PEPPER-CRUSTED LAMB WITH ROASTED VEGETABLES
Here's a bistro-style entrée that's easy to make using supermarket ingredients and the oven does most of the heavy lifting. While the broccolini and potatoes roast up to crispy perfection virtually unsupervised, you'll get to work coating lamb loin chops in crushed black peppercorns and giving them a good sear in a skillet. A quick pan sauce made with shallots and red wine ties everything together for a delicious and surprisingly simple meal.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h15m
Number Of Ingredients 10
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.
RACK OF LAMB WITH GREEN PEPPERCORN SAUCE
Steps:
- Preheat oven to 450°F.
- In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°F., about 25 minutes, for medium-rare.
- While lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. In a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
- Transfer lamb to a cutting board and let stand 10 minutes. Skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. In saucepan simmer sauce until reduced to about 1/4 cup. Whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
- Cut lamb into individual chops and pour sauce over them.
PEPPERCORN ENCRUSTED ROAST LAMB
This is my favourite way to do roast lamb. Juicy and very succulent. We like our lamb very rare so you may want to adjust the cooking time.
Provided by An_Net
Categories Lamb/Sheep
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1.5 tblspn of peppercorns, rosemary, mint, garlic, vinegar, soy sauce & red wine in a bowl. Marinade the lamb in the mixture for a few hours.
- Remove roast from marinade and roll and tie roast with string.
- Preheat oven to temp between 200-250c
- Spread the mustard and rest of the peppercorns over the meat.
- Place roast into a baking tray and pour the marinade around the roast but not over it.
- Bake for 1.5 hours, basting occasionally. Slice roast to nice pieces and pour juices over the top.
Nutrition Facts : Calories 451.6, Fat 27.3, SaturatedFat 11.7, Cholesterol 134, Sodium 318.2, Carbohydrate 7.5, Fiber 2.6, Sugar 0.3, Protein 38.6
PEPPER CRUSTED LAMB LOIN, BABY ARUGULA, ROASTED PINE NUT POLENTA AND WHITE TRUFFLE TOMATO DEMI
Provided by Food Network
Categories main-dish
Time P1DT12h30m
Yield Yield: 4 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 450 degrees F. Marinate lamb for several hours in the olive oil, rosemary and garlic. Heat an ovenproof saute pan over medium high heat until hot. Add 1 tablespoon of the olive oil from the marinade. Sear the meat on all sides. Cook until just shy of medium rare with an internal temperature of 107 degrees F.
- To make the sauce, add shallots to a small pot over medium heat with the white truffle oil. Stir until shallots begin to brown. Add tomato juice and reduce by half. Add lamb stock and reduce by 1/2. Lamb stock: Preheat oven to 450 degrees F. Put trimmings and meat in a shallow roasting pan and roast for 30 minutes, or until browned. Bring water to a boil over high heat. Add the trimmings and meat to the water and reduce heat to medium. When the water comes back to a boil, skim frequently until the scum stops rising, then add the remaining ingredients and simmer, uncovered for at least 6 hours. Add additional water if the stock falls below the level of the ingredients. Strain and discard the solids. Let the stock cool to room temperature then refrigerate. Remove and discard the congealed fat layer from the top. Store in the refrigerator for up to 3 days. To keep longer, bring to a boil every 3 days. Polenta: Place the pine nuts on a sheet pan and roast in a 350 degree oven until brown. Remove from pan and roughly chop in a food processor and set aside. Bring the milk to a boil in a small pot. Add the polenta to the milk stirring constantly. Add the pine nuts and season with salt ands pepper. Pour polenta into a 2-inch half pan and cool. When cool use a 3-inch circular cutter to portion the polenta.
More about "peppercorn encrusted roast lamb recipes"
ROAST LEG OF LAMB WITH CRACKED PEPPERCORNS AND HERBS
From andreasrecipes.com
- In the small bowl, combine 1 tablespoon of crushed peppercorns, the rosemary leaves, mint leaves, garlic, cider vinegar, and the red wine. Put the lamb into the plastic bag and pour in the marinade. Allow to marinade at least 8 hours or overnight, turning occasionally. Reserve the remaining two tablespoons of peppercorns.
- Remove the lamb from the bag, reserving the marinade, and place it in the roasting pan. Tie the lamb in two or three places depending on length. Spread the mustard over the surface of the meat and press the remaining peppercorns into the mustard. Pour the reserved marinade around, not on, the meat. Insert the meat thermometer into the thickest part of the lamb.
PEPPERCORN ENCRUSTED ROAST LAMB RECIPES
From tfrecipes.com
PEPPERCORN CRUSTED ROAST LAMB
From albertalamb.ca
45+ DELICIOUS HOLIDAY KETO LAMB RECIPES TO SAVOR THIS SEASON
From chefsbliss.com
PEPPER ENCRUSTED RACK OF LAMB RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
RACK OF LAMB WITH SPICE AND PEPPER CRUST RECIPE | EPICURIOUS
From epicurious.com
ROAST LAMB WITH PEPPERCORN CRUST - BIGOVEN
From bigoven.com
RECIPE: ROAST LAMB WITH PEPPERCORN CRUST | THE SEATTLE TIMES
From seattletimes.com
ROAST LAMB WITH PEPPERCORN CRUST - ALBERTA LAMB
From albertalamb.ca
ROAST LAMB WITH PEPPERCORN CRUST - CKBK
From app.ckbk.com
PEPPER CRUSTED RACKS OF LAMB WITH HORSERADISH CREME …
From giangiskitchen.com
PEPPERCORN ENCRUSTED ROAST LAMB – RECIPE WISE
From recipewise.net
LEG OF LAMB IN A PEPPER CRUST RECIPE - RECIPETIPS.COM
From recipetips.com
ROAST LAMB WITH PEPPERCORN CRUST - UCOOK RECIPE
50+ MOUTHWATERING SATURDAY ROAST RECIPES FOR EVERY OCCASION
From chefsbliss.com
ROAST LAMB WITH PEPPERCORN CRUST - RECIPE - COOKS.COM
From cooks.com
25+ EASY AND FLAVORFUL LAMB SHOULDER STEAK RECIPES FOR ANY MEAL
From chefsbliss.com
PEPPERCORN-CRUSTED ROAST LEG OF LAMB - COOKSRECIPES
From cooksrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #main-dish #lamb-sheep #australian #easy #dinner-party #new-zealand #meat #4-hours-or-less
You'll also love