FOREVER ROASTED LAMB WITH ROASTED VEGETABLES
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 9h5m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Make the Fennel Spice Rub: Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, stir in the salt and pour the seeds onto a plate to cool. (They must be cool before grinding, or they will gum up the blades.)
- Pour the seeds into a blender or spice mill and blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. (Makes about 1 1/4 cups.)
- In 1 pot, bring sweet potatoes and water up to a boil with 1 tablespoon salt. Reduce heat to a simmer and cook until tender. Strain and lay out to cool.
- In another pot bring 1/2 gallon water to a boil with 1 tablespoon salt, add sprouts and cook for 3 minutes Strain and lay out to cool.
- For the lamb: Preheat the oven to 250 degrees F. Place a roasting pan in the oven.
- Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook about 3 minutes. Add the water, cover, and cook until the onions are very tender, about 10 minutes. Uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes.
- Slice open the leg of lamb and lay flat. Season meat well all over with the Fennel Spice and salt and pepper. Spread half of the sauteed onion mixture directly on top of the seasoning, inside the leg of lamb. Roll up the meat and tie with kitchen twine. Set aside the other half of onion mixture.
- Rub the outside of the lamb with more Fennel Spice. Remove the roasting pan from the oven and lay the carrots and celery on the bottom. Place the lamb on top of the carrots and celery, drizzle with some extra-virgin olive oil and cook for 7 hours. Spread the remaining onion mixture on top of the lamb, place a foil as a tent over the lamb and roast for an additional hour. The lamb is ready when it pulls away easily if picked at with a pair of tongs. Remove the lamb from the oven and keep warm.
- Increase the oven heat to 425 degrees F.
- Heat a large saute pan on high heat. Add 1/4 cup olive oil and reserved sweet potatoes and Brussels sprouts; Toss lightly to coat with oil and do not touch for 2 minutes or until the bottoms begin to brown. Turn and cook for 3 more minutes until brown on that side. Season with salt and pepper and place in oven for 15 minutes After 15 minutes open oven and add sage and garlic. Stir well and continue to roast for 5 minutes more or until the garlic is light brown. Remove from oven and sprinkle with orange zest.
- Serve lamb warm with roasted vegetables.
ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES
Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it's quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens the flavor. For a simple accompaniment, roast small crushed potatoes in the same pan. Each eight-bone rack may be sliced into four thick chops, or eight thin chops, if you prefer.
Provided by David Tanis
Categories dinner, quick, meat, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.
- Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.
- Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
- Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)
- Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.
- Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 49 grams, Carbohydrate 37 grams, Fat 94 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 39 grams, Sodium 1308 milligrams, Sugar 2 grams, TransFat 0 grams
ROSEMARY RACK OF LAMB WITH ROASTED POTATOES AND CARROTS FOR TWO
Inspired by "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, this elegant and romantic dinner features miso butter basted hassleback potatoes and honey butter-glazed carrots. Though this recipe serves two, it can easily be increased to serve more.
Provided by Anna Stockwell
Categories Valentine's Day Lamb Dinner Carrot Potato Winter Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Rub lamb with garlic, rosemary, pepper, and 1/2 tsp. salt.
- Combine miso, paprika, 4 Tbsp. butter, and 1/2 tsp. salt in a small bowl; set aside.
- Peel potatoes. Working with one potato at a time, slice a thin sliver off one long side to make a flat bottom. Trim ends off, then slice vertically every 1/16", cutting down to 1/4" from the bottom. (To make sure you do not cut all the way through the potato, line it with chopsticks on each side to stop your knife.) Brush potatoes with miso butter, fanning slices open to get butter between each slice. Transfer to a rimmed baking sheet and roast 15 minutes.
- Remove baking sheet from oven and brush potatoes with more miso butter. Arrange lamb on baking sheet alongside potatoes and roast, brushing potatoes with miso butter halfway through, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, and the potatoes are fork-tender, 20-25 minutes. Transfer lamb to a cutting board and let rest 10 minutes, and continue roasting the potatoes if needed until fork-tender.
- Meanwhile, mix honey, coriander, and remaining 1 Tbsp. butter and 1/4 tsp. salt in a small bowl, then brush over carrots. Arrange carrots on a baking sheet and roast until lightly browned and fork-tender, 15-20 minutes.
- Slice lamb between each rib. Brush potatoes with remaining miso butter, top carrots with parsley, and serve alongside lamb.
ROAST RACKS OF LAMB WITH ROOT VEGETABLES
Make and share this Roast Racks of Lamb With Root Vegetables recipe from Food.com.
Provided by Ailsa of New Zealand
Categories Lamb/Sheep
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 200c/400f/gas 6.
- To prepare the vegetables, peel and trim the shallots, allowing them to fall into their natural segments, if they have any.
- Peel the pumpkin, parsnips and carrots and cut them into cubes of equel size, about 2.5cm across, large pieces.
- Place the olive oil in a roasting tin and heat in the oven for a few minutes. When hot, remove from the oven and add the prepared vegetables and garlic cloves. Stir to combine and coat evenly in the oil. Lay the sprigs of rosemary amongst the vegetables, season with salt and pepper and roast for 30 minutes.
- Meanwhile, smear the mango chutney over the exposed meat on the racks of lamb. Press the chopped parsley onto the chutney coating and place the racks of lamb on a metal rack in a roastng tin.
- When the vegetables have been cooking for 30 minutes, give them a stir and return to the oven, placing the sepatate roasting tin of lamb in the oven at the same time.
- Roast for 15-20 minutes (15 minutes will give lamb pink lamb, if you want it well done roast for 25 minutes).
- Remove the vegetables from the oven after 15 minutes or when they are done to your liking.
- Discard the rosemary before serving the vegetables hot with the roast lamb.
Nutrition Facts : Calories 876.1, Fat 70, SaturatedFat 33.1, Cholesterol 162.3, Sodium 421.7, Carbohydrate 29, Fiber 4.5, Sugar 5.6, Protein 33.5
ROASTED RACK OF LAMB
I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.
Provided by JENNINE1980
Categories Meat and Poultry Recipes Lamb
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
- In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
- Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
- Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g
More about "roast racks of lamb with root vegetables recipes"
ROASTED RACK OF LAMB WITH ORANGE SAUCE AND ROOT …
From brooklynsupper.com
Reviews 1Category DinnerServings 6Estimated Reading Time 4 mins
- At least 3 hours ahead of time, but preferably the night before, prep the spice rub. With a mortar and pestle or small food processor, grind cumin seed into a powder. Add garlic and sea salt, and mash into a paste. Fold in citrus zests and thyme leaves. (Reserve juice of orange used for zesting.) Rub both racks of lamb all over with spice mixture. Cover and refrigerate for at least 3 hours or preferably overnight.
- To prep the sauce, use a peeler to remove 4 (4-inch) long strips of zest from an orange. Cut into thin slivers. Next, squeeze 1 cup of orange juice. Set aside.
EASY ROAST LAMB WITH VEGETABLES - AHEAD OF THYME
From aheadofthyme.com
5/5 (2)Total Time 1 hr 45 minsCategory LambCalories 807 per serving
- In a large mixing bowl, add potatoes, carrots and onions. Drizzle with olive oil and season with Italian seasoning and salt. Toss to combine until well coated. Transfer the vegetable mixture into a roasting pan or Dutch oven and spread them evenly on the bottom.
- Pat dry the whole lamb leg (or shoulder) completely with a paper towel before adding seasoning. Score the leg of lamb with a knife to make shallow cuts, about 1/4-inch deep.
- In a bowl, mix together olive oil, mustard, sage, thyme, Italian seasoning, garlic, soy sauce, balsamic vinegar, salt and pepper, until it forms a smooth paste. Rub and spread the mixture over the entire leg of lamb including the inside of the leg and the shallow cuts. Wear disposable gloves to make it easy to spread the mixture with your hands.
SUCCULENT ROAST LAMB WITH ROOT VEGETABLES RECIPE - THE …
From thespruceeats.com
4/5 (24)Total Time 2 hrs 35 minsCategory Dinner, EntreeCalories 576 per serving
SPICED RACK OF LAMB WITH HONEY ROASTED ROOT …
From easypeasyfoodie.com
ROAST RACK OF LAMB RECIPE WITH GARLIC AND HERB CRUST
From themediterraneandish.com
WHAT VEGETABLES GO WITH ROAST LAMB (15 VEGGIES) – HAPPY …
From happymuncher.com
Cuisine AmericanTotal Time 10 minsCategory Side Dish, VegetablesPublished Jun 13, 2022
- Artichokes. Artichokes are a great vegetable to serve with roast lamb because they are meaty and satisfying, while also providing a light, fresh bite.
- Asparagus. Asparagus is another great veg for roast lamb because it’s fresh and crisp, which cuts through the fat in the meat. It also has a mild flavor that doesn’t overpower the lamb, so it’s an excellent pairing.
- Beets. Beets are sweet, they’re earthy, they have a slight crunch and a lot of texture when cooked, and they pair well with the rich lamb flavor. The sweetness of the beets really goes well with the richness of the lamb, but if you want something a little more acidic or tart, try pairing them with a salad of arugula and goat cheese or just topping them with some plain yogurt or sour cream.
- Carrots. Carrots are sweet and savory, which means they go well with the flavor of roast lamb. They also pair well with other sides like mashed potatoes or couscous.
- Celery Root. Celery root has a mild flavor and soft texture, so it really complements the rich taste and crispy crust of a good roast lamb. I also like to serve celery root with roasted potatoes or sweet potatoes—it’s great for soaking up the juices from those dishes!
- Cauliflower. Cauliflower has a similar texture to potatoes, but it’s heartier and more filling. It also goes really well with the flavors of the roast lamb—the earthiness of the cauliflower balances out the rich flavor of the meat.
- Fennel. Fennel can make a great side dish, because it can be served warm or cold and makes a beautiful addition to any plate. I also like to pair fennel with some other vegetables in this meal, like carrots, potatoes and parsnips.
- Mushrooms. We all know that mushrooms are a great addition to any dish. They’re versatile, they’re delicious, and they’re a great source of important nutrients.
- Potatoes. Potatoes are a great side dish because they can soak up the delicious juices from the roast. Potatoes are also a good choice if you have some extra time on your hands: they can be roasted in advance and reheated just before serving.
- Radishes. The addition of radish will add a little bit of tartness and crunchiness to your meal, which will create a perfect balance with the slight softness of the lamb.
ROAST RACK OF LAMB WITH SPRING VEGETABLES (CARRé D'AGNEAU RôTI AUX ...
From sbs.com.au
HOW TO ROAST A RACK OF LAMB RECIPES - MAIN COURSE
From tfrecipes.net
KAREN MARTINI'S ROAST LEG OF LAMB ON ROOT VEGETABLES
From goodfood.com.au
ROASTED FENNEL | THE MEDITERRANEAN DISH
From themediterraneandish.com
ROAST RACK OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
ROSEMARY CRUMBED RACK OF LAMB | THERECIPECRITIC
From therecipecriticad.pages.dev
RACK OF LAMB RECIPE - THE ROASTED ROOT
From theroastedroot.net
HONEY MUSTARD ROASTED LEG OF LAMB WITH ROOT VEGETABLES
From supergoldenbakes.com
CLASSIC RACK OF LAMB RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ARUGULA-STUFFED LEG OF LAMB WITH ROASTED SPRING VEGETABLES
From epictaste.net-freaks.com
AN EASY ROASTED ROOT VEGETABLES RECIPE | BEST HEALTH
From besthealthmag.ca
6 BEST VEGETABLES THAT GO WITH LAMB » RECIPEFAIRY.COM
From recipefairy.com
GRILLED RACK OF LAMB ON GAS GRILL - TFRECIPES
From tfrecipes.net
ROSEMARY GARLIC MARINATED RACK OF LAMB (ROASTED)
From recipetineats.com
You'll also love