Roasted Racks Of Lamb With Malagueta Pepper And Farofa Crust Recipes

ROASTED RACK OF LAMB

Steps:

• Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
• Preheat the oven to 300 degrees F.
• Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
• Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Season lamb generously with salt and pepper.
• Heat a cast iron over medium high heat.
• To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
• Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
• Brush the top and sides of the lamb with mustard.
• Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
• Allow to rest before slicing.
• Enjoy!

ROASTED RACK OF LAMB

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.

CATALONIAN FIRE ROASTED LAMB RACK

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.

ROASTED RACKS OF LAMB WITH MALAGUETA PEPPER AND FAROFA CRUST

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook flour, stirring, until golden brown, 3 to 4 minutes. Transfer to a small bowl.
• Purée onion, garlic, peppers, sugar, vinegar, and 1/2 teaspoon salt in a blender until smooth, adding 1 to 2 tablespoons water if needed to facilitate puréeing.
• Heat 2 tablespoons oil in a large nonstick skillet over moderate heat until hot but not smoking, then cook purée, stirring, until thickened, 3 to 4 minutes. (Don't worry if mixture turns blue-green; this sometimes results from the interaction of vinegar and immature garlic.) Reserve 5 tablespoons purée in a small bowl (for coating lamb) and transfer remainder to another small bowl (to be served on the side with lamb).
• Sprinkle lamb with remaining tablespoon salt. Heat remaining tablespoon oil in cleaned 10-inch skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning over once, about 4 minutes per rack. Transfer racks to a large roasting pan, arranging with bones curving downward.
• Spread 1 1/2 tablespoons malagueta purée over meaty part of each rack of lamb, excluding ends. Stir parsley into farofa mixture, then pat mixture onto lamb (over purée) to coat, pressing gently to adhere.
• Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 125°F (for medium-rare), 20 to 25 minutes. Transfer to a cutting board and let racks stand 15 minutes (internal temperature will rise to about 130°F).
• Cut each rack into chops and serve remaining purée on the side.