Rack Of Spring Lamb With Roasted Garlic Recipes

RACK OF LAMB (HERB CRUSTED WITH ROASTED GARLIC SAUCE)

Steps:

• In a roasting pan with very hot olive oil, sear the lamb, fat side down first, until golden.
• Remove and allow to rest 5 minutes.
• Brush the mustard onto both sides of the seared lamb.
• Season with salt and pepper.
• Mix all of the herbs together.
• Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
• In the same roasting pan the lamb was cooked in, add the 10 cloves of garlic and place the lamb on top.
• Preheat oven to 350 degrees.
• Cook in the oven 15 to 20 minutes or until medium-rare.
• When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
• Place the roasting pan on top of the stove over medium heat.
• Remove the garlic and set aside.
• Discard all the fat.
• Add the white wine and the stock and reduce by half.
• Place the roasted garlic in a blender or food processor.
• Add the reduced stock and wine mixture and puree until smooth.
• Add the tablespoon of butter and pulse to incorporate.
• Season well with salt and freshly ground pepper.
• For a nice presentation, on a serving plate, stand the rack of lamb upright in a circle and secure with a skewer.

RACK OF SPRING LAMB WITH ROASTED GARLIC

Steps:

• Preheat an oven to 400°F.
• Discard the excess papery skin from the garlic heads and place in a small baking dish.
• Drizzle with 1/2 Tbs.
• of the olive oil and the water.
• Cover with aluminum foil and bake until soft, about 45 minutes.
• Let cool slightly.
• Leave the oven set at 400°F.
• Separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins.
• Whisk in the remaining 2 Tbs.
• olive oil, the mustard, lemon juice and 1/2 tsp.
• each salt and pepper.
• In another bowl, season the bread crumbs with salt and pepper.
• Lay the racks of lamb in a roasting pan side by side and fat side up.
• Roast for 10 minutes.
• Remove from the oven and immediately rub the garlic mixture over the fat side of each rack.
• Then spread the bread crumb mixture over the garlic mixture.
• Drizzle with the melted butter and return the lamb to the oven.
• Continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack, away from the bone, registers 130F degrees 135°F for medium-rare, or the meat is pink when cut into with a sharp knife, about 25 minutes more.
• Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
• Preheat a broiler.
• Uncover and place the roasting pan under the broiler 5-6 inches from the heat source.
• Broil the lamb racks until the crumbs are deep golden brown, 30-60 seconds .
• To serve, place the racks on a cutting board and slice between the ribs.
• Arrange 2 or 3 ribs on each warmed individual plate.

AIR FRYER RACK OF LAMB WITH ROASTED GARLIC AIOLI

Steps:

• For the rack of lamb: Allow the rack of lamb to sit at room temperature for 30 minutes before cooking.
• Rub the rack of lamb on both sides with 1 tablespoon of the olive oil, then season with 2 teaspoons salt and several grinds of pepper. Set aside on a large plate.
• Combine the Parmesan, panko, remaining 2 tablespoons olive oil, grated garlic, thyme and rosemary in a large shallow bowl or pie plate. Add the lamb and firmly press the Parmesan mixture onto the meat in an even layer.
• For the aioli: Place the unpeeled garlic cloves on a piece of aluminum foil, then add the olive oil, a pinch of salt and several grinds of pepper. Fold the sides of the foil upwards and seal into a pouch.
• Preheat a 6-quart air fryer to 375 degrees F, then spray the basket with cooking spray, Place the lamb, fat-side up, and the garlic pouch into the basket. Spray the top of the lamb with cooking spray. Air-fry the lamb until crust is crisp and deep golden brown and meat is desired doneness, about 18 minutes for medium rare, 20 minutes for medium and 22 minutes for medium-well. (The garlic can cook for the same time as the lamb.) Transfer the lamb to a cutting board, cover loosely with foil and allow to rest for 10 minutes.
• Meanwhile, carefully open the foil packet. Squeeze out the tender cloves of garlic into a medium bowl and mash with the olive oil from the pouch until smooth. Mix in the mayonnaise, lemon zest and juice and Worcestershire to combine. Season with salt and pepper. Set aside.
• Once the lamb has rested, slice between the bones into individual chops and serve warm with the aioli.

ROASTED RACK OF LAMB WITH SPRING SUCCOTASH AND WILTED SPINACH

Steps:

• Prep potatoes:
• Bring medium saucepan water to boil. Reduce heat to moderate, add potato chunks and simmer, uncovered, until tender but not falling apart, 8 to 10 minutes. Drain potatoes and let cool to room temperature.
• Marinate lamb:
• In large sealable plastic bag, combine olive oil, garlic, parsley, and thyme. Add racks of lamb and seal bag, pressing out air. Turn bag to coat lamb, then transfer to shallow baking pan and refrigerate, turning bag over occasionally, at least 2 hours and up to 12 hours.
• Preheat oven to 350°F. Thirty minutes before roasting, remove lamb from refrigerator and allow to come to room temperature.
• Remove lamb from marinade, discarding marinade. Sprinkle with salt and pepper and transfer to rack set in large roasting pan. Roast until thermometer inserted 2 inches into thickest part of lamb (do not touch bone) registers 130°F (for medium rare), approximately 25 minutes. Transfer to carving board, tent with foil, and let stand 10 minutes.
• While lamb is roasting, make succotash and spinach:
• In medium skillet over moderately high heat, heat canola oil until hot but not smoking. Add potatoes and sauté just until starting to brown, about 8 minutes. Add corn and celery and sauté until aromatic, 3 to 5 minutes. Add garlic and parsley and sauté 1 minute. Add black-eyed peas and wine and bring to simmer, then reduce heat to moderate and continue simmering, uncovered, until liquid is reduced by half and mixture is slightly thickened, 1 to 2 minutes. Add broth, raise heat to moderately high, and bring to boil. Reduce heat to moderate and simmer, uncovered, until liquid is reduced by half and mixture is slightly thickened, about 4 to 5 minutes. Remove from heat and stir in butter, 1 1/2 teaspoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Keep warm.
• In large, wide skillet over moderate heat, heat olive oil until hot but not smoking. Add spinach all at once and sauté, stirring occasionally, until just wilted, about 4 minutes. Transfer to medium bowl, sprinkle with remaining 1 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 teaspoons lemon juice, and toss to coat. Keep warm.
• Plate and serve:
• Divide succotash evenly between 8 bowls and top each portion with small mound of spinach. Carve lamb into chops and place 4 chops on each serving. Serve immediately.