Roast Rack Of Lamb With Orange Chipotle Purée Recipes

RACK OF LAMB

Steps:

• In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
• Preheat the oven to 450 degrees F.
• Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

ROAST RACK OF LAMB WITH ORANGE-CHIPOTLE PURéE

Steps:

• Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag. Let stand 10 minutes. Peel and seed peppers; chop coarsely. Combine peppers and next 6 ingredients in blender and puree.
• Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Place in roasting pan. Roast to desired doneness, about 25 minutes for medium-rare. Cook orange-chipotle puree in medium saucepan over medium heat until heated through, stirring occasionally. Cut lamb into double chops. Serve with sauce.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

FETA-STUFFED RACK OF LAMB WITH PUMPKIN-SEED CRUST AND CHIPOTLE SAUCE

Steps:

• Preheat oven to 425°F. Oil heavy large baking sheet. Toss garlic with 2 teaspoons corn oil in small bowl. Transfer to baking sheet. Roast 6 minutes. Add pumpkin seeds; toss to coat. Roast until seeds and garlic are golden brown, stirring once, about 5 minutes longer. Transfer to rack; cool. Maintain oven temperature.
• Transfer garlic-pumpkin seed mixture to processor. Grind until coarse puree forms. Mix in remaining 2 teaspoons corn oil.
• Using long sharp knife and starting at 1 end of lamb, cut slit in center of each lamb rack half, extending slit to opposite end of lamb. Insert handle of wooden spoon into slit, enlarging slit to 3/4-inch-diameter hole. Combine feta, sun-dried tomatoes, olives and cilantro in large bowl. Fill hole in each lamb rack with feta mixture, dividing equally.
• Transfer lamb to prepared baking sheet. Spread mustard over rounded side of lamb; press 1/4 of pumpkin seed coating into mustard on each lamb rack half. Roast lamb until meat thermometer inserted near center of lamb registers 135°F. for medium-rare, about 25 minutes. Let lamb rest 15 minutes. Spoon 1/3 cup Chipotle Sauce onto each plate. Place 1 lamb rack half atop sauce on each plate. Serve, passing re-maining sauce separately.

ROASTED RACK OF LAMB

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
• In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
• Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
• Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

CRISP-ROASTED RACK OF LAMB

Steps:

• Preheat the oven to 500 degrees. Strip most of the surface fat from the lamb. (Your butcher may already have done this.) Cut between the ribs, almost down to the meaty eye. Divide each rack in half down the middle, sprinkle with salt and pepper and place in a roasting pan.
• Roast for 15 minutes, then insert a meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads 120 degrees or less, put the lamb back for about 5 minutes, no more. Remove and let sit for 5 minutes; this will give you medium- to medium-rare lamb on the outer ribs, medium rare-to-rare in the center. Cook a little longer for more doneness. Serve, separating the ribs, if desired, by cutting down straight through them.