flaking.
- Place lamb on the preheated grill over direct heat. Sear the surface briefly, just until a dark brown crust starts to form, about 3 minutes; be careful it doesn't burn. Flip and sear the other side.
- Move onto indirect heat and close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium rare, 15 to 20 minutes.
- Transfer lamb to a serving dish and cover with foil for 5 minutes. Remove all foil and cut into chops to serve.
Nutrition Facts : Calories 501.8 calories, Carbohydrate 7.5 g, Cholesterol 97 mg, Fat 41.7 g, Fiber 3.5 g, Protein 23.6 g, SaturatedFat 13.7 g, Sodium 312.7 mg, Sugar 1.2 g
MUSTARD AND HERB CRUSTED RACK OF LAMB
Categories Herb Lamb Mustard Roast Easter Oscars Dinner Meat Rack of Lamb Fall Winter Anniversary Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
- Put oven rack in middle position and preheat to 400°F.
- Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
- Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
- Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.
RACK OF LAMB WITH MUSTARD-THYME CRUST
Steps:
- Whisk mustard, garlic and chopped thyme in small bowl to blend. Sprinkle lamb with salt and pepper. Place lamb on baking sheet, rounded side up. Spread mustard mixture evenly over lamb. (Lamb can be prepared up to 6 hours ahead. Refrigerate uncovered.)
- Preheat oven to 425°F. Stir bread crumbs and oil in heavy medium skillet over medium heat until crumbs begin to crisp, about 5 minutes. Cool slightly. Press crumbs onto mustard coating on lamb. Roast lamb until thermometer inserted into center registers 125°F for rare, about 25 minutes. Garnish with thyme sprigs, if desired, and serve.
HERB-CRUSTED RACK OF LAMB
Lamb rack is one of those things that always seems fancy, but the truth is that it's actually so easy, and hard to mess up. This version is super simple and classic. The timing in the recipe yields pink, juicy, medium-rare meat, but you can of course cook it longer/to a higher temperature if preferred. Perfect for your Easter lunch, or as an impressive part of any special occasion meal.
Provided by Nicole Hopper
Categories Lamb Chops
Time 45m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 762 calories, Carbohydrate 18.1 g, Cholesterol 134.3 mg, Fat 64.6 g, Fiber 0.3 g, Protein 30.3 g, SaturatedFat 25.7 g, Sodium 726.2 mg
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