GLAZED RACKS OF LAMB
Rack of lamb isn't an entree you make every day. So when you do prepare it, you need a tried-and-true recipe like this one. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place lamb on a greased foil-lined baking sheet. Drape a piece of heavy-duty foil over bones to prevent overbrowning. In a small bowl, combine the honey, preserves, oil and lime juice. Set aside 1/2 cup. Spoon half of the remaining glaze over lamb. , Broil 4-6 in. from the heat for 10-12 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting once with remaining glaze. , Remove lamb from the oven and loosely cover with foil. Let stand for 5 minutes before cutting. Brush with reserved glaze.
Nutrition Facts : Calories 512 calories, Fat 17g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 94mg sodium, Carbohydrate 61g carbohydrate (59g sugars, Fiber 0 fiber), Protein 30g protein.
APRICOT GLAZED LAMB
Steps:
- Preheat the oven to 425 degrees F.
- Rub the rack of lamb, outside portion, with salt and pepper. Next place skillet over Heat and add 2 tablespoons of the oil to a skillet. Place the rack fat side down and sear until the meat is nicely browned. Remove to a plate.
- For the apricot glaze, add the apricot preserves, mustard and the water to a small saucepan and stir over low heat until the mixture is combined. Brush the glaze over the seared rack of lamb. Combine the panko bread crumbs and the fresh herbs in a small bowl until thoroughly mixed. Add 3 teaspoons of oil to the crumbs, to moisten. Cover the lamb rack with the crumb mixture and pat to make the crumbs adhere. Place the rack back in the skillet and roast in the oven for 15 minutes. Let the lamb rack rest for 10 minutes before serving.
MOROCCAN CRUSTED LAMB RACKS WITH GRILLED APRICOTS
Steps:
- In a food processor, combine all ingredients for rub and pulse until blended. Rub over both racks generously. Season with salt.
- Preheat oven to 375 degrees.
- In a large skillet, heat 1 to 2 tablespoons olive oil on high. Sear racks on all sides until well browned, about 4 to 5 minutes.
- Transfer lamb to roasting pan and continue to cook in oven at 375 degrees for about 17 to 20 more minutes or until medium (internal temperature of 140 to 145 degrees).
- Combine molasses with chopped mint in a medium bowl. When racks are cooked, remove from oven and let rest for 5 minutes covered with foil before slicing. Slice and dip exposed sides with mint mixture.
- For the yogurt sauce: Combine all ingredients in a medium bowl. Stir, cover and chill until ready to serve.
- Serve the lamb with grilled apricots and drizzled with yogurt sauce, if desired.
LAMB WITH APRICOTS
When I was a new bride, I decided to prepare a special Hanukkah for my husband, David, and me to share. The star was this lamb entree, which had been one of my favorites when I was growing up. Dried apricots add a touch of sweetness to the tender lamb, which is gently spiced.-Rachel Delano, Tappahannock, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in oil until tender. Add the lamb and seasonings. Cook and stir for 5 minutes or until meat is browned. Add apricots, orange juice, almonds and orange zest. , Transfer to a 2-1/2-qt. baking dish. Stir in broth. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Sprinkle with sesame seeds.
Nutrition Facts : Calories 280 calories, Fat 19g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 198mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
APRICOT GLAZED RACK OF LAMB
Categories Lamb
Number Of Ingredients 13
Steps:
- Preheat the oven to 475°F Rub the rack of lamb with 1 tablespoon of olive oil and season with salt & pepper & paprika. Heat the remainder of the oil in a skillet. Place the rack fat side down and sear until the meat is nicely browned. For the apricot glaze, add the apricot jelly to some hot water in a pan, allowing it to dissolve. Add the cloves of minced garlic, the freshly squeezed juice of 1 lemon, butter, and add the chopped chiles. Let this reduce to a thick sauce. It should easily coat the back of a spoon. Brush the glaze over the seared rack of lamb. Place the rack back in the skillet and roast in the oven for 15 minutes. Baste glaze on appropriate rack once more during roasting. Let the meat rest for 10 minutes before serving.
APRICOT MUSTARD GLAZED LEG OF LAMB
Make and share this Apricot Mustard Glazed Leg Of Lamb recipe from Food.com.
Provided by Dancer
Categories Lamb/Sheep
Time 41m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- The crisp coating keeps the lamb succulent and juicy.
- Bake 10 minutes longer for medium-done.
- If you use frozen lamb, defrost in the refrigerator overnight.
- Combine jam, mustard, garlic, soy sauce, olive oil and rosemary.
- Reserve 2 tbsps.
- of marinade for sauce.
- Brush remainder all over lamb.
- Season well with salt and pepper.
- Marinate for 30 minutes.
- Broil lamb for 3 minutes per side.
- Then bake lamb at 425 degrees fat side up for 20 minutes or until just pink.
- Remove from oven and let rest on a serving dish for 10 minutes.
- Pour off any fat in pan.
- Add red wine to pan and reduce to 1 tbsp.
- Add beef broth, reserved marinade and any extra lamb juices from the serving dish.
- Bring to boil and hoil for 2 minutes.
- Slice lamb in thin slices against the grain.
- Serve with some sauce poured over.
Nutrition Facts : Calories 563.4, Fat 35.8, SaturatedFat 13.9, Cholesterol 152, Sodium 664.7, Carbohydrate 11.4, Fiber 0.2, Sugar 6.9, Protein 43.5
HONEY-GLAZED RACK OF LAMB
Categories Lamb Vegetable Roast Valentine's Day Honey Bon Appétit
Yield Serves 4
Number Of Ingredients 15
Steps:
- Make red wine sauce:
- Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onions and carrot and sauté until deep brown, about 12 minutes. Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.
- Mix flour and 1 tablespoon butter to paste in bowl. Whisk into sauce. Simmer until sauce thickens, whisking occasionally, about 10 minutes. Strain. Set aside.
- Make lamb:
- Preheat oven to 400°F. Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce. Sprinkle lamb with salt and pepper. Place on baking sheet. Brush each rack with some of remaining glaze. Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.
- Rewarm sauce. Season with salt and pepper. Cut lamb between bones into chops. Serve chops with sauce.
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