Pepper Encrusted Rack Of Lamb Recipes

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.

RACK OF LAMB

Steps:

• Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180ºC/350ºF/gas 4.
• Drizzle the lamb racks with olive oil and sprinkle generously with sea salt and black pepper, patting the seasoning all over the meat.
• Sear in a hot frying pan on a high heat with a little extra oil and 1 knob of butter for 2 to 3 minutes, turning with tongs until golden all over, then remove the racks to a roasting tray and let them cool.
• Peel 2 cloves of garlic and place in a food processor with the pistachios and parsley (stalks and all). Tear in the bread, finely grate in half the nutmeg and blitz into a fine green crumb.
• Generously brush each lamb rack with mustard, then cover with the herby crumb, patting it all over the top and sides.
• Roast for 25 minutes, until the crust is crisp, to give you beautifully blushing lamb. Remove from the oven and leave the lamb to rest for 10 minutes.
• Meanwhile, trim just the stalk ends off the green beans and cook for 6 to 7 minutes in a pan of boiling salted water.
• Crush the remaining unpeeled clove of garlic through a garlic crusher into a jar and mix with 1 teaspoon of mustard, the vinegar, 2 tablespoons of extra virgin olive oil and the lemon juice, then taste and season to perfection.
• Finely chop and add the tarragon leaves. Drain the beans and toss with the dressing. Carve up the lamb and serve with the dressed green beans and my potato al forno.

SALT AND PEPPER CRUSTED RACK OF LAMB WITH BLOOD ORANGE AND CHERRY CHIMICHURI

Steps:

• Preheat oven to 400 degrees.
• Using a mortar and pestle or a spice grinder, coarsely grind peppercorns, salt, and red-pepper flakes together until peppercorns are broken but not completely ground.
• Brush a griddle with olive oil (or place oil in a large skillet) and heat over medium-high heat. Season lamb all over with pepper mixture. Place lamb on griddle, meat-side down, and sear to create a golden-brown crust; turn and repeat process on opposite side, about 3 minutes per side. Transfer lamb to a baking sheet.
• Transfer baking sheet to oven and cook until internal temperature reaches 122 to 125 degrees on an instant-read thermometer, 12 to 15 minutes, for medium rare. Let stand 5 minutes before slicing and serving with chimichurri.

PEPPER CRUSTED RACK OF LAMB WITH PUREE OF JAPANESE SWEET POTATO

Steps:

• Crust the rack of lamb and cook to desired temperature. Cut rack into 4 chops. Toss beans with oil, salt and pepper and place on center of plate in a triangle. Place puree in center of triangle. Place 4 chops around the puree in a circle. Sprinkle plate with red pepper bruniose and mustard seeds. Finish plate with both lamb and yogurt sauce. Garnish with sweet potato chips sticking up from the puree.
• After boiled, peel sweet potatoes and put through potato ricer. Place in bowl and using a hand mixer, whip in heavy cream and butter. Season with salt and pepper and hold warm.
• Fresh grind all peppercorns and mix with bread crumb.
• Fresh grind all peppercorns and mix with bread crumb.
• Saute shallot, bay leaf and peppercorns in oil. Add red wine and reduce until almost dry. Add lamb stock and reduce until thick sauce consistency forms. Adjust seasoning with salt and pepper. Keep warm and set aside.
• Bring jus to a simmer and swirl in cream and yogurt.

ROSEMARY CRUMBED RACK OF LAMB

Steps:

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

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.

PEPPER-CRUSTED LAMB WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 400°F. On a rimmed baking sheet, drizzle potatoes with 1 tablespoon oil; season with salt and toss. Roast about 15 minutes. Flip potatoes and move them around to the perimeter of the baking sheet. Add Broccolini to center and drizzle with 1 tablespoon oil; season with salt and toss. Roast until vegetables are tender, 20 minutes more.
• Season chops on both sides with salt and crushed peppercorns. Heat a large skillet over medium-high; swirl in 2 tablespoons oil. Add 4 chops and cook until a thermometer registers 130°F, about 4 minutes per side. Transfer to a plate; repeat with other 4 chops.
• Wipe skillet clean and reduce heat to medium. Add 1 tablespoon oil and shallot and cook 2 minutes, stirring frequently. Sprinkle with flour and cook 1 minute, stirring constantly. Add wine and any leftover juices from plate; bring to a simmer and cook until reduced by half. Remove from heat and stir in butter and season with salt. Serve lamb with vegetables and sauce.

PEPPER ENCRUSTED RACK OF LAMB

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle the lamb liberally with the salt and pepper on both sides. Pour a thin layer of vegetable oil into a large skillet and place over high heat until the oil begins to smoke, 1 to 2 minutes. Working in batches, place the racks into the skillet. Sear for 1 minute per side, remove and put on a baking sheet. Put the lamb into the oven and roast until medium rare, about 15 to 18 minutes. Remove from the oven and let rest 5 minutes before slicing. Using a sharp knife, cut each rack in half. Serve immediately, half a rack per person.