PARMESAN-CRUSTED RACK OF LAMB
Impressive in size, color and flavor, this take on an old Escoffier recipe brings salt-crunchiness to the exterior of sweet, roasted lamb. Served with Macaroni Milanaise, it makes for a show-off, dinner-party meal of little compare. (Tell no one how easy it is to pull off.)
Provided by Sam Sifton
Time 1h45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450. Put a large frying pan over high heat until very hot. Rub lamb with 1 tablespoon of the oil, season aggressively with salt and pepper and then sear the meat in the pan until it is golden brown all over, approximately 4 minutes a side. Place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.
- In a bowl, combine the bread crumbs, cheese and parsley. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.
- Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 19 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 213 milligrams, Sugar 1 gram
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 WITH PARMESAN CHEESE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Have butcher remove chine bone (flat, continous bone at top of ribs), leaving top of meat exposed.
- Preheat broiler to high. If oven is separate, preheat it also to 450 degrees.
- Using fingers and sharp knife, pull and slice off top thick layer of fat from ribs. When ready loins and ribs should be almost clean of fat. Hack off ends of ribs, leaving about 1 1/2 inches of ribs intact and extending from meaty part of loin.
- Rub garlic with flat surface of heavy knife until pulverized. Rub meat and ribs all over with garlic.
- Place racks of lamb on a baking dish and rub oil all over them. Arrange racks meaty side down. Place under broiler 2 or 3 inches from source of heat. Broil about 3 minutes and turn racks. Continue broiling 2 to 3 minutes longer. Remove. Sprinkle meaty side of each rack with 2 tablespoons of cheese and tablespoon of crumbs.
- Place lamb in oven preheated to 450 degrees. Let bake, basting occasionally, about 6 minutes. Let rest 5 minutes before carving.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 14 grams, Carbohydrate 3 grams, Fat 27 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 11 grams, Sodium 252 milligrams, Sugar 0 grams
RACK OF LAMB WITH PINE NUT & PARMESAN CRUST!
This is a gorgeous roast lamb recipe from the March / April edition of the Morrisons magazine. Serve it with the Garlic & Rosemary Roast Vegetables I also have listed for a perfect meal.
Provided by Um Safia
Categories Lamb/Sheep
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/400°F Place the bread in a food processor withthe washed basil leaves, parmesan, pine nuts, oil, salt & pepper. Blend until it makes fine crumbs.
- Place the racks of lamb together in a roasting tin - bones facing down - pat the breadcrumbs onto the meat .
- Cut the lemon into wedges and add them to the roasting tin, along with the whole garlic cloves. Roast for 20 minutes, then add the cherry tomatoes and roast for a further 10-15 minutes until the meat is cooked through in the centre.
- Remove the meat & tomatoes onto a warmed serving plate & leave to rest for 5 minutes. Place the roasting tim on the hob & pour in the balsamic vinegar & 2 tbsp boiling water. Heat through, stirring to incorporate any sticky bits at the bottom of the tin, & serve with the lamb roasted tomatoes & lemon wedges.
Nutrition Facts : Calories 113.6, Fat 6.8, SaturatedFat 1.3, Cholesterol 3.3, Sodium 143.8, Carbohydrate 11.5, Fiber 2, Sugar 2.7, Protein 3.8
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