PANKO-CRUSTED RACK OF LAMB
Steps:
- Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
- In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
- Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat-side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
- Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.
RACK OF LAMB
Provided by Ina Garten
Time 35m
Yield 6 servings
Number Of Ingredients 6
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.
- Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.
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.
PANIOLO RACK OF LAMB
This is one of our favorite lamb dishes. It is from The Ritz-Carlton Hotel, Kapalua, Hawaii. Because the lamb in this recipe is marinated in a barbecue-style sauce and then grilled, the hotel nicknamed the dish "paniolo", which means "cowboy" in Hawaiian.
Provided by Vicki Butts (lazyme)
Categories Other Main Dishes
Time 40m
Number Of Ingredients 13
Steps:
- 1. Make marinade: Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.
- 2. In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.
- 3. Prepare grill and preheat oven to 400°F.
- 4. Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes.
- 5. Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130°F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.
PANKO-CRUSTED RACK OF LAMB
Steps:
- Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
- In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel, and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
- Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
- Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.
PANIOLO RACK OF LAMB
This is one of our favorite lamb dishes. It is from The Ritz-Carlton Hotel, Kapalua, Hawaii. Because the lamb in this recipe is marinated in a barbecue-style sauce and then grilled, the hotel nicknamed the dish "paniolo", which means "cowboy" in Hawaiian.
Provided by lazyme
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make marinade:.
- Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.
- In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.
- Prepare grill and preheat oven to 400°F.
- Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes.
- Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130°F for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.
Nutrition Facts : Calories 251, Fat 8.8, SaturatedFat 1.3, Cholesterol 0.7, Sodium 1146, Carbohydrate 32.3, Fiber 1.4, Sugar 24.6, Protein 2.9
PANIOLO RACK OF LAMB
Categories Bean Marinate Roast Backyard BBQ Orange Rack of Lamb Curry Grill Chill Grill/Barbecue Honey Gourmet
Yield Serves 4
Number Of Ingredients 13
Steps:
- Make marinade:
- Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.
- In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.
- Prepare grill and preheat oven to 400°F.
- Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes.
- Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130°F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.
More about "paniolo rack of lamb recipes"
ROAST RACK OF LAMB RECIPE WITH GARLIC AND HERB CRUST
From themediterraneandish.com
RITZ-CARLTON PANIOLO RACK OF LAMB RECIPE
From cdkitchen.com
ROSEMARY CRUMBED RACK OF LAMB | RECIPETIN EATS
From recipetineats.com
RACK OF LAMB WITH DIJON & PANKO CRUST - ONCE UPON A CHEF
From onceuponachef.com
TEMPRANILLO AND PINOT NOIR | RACK OF LAMB | WINE ENTHUSIAST
From winemag.com
RACK OF LAMB RECIPE (STEP-BY-STEP GUIDE) | KITCHN
From thekitchn.com
ROASTED RACK OF LAMB WITH BASIL GOAT CHEESE SAUCE.
From halfbakedharvest.com
CLASSIC RACK OF LAMB RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST RACK OF LAMB RECIPE - HOW TO COOK RACK OF LAMB - THE …
From thepioneerwoman.com
PANIOLO RACK OF LAMB – THE WEATHERED GREY TABLE
From theweatheredgreytable.com
RACK OF LAMB RECIPES - CDKITCHEN
From cdkitchen.com
PANIOLO RACK OF LAMB RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED RACK OF LAMB (HERB & GARLIC) - MOMSDISH
From momsdish.com
ROSEMARY GARLIC MARINATED RACK OF LAMB (ROASTED)
From recipetineats.com
PANIOLORACKOFLAMB RECIPES
From foodguruusa.com
MUSTARD-CRUSTED RACK OF LAMB RECIPE - TASTING TABLE
From tastingtable.com
RECIPE OF THE DAY: MELT IN YOUR MOUTH ROASTED LAMB SHAWARMA
From citizen.co.za
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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #lamb-sheep #meat
You'll also love