Rack Of Australian Lamb Recipes

RACK OF LAMB

Rack of Lamb image

I found this recipe from an Australian cook on the internet. It is a lamb dish with an Asian twist. The sauce can be made in advance - it keeps for days or weeks in the fridge. The sauce is also great with grilled salmon. Enjoy!

Provided by Nif_H

Categories Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 whole rack of lamb, french cut
fresh garlic, minced
extra virgin olive oil
2 tablespoons mirin
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon fresh ginger, finely grated
1 shallot, minced

Steps:

Rinse the rack, dry and then rub garlic into the meat and bones. Drizzle with olive oil and allow to stand an hour or so at room temperature.
In the meantime: Place the ginger in a saucepan; add shallot. In a small bowl, stir mirin, vinegar and soy sauce; add to saucepan. Heat the ingredients to boiling point then remove from heat, cover and leave to stand.
Cook the rack in a 400F oven for 15 minutes - it should still be pink in the centre. (you can divide the racks before cooking if you prefer the meat a little better done.).
Spoon some of the sauce on the plate; add the rack. Serve with hot vegetables.

Nutrition Facts : Calories 11.2, Sodium 298.2, Carbohydrate 1.8, Fiber 0.1, Sugar 0.2, Protein 0.7

ROASTED RACK OF LAMB

Roasted Rack of Lamb image

I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.

Provided by JENNINE1980

Categories Meat and Poultry Recipes Lamb

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

Steps:

Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g

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