HERB-MARINATED RACK OF LAMB
Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
Provided by Food Network
Categories main-dish
Time 13h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
- The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
- Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
- To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
GARLIC AND HERB-MARINATED RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, fresh thyme, fresh rosemary, garlic, salt, pepper, chilli powder, olive oil, lemon, red wine
Provided by Dhruv Vohra
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF / 175ºC.
- Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chilli powder, olive oil, and lemon juice; mix well, then set aside.
- If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)
- Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.
- Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it's almost done, pour in red wine then remove from the heat.
- Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C
- Serve with roasted veggies.
- Enjoy!
Nutrition Facts : Calories 185 calories, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
RACK OF LAMB
Steps:
- In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- Preheat the oven to 450 degrees F.
- Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
THE MANSION ORIGINAL RACK OF LAMB
Steps:
- Combine the first 6 ingredients in a large shallow non-reactive container. Place lamb in marinade and let marinate in the refrigerator for 2 to 3 hours.
- Preheat a grill over medium heat. Remove lamb from marinade and grill lamb racks until desired degree of doneness. Top with the Roasted Garlic Rosemary Butter and serve with the balsamic mint vinaigrette.
- Cook the garlic in olive oil in a skillet on the stove for 15 to 20 minutes, or until soft and fragrant. Remove from heat and let cool slightly. Add garlic-olive oil mixture and all remaining ingredients to a food processor and process until thoroughly combined. Keep refrigerated until ready to use.
- In a food processor, combine the mustard, mint, shallots, and balsamic vinegar by pulsing a few times. With the food processor running, slowly add the olive oil, and salt and pepper, to taste. Process the mixture again until smooth.
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.)
More about "marinated rack of lamb with mustard and vinegar recipes"
BAREFOOT CONTESSA | RACK OF LAMB | RECIPES
Web Place the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room …
From barefootcontessa.com
From barefootcontessa.com
- In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they’re as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute.
- Place the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
See details
ROAST RACK OF LAMB RECIPE WITH GARLIC AND HERB CRUST
Web Dec 4, 2020 In a small food processor fitted with a blade, combine the garlic, olive oil, rosemary, parsley, and pinch of red pepper flakes. Blend well. Cover the lamb rack with the garlic and herb marinade on both …
From themediterraneandish.com
From themediterraneandish.com
See details
DIJON BALSAMIC RACK OF LAMB - RECIPEGIRL
Web Nov 8, 2008 1 tablespoon balsamic vinegar 2 whole racks of lamb, Frenched Instructions In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely …
From recipegirl.com
From recipegirl.com
See details
ROAST RACK OF LAMB WITH ROSEMARY RECIPE
Web Apr 13, 2022 Method. STEP 1. Mix the rosemary with the crushed garlic, mustard and 3 tbsp olive oil. Season well. STEP 2. Cut the racks of lamb into 2 or 3-bone portions and cover in the marinade, using your hands to …
From olivemagazine.com
From olivemagazine.com
See details
ROSEMARY GARLIC MARINATED RACK OF LAMB (ROASTED)
Web Mar 29, 2021 As soon as you pull the lamb from the oven, toss some butter, smashed garlic and a sprig of rosemary into the pan. The residual heat from the skillet will melt the butter quickly. Squish the garlic and …
From recipetineats.com
From recipetineats.com
See details
MARINATED RACK OF LAMB WITH MUSTARD AND VINEGAR - RANS.CA
Web Whisk mustard, vinegar, oil, garlic and brown sugar in medium bowl to blend. Place lamb in 13 x 9 x 2-inch glass baking dish. Spread marinade over each lamb rack. Cover dish …
From rans.ca
From rans.ca
See details
ROSEMARY-CRUSTED RACK OF LAMB WITH BALSAMIC SAUCE RECIPE
Web 1 (1 1/2-pound) French-cut lean rack of lamb (about 8 ribs) 3 tablespoons balsamic vinegar 3 teaspoons chopped fresh or 1 teaspoon dried rosemary, divided 2 garlic cloves, …
From myrecipes.com
From myrecipes.com
See details
BALSAMIC HERB LAMB CHOPS RECIPE - THE SPRUCE EATS
Web Jan 7, 2022 Place the lamb chops in a shallow baking dish or resealable plastic bag. Combine the olive oil, balsamic vinegar, garlic, rosemary, honey, mustard, oregano, …
From thespruceeats.com
From thespruceeats.com
See details
12 LAMB MARINADE RECIPES FOR A TENDER, JUICY, DELICIOUS FEAST
Web Jan 6, 2022 A simple lamb marinade of vinegar, salt, pepper, garlic, and onions ensures flavorful meat every time. Recipe creator Noor says the marinade also works well with …
From allrecipes.com
From allrecipes.com
See details
RACK OF LAMB WITH SOY-BALSAMIC MARINADE RECIPE - MARCIA KIESEL
Web Jul 18, 2016 Directions In a glass or ceramic dish, combine the soy sauce, balsamic vinegar and lemon zest. Add the lamb racks, fat side down, and marinate at room …
From foodandwine.com
From foodandwine.com
See details
GRILLED RACK OF LAMB WITH GARLIC HERB MARINADE - HEY GRILL, HEY
Web Jul 12, 2019 Marinate the lamb. Combine all ingredients for the marinade in a zip top bag, add the rack of lamb, and massage to coat. Refrigerate for 4-8 hours prior to grilling. …
From heygrillhey.com
From heygrillhey.com
See details
MARINATED RACK OF LAMB WITH MUSTARD AND VINEGAR
Web Marinated Rack of Lamb with Mustard and Vinegar Inspired by Bon Appetit from Epicurious YIELD Serves 4 Ingredients 2 1 1/3- to 1 1/2-pound LM Meat lamb rack …
From lmmeats.ca
From lmmeats.ca
See details
AIR FRYER LAMB CHOPS - WHERE IS MY SPOON
Web Mar 30, 2023 Instructions. Preheat the air fryer to 200°C/ 400°F according to its instructions. Make the marinade in the meantime. Grate the garlic, finely chop the …
From whereismyspoon.co
From whereismyspoon.co
See details
MARINATED RACK OF LAMB WITH MUSTARD AND VINEGAR
Web 2 1 1/3- to 1 1/2-pound racks of lamb. Directions Begin marinating the lamb one day ahead. Whisk mustard, vinegar, oil, garlic and brown sugar in medium bowl to blend. Place …
From dinens.ca
From dinens.ca
See details
EASY LAMB MARINADE - WHERE IS MY SPOON
Web Mar 29, 2023 Crush the juniper berries with a mortar and pestle (Note 2). 3 small garlic cloves, 2 rosemary sprigs, 5-6 juniper berries. Use lamb marinade: Pour the marinade …
From whereismyspoon.co
From whereismyspoon.co
See details
THE BEST LAMB SEASONING (USE FRESH OR DRY HERBS)
Web Mar 29, 2023 Here’s the best seasoning for lamb if you’re looking for the classic garlic herb mix: Rosemary, fresh or dried. Thyme, fresh or dried. Oregano, fresh or dried. Garlic …
From foodieandwine.com
From foodieandwine.com
See details
MUSTARD-CRUSTED RACK OF LAMB RECIPE - TASTING TABLE
Web Jan 26, 2023 Directions Preheat the oven to 425 F. Combine the oil, garlic, thyme, and oregano in a small bowl. Use a paper towel to pat the lamb dry. Season it with salt and …
From tastingtable.com
From tastingtable.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love