Rack Of Lamb Dos Chiles Recipes

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.

CHILE CRUSTED RACK OF LAMB

Steps:

• For the crust:
• In a heavy large skillet over medium-high heat, add the butter. When the butter is melted, add the shallots and thyme and saute until soft, about 2 minutes. Add the chile powder and stir. Add the bread crumbs and saute until golden brown, about 5 minutes. Season, to taste, with salt and freshly ground black pepper. Remove the crumbs to a small bowl and let cool.
• For the lamb:
• Preheat the oven to 400 degrees F.
• In the same large skillet over high heat, heat the oil. Working in batches, add the lamb racks to skillet, rounded side down. Sear until brown, 3 to 5 minutes. Transfer to a clean cutting board, seared side up. Spread 2 teaspoons of the mustard over each rack. Press the crumb topping into mustard on the racks, dividing equally. Transfer to a rimmed baking sheet. Roast in the oven until desired doneness, 25 minutes for medium well. Let the lamb rest 5 to 7 minutes before slicing. Arrange the sliced lamb on a serving platter and serve.

RACK OF LAMB WITH ANCHO CRUST

Steps:

• Tear the chile into small pieces and place them in a spice grinder. Grind the chile to a powder.
• Melt the butter in a large heavy skillet over medium-high heat. Add the shallots and thyme and sauté for 3 minutes, or until the shallots are soft. Add the chile powder and stir. Add the bread crumbs and cook for 5 minutes, or until the crumbs are golden brown. Remove from the heat and season to taste with salt and pepper. Let the crumb topping cool.
• Preheat the oven to 400°F.
• Heat the olive oil in a large heavy skillet over high heat. Season the lamb racks all over with salt and pepper. Working in batches, add the lamb racks to the skillet, rounded side down. Sear for 6 minutes, or until brown. Transfer the racks to a large rimmed baking sheet, seared side up. Spread 1 1/2 teaspoons of the mustard over each rack. Press the crumb topping into the mustard.
• Roast for 20 minutes for medium-rare, or until desired doneness. Remove from the oven and let rest for 5 minutes before slicing into chops. Serve topped with jalapeño jelly, if desired.