HERB-CRUSTED RACK OF LAMB
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
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
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
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
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 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
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
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