RACK OF LAMB WITH MINT GREMOLATA
This uses a mint gremolata instead of the expected persillade. Fresh mint has a cool bite that marries beautifully with the lamb -- it recalls the mint jelly that your mother used to pair with it, but without the heavy sweetness.
Provided by Chef Kate
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees.
- Season the lamb with salt and pepper and let it rest until it reaches room temperature, about 30 minutes.
- Place in a roasting pan and roast for about 20 to 25 minutes for medium-rare.
- When the lamb has cooked for about 15 minutes, mince the mint, garlic and lemon zest until very fine, almost a paste.
- Note: Fresh mint will discolor almost immediately, so do this at the last -- about 5 minutes before you'll use it.
- Spread the mint gremolata over the rack of lamb and return to the oven for the final 5 minutes.
- Remove the rack of lamb from the oven and let it rest under a foil tent for about 10 minutes.
- Cut it into chops and serve.
Nutrition Facts : Calories 595.8, Fat 53.4, SaturatedFat 27.2, Cholesterol 137.9, Sodium 70.3, Carbohydrate 1.4, Fiber 0.5, Protein 25.7
RACK OF LAMB WITH GREMOLATA
Provided by Molly O'Neill
Categories dinner, weekday, roasts, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Sprinkle the lamb generously with salt and pepper and rub it with the garlic cloves.
- Heat the oil in a large skillet over high heat. When very hot, add the racks of lamb and cook, turning, until all sides are browned, about 5 to 6 minutes. Transfer the lamb to a roasting pan with a rack and roast, rounded side up, for 20 minutes.
- Meanwhile, to make the gremolata, combine the zest, garlic, parsley and salt in a small bowl and stir until thoroughly mixed.
- Remove the lamb from the oven, turn it so that the rounded side is down and press the gremolata onto the chops. Return the lamb to the oven and roast until the meat reaches the desired doneness, about 3 more minutes for medium rare. Transfer the racks to a cutting board, cool for 5 minutes and, using a sharp knife, cut the racks into individual chops. Transfer to a platter and serve immediately.
Nutrition Facts : @context http, Calories 737, UnsaturatedFat 35 grams, Carbohydrate 2 grams, Fat 68 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 29 grams, Sodium 627 milligrams, Sugar 0 grams, TransFat 0 grams
RACK OF LAMB WITH GREMOLATA
Rack of lamb is carved into tender, juicy chops and complemented by a citrus and parsley gremolata -- an Italian accompaniment traditionally made with lemon zest, parsley, and garlic. We used orange zest and juice, plus lemon juice and parsley, and omitted the garlic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Season lamb generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add 2 tablespoons oil; heat until hot but not smoking. Add lamb; cook, turning once, until browned, 2 to 3 minutes per side. Pour off fat. Transfer skillet to oven; cook lamb until an instant-read thermometer inserted into thickest part of meat registers 130 degrees (for medium-rare), 20 to 25 minutes. Let lamb rest 10 minutes.
- Meanwhile, make gremolata: Remove zest from orange using a vegetable peeler; finely chop zest (you should have 1/4 cup). Stir together zest, 1/3 cup orange juice (from zested orange), the lemon juice, parsley, and remaining 1/4 cup plus 2 tablespoons oil. Season with salt and pepper. Cut lamb into chops. Serve with the gremolata.
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