Sun Dried Tomato And Garlic Crusted Rack Of Lamb Recipes

SUNDRIED TOMATO AND GARLIC ROAST LAMB

Steps:

• Preheat oven to 220C | 430F. Combine the sundried tomatoes in their oil with 4 garlic cloves in a small magic bullet blender cup (or a food processor). Process until smooth and a paste has formed. Add the salt (it will be salty but is needed to roast the lamb).
• Place the lamb into a roasting tray; rub the mixture all over the lamb to evenly coat. Slice about 6 shallow opining (or slits) around the lamb (top and bottom of the roast) and rub the tomato mix into the slits. Slice the remaining clove of garlic into thin slices and place one or two slices into each opening. Sprinkle with a little extra salt (optional).
• Cover tray with foil and place onto the middle rack of your oven to bake for 40 minutes (for medium rare - or leave longer until cooked to your liking). Remove tray from oven; uncover; place lamb back in your oven onto the middle rack; change oven settings to grill/broil on high heat and grill for a further 5-10 minutes, or until golden, char grilled crispy on top. Rotate lamb to grill for a further 5-10 minutes to crisp the underside.
• Remove from oven and allow to rest for a good 5-10 minutes. Pour the juices from the pan into a serving jug and pour the juices over the lamb to serve.
• Serve with Potato Salad!

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Season lamb generously with salt and pepper.
• Heat a cast iron over medium high heat.
• To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
• Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
• Brush the top and sides of the lamb with mustard.
• Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
• Allow to rest before slicing.
• Enjoy!

ROASTED RACK OF LAMB BASTED WITH BERMUDA HONEY SUN-DRIED TOMATO BRIOCHE CRUST

Steps:

• Preheat oven to 375 degrees F.
• Season the lamb rack with salt and pepper. Sear in olive oil on all sides in a hot pan. Brush and baste the lamb with the honey. In a small bowl, combine the brioche crumbs and the sun-dried tomatoes. Gently press the brioche crumb mixture on the lamb, to coat.
• Roast the lamb rack for approximately 10 minutes, or until medium rare. Remove from the oven and let rest for 5 minutes before slicing.
• Deglaze the pan with red wine and reduce until almost dry. Add the lamb or beef stock and reduce by 25 percent. Season, to taste, and strain to finish the lamb jus. For the Hoppin John: Have the stock lightly simmering on the stove. Saute the onion in butter in a deep heavy pot over medium high heat. Saute until the onion is translucent. Add the chourico and continue to saute.
• Add the rice all at once and stir well to coat it thoroughly with the onion and butter mixture. Add the tomato juice and stirring all the while let it evaporate. Begin adding the stock, a ladle at a time, stirring gently all along. Add additional stock when the previous ladle has been absorbed. Keep adding stock until all the rice is cooked but still al dente, approximately 16 minutes. Season with salt and pepper. Remove pot from the heat, add more butter and the Parmesan stirring well until both are absorbed.

SUN-DRIED TOMATO AND GARLIC-CRUSTED RACK OF LAMB

Steps:

• Tomato and Garlic Crust:.
• Preheat oven to 350 degrees F.
• Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil.
• Bake until garlic is tender, about 45 minutes.
• Transfer garlic mixture to processor.
• Add tomatoes and oregano. Blend until paste forms.
• Season with salt and pepper.
• Transfer to bowl, cover and chill.
• For Lamb:.
• Heat olive oil in heavy large skillet over medium-high heat.
• Add garlic and rosemary to skillet.
• Sauté until garlic browns, about 5 minutes.
• Discard garlic and rosemary.
• Sprinkle salt and pepper on lamb on all sides.
• Add one rack to skillet, rounded side down. Sear until golden brown, about 5 minutes.
• Transfer rack to large rimmed backing sheet, rounded side up.
• Repeat with remaining lamb rack.
• Preheat oven to 450 degrees F.
• Roast lamb 18 minutes. Remove from oven.
• Spread 1/3 cup tomato-garlic paste thinly all over top of each rack.
• Return to oven and roast until thermometer inserted into center registers 134 degrees F, about 3 minutes longer.
• Let lamb rest 10 minutes.
• Cut between bones into individual chops and serve.

SUN-DRIED TOMATO LAMB BURGERS

Steps:

• In a large bowl, combine the first 11 ingredients, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Combine butter and garlic powder; spread over cut side of buns. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve burgers on buns with lettuce leaves, tomato slices, sliced cucumber and additional feta., Freeze option: Cover and freeze uncooked burgers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, grill burgers as directed, increasing time to 6-8 minutes on each side or until a thermometer inserted in center reads 160°.