SESAME CRUSTED RACK OF LAMB
Make and share this Sesame Crusted Rack of Lamb recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 220c. Line a roasting pan with foil.
- To make the glaze, place mint jelly in a small saucepan over a low heat until softened and warmed through. Add mustard and sesame seeds; mix well.
- To make the crust, place the breadcrumbs and sesame seeds in a medium bowl and mix well.
- Brush tops of racks with half the glaze. Dip glazed tops into crust mixture, rolling to coat well. Press the crumbs on firmly with your finger tips.
- Place on a rack in the prepared roasting pan, crumbed tops up.
- Bake for 20 minutes for rare lamb, 25 minutes for medium and 30 minutes for well done. Brush with the remaining glaze halfway through cooking time.
- Remove from oven and allow to stand for 5 minutes before serving garnished with the mint sprigs.
Nutrition Facts : Calories 178.2, Fat 4.7, SaturatedFat 0.7, Sodium 51.9, Carbohydrate 34.3, Fiber 1.6, Sugar 21.8, Protein 2.1
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.
SESAME-CRUSTED RACK OF LAMB WITH WILTED GREENS
This is a go-to entertaining dish for me. It's done quickly and with little preparation ahead of time, so I can devote my time to entertaining my guests.
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spread the pine nuts on a rimmed baking sheet and toast until light brown and fragrant, 6 to 8 minutes. Let cool, then crush with the bottom of heavy-bottomed pan on a cutting board.
- Increase the oven to 450 degrees F. Cut the lamb into 4 pieces of 2 bones each. Sprinkle them generously with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add the lamb and brown all over, about 8 minutes. Transfer to a baking sheet.
- Stir together the mustards, thyme and half the garlic in a small bowl. Place the sesame seeds on a rimmed plate. Using a pastry brush, spread a thin layer of the mustard mixture all over the lamb, then roll each piece in the sesame seeds to completely coat. Return to the baking sheet.
- Roast the lamb until the internal temperature reads 130 degrees F on an instant-read thermometer for medium-rare, 12 to 15 minutes. Let rest 10 minutes before serving.
- Meanwhile, bring the wine to a boil in a small saucepan over high heat. Remove from the heat and add the raisins to let them rehydrate; set aside.
- Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add the remaining garlic and the anchovy if using and stir until the garlic is soft and the anchovy is mostly dissolved, about 2 minutes.
- Add the escarole and toss to coat with tongs. Cook, tossing occasionally, until slightly wilted, about 2 minutes. Stir in the wine and raisins and continue to cook, tossing occasionally, until the escarole is tender but still crisp at the root end, about 5 minutes.
- Transfer the escarole to a serving platter and top with the pine nuts. Serve with the lamb.
ROSEMARY CRUMBED RACK OF LAMB
Recipe video above. This is a recipe that really makes the most lamb racks which are a pricey cut of meat! Adding a crunchy rosemary-garlic crumb not only adds extra flavour but is also a great textural contrast to the soft and tender lamb meat. To stop the crumb falling off lamb racks, just add a touch of egg into the mustard spread. Egg is after all the ultimate natural food glue!Serve straight up (lamb cutlets are sooo juicy and tender, most people think no sauce is necessary!), with a Creamy White Wine & Mustard Sauce or else a Pea Puree (great colour and is as good as a sauce).
Provided by Nagi
Categories Main
Number Of Ingredients 19
Steps:
- Preheat oven to 200°C/390°F (all oven types). Place shelf in the middle of the oven.
Nutrition Facts : Calories 1228 kcal, Carbohydrate 12 g, Protein 47 g, Fat 103 g, SaturatedFat 46 g, Cholesterol 268 mg, Sodium 1860 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
RACK OF LAMB WITH GARLIC AND HERBS
Steps:
- Brown lamb:
- Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
- Transfer racks to a small (13- by 9-inch) roasting pan.
- Coat and roast lamb:
- Put oven rack in middle position and preheat oven to 350°F.
- Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
- Cut each rack into 4 double chops.
HERB-CRUSTED RACK OF LAMB
For those who enjoy a main course of lamb, here's a quick and delicious treatment for it. The easy preparation gives me the extra time I need to focus on other menu items. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture., Place racks in a shallow baking pan side by side with bones interlaced resting against each other. 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 10 minutes before slicing.
Nutrition Facts :
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
HERB-CRUSTED RACK OF LAMB
Lamb rack is one of those things that always seems fancy, but the truth is that it's actually so easy, and hard to mess up. This version is super simple and classic. The timing in the recipe yields pink, juicy, medium-rare meat, but you can of course cook it longer/to a higher temperature if preferred. Perfect for your Easter lunch, or as an impressive part of any special occasion meal.
Provided by Nicole Hopper
Categories Lamb Chops
Time 45m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
- Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
- Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt. Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
- Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere. Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
- Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.
Nutrition Facts : Calories 762 calories, Carbohydrate 18.1 g, Cholesterol 134.3 mg, Fat 64.6 g, Fiber 0.3 g, Protein 30.3 g, SaturatedFat 25.7 g, Sodium 726.2 mg
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