Hazelnut Crusted Rack Of Lamb With Cherry Wine Sauce Recipes

RACK OF LAMB WITH A HONEY-HAZELNUT CRUST

Steps:

• Preheat oven to 425F degrees.
• Combine hazelnuts, breadcrumbs and rosemary in large bowl.
• Arrange lamb racks meat side up in single layer on heavy large baking sheet.
• Brush each rack with 1 Tbsp dijonnaise.
• Season lamb wih salt and pepper.
• Press 2/3 cup breadcrumb mixture onto each.
• Drizzle each lamb rack with 1 Tbsp honey.
• Roast until meat thermometer inserted into thickest part registers 130F for medium-rare, about 25 minutes.
• Let lamb stand 10 minutes.
• Cut between each rib to separate into chops.
• (Racks can be prepared up to 4 hours ahead. Cover tightly and refrigerate).

PARMESAN-CRUSTED RACK OF LAMB

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.

RACK OF LAMB WITH FIGS

Steps:

• Rub lamb with 1/2 teaspoon salt. Place meat side up on a rack in a greased roasting pan. Bake, uncovered, at 375° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove to a serving platter; cover loosely with foil. Add 1 cup water to roasting pan; stir to loosen browned bits from pan. Using a fine sieve, strain mixture; set drippings aside., In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in cornstarch until blended; gradually add the wine, drippings, figs, pepper and remaining salt. Bring to a boil. Reduce heat to medium-low; cook, uncovered, until figs are tender and sauce is thickened, about 10 minutes, stirring occasionally., Sprinkle walnuts over lamb; serve with fig sauce. If desired, top with chopped parsley.

HERB-CRUSTED RACK OF LAMB

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.

HERB-CRUSTED RACK OF LAMB WITH MUSHROOM SAUCE

Steps:

• Sprinkle lamb with steak seasoning. In a large skillet over medium-high heat, cook lamb in oil for 2 minutes on each side. Brush with mustard., In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15x10-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large skillet, saute mushrooms in oil and 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and chives if desired., Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.

HAZELNUT-CRUSTED RACK OF LAMB WITH CHERRY-WINE SAUCE

Steps:

• Spread mustard over lamb roasts. Combine breadcrumbs and next 5 ingredients and pat over roasts. Place lamb in a 400 degree oven for 10 minutes. Remove lamb and let cool slightly. Cover exposed bones with aluminum foil and return lamb to a 375 degree oven for 35 minutes or until a meat thermometer inserted in the lamb (not touching the bone) indicates 150 degrees. Serve with Cherry Wine Sauce. Cherry Wine Sauce: Combine first 6 ingredients in a heavy saucepan and bring to a boil. Boil for 5 minutes. Combine cornstarch and vinegar and add to wine mixture. Bring to a boil and boil for one minute. Stir in cherries.