Rack Of Lamb With Mixed Herb Seasoning Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HERB-CRUSTED RACK OF LAMB



Herb-Crusted Rack of Lamb image

For those who enjoy a main course of lamb, here's a quick and delicious treatment for it. The easy preparation gives me the extra time I need to focus on other menu items. -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup fresh bread crumbs
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 garlic clove, minced
2 tablespoons olive oil
2 frenched racks of lamb (1-1/2 pounds each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Dijon mustard

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.

Nutrition Facts :

HERB-MARINATED RACK OF LAMB



Herb-Marinated Rack of Lamb image

Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.

Provided by Food Network

Categories     main-dish

Time 13h10m

Yield 4 servings

Number Of Ingredients 8

2 lamb racks (about 8 to 9 ribs each)
1/2 cup extra-virgin olive oil, plus 2 tablespoons
4 garlic cloves, unpeeled and crushed
2 (4-inch) rosemary sprigs, crushed
6 thyme sprigs, crushed
4 rosemary sprigs, for garnish
Freshly ground black pepper
Sea salt

Steps:

  • Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
  • The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
  • Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
  • To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

RACK OF LAMB WITH GARLIC AND HERBS



Rack of Lamb With Garlic and Herbs image

Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.

Provided by Shelley Wiseman

Categories     Lamb     Herb     Roast     Summer     Gourmet     Easter     Spring     Meat     Entertaining

Yield 8 servings

Number Of Ingredients 15

For lamb
2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon vegetable oil
For herb coating
1/2 head new garlic or 3 large regular garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
Special Equipment
an instant-read thermometer

Steps:

  • Brown lamb:
  • Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
  • Transfer racks to a small (13- by 9-inch) roasting pan.
  • Coat and roast lamb:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
  • Cut each rack into 4 double chops.

RACK OF LAMB WITH MIXED HERB SEASONING



Rack of Lamb with Mixed Herb Seasoning image

Rack of lamb is the rib section of the lamb, extending from the shoulder to the loin. The majority of lamb is graded as choice or prime, so it is not difficult to find a good-quality rack. Lamb is available at most quality butcher houses or grocery stores. When selecting a rack of lamb, make sure that the backbone, or chine, has been removed. This will make slicing each lamb chop easier, prior to serving. If you've shied away from serving lamb to your picky eaters, give this recipe a spin; it is one of my family's favorites. Keep in mind that my kids are just as picky eaters as yours. Rack of lamb is the best way to introduce children to the distinct deep flavor of lamb meat, the only downside being the relatively high price per pound. There is something about "lamb on a stick" that appeals to the young ones. In the end, though, it is the flavor of this recipe that will have the kids requesting second helpings.

Yield serves 4 to 6

Number Of Ingredients 13

2 racks of lamb
3/4 teaspoon dried rosemary
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
4 1/2 teaspoons salt
3 teaspoons paprika
2 teaspoons black pepper
2 teaspoons garlic powder
3/4 teaspoons ground ginger
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons soy sauce
Kosher salt
Black pepper

Steps:

  • Start out by frenching each rack of lamb (see Pitmaster's Tip). Cover the exposed bones by wrapping them individually in aluminum foil. This will prevent them from burning during the cooking process.
  • Lightly chop the dried rosemary. Scrape the dried rosemary into a small bowl and add the remaining seasoning paste ingredients. Mix well until a paste forms. Apply the paste evenly to each lamb rack.
  • Build a charcoal and/or wood fire on one side of the grill, leaving the other side void. This will create two zones for cooking, indirect and direct. Preheat to 450°F.
  • Place the lamb directly over the heat and cook for 5 to 6 minutes on each side. When the rack is well browned, move it to the area of indirect heat. Close the grill lid and cook for an additional 12 minutes on each side over indirect heat. Remove the lamb when the internal temperature reaches 125°F for rare or 135°F for medium rare.
  • Let the lamb rest under tented foil on a cutting board for 10 to 15 minutes, then use a sharp knife to cut between each bone, separating into individual lamb chops. Lightly season the cut sides of each chop with kosher salt and black pepper. Return the chops to the grill over direct heat for 30 seconds on each side. Remove from the grill and serve immediately.
  • Trimming a rack of lamb to expose the rib bones makes a beautiful presentation. The process is called frenching. To french lamb ribs, place the rack, bone side down, on a cutting board. With a sharp knife make a cut perpendicular to the bones through the fat layer, where the bones adjoin the meat. When the knife touches the bones, angle it away from the eye meat and cut toward the end of the bones. Cut the meat from in between the bones, using a small knife. Use the point of the knife to scrape the fat and bits of meat from the bones. The bones should be smooth and clean when finished.
  • Indirect and direct heat
  • Hickory, Oak, Pecan

More about "rack of lamb with mixed herb seasoning recipes"

HERB MARINATED LAMB RECIPE | RACK OF LAMB RECIPES
herb-marinated-lamb-recipe-rack-of-lamb image
2013-05-09 Instructions. Mix all marinade ingredients together. Marinate lamb in marinade for several hours or overnight. Preheat oven to 450ºF. Scrape the garlic and herbs from the meat. Sear lamb rack in an ovenproof skillet for 2 …
From cookingnook.com


GRILLED RACK OF LAMB WITH GARLIC AND HERBS | SAVEUR
grilled-rack-of-lamb-with-garlic-and-herbs-saveur image
2022-06-30 In a blender or small food processor, purée ⅓ cup of the oil, the parsley, rosemary, mustard, lemon zest, thyme, and garlic. Scrape the marinade onto the lamb and rub it all over the surface ...
From saveur.com


LAMB SEASONING - THE WOODEN SKILLET
2021-12-21 Ingredients. Scale. 1 tablespoon kosher salt. 1 teaspoon ground black pepper. 2 teaspoons garlic powder. 1/2 teaspoon onion powder. 1 teaspoon dried oregano leaves. 1 teaspoon dried rosemary, crushed. 1/2 teaspoon coriander.
From thewoodenskillet.com


GRILLED RACK OF LAMB WITH GARLIC HERB MARINADE - HEY GRILL, HEY
2019-07-12 Combine all ingredients for the marinade in a zip top bag, add the rack of lamb, and massage to coat. Refrigerate for 4-8 hours prior to grilling. Grill on indirect heat. Preheat your grill to 450 degrees F for two-zone cooking. Remove the lamb from the marinade and wrap the bones in aluminum foil to prevent burning.
From heygrillhey.com


ROAST RACK OF LAMB WITH HERB CRUST - BORD BIA
Method. Preheat oven to 200°C (400°F) Gas Mark 6. Season the lamb with salt and pepper. Place in the preheated oven for ten minutes. Meanwhile make up the topping - combine the herbs, breadcrumbs, seasoning and butter and mix well. After 10 minutes remove the lamb from the oven. Spread the mustard over the top of the lamb.
From bordbia.ie


HERB MARINATED GRILLED RACK OF LAMB - HEALTHY WORLD CUISINE
2020-06-04 In a pinch can marinate for 30 minutes, while the lamb is coming to room temperature before grilling. Remove the marinating rack of lamb from the refrigerator and place it at room temperature for 30 minutes. (This keeps the meat cooking evenly) Preheat the grill to 400 degrees F (204 degrees C).
From hwcmagazine.com


SEASONING RACK OF LAMB RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 350 degrees F (175 degrees C). Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
From stevehacks.com


RACK OF LAMB WITH MIXED HERB SEASONING - PLAIN.RECIPES
Scrape the dried rosemary into a small bowl and add the remaining seasoning paste ingredients. Mix well until a paste forms. Apply the paste evenly to each lamb rack. Build a charcoal and/or wood fire on one side of the grill, leaving the other side void. This will create two zones for cooking, indirect and direct. Preheat to 450F.
From plain.recipes


RACK OF LAMB WITH HERB SAUCE RECIPE - RECIPELAND.COM
Add salad oil and mix all of the ingredients together in a large bowl. Rub the mixture over the rack of lamb and marinate for 48 hours, turning occasionally. Lamb: Remove the lamb from the marinade and drain. Strain the vegetables in the marinade and reserve. In a large roasting pan, brown the lamb bones at 500 degrees F for 15 minutes.
From recipeland.com


RACK OF LAMB WITH MIXED HERB SEASONING RECIPE | EAT YOUR BOOKS
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf. If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.
From eatyourbooks.com


RACK OF LAMB WITH MIXED HERB SEASONING RECIPE - FOOD NEWS
Heat the sauce over medium heat. Julienne the reserved mushrooms and add to the pan. Add the ham and pickle. Adjust seasoning again; set aside and keep warm. Preheat the oven to 425 F. Season the lamb racks with salt and pepper. Sprinkle with thyme. Place in a roasting pan and roast 12 to 15 minutes for medium-rare.
From foodnewsnews.com


ROSEMARY GARLIC MARINATED RACK OF LAMB (ROASTED)
2021-03-29 Baste: Add butter, smashed garlic and rosemary to pan. The residual heat of the pan will melt the butter. Spoon the butter over the lamb continuously for 30 seconds. Rest: Remove lamb from skillet and place on a rack set over a …
From recipetineats.com


WHAT HERBS GO WITH LAMB? HERE’S 9 OF THE BEST HERBS FOR LAMB
5. Oregano. Oregano has a mild sweet, aromatic flavor, similar to sweet basil. This herb is great with lamb, and pairs well with Mediterranean flavors like garlic, lemon, and pepper. Great for a Greek-style lamb recipe. Use oregano in a herb seasoning rub, or marinade. 6.
From thekitchenherbs.com


LAMB RUB (PAN-SEARED, GRILLED, ROASTED, OR SMOKED) - BAKE IT WITH …
2022-04-17 Measure out all ingredients into a small mixing bowl. Add 2 tablespoons salt, 1 tablespoon dried parsley, 2 teaspoons each of dried rosemary, ground sage, and onion powder, plus 1 teaspoon each of oregano, dried orange peel, paprika, and ground black pepper. Mix completely until the spices and herbs are evenly distributed in the mixture.
From bakeitwithlove.com


BEST LAMB RUB (SEASONING MIX DRY RUB) - SEEKING GOOD EATS
2022-01-22 Instructions. Add all ingredients to a small bowl and mix together. Use as a dry rub on lamb for grilling, roasting, and smoking. Dry rub your choice of meat up to 24 hours before using then seal until ready to cook. Store leftovers in an airtight container for up to 1 year.
From seekinggoodeats.com


LAMB SEASONING | BBQ HERO
Step 3 – Use Or Store. Use the lamb seasoning immediately by patting your meat carefully yet generously. Remember that this seasoning adds incredible herby flavour to your meat, so be as liberal as you like with the seasoning. We recommend using this seasoning on The Best Smoked Lamb Chops or Smoked Rack of Lamb for incredible flavours.
From bbqhero.com


Related Search