RACK OF LAMB WITH HERB-CAPER SAUCE
Succulent roasted rack of lamb, topped with a tangy mint and caper sauce, creates for a romantic dinner for two. So simple yet elegant!
Provided by Janet A. Zimmerman
Categories Dinner Entree Main Course
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 325 F.
- Salt the lamb on all sides.
- Heat a large, heavy skillet with enough oil to coat the bottom of the pan.
- When the oil shimmers, add the lamb and brown well on all sides.
- Use tongs to hold up the rack so you can sear the ends and top edges of the rack.
- Set the lamb aside on a rack placed in a baking sheet.
- About 20 minutes before serving, place the rack in the oven and cook until lamb reaches 140 F for medium rare.
- Remove from oven and let rest for five minutes before slicing into double chops. While the lamb is cooking, make the sauce:
- Heat the olive oil in a small saucepan or skillet just until it shimmers.
- Add the shallot and garlic and cook over medium-low heat, stirring occasionally, for about five minutes.
- Turn the heat to low and add the lemon juice, zest, and capers.
- Just before serving, stir in the mint and parsley.
- Spoon the sauce over the lamb chops and serve immediately.
Nutrition Facts : Calories 634 kcal, Carbohydrate 3 g, Cholesterol 129 mg, Fiber 1 g, Protein 34 g, SaturatedFat 15 g, Sodium 360 mg, Fat 53 g, ServingSize 2 servings, UnsaturatedFat 35 g
ROAST RACK OF LAMB WITH HERB SAUCE
The sauce uses eight of my favorite herbs, but making it is a cinch. The aroma of the lamb while it roasts is amazing. -Mya Zeronis, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings (1-3/4 cups sauce).
Number Of Ingredients 18
Steps:
- Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.
Nutrition Facts :
HERB-CRUSTED RACK OF LAMB WITH MUSHROOM SAUCE
With this easy, surefire recipe, you don't have to be intimidated to prepare rack of lamb for a holiday dinner. Rice pilaf and roasted asparagus are a lovely way to round out the meal.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings (1 cup sauce).
Number Of Ingredients 18
Steps:
- Sprinkle lamb with steak seasoning. In a large skillet over medium-high heat, cook lamb in oil for 2 minutes on each side. Brush with mustard., In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15x10-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large skillet, saute mushrooms in oil and 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and chives if desired., Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.
Nutrition Facts : Calories 532 calories, Fat 39g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 861mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.
RACK OF LAMB (HERB CRUSTED WITH ROASTED GARLIC SAUCE)
This recipe is from The Plaza Hotel in New York that I slightly modified. If you have questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Lamb/Sheep
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 404.9, Fat 35.4, SaturatedFat 7.6, Cholesterol 15.3, Sodium 714.7, Carbohydrate 10.4, Fiber 2.7, Sugar 1.3, Protein 3.9
HERB-ROASTED RACK OF LAMB WITH BUTTER BEAN DAUPHINOISE
Combine cream and beans for the perfect accompaniment to roast lamb. The oozy, garlicky sauce is hearty enough to rival a traditional potato dauphinoise
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 30m
Yield Serves 3-4
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Rub the peeled garlic clove around the inside of a baking dish (ours was 18cm x 25cm). Mix the cornflour with 1 tbsp cream in a bowl, then whisk in the remaining cream, crème fraîche and mustard, and season well. Add the beans, lemon zest and parmesan, and stir until well coated in the cream mixture. Pour into the dish, then put on the middle shelf of the oven while you cook the lamb.
- Season the lamb all over. Heat the oil in a frying pan and sear the fatty side of the lamb for 1-2 mins until well browned. Add the herbs and garlic to the hot oil and sizzle for 30 seconds.
- Sit the lamb on top of the beans along with the garlic, herbs and slices of lemon. Return to the oven for 15-20 mins, depending on how well cooked you like your lamb. Serve with a bowl of seasonal greens on the side.
Nutrition Facts : Calories 775 calories, Fat 60 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 37 grams protein, Sodium 0.6 milligram of sodium
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