Mustard Herb Roasted Lamb Breast Recipe 375 Recipes

MUSTARD-CRUSTED BREAST OF LAMB

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a roasting tin and brown the carrot, onions and garlic on the hob for about 5 mins. Add the thyme and bay leaves, then lay the lamb on top. Pour over the whole bottle of wine and about 350ml water, season well and cover tightly with a sheet of foil. Cook the lamb, undisturbed, for 2½ hrs, then remove from the oven. Leave the lamb to cool slightly before gently pulling out the bones. Pour the juices and veg into a container and chill. Can be prepared up to 2 days in advance and chilled.
• Increase oven to 200C/180C fan/gas 6. Lay the lamb, skin-side up, in a shallow roasting tin and generously brush with mustard. Pack over the breadcrumbs and drizzle with the olive oil. Bake for 30 mins until the crumbs are toasted and crisp.
• Meanwhile, lift the solid fat off the cold sauce and reheat the sauce on the hob. Lift the lamb onto a board and cut into pieces. Serve with the veg in their sauce, boiled potatoes and a watercress salad.

HERB-ROASTED LAMB

Steps:

• Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
• Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
• Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

MUSTARD HERB ROASTED LAMB BREAST RECIPE - (3.7/5)

Steps:

• Mix together the lemon zest, garlic, Herbes de Provence, salt, black pepper, Dijon mustard, and two tablespoons olive oil. Quarter the shallot and toss in a bit of the mustard sauce and some extra olive oil. Cut the meat into portion sizes. You will need to cut between the rib bones. Place the meat on a rack in a baking dish order to keep the meat up off the bottom of the pan. Add the quartered shallot to the pan. Bake in a 325 degree oven for 2 -1/2 to 3 hours, or until fork-tender. Place the meat on a platter, covered with foil and a towel and let it rest for 20 minutes while working on the sauce. Heat the turkey stock, white wine and the drippings (not fat) from the lamb over medium-high heat for a few minutes before adding 2 tablespoons butter. Pour over the meat and serve.

ROAST LAMB

Steps:

• Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
• Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
• Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
• Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
• To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
• Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.

MUSTARD AND HERB CRUSTED RACK OF LAMB

Steps:

• Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
• Put oven rack in middle position and preheat to 400°F.
• Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
• Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
• Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

LAMB CHOPS WITH MUSTARD-HERB CRUST

Steps:

• In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
• In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

ROASTED LAMB BREAST

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
• Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
• Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
• Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.
• Remove lamb from oven and cut into four pieces.
• Increase oven temperature to 450 degrees F (230 degrees C).
• Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
• Bake lamb until meat is browned and edges are crispy, about 20 minutes.
• Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.
• Serve lamb topped with parsley and vinegar sauce.