Mustard Crusted Rack Of Lamb With Pomegranate Sauce Recipes

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MUSTARD AND HERB CRUSTED RACK OF LAMB



Mustard and Herb Crusted Rack of Lamb image

Categories     Herb     Lamb     Mustard     Roast     Easter     Oscars     Dinner     Meat     Rack of Lamb     Fall     Winter     Anniversary     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 1/2 cups fine fresh bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
2 tablespoons Dijon mustard
Special Equipment
an instant-read thermometer

Steps:

  • Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
  • Put oven rack in middle position and preheat to 400°F.
  • Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
  • Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
  • Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

MUSTARD CRUSTED RACK OF LAMB



Mustard Crusted Rack of Lamb image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 1 rack of lamb, serving 2

Number Of Ingredients 20

1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan
Fig Chutney, recipe follows, optional
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved

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.)

RACK OF LAMB WITH HERB CRUST



Rack of Lamb with Herb Crust image

Special occasions demand equally momentous meals, and few dishes are as elegant -- or delicious -- as this flavorful rack of lamb. It's far easier to make than it appears; simply follow a few basic steps for impressive results.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 8

1 full rack of lamb (about 1 1/4 pounds), frenched
2 teaspoons olive oil
Coarse salt and freshly ground pepper
1/2 cup fine fresh breadcrumbs
1 1/2 teaspoons finely chopped fresh rosemary
1 1/2 teaspoons finely chopped garlic
1 tablespoon coarsely chopped flat-leaf parsley
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 450 degrees with rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.
  • In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons Dijon, making sure the entire surface is covered. Pat seasoned breadcrumbs over rack (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.

HERB CRUSTED RACK OF LAMB WITH PORT REDUCTION SAUCE



Herb Crusted Rack of Lamb With Port Reduction Sauce image

Absolutely spectacular rack of lamb from the food addicts. This dish is a great date night recipe. I served it over some risotto, and it was mouth watering...

Provided by seangcolman

Categories     Lamb/Sheep

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

1 1/2 lbs racks of lamb
3 sprigs thyme
1 sprig rosemary
3 sage leaves
1 teaspoon oregano
2 tablespoons parsley
2 garlic cloves
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 cup port wine
1 cup veal broth

Steps:

  • 1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.
  • 2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.
  • 3. Pre-heat oven to 400-degrees.
  • 4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
  • 5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).
  • 6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.
  • 7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.

Nutrition Facts : Calories 1502.5, Fat 120.6, SaturatedFat 56.4, Cholesterol 275.8, Sodium 1480.5, Carbohydrate 18.7, Fiber 0.7, Sugar 9.7, Protein 52

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