Jackie Kennedy Onasis Roast Rack Of Lamb Recipes

RACK OF LAMB

Steps:

• Sear rack of lamb all over in skillet that can be used in the oven.
• With food processor running, drop shallot and garlic into top tube and process until finely minced.
• Add parsley and process until finely chopped.
• Add pieces of fresh bread (about one slice) and process to fine crumbs.
• Remove from processor to a bowl and mix in melted butter.
• Pat bread crumb mixture onto top of rack of lamb.
• Roast at 450° for 15 to 20 minutes.
• If crumbs brown too quickly, turn oven down to 425°.
• Test with oven thermometer until done to your liking (My preference is to serve these medium with interior temperature to 160).

ROAST RACK OF LAMB WITH NATURAL JUS

Steps:

• 1. Season the lamb and allow it to come to room temperature. Preheat the oven to 450°F (230°C).
• 2. Spread the lamb trimmings or stew meat over the bottom of a roasting pan just large enough to hold the rack and roast until lightly browned, about 30 minutes.
• 3. Place the rack on top of the trimmings (this base of trimmings is called a fonçage) and slide into the oven. Roast until springy to the touch, about 25 minutes. Let rest, loosely covered with aluminum foil, for 15 minutes.
• 4. Put the roasting pan on top of the stove and pour over a cup (250 milliliters) of broth. Bring to a boil and boil until a brown crust of caramelized juices forms on the roasting pan. Pour out any liquid fat floating on top. Deglaze again with a cup (250 milliliters) of broth and scrape up the juices. Repeat the caramelization as many times as practical before deglazing a final time. Pass the jus in a sauce boat at the table.

ROASTED RACK OF LAMB

Steps:

• Preheat oven to 350 deg. F. Heat pan on medium-high heat and add oil.
• Pat the rack of lamb dry.
• Coat lamb on all sides with salt & pepper.
• Add lamb to pan fat-side down. Cook for 2 minutes.
• You may need to lower the heat and that's okay. We're just searing it for now. Turn lamb and cook 2 minutes. For 10 minutes rotate the rack every 2 minutes.
• Place the rack in a foil-lined roasting pan. Place in the oven and cook for 15 minutes.
• Place foil loosely over the rack and cook for 15 minutes.
• Remove the lamb from the oven and seal the loose foil around the roasting pan. Let rest for 10 minutes. This should yield a medium-rare chop. Slice between the ribs and serve.

ROAST RACK OF LAMB WITH ROSEMARY

Steps:

• Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
• Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
• Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.
• Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.

HERBED RACK OF LAMB

Steps:

• Combine parsley, spring onions, garlic, rosemary, breadcrumbs and melted butter in a bowl.
• Sprinkle the rack of lamb with salt and pepper.
• Melt the extra butter in a pan and brown lamb evenly all over.
• Cover lamb with the herb mixture and place in a baking dish.
• Bake at 425F degrees for 15-20 minutes.
• (lamb should be quite pink) Remove and keep warm for 10 minutes.
• Slice into individual chops.
• Serve with pan juices.

JACKIE KENNEDY ONASIS' ROAST RACK OF LAMB

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl, mix bread crumbs with parsley, garlic, rosemary and all but a few tablespoons of olive oil.
• Use the reserved tablespoons of oil to brush over the lamb and then season the lamb with salt and pepper.
• Place the rack, meat side up, in a roasting pan, and spread the bread crumb mixture evenly over the meaty parts of the racks.
• Roast for 15 minutes at 450 degrees F. and then reduce the heat to 400 and roast for another 10 minutes.
• Remove the racks from the oven and place them under the broiler just to give the crust some extra color.
• Let the meat rest for 8-10 minutes before carving.
• Note: You can use more garlic, parsley or rosemary if you like.