Rack Of Lamb With Rosemary Roasted Potatoes And Shallot Vinaigrette Recipes

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ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES



Rosemary Rack of Lamb With Crushed Potatoes image

Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it's quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens the flavor. For a simple accompaniment, roast small crushed potatoes in the same pan. Each eight-bone rack may be sliced into four thick chops, or eight thin chops, if you prefer.

Provided by David Tanis

Categories     dinner, quick, meat, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 lamb racks, about 1 1/2 pounds each, preferably frenched (see Note)
Salt and pepper
2 tablespoons Dijon mustard
3 cloves garlic, minced
4 anchovy fillets, minced
Extra-virgin olive oil
1 1/2 to 2 pounds small, round potatoes, scrubbed and left whole
2 tablespoons roughly chopped rosemary
2 tablespoons roughly chopped parsley, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.
  • Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.
  • Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
  • Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)
  • Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.
  • Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 49 grams, Carbohydrate 37 grams, Fat 94 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 39 grams, Sodium 1308 milligrams, Sugar 2 grams, TransFat 0 grams

ROSEMARY RACK OF LAMB WITH ROASTED POTATOES AND CARROTS FOR TWO



Rosemary Rack of Lamb with Roasted Potatoes and Carrots for Two image

Inspired by "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, this elegant and romantic dinner features miso butter basted hassleback potatoes and honey butter-glazed carrots. Though this recipe serves two, it can easily be increased to serve more.

Provided by Anna Stockwell

Categories     Valentine's Day     Lamb     Dinner     Carrot     Potato     Winter     Wheat/Gluten-Free     Peanut Free     Tree Nut Free

Yield 2 servings

Number Of Ingredients 13

1 (1-1 1/2-pound) rack of lamb, fat cap scored
1 garlic clove, finely chopped
2 teaspoons chopped rosemary
1/8 teaspoon freshly ground black pepper
1 1/4 teaspoons kosher salt, divided
1 tablespoon white miso paste
1/4 teaspoon smoked paprika
5 tablespoons unsalted butter, softened, divided
2 medium yukon gold potatoes (about 1 pound)
1 teaspoon honey
1/4 teaspoon ground coriander
1/2 pound medium carrots, peeled
1 tablespoon finely chopped parsley

Steps:

  • Preheat oven to 425°F. Rub lamb with garlic, rosemary, pepper, and 1/2 tsp. salt.
  • Combine miso, paprika, 4 Tbsp. butter, and 1/2 tsp. salt in a small bowl; set aside.
  • Peel potatoes. Working with one potato at a time, slice a thin sliver off one long side to make a flat bottom. Trim ends off, then slice vertically every 1/16", cutting down to 1/4" from the bottom. (To make sure you do not cut all the way through the potato, line it with chopsticks on each side to stop your knife.) Brush potatoes with miso butter, fanning slices open to get butter between each slice. Transfer to a rimmed baking sheet and roast 15 minutes.
  • Remove baking sheet from oven and brush potatoes with more miso butter. Arrange lamb on baking sheet alongside potatoes and roast, brushing potatoes with miso butter halfway through, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, and the potatoes are fork-tender, 20-25 minutes. Transfer lamb to a cutting board and let rest 10 minutes, and continue roasting the potatoes if needed until fork-tender.
  • Meanwhile, mix honey, coriander, and remaining 1 Tbsp. butter and 1/4 tsp. salt in a small bowl, then brush over carrots. Arrange carrots on a baking sheet and roast until lightly browned and fork-tender, 15-20 minutes.
  • Slice lamb between each rib. Brush potatoes with remaining miso butter, top carrots with parsley, and serve alongside lamb.

RACK OF LAMB WITH ROSEMARY ROASTED POTATOES AND SHALLOT VINAIGRETTE



Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h27m

Yield 4 servings

Number Of Ingredients 10

1 pound fingerling potatoes, tossed in vegetable oil
1/4 cup mild extra-virgin olive oil
2 tablespoons finely chopped rosemary leaves
2 (8-bone) racks of lamb*
Kosher salt
Black pepper
1 tablespoon seasoned rice wine vinegar
1 tablespoon minced shallots
1/4 cup olive oil
Kosher salt and pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Roast the potatoes on a flat sheet pan until almost cooked through, approximately 20 minutes. Allow the potatoes to cool at room temperature for 20 minutes, or until they can be easily handled.
  • With a paring knife, remove the skins of the potatoes without cutting into the potato itself. Place the peeled potatoes into a bowl. Combine the oil and rosemary. Place half of the mixture into the bowl of potatoes and toss. Season with salt and pepper. Return the potatoes to the sheet pan. Rub the lamb with the remaining half of the oil and rosemary mixture. Season with salt and pepper. In a heated saute pan, or on a hot grill, sear the loins on all sides. Place the potatoes and lamb in the preheated oven (on separate pans).
  • Combine seasoned rice wine vinegar and minced shallots in a small bowl.
  • When internal temperature of the lamb is 120 degrees, remove the lamb and let it rest for about 5 to 7 minutes. When lamb has rested, the potatoes will be ready. Toss them in the oil in which they were cooked to prevent dryness and ensure even seasoning.
  • Pour the juices from the lamb into the bowl containing the shallots and vinegar. Season with salt and pepper. While constantly whisking, slowly pour in 1/4 cup of olive oil. To present, arrange the potatoes on plate, slightly off center. Use vegetables of your choice and place next to potatoes. Slice lamb into 4 equal-sized pieces. Fan the pieces using the bone for height in presentation. Drizzle with vinaigrette.

RACK OF LAMB WITH MUSTARD-SHALLOT SAUCE RECIPE - (4.6/5)



Rack of Lamb with Mustard-Shallot Sauce Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 9

1 tablespoon plus 2 teaspoons vegetable oil
One 2 1/2-pound frenched rack of lamb
Salt and freshly ground black pepper
2 medium shallots, thinly sliced
1/4 cup dry white wine
1/4 cup chicken stock or low-sodium broth
1 tablespoon whole grain mustard
2 teaspoons Dijon mustard
2 teaspoons chopped thyme

Steps:

  • Preheat the oven to 400°F. In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb with salt and pepper. Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes. Discard the fat in the skillet. Add the remaining 2 teaspoons of oil and the shallots to the skillet and cook over moderate heat until softened, about 3 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and bring to a simmer. Remove the skillet from the heat. Stir in the whole grain and Dijon mustards and the thyme. Season the sauce with salt and pepper. Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve.

CATALONIAN FIRE ROASTED LAMB RACK



Catalonian Fire Roasted Lamb Rack image

Provided by Food Network

Categories     main-dish

Time 5h45m

Yield 6 servings

Number Of Ingredients 24

1/2 cup olive oil
3 shallots, sliced
8 cloves fresh garlic, sliced
1 dry ancho chiles, crushed
2 scallions, thinly sliced into rounds
1 small handful cilantro leaves
2 to 3 limes, juiced
1 tablespoon honey
3 racks of lamb, chine bone removed
3/4 cup extra virgin olive oil
2 dried ancho chiles, crushed
1 serrano or jalapeno chile, seeded
1 red pepper, diced
3 shallots, sliced
10 cloves garlic, smashed
4 tomatoes
1 cup tomato juice
Large pinch saffron threads
1 tablespoon crushed cumin
1 tablespoon crushed coriander seeds
A few basil and parsley leaves
3/4 cup toasted almonds
Lime juice, to taste
Salt and freshly ground black pepper, to taste

Steps:

  • Prepare the marinade: Heat olive oil in a saute pan and add shallots, garlic, and the ancho chile. Cook until barely golden. Remove from heat and add scallions, cilantro leaves, lime juice and honey.
  • Remove the whole "eye" from each rack, reserving the bones. Marinate for 2 hours or more, refrigerated.
  • Preheat oven to 400 degrees F.
  • In a shallow roasting pan, combine all the ingredients for the romesco sauce: olive oil, the remaining 2 ancho chiles, serrano or jalapeno, red pepper, shallots, garlic, tomato, tomato juice, saffron, cumin, coriander, basil and parsley. Roast for 40 minutes or until the tomatoes start to brown.
  • Remove from the oven and process in a food processor, along with the toasted almonds. Add lime juice and salt and pepper to adjust the seasoning.
  • Slice apart the reserved rib bones into 7 or 8 pieces equally so that each bone has the same amount of meat.
  • Return sauce to the roasting pan and add rib bones. Loosely cover with foil. Roast at 350 degrees F for 1 hour. Test to see if the bone meat is tender by poking it with the tip of a sharp knife. When the meat is tender, remove the foil cover to let the meat brown slightly.
  • Dry the "eyes" of each rack by scraping away the marinade. Do not discard. Add salt and pepper to the "eyes" and brown in a large saute pan.
  • When the "eyes" have browned, place in a shallow roasting pan, pour over the reserved marinade, and roast in a slow oven at 325 degrees F. until cooked to medium rare. Let them rest. Slice each into 6 equal rounds. Place three rounds, overlapping, on each serving plate, and arrange 3 or 4 rib bones next to them Ladle some of the sauce around the plate. Serve immediately.

RACK OF LAMB AND CHERRY TOMATOES



Rack of Lamb and Cherry Tomatoes image

Categories     Lamb     Tomato     Roast     Quick & Easy     Dinner     Meat     Rack of Lamb     Spring     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

1 2-pound rack of lamb (about 8 ribs)
3 tablespoons olive oil, divided
3 teaspoons chopped fresh rosemary, divided
2 12-ounce containers cherry tomatoes

Steps:

  • Preheat oven to 425°F. Rub lamb with 1 tablespoon oil; sprinkle with 1 1/2 teaspoons rosemary, then salt and pepper. Place on large rimmed baking sheet. Place 2 tablespoons oil, 1 1/2 teaspoons rosemary, and tomatoes in large bowl. Sprinkle with salt and pepper and toss to coat; scatter around lamb. Roast lamb and tomatoes until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 30 minutes. Let rest 10 minutes. Cut lamb between bones into individual chops. Arrange on platter with tomatoes. cover recipe

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