Rack Of Lamb With Mint And Capers Recipe 55

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MINT CRUSTED RACK OF LAMB



Mint Crusted Rack of Lamb image

I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 50m

Yield 4

Number Of Ingredients 17

1 cup fresh mint leaves
2 cloves garlic, sliced
2 tablespoons olive oil
½ cup plain bread crumbs
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
¼ cup Dijon mustard
2 teaspoons honey
2 tablespoons extra virgin olive oil
2 teaspoons rice vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 pinch salt and freshly ground black pepper to taste
2 (1 1/4 pound) racks of lamb, trimmed
1 teaspoon vegetable oil
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with foil.
  • Cook mint leaves in a pot of boiling water for about 10 seconds.
  • Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
  • Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
  • Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
  • Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
  • Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
  • Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
  • Season each rack with salt and black pepper on all sides.
  • Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
  • Transfer lamb racks to the foil-lined baking sheet.
  • Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
  • Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

Nutrition Facts : Calories 681.1 calories, Carbohydrate 20.2 g, Cholesterol 121.9 mg, Fat 52.9 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 18.4 g, Sodium 625.1 mg, Sugar 7 g

RACK OF LAMB



Rack of lamb image

Lamb like this is a total treat - it looks dramatic, and gives you tender blushing meat, with an irresistible feisty crumb. It's also easy to scale up or down for two, six or eight, just tweak the timings instinctively.

Provided by Jamie Oliver

Categories     Lamb Recipes     Christmas     Bread

Time 50m

Yield 4

Number Of Ingredients 15

2 x French-trimmed 7-bone racks of lamb, (caps, fat and sinews removed)
olive oil
unsalted butter
3 cloves of garlic
100 g shelled pistachios
1 bunch of fresh flat-leaf parsley, (30g)
75 g bread
1 whole nutmeg, for grating
Dijon mustard
GREEN BEANS
350 g fine green beans
1 tablespoon white wine vinegar
extra virgin olive oil
½ a lemon
3 sprigs of fresh tarragon

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.

Nutrition Facts : Calories 693 calories, Fat 57.2 g fat, SaturatedFat 19.6 g saturated fat, Protein 29.5 g protein, Carbohydrate 16 g carbohydrate, Sugar 4.3 g sugar, Sodium 2 g salt, Fiber 5.5 g fibre

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

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

RACK OF LAMB



Rack of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

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.

ROAST RACK OF LAMB WITH MINT



Roast Rack of Lamb with Mint image

Have the butcher trim as much fat from the lamb as possible. This will help to keep the rub crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 7

1 medium shallot, peeled, coarsely chopped
4 cloves garlic, peeled
2 teaspoons Dijon mustard
4 tablespoons olive oil
1 1/2 cups fresh mint leaves, (no stems)
Salt and freshly ground black pepper
1 half-rack rib lamb chops, (about 1 3/4 pounds)

Steps:

  • Preheat oven to 475 degrees. In the bowl of a food processor, combine shallot, garlic, mustard, 3 tablespoons olive oil, and mint; season with salt and pepper. Pulse until a medium-textured paste forms, about 30 seconds; set aside.
  • Heat a cast-iron skillet large enough to accommodate the half-rack of ribs, over medium-high heat. Add the remaining tablespoon olive oil. Season lamb with salt and pepper, and place in the skillet, fat side down. Sear meat on both sides until well browned, 4 to 5 minutes. Remove the skillet from the heat, and transfer the lamb to a clean surface.
  • Spread the reserved mint paste on the meaty side of the lamb, and place the lamb in a shallow baking pan. Transfer to the oven, and roast until the lamb is medium rare, or until the internal temperature is 130 degrees. 18 to 22 minutes. Remove from the oven, and place lamb on a cutting board; let rest for 5 to 10 minutes before slicing. Slice between the bones, and serve.

RACK OF LAMB WITH MINT AND CAPERS



Rack of Lamb with Mint and Capers image

Garlic and lemon invigorate the familiar pairing of succulentroasted rack of lamb and mint in an intense marinadethat infuses the meat overnight. The fresh herb then makes an encore in a sauce with capers that's slathered generously on the lamb and served on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 16

4 garlic cloves, crushed
1/2 cup fresh mint, roughly chopped
2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice (from 2 lemons)
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 racks of lamb (about 3 pounds), frenched
2 tablespoons safflower oil
1/2 cup salt-packed capers, rinsed well
2 cups fresh mint
2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice (from 2 lemons)
1/4 cup minced shallots (from 2 shallots)
1/2 cup extra-virgin olive oil
Lemon wedges, for garnish
Fresh mint sprigs, for garnish

Steps:

  • Make the lamb: Whisk together garlic, mint, lemon zest and juice, olive oil, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Place lamb in a large resealable plastic bag; add marinade and refrigerate overnight.
  • Let lamb stand at room temperature for 1 hour. Preheat oven to 400 degrees. Remove lamb from marinade, brush off any garlic and mint, and pat dry with paper towels. Discard marinade. Season lamb with salt and pepper.
  • Heat safflower oil in a large ovenproof skillet over medium-high heat. Add lamb; cook, flipping once, until browned, 2 to 3 minutes per side. Transfer skillet to oven; cook until lamb registers 130 degrees on an instant-read thermometer, 20 to 25 minutes for medium-rare.
  • Meanwhile, make the caper-mint sauce: Pulse capers in a food processor until roughly chopped. Add mint, lemon zest and juice, and shallots, and pulse until mint is roughly chopped. Add olive oil in a slow, steady stream, pulsing until combined but still coarse. Transfer to a small bowl.
  • Transfer lamb to platter and coat racks with a third of the caper-mint sauce. Let rest for 20 minutes. Cut lamb into chops, single or double thickness; transfer to a serving platter. Garnish with lemon wedges and mint sprigs; serve with remaining sauce.

RACK OF LAMB WITH HERB-CAPER SAUCE



Rack of Lamb With Herb-Caper Sauce image

Succulent roasted rack of lamb, topped with a tangy mint and caper sauce, creates for a romantic dinner for two. So simple yet elegant!

Provided by Janet A. Zimmerman

Categories     Dinner     Entree     Main Course

Time 30m

Yield 2

Number Of Ingredients 10

1 rack of lamb (trimmed)
Kosher salt
1/4 cup olive oil (plus more to coat your pan)
2 tablespoons shallot (finely chopped)
1 teaspoon garlic (minced)
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1 tablespoon capers (drained or rinsed and drained if packed in salt)
2 tablespoons mint (minced)
1 tablespoon parsley (minced)

Steps:

  • Preheat oven to 325 F.
  • Salt the lamb on all sides.
  • Heat a large, heavy skillet with enough oil to coat the bottom of the pan.
  • When the oil shimmers, add the lamb and brown well on all sides.
  • Use tongs to hold up the rack so you can sear the ends and top edges of the rack.
  • Set the lamb aside on a rack placed in a baking sheet.
  • About 20 minutes before serving, place the rack in the oven and cook until lamb reaches 140 F for medium rare.
  • Remove from oven and let rest for five minutes before slicing into double chops. While the lamb is cooking, make the sauce:
  • Heat the olive oil in a small saucepan or skillet just until it shimmers.
  • Add the shallot and garlic and cook over medium-low heat, stirring occasionally, for about five minutes.
  • Turn the heat to low and add the lemon juice, zest, and capers.
  • Just before serving, stir in the mint and parsley.
  • Spoon the sauce over the lamb chops and serve immediately.

Nutrition Facts : Calories 634 kcal, Carbohydrate 3 g, Cholesterol 129 mg, Fiber 1 g, Protein 34 g, SaturatedFat 15 g, Sodium 360 mg, Fat 53 g, ServingSize 2 servings, UnsaturatedFat 35 g

RACK OF LAMB WITH MINT AND CAPERS RECIPE - (5/5)



Rack of Lamb with Mint and Capers Recipe - (5/5) image

Provided by á-174535

Number Of Ingredients 16

2 racks of lamb, about 3 pounds, frenched
4 garlic cloves, crushed
1/2 cup fresh mint, roughly chopped
2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice, about 2 lemons
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper, to taste
2 tablespoons safflower oil
1/2 cup salt-packed capers, rinsed well
2 cups fresh mint
2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice, about 2 lemons
1/4 cup minced shallots, about 2 shallots
1/2 cup extra-virgin olive oil
Lemon wedges, for garnish
Fresh mint sprigs, for garnish

Steps:

  • Make the lamb: Whisk together garlic, mint, lemon zest and juice, olive oil, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Place lamb in a large resealable plastic bag; add marinade and refrigerate overnight. Let lamb stand at room temperature for 1 hour. Preheat oven to 400 degrees. Remove lamb from marinade, brush off any garlic and mint, and pat dry with paper towels. Discard marinade. Season lamb with salt and pepper. Heat safflower oil in a large ovenproof skillet over medium-high heat. Add lamb; cook, flipping once, until browned, 2 to 3 minutes per side. Transfer skillet to oven; cook until lamb registers 130 degrees on an instant-read thermometer, about 20 to 25 minutes for medium-rare. Meanwhile, make the caper-mint sauce: Pulse capers in a food processor until roughly chopped. Add mint, lemon zest and juice, and shallots, and pulse until mint is roughly chopped. Add olive oil in a slow, steady stream, pulsing until combined but still coarse. Transfer to a small bowl. Transfer lamb to platter and coat the lamb with a third of the caper-mint sauce. Let rest for 20 minutes. Cut lamb into chops, single or double thickness; transfer to a serving platter. Garnish with lemon wedges and mint sprigs; serve with remaining sauce.

RACK OF LAMB WITH MINT AND CAPERS



Rack of Lamb with Mint and Capers image

Garlic and lemon invigorate the familiar pairing of succulent roasted rack of lamb and mint in an intense marinade that infuses the meat overnight.

Categories     rack of lamb     LAMB     mint     capers     lamb marinade     caper-mint sauce     holiday recipe     easter recipe

Yield 8

Number Of Ingredients 20

Caper-Mint Sauce:
1/2 c. salt-packed capers
2 c. fresh mint
2 tsp. finely grated lemon zest
1/4 c. fresh lemon juice
1/4 c. minced shallots
1/2 c. extra-virgin olive oil
Lamb:
4 clove garlic
1/2 c. fresh mint
2 tsp. finely grated lemon zest
1/4 c. fresh lemon juice
1/2 c. extra-virgin olive oil
Coarse salt
Freshly ground pepper
2 rack lamb
2 tbsp. safflower oil
For Serving:
Lemon wedges
Fresh mint sprigs

Steps:

  • Make the lamb: Whisk together garlic, mint, lemon zest, lemon juice, olive oil, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Place lamb in a large resealable plastic bag; add marinade and refrigerate overnight.
  • Let lamb stand at room temperature for 1 hour. Preheat oven to 400 degrees F. Remove lamb from marinade, brush off any garlic and mint, and pat dry with paper towels. Discard marinade. Season lamb with salt and pepper.
  • Heat safflower oil in a large ovenproof skillet over medium-high heat. Add lamb; cook, flipping once, until browned, 2 to 3 minutes per side. Transfer skillet to oven; cook until lamb registers 130 degrees F on an instant-read thermometer, 20 to 25 minutes for medium-rare.
  • Meanwhile, make the caper-mint sauce: Pulse capers in a food processor until roughly chopped. Add mint, lemon zest, lemon juice, and shallots, and pulse until mint is roughly chopped. Add olive oil in a slow, steady stream, pulsing until combined but still coarse. Transfer to a small bowl.
  • Transfer lamb to platter and coat racks with a third of the caper-mint sauce. Let rest for 20 minutes. Cut lamb into chops, single or double thickness; transfer to a serving platter. Garnish with lemon wedges and mint sprigs; serve with remaining sauce. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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