Herb Crusted Rack Of Lamb With Gravy Recipes

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
• Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
• While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
• Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

HERB-CRUSTED RACK OF LAMB WITH GRAVY

Steps:

• Heat oven to 425°F.
• Heat oil in large nonstick skillet on medium-high heat. Add lamb, skin side down, to skillet; cook 2 to 3 min. on each side or until lightly browned on both sides. Transfer lamb to work surface; cool 5 min.
• Spread mustard onto lamb. Combine bread crumbs, cheese and herbs; press into mustard. Place lamb in shallow foil-lined pan sprayed with cooking spray.
• Bake 25 min. or until meat registers 150°F when tested with meat thermometer.. Remove lamb from oven; cover. Let stand 10 min. or until medium doneness (160°F).
• Microwave gravy in microwaveable bowl on HIGH 1-1/2 min., stirring after 45 sec. Add butter and Worcestershire sauce; stir until butter is completely melted and gravy mixture is well blended.
• Serve lamb topped with gravy mixture.

HERB-CRUSTED RACK OF LAMB WITH MUSHROOM SAUCE

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.

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!

HERB-CRUSTED RACK OF LAMB

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.

HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY

Steps:

• Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
• Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
• Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
• To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

GORDON RAMSAY HERB CRUSTED LAMB CHOPS

Steps:

• Liberally season the lamb with salt and Pepper.
• Start with a large skillet, and heat 2 tablespoons of olive oil. A done of the lamb racks and sear all sides until brown. R move the lamb from the pan and transfer it to a shallow baking dish, large enough to hold both racks. A d the second rack and repeat it. W en both racks of lamb is browned, place the pan in the oven and roast for 10 minutes.
• Meantime, make the crust. Flip pork chops in breadcrumbs until evenly covered with herb crust. Put all ingredients in blender and pulse blend till thoroughly chopped and brilliant green in color. Take chop out of the pan, and coat lamb chops equally with Dijon mustard.
• Return pan to oven and continue roasting for 15-20 minutes or until an internal temperature of 125°F (medium-rare) is reached. R move the pan from the oven and allow to rest for 15 minutes before serving.
• Boil potato, saffron, and salt. P ess through a ricer onto butter and season.
• Preheat the oven to 350 °F. Using a mandolin or carefully with a sharp knife, slice each vegetable round-shaped, not lengthwise.
• Line a sheet tray with parchment paper. Lightly spread some bravas puree on parchment. Alternately layer the vegetables in season with salt and oil. Ba e until soft, covered in foil. Ch ll and roll into small ring molds. Wa m through in the oven when ready to serve.
• Heat large sauté pan with heat oil on medium heat, then add shallots. On shallots are starting to sweat out, then add garlic. Let garlic cook till toasted light brown, but not burned. Then add paprika, and cook for one more minute. Now add the chopped tomatoes and reduce liquid by qtr. Put ingredients from the pan into a blender, then puree until smooth. Run the mixture through a fine-mesh strainer next season to taste.
• Preheat the oven to 225 °F. Mix the red wine demi, and save till serving. Spre d chopped olives on a sheet tray and allow to dry in the oven.

MUSTARD CRUSTED RACK OF LAMB

Steps:

• Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
• Preheat the oven to 450 degrees F.
• Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
• In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
• Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
• Serve with some of the Fig Chutney, if desired.
• In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
• Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

HERB-CRUSTED RACK OF LAMB WITH REDCURRANT GRAVY

Steps:

• 1. Preheat the oven to 220˚C, gas mark 7. Season the lamb. Mix all the remaining ingredients (apart from those for the gravy) and press onto the top of the lamb. Place in a roasting tin, cover and chill for 20 minutes. 2. Roast for 20 minutes for medium rare. Remove from the tin and set aside on a carving board to rest, loosely covered with foil. To make the gravy, place the roasting tin on the hob and add the stock, wine and redcurrant jelly; use a wooden spoon to scrape up any sticky bits from the base of the tin. Season and bubble until you have a syrupy sauce; add the resting juices just before serving. 3. Carve the lamb into cutlets and serve with the gravy, and mashed potato and steamed greens, if liked.

TANGY HERB-CRUSTED RACK OF LAMB

Steps:

• In a small bowl, stir together the lemon zest, garlic, rosemary, thyme, and 1/4 cup olive oil. Spread the mixture evenly over the racks of lamb. Cover and refrigerate at least 1 hour or up to overnight.
• Preheat oven to 400°F.
• Season the racks of lamb with salt and pepper. In a large ovenproof saute pan over medium-high heat, warm 2 Tb olive oil. Add the lamb and cook until browned on both sides, about 7 minutes total.
• Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130F for medium-rare, about 15 minutes, or until done to your liking.
• Transfer the racks to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.

ROSEMARY CRUMBED RACK OF LAMB

Steps:

• Preheat oven to 200°C/390°F (all oven types). Place shelf in the middle of the oven.

HERB CRUSTED RACK OF LAMB

Steps:

• Preheat the oven to 200C/400F (if you have a Neff oven, heat using CircoTherm 180C).
• Mix together the honey, mustard, 1 tbsp of the olive oil and 2 tbsp of the parsley on a plate.
• Mix together the bread crumbs, dried herbs, salt, pepper and the remaining 1 tbsp of parsley on another plate.
• Coat the rack of lamb with the honey and mustard mix then coat in the herby bread crumb mixture. Drizzle on the remaining 1 tbsp of olive oil.
• Place the lamb, bone side down, on a wire rack over a large baking tray. If you have a combination steam oven, add medium steam (don't worry if you don't)
• Cook for 20-25 minutes until browned on the outside and pink in the middle. If you have a meat thermometer, the internal temperature should be 60C/140C for medium-pink lamb (the temperature will rise a little more during resting).
• Meanwhile make the salad. Place the rocket, parsley, mint, chives and pomegranate into a large bowl and toss together. Mix together the olive oil, balsamic vinegar, salt and pepper and drizzle over the salad. Toss together again to coat the leaves.
• When the lamb is ready, remove from oven and allow to rest, covered with foil for 15 minutes (or 10 minutes if you cooked with steam). Then carve into slices. Divide the slices between 3 plates and serve with the rocket salad.

HERB-CRUSTED RACK OF LAMB

Steps:

• Heat the oven to 425 degrees F/220 degrees C.
• Season the meat with salt and pepper. Mix together the oil and mustard, then slather all over the rack to coat well. Mix together the breadcrumbs, cheese and herbs, then pack the mixture onto the lamb rack.
• Place the lamb on a rack, bones arching upwards, in a roasting pan just large enough to hold it and place in oven. Roast until the meat is done to your liking. 20 minutes will give you medium-rare meat. Let the meat rest out of the oven 10 minutes before carving.

HERB CRUSTED RACK OF LAMB WITH RED WINE SAUCE

Steps:

• Trim the lamb racks of visible fat and connective tissue. Put each rack into a resealable bag. Mix together all the marinade ingredients and pour half into each bag. Seal the bags, place them into a bowl or dish in case they leak, and put them into the refrigerator for at least 8 hours and up to 24 hours.
• Put the lamb on the counter to warm up at least 30 minutes and up to an hour before you are going to roast it.
• Preheat oven to 400F.
• Mix together the bread crumbs, parsley, herbs, salt and pepper. Add enough olive oil to moisten the crumbs so they hold together, about 1 tablespoon.
• Heat the remaining tablespoon of olive oil in a heavy large skillet over medium high heat. Take the lamb racks out of the marinade and wipe them down with paper towels. (If you wish, partially cut the rack through every two chops. This will make it easier to cut them into chops later.) One rack at a time, sear the racks in the skillet, about 2 minutes per side.
• Transfer the racks to a roasting pan, meaty sides up. Coat the meaty side of each rack with mustard and then top each with half of the bread crumbs, patting it into place. Roast the racks for 20-25 minutes, until a thermometer reads about 130F for medium rare. Let the racks rest for 10 minutes, then serve with the wine sauce.
• You can make the wine sauce any time up to the day before. If made ahead, reheat it while the lamb rests.
• In a medium sauce pan, melt the butter over low heat. Add the shallots, garlic and a sprinkle of kosher salt. Saute for 3-4 minutes. Whisk in the flour. Cook for 1 minute. Add the stock and wine. Bring to a rolling boil and cook until reduced by half, about 10 minutes. Taste and add salt and pepper as needed.
• Pass the sauce through a fine mesh strainer and discard the solids.
• Serve the lamb with the sauce along side.

HERB CRUSTED RACK OF LAMB WITH DAUPHINOISE POTATOES AND A SPINACH AND BASIL TIMBALE

Steps:

• Preheat the oven to 160C/325F/Gas 3.
• For the dauphinoise potatoes, grease a medium-sized ovenproof dish with half the butter.
• Arrange the sliced potatoes in the dish in layers, with some garlic and seasoning in between the layers.
• Mix the milk and cream and pour over the potatoes. Dot the remaining butter over the top and cover with aluminium foil.
• Bake in the oven for 1½ hours. Remove the foil and return to the oven for 30 minutes, or until the potatoes are golden-brown.
• For the spinach and basil timbale, grease six daroile moulds with butter and line with cling film. Line the moulds with the wilted spinach.
• Mix the bacon and croûtons in a bowl. Add the eggs and cream. Season with salt and pepper, add the parsley and pour into the moulds.
• Place the moulds in a deep-sided roasting tin and add boiling water to the tin until it comes half way up the side of the moulds.
• Place in the oven for 30 minutes, or until set.
• For the herb crusted rack of lamb, preheat the oven to 200C/400F/Gas 6.
• Season the lamb with salt and pepper. Heat a large frying pan and add the oil, once hot, add the lamb and seal on all sides.
• In a bowl mix the breadcrumbs and herbs and set aside.
• Brush the lamb with mustard and then cover with the herb crumbs.
• Place the lamb back in the oven for 12-14 minutes, or until cooked to your liking. Then remove and set aside to rest for at least five minutes before carving.
• To serve, carve the racks of lamb. Place a portion of potatoes and a timbale on each plate along with three pieces of the lamb. Serve with gravy.

HERB CRUSTED RACK OF LAMB WITH RED WINE SAUCE

Steps:

• Preheat oven to 375°. Trim excess fat off lamb. Remove any silver skin. Season with salt and pepper. Let sit for 30 minutes to come up to room temperature.
• Heat cast iron skillet (or another oven safe skillet) over medium high heat on stovetop. Add oil. Once it's starting to smoke, sear lamb (bones up) for 3-4 minutes until browned. Flip. Add butter, 2 cloves of garlic and thyme. Baste lamb. Continue searing and basting until browned on all sides (about 3 more minutes). Place skillet in oven for 8-10 minutes until internal temperature is 110° for medium rare (final temp will be 120°). Remove from oven and set lamb aside on plate to rest for 2-3 minutes.
• While lamb is in the oven, make the coating. In a food processor, pulse panko, parmesan, parsley, rosemary leaves, mint leaves and olive oil. Season with salt and pepper. Place coating on a plate.
• While lamb is still hot, brush dijon on all sides. Coat lamb on all sides in bread coating. Set aside on a baking sheet. Continue to let rest for at least 10 minutes in total.
• Make the sauce. In the skillet used to roast lamb, drain all but a tbsp of fat. Set over medium heat and sauté shallots and garlic until translucent (about 2-3 minutes). Add red wine and mint leaves and let reduce to ⅓. Add beef stock and let reduce until sauce coats the back of the spoon. Once reduced, strain out solids using a fine mesh sieve. Stir through butter until melted and incorporated.
• Right before serving, bake lamb in 375° oven for 5 minutes. Slice (no need to rest) and serve with red wine sauce drizzled on top. Enjoy with a glass of red wine.

RACK OF LAMB WITH A HERB CRUST

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking.
• Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks.
• Roast the lamb for 25-30 minutes for medium-rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8-10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy.