Rack Of Lamb With Lemon Recipes

MEDITERRANEAN RACK OF LAMB

Steps:

• Preheat oven to 375°. Place lamb in a shallow roasting pan. In small bowl, combine the lemon zest, oregano, garlic, oil, salt and pepper. Rub over lamb., Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting. If desired, serve with fresh oregano and lemon slices.

RACK OF LAMB (WITH LEMON ROSEMARY BASTE)

Steps:

• Preheat oven to 470 degrees.
• Combine lemon juice, rosemary, oregano, salt& pepper in a small bowl.
• Place oil into a heavy skillet& sear lamb over high heat for 3 minutes per side.
• Coat lamb with the sauce.
• Place rack of lamb, fat side up, in a roasting pan, uncovered,& roast in the middle of the oven for 15 minutes for medium-rare.
• You can test for doneness with a meat thermometer that should read 130° to 140°.
• Remove from oven& transfer to a warm plate& allow to rest for 10 minutes before serving.

RACK OF LAMB WITH LEMON

Steps:

• combine garlic rosemary lemon zest and juice and olive oil pour over the racks and marinate in the refrigerator for at lest one hrs.
• place the lamb on the rack of a shallow roasting pan with bones facing up.
• season with a few grindings of fresh pepper.
• place into a 475F oven for 10mins.
• Reduce the heat to 400F turn the rack and continue cooking until meat is.

LAMB RACKS WITH BREAD CRUMBS, PARSLEY AND LEMON

Steps:

• Preheat an oven to 350 degrees F. Place the bread on a baking tray, slide it into the oven and toast until the slices are lightly golden, about 20 minutes. Remove the baking tray from the oven, and leave the bread slices out to cool. Using your hands or a food processor, crumble the toasted bread, until bread crumbs form. In a medium bowl, toss together the bread crumbs, parsley, zest, and garlic. Pour in 1/4 cup olive oil, and season with salt and black pepper, to taste.
• Rub enough extra olive oil to coat the lamb racks. Season the meat liberally with salt and black pepper, to taste. In a large, hot frying pan, place the lamb racks, fat-side down, and cook over medium heat for 2 minutes. Transfer the racks to a baking tray, spread their tops evenly with the mustard. Press the bread crumb mixture into the meat. Roast until the lamb is fully cooked and nicely pink, about 25 to 30 minutes. Remove the lamb racks from the oven. Leave them out to rest, loosely covered with foil, for 5 minutes before serving.

HONEY AND LEMON GLAZED RACK OF LAMB

Steps:

• Combine marinade ingredients and add lamb. Marinade for 2 hours.
• Drain lamb and score fat with diamond pattern.
• Place on a cake rack inside a baking dish, this stops the racks from sitting in fat.
• Warm the honey and lemon juice together.
• Brush onto lamb fat and sprinkle with fennel seeds.
• Bake at 350F for 30 to 40 minutes or as required, basting regularly with the remaining honey and lemon mixture.

LEMON AND GARLIC LAMB RACK

Steps:

• Marinade lamb in lemon juice, oil, garlic and chopped rosemary for at least an hour.
• Combine lemon, onion, garlic and rosemary sprigs in a baking dish and place lamb rack with marinade on top.
• Bake at 180 C for 35-40 mins or until cooked to your preference.
• Remove lamb to a plate & keep warm. Discard pan ingredients but reserve pan juices.
• Heat pan juices and blend in flour. Cook for 1 minute.
• Gradually blend in stock and wine until smooth. Cook stirring until sauce boils and thickens, Season to taste.
• Serve roast, sliced into cutlets with sauce and vegetables of your choice.

GRILLED RACK OF LAMB WITH ROSEMARY-LEMON SAUCE

Steps:

• Peel the thick layer of fat off the back of the racks of lamb. Trim all other fat with a knife and discard. Using a heavy cleaver, chop off the rib bones a few inches from the base. This allows the meat to lay on the grill more easily; the ribs should be grilled separately and served as well.
• Place all the meat in a roasting pan. Season generously with salt and pepper. Sprinkle with rosemary and rub with olive oil. Let sit for several hours.
• Place the base of the racks over hot coals and grill for about 10 minutes, covered, turning occasionally. Add the rib sections during the last 5 minutes.
• When the meat is cooked place all pieces in an ovenproof roasting pan and let rest on the side of the grill where heat is least intense. Add the butter and shallots to the pan. When the butter has melted, add the lemon juice and the parsley. Let all this mix with the meat drippings for about 5 minutes.
• Carve the rack into serving portions in the roasting pan to catch the juices. Place the meat and some of the ribs on each serving plate. Stir the sauce well over the heat and spoon some over the meat. Serve immediately.