Mediterranean Rack Of Lamb Recipes

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PERFECT ROASTED LEG OF LAMB



Perfect Roasted Leg of Lamb image

This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can't go wrong with Greek salad for this one.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 17

1 4 to 5 pound leg of lamb, (bone-in, fat trimmed)
Salt and pepper
Extra virgin olive oil
5 garlic cloves, (peeled and sliced; more for later)
2 cups water
8 gold potatoes, (peeled and cut into wedges)
1 yellow onion, (peeled and cut into wedges)
1 teaspoon paprika, (more for later)
1 teaspoon all-natural garlic powder
Fresh parsley for garnish, (optional)
15 garlic cloves, (peeled)
2 tablespoons dried oregano
2 tablespoons dried mint flakes
1 tablespoons paprika
1/2 tablespoons nutmeg
1/2 cup Extra virgin olive oil
2 lemons, (juice of)

Steps:

  • Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
  • Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
  • Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
  • Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
  • Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.

Nutrition Facts : Calories 514.5 kcal, Sugar 3 g, Sodium 129.3 mg, Fat 22.2 g, SaturatedFat 5 g, Carbohydrate 38.1 g, Fiber 6.1 g, Protein 41.5 g, Cholesterol 114.3 mg, UnsaturatedFat 15.5 g, ServingSize 1 serving

MEDITERRANEAN RACK OF LAMB



Mediterranean Rack of Lamb image

It's elegant. It's special. And it will have your guests thinking you went all out. They don't have to know how simple it is. -Susan Nilsson, Sterling, Virginia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

2 racks of lamb (1-1/2 pounds each)
1/4 cup grated lemon zest
1/4 cup minced fresh oregano or 4 teaspoons dried oregano
6 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh oregano and lemon slices, optional

Steps:

  • Preheat oven to 375°. Place lamb in a shallow roasting pan. In small bowl, combine the lemon zest, oregano, garlic, oil, salt and pepper. Rub over lamb., 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 5 minutes before cutting. If desired, serve with fresh oregano and lemon slices.

Nutrition Facts : Calories 307 calories, Fat 19g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 241mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein.

RACK OF LAMB



Rack of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

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.

MOROCCAN RACK OF LAMB



Moroccan Rack of Lamb image

This recipe includes 1 hr of standing time to bring it to room temp before roasting. It's very easy to do and yields a wonderful result!

Provided by Annacia

Categories     Lamb/Sheep

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 racks of lamb
3 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
3 minced garlic cloves

Steps:

  • About an hour before roasting, remove lamb from refrigerator.
  • Trim excess fat.
  • Stir oil with seasonings and garlic.
  • Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
  • Place each rack as it is coated on a large baking sheet with shallow sides.
  • Depending on pan size, bone ends may lay on pan edges.
  • For even cooking, leave coated lamb at room temperature for 1 hour.
  • Or lamb can be refrigerated, lightly covered, up to 1 day.
  • Bring to room temperature before roasting.
  • When ready to roast, preheat oven to 400F (200C).
  • Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
  • Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.

Nutrition Facts : Calories 71.9, Fat 7.2, SaturatedFat 1, Sodium 196.6, Carbohydrate 2.3, Fiber 1, Sugar 0.1, Protein 0.5

MEDITERRANEAN ASIAN FUSION RACK OF LAMB



MEDITERRANEAN ASIAN FUSION RACK OF LAMB image

Categories     Lamb     Fry     Dinner

Yield 2 servings

Number Of Ingredients 10

1 med sized Rack of Lamb
2 tbs Molasses
1 tbs Balsamic Vinegar
1 tsp Olive Oil
1/4 cup Macadamia Nuts (chopped)
1 20oz Package Udon Noodles
1/2 tsp Sage
1 tbs Rice Wine Vinegar
1 tbs Sake
Salt and Pepper

Steps:

  • Rack of Lamb Heat skillet over high heat with Olive Oil. Salt and Pepper Lamb to taste. Sear Lamb about 1 min each side, Lamb should be medium rare, reduce heat and continue to cook to taste if needed. In a separate bowl blend molasses and balsamic vinegar. Baste Rack of Lamb with this mixture and then crust with chopped macadamia nuts. Udon Heat water to a boil in medium saucepan. Add Udon noodles and cook until soft and well done. Drain Udon and return to pan, toss with sage rice wine vinegar and sake. Cut Rack of Lamb into desired portions and serve on bed of Udon noodles.

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