Rosemary Crumbed Rack Of Lamb Recipes

ROSEMARY-CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 350 degrees F. Combine the panko bread crumbs, fresh herbs, Dijon mustard, salt, pepper, and 1 tablespoon of the olive oil to make a dense crust. Set aside.
• Trim all but a thin layer of fat from the lamb. Score the remaining fat with a sharp knife, and pat dry. Rub the meat all over with salt and pepper.
• Place the oval baker on the stovetop over medium-high heat for 3 minutes. Add 2 tablespoons of the olive oil and brown the lamb on all sides, about 10 minutes. Transfer to a baking dish or large plate.
• Add the vegetables to the hot baker. Cook 10 minutes, stirring occasionally. Meanwhile, pack the lamb with the crust on all sides.
• Place the lamb on top of the vegetables in the baking dish. Transfer to the oven and bake about 15 minutes, or until the internal temperature reaches 120 degrees F. Remove from the oven and place on a cutting board; loosely cover with foil and let rest for 10 minutes.
• Bring the lamb out whole to the table for a dramatic presentation, and carve into chops tableside.

ROSEMARY CRUMBED RACK OF LAMB

Steps:

• Preheat oven to 200°C/390°F (all oven types). Place shelf in the middle of the oven.

ROAST RACK OF LAMB WITH ROSEMARY SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Mix garlic, herbs, salt, pepper and bread crumbs together in a small bowl. Rub mixture into rack of lamb. Cover bones with foil and roast lamb in the oven for 15 to 20 minutes for medium rare meat, or longer if desired. Let meat rest for 10 minutes before carving. Serve with Rosemary sauce.
• Bring vegetable stock to a boil over medium high heat. Add rosemary. Reduce heat and simmer reducing liquid to 1/4 cup. Add demi-glace and simmer for 2 minutes. Dissolve the cornstarch in the port. Add to the simmering sauce, stirring until thickened. Serve under and on the side of lamb.

HERB-CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
• Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
• Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt. Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
• Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere. Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
• Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.