Rack Of Lamb Cooked In A Tagine Recipes

RACK OF LAMB

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.

RACK OF LAMB COOKED IN A TAGINE

Steps:

• Coarse chop onion. Peel/ cube Tomatoes. Sprinkle with salt and pepper. Squeeze ¼ lemon on tomatoes. Toss. Slice carrots into ½ inch pieces. Prepare spice mix. Wash/dry the Lamb. Coat lamb in spices. Reserve balance. Set lamb aside. Procedure: Heat 2 - 3 tbsp. oil in lg. skillet/cast iron pan on med-high heat. Mash garlic & place in oil. When oil is hot and garlic is sizzling, add onions. Turn heat to med-low. Sweat onions till almost clear stirring often. Remove onions from pan leaving oil behind. If necessary, add 1 tbsp. oil to pan. Return to med-high. Brown lamb on all sides. Set aside. Oil inside of Tagine. Place vegetables in layers in Tagine. Sprinkle remaining spice mix while layering. If there is any left, spread it over the top of the vegetables. Pour water over vegetables. Add salt/pepper to taste. Place lamb on top, rib side down. Place bay leaves & mint on top. Cover with Tagine top. Place in cold oven. Remember: This Tagine can't be used on open flame or in a hot oven. It must be brought up to temperature with the oven or you risk cracking it. Set oven to 350 deg. When ready, set timer for 1 hr. Within 20 min. end of cook time, prepare pot of rice. Basmati or Jasmine rice is preferred. Add a few strands of saffron for flavor if desired. After hour is done, remove Tagine cover. Caution! Cover will be hot! Continue cooking for 20 min., turning lamb over after 10 min. Remove from oven and set lamb & vegetables aside. Keep warm. Squeeze 1 Tsp. of fresh lemon juice into broth. Add yogurt to broth. Whisk over med. heat to blend. Thicken if desired. Place rice in ring on a plate & add vegetables to inside of ring. Slice lamb into individual pieces. Place 4 on each plate with bones sticking up in kind of pyramid form. Spoon yogurt sauce over dish as desired and serve with Greek style salad or mix of chilled citrus fruits and dates.

ROAST RACK OF LAMB WITH ROSEMARY

Steps:

• Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
• Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
• Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.
• Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.

ROASTED RACK OF LAMB

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.