Roasted Rack Of Lamb With Icicle Radishes Recipes

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ROASTED RACK OF LAMB



Roasted Rack of Lamb image

Tender, succulent, and flavorful, this roasted rack of lamb comes out reliably perfect every time.

Provided by Vered DeLeeuw

Categories     Main Course

Time 1h50m

Number Of Ingredients 7

1 rack of lamb (Frenched (cut so that the rib bones are exposed), 1 1/2 lb, 8 ribs)
Olive oil spray
1 teaspoon Diamond Crystal kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme

Steps:

  • An hour before you start roasting the lamb, line a large rimmed baking sheet with foil and spray it with olive oil spray.
  • Place the rack of lamb on the prepared baking sheet, fat side up. Score the fat by making small shallow slits, 1 inch apart.
  • Liberally spray both sides of the lamb with olive oil and sprinkle it with salt, pepper, garlic powder, rosemary, and thyme. Allow the meat to rest on the counter for about an hour and come to room temperature.
  • Preheat your oven to 425 degrees F.
  • Roast the meat in the preheated oven until an instant-read thermometer inserted into the thickest part (and not touching the bone) reads 135 degrees F (medium-rare), about 25 minutes.
  • Remove the lamb from the oven. Transfer it to a cutting board. Cover with foil and allow to rest for 10 minutes.
  • To cut the rack into individual ribs, turn it upside down, locate where the bones are, and carefully cut between them using a sharp chef's knife. Serve immediately.

Nutrition Facts : ServingSize 2 ribs, Calories 433 kcal, Protein 30 g, Fat 33 g, Sodium 538 mg

SPICE-CRUSTED ROAST RACK OF LAMB WITH CILANTRO-MINT SAUCE



Spice-Crusted Roast Rack of Lamb with Cilantro-Mint Sauce image

A gorgeously spiced rack of lamb is seared and then finished in the oven, served with a quick and easy coriander mint sauce.

Provided by brandon

Categories     Meat and Poultry Recipes     Lamb

Time 35m

Yield 4

Number Of Ingredients 15

1 ½ tablespoons coriander seeds
1 ½ tablespoons caraway seeds
1 ½ tablespoons cumin seeds
1 teaspoon cayenne pepper
1 (8 bone) rack lamb ribs
salt and ground black pepper to taste
1 tablespoon olive oil
2 small bunches fresh mint
1 bunch fresh cilantro
1 lime, juiced
1 tablespoon agave nectar
1 tablespoon rice wine vinegar
2 cloves garlic
salt and ground black pepper to taste
½ cup extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat a dry saucepan over medium-high heat. Add coriander, caraway, and cumin seeds; toast until smoky, about 2 minutes. Transfer to a mortar and pestle and roughly grind the spices together.
  • Rub spices over both sides of the lamb; pat down to make a crust. Season with salt and pepper.
  • Heat 1 tablespoon olive oil in an oven-proof skillet over medium-high heat. Add lamb, fat-side down. Cook, flipping halfway, until both sides are browned, about 5 minutes. Immediately transfer the skillet to the oven.
  • Roast lamb in the preheated oven until no longer red in the center, about 8 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Remove from oven and let rest, about 5 minutes.
  • Combine mint, cilantro, lime juice, agave nectar, vinegar, and garlic in a food processor. Season with salt and pepper. Process until finely chopped. Slowly drizzle in 1/2 cup olive oil while blending to make the sauce.
  • Slice the rack of lamb. Spoon the mint and coriander sauce over each serving.

Nutrition Facts : Calories 698.6 calories, Carbohydrate 11.1 g, Cholesterol 98 mg, Fat 63 g, Fiber 3.2 g, Protein 23.5 g, SaturatedFat 17.4 g, Sodium 163.8 mg, Sugar 4.3 g

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

ROAST RACK OF LAMB WITH ROSEMARY



Roast rack of lamb with rosemary image

Simple and impressive, this dish is perfect for a dinner party

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 4

4 racks of lamb (2 pairs of best ends), French trimmed
4 garlic cloves, roughly chopped
a big stalk of rosemary, needles stripped off and roughly chopped
8 tbsp light olive oil

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.

Nutrition Facts : Calories 255 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Protein 20 grams protein, Sodium 0.18 milligram of sodium

ROASTED RACK OF LAMB WITH ICICLE RADISHES



Roasted Rack of Lamb with Icicle Radishes image

Provided by Tyler Florence

Categories     main-dish

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 10

4 racks of lamb (about 15 pounds total)
1 cup extra-virgin olive oil
Juice and zest of 1 orange
1/2 bunch fresh rosemary, needles stripped from the stem
Kosher salt and freshly ground black pepper
2 bunches icicle radishes, trimmed and well-washed
2 tablespoons all-purpose flour
1 bottle red zinfandel wine
1 cup kalamata olives, pitted
2 bunches watercress, trimmed and well-washed

Steps:

  • Ask the butcher to remove the chine bone (back bone) from each rack of lamb, to clean and "french" the ribs, and trim the fat cap on the meat.
  • Preheat the oven to 450 degrees F.
  • In a small bowl, mix the olive oil with the orange juice, zest, and half of the rosemary to flavor the oil. Pour the rosemary oil over the lamb and rub it into the meat really well; season with a generous amount of salt and pepper. Place the racks of lamb side by side in a large roasting pan, with the rib bones facing up; wrap the bones in foil to prevent blackening in the oven. Toss the radishes with a little oil and put them in the roasting pan next to the lamb.
  • Roast until the internal temperature of the meat at the thickest point registers 130 degrees F for medium-rare doneness, about 40 to 50 minutes. The radishes should be tender and golden.
  • Remove the racks of lamb to a carving board to rest, tent them with foil. Drain the excess fat from the roasting pan and set the pan on two burners over medium-high heat. Sprinkle the flour into the pan drippings and stir to cook out the starchy taste of the flour. Gradually pour in the wine, stirring constantly to scrape up the brown bits and avoid lumps. Toss in the remaining rosemary and simmer for 15 minutes to reduce, season with salt and pepper. Add the olives and cook another 2 minutes to heat through.
  • To serve: Cut the racks of lamb between the ribs into chops. Arrange 2 lamb chops on each plate with the roasted radishes, the olive-wine sauce, and a small pile of watercress.

ROASTED RACK OF LAMB



Roasted rack of lamb image

A delicious lamb dish with a fresh twist

Provided by mariabjo

Time 1h15m

Yield Serves 5

Number Of Ingredients 0

Steps:

  • Preheat oven to 475F.
  • Combine seasonings in a small bowl and sprinkle over the meat
  • Heat a large heavy skillet over high heat and add 1 tablespoon olive oil. Brown lamb on both sides for 3 minutes each side. Pour off fat from pan, but save any juices to make pan sauce later.
  • Transfer lamb to roasting pan and roast, fat side up, in the middle of the oven for 13-15 minutes until the internal temperature is 130-135F for medium-rare. Remove racks to a warm platter and let rest for 10 minutes while you make the sauce.
  • Set the original skillet back on a burner. Add stock and scrape up any browned pieces from the bottom of the pan. Reduce to about 1 tablespoon. Add vinegar and remove pan from heat and whisk in the remaining 3 tablespoons olive oil and mint to form vinaigrette. Cut the racks into individual chops and serve, topped with the sauce atop salad greens.

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