Has anyone a Rack of Lamb Recipe please?!
ThanksWww@FoodAQ@Com
Answers:
Here is a recipe for you !.!.!.!.!.!.!.!. = )
Mustard Crusted Rack of Lamb
1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan
Season rack of lamb well on all sides with salt and pepper!. Heat a medium skillet over high heat and, when hot, add the oil!. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes!. Transfer the lamb to a plate and set aside to cool slightly before proceeding!.
Preheat the oven to 450 degrees F!.
Using the back of a spoon, spread the mustard evenly over all sides of the lamb!. Spread the minced garlic over the lamb in the same manner!.
In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine!. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat!.
Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare!. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve!.Www@FoodAQ@Com
Mustard Crusted Rack of Lamb
1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan
Season rack of lamb well on all sides with salt and pepper!. Heat a medium skillet over high heat and, when hot, add the oil!. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes!. Transfer the lamb to a plate and set aside to cool slightly before proceeding!.
Preheat the oven to 450 degrees F!.
Using the back of a spoon, spread the mustard evenly over all sides of the lamb!. Spread the minced garlic over the lamb in the same manner!.
In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine!. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat!.
Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare!. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve!.Www@FoodAQ@Com
Rack of Lamb with Mint-Basil Pesto
1 1/2 cups lightly packed fresh mint leaves
3/4 cup lightly packed fresh basil leaves
1/2 cup walnuts, toasted
2 tablespoons freshly grated Parmesan
2 tablespoons fresh lemon juice
2 garlic cloves
3/4 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/3 cup plus 2 tablespoons extra-virgin olive oil
3 (1 1/2-pounds each) racks of lamb, trimmed and frenched
Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped!. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy!.
Preheat the oven to 400 degrees F!.
enerously sprinkle the lamb racks with salt and pepper!. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat!. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side!. Transfer the lamb rack meat side up on a heavy large baking sheet!. Repeat with the remaining 2 lamb racks!.
Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare!. Transfer the lamb racks to a work surface!. Set aside for 10 minutes!. Cut the lamb between the bones into single chops!. Spread the pesto over 1 cut side of each chop!. Arrange the chops, pesto side up, on plates or a platter, and serve!.
Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead!. Cover the pesto and lamb separately and refrigerate!. Allow extra time for the chilled lamb to roast!.
Alternately, the racks of lamb can be sliced then broiled before serving!. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb)!. Preheat the broiler!. Arrange the lamb chops in a single layer over 2 heavy baking sheets!. Lightly brush the lamb chops with oil and sprinkle with salt and pepper!. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare!. Spread the pesto over the chops!. Arrange the chops pesto side up on plates or a platter, and serve!.Www@FoodAQ@Com
1 1/2 cups lightly packed fresh mint leaves
3/4 cup lightly packed fresh basil leaves
1/2 cup walnuts, toasted
2 tablespoons freshly grated Parmesan
2 tablespoons fresh lemon juice
2 garlic cloves
3/4 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/3 cup plus 2 tablespoons extra-virgin olive oil
3 (1 1/2-pounds each) racks of lamb, trimmed and frenched
Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped!. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy!.
Preheat the oven to 400 degrees F!.
enerously sprinkle the lamb racks with salt and pepper!. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat!. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side!. Transfer the lamb rack meat side up on a heavy large baking sheet!. Repeat with the remaining 2 lamb racks!.
Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare!. Transfer the lamb racks to a work surface!. Set aside for 10 minutes!. Cut the lamb between the bones into single chops!. Spread the pesto over 1 cut side of each chop!. Arrange the chops, pesto side up, on plates or a platter, and serve!.
Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead!. Cover the pesto and lamb separately and refrigerate!. Allow extra time for the chilled lamb to roast!.
Alternately, the racks of lamb can be sliced then broiled before serving!. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb)!. Preheat the broiler!. Arrange the lamb chops in a single layer over 2 heavy baking sheets!. Lightly brush the lamb chops with oil and sprinkle with salt and pepper!. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare!. Spread the pesto over the chops!. Arrange the chops pesto side up on plates or a platter, and serve!.Www@FoodAQ@Com
Basic Rack Of Lamb Recipe
2 racks of lamb
2 teaspoons of salt
2 teaspoons of pepper
2 tablespoons of dried thyme
Preheat your oven to 450 degrees Fahrenheit!.
Mix the salt, pepper, and thyme thoroughly!.
Rub the racks of lamb with the herb mixture!.
Place the lamb in a roasting pan that has a rack in it to keep the lamb from resting on the bottom of the pan!.
Cook for 30 minutes (check at 20 minutes) or until an instant read thermometer shows 125 degrees for rare or 145 for mediumWww@FoodAQ@Com
2 racks of lamb
2 teaspoons of salt
2 teaspoons of pepper
2 tablespoons of dried thyme
Preheat your oven to 450 degrees Fahrenheit!.
Mix the salt, pepper, and thyme thoroughly!.
Rub the racks of lamb with the herb mixture!.
Place the lamb in a roasting pan that has a rack in it to keep the lamb from resting on the bottom of the pan!.
Cook for 30 minutes (check at 20 minutes) or until an instant read thermometer shows 125 degrees for rare or 145 for mediumWww@FoodAQ@Com
INGREDIENTS
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 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
DIRECTIONS
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!.Www@FoodAQ@Com
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 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
DIRECTIONS
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!.Www@FoodAQ@Com
Rack of Lamb,,,,,,,,,,,,,,,,,,,,,,,ENJOY!!! :---)
1 rack of lamb, trimmed
2 tablespoons chopped fresh parsley
1 tablespoon chopped spring onion
1 clove garlic, crushed
1 teaspoon finely chopped rosemary
1/2 cup fresh breadcrumb
1/2 ounce melted butter
salt
freshly ground black pepper
1/2 ounce butter (extra)
Combine parsley, spring onions, garlic, rosemary, breadcrumbs and melted butter in a bowl!.
Sprinkle the rack of lamb with salt and pepper!.
Melt the extra butter in a pan and brown lamb evenly all over!.
Cover lamb with the herb mixture and place in a baking dish!.
Bake at 425F degrees for 15-20 minutes!.
(lamb should be quite pink) Remove and keep warm for 10 minutes!.
Slice into individual chops!.
Serve with pan juices!.Www@FoodAQ@Com
1 rack of lamb, trimmed
2 tablespoons chopped fresh parsley
1 tablespoon chopped spring onion
1 clove garlic, crushed
1 teaspoon finely chopped rosemary
1/2 cup fresh breadcrumb
1/2 ounce melted butter
salt
freshly ground black pepper
1/2 ounce butter (extra)
Combine parsley, spring onions, garlic, rosemary, breadcrumbs and melted butter in a bowl!.
Sprinkle the rack of lamb with salt and pepper!.
Melt the extra butter in a pan and brown lamb evenly all over!.
Cover lamb with the herb mixture and place in a baking dish!.
Bake at 425F degrees for 15-20 minutes!.
(lamb should be quite pink) Remove and keep warm for 10 minutes!.
Slice into individual chops!.
Serve with pan juices!.Www@FoodAQ@Com
This is the easiest recipe and my go-to for after work dinners in a hurry!.
Smear your rack of lamb on both sides and in between the ribs with garlic butter!. Press into bread crumbs and place (fat side up) in a 350 oven for 30 minutes!. It will come out perfectly rare!. 35 minutes for medium, but no longer because well done lamb isn't very tasty!.
Serve with asparagus and little red potatos, boied with a dill/cream sauce on the side!.
Dinner on the table in less than 45Www@FoodAQ@Com
Smear your rack of lamb on both sides and in between the ribs with garlic butter!. Press into bread crumbs and place (fat side up) in a 350 oven for 30 minutes!. It will come out perfectly rare!. 35 minutes for medium, but no longer because well done lamb isn't very tasty!.
Serve with asparagus and little red potatos, boied with a dill/cream sauce on the side!.
Dinner on the table in less than 45Www@FoodAQ@Com
sear lamb rack on both sides then roast in the oven for 5 min on high!. Remove from oven and spread mustard over the lamb!. Make herbed breadcrumbs and roll the lamb in that then return to oven for another 5 min!. Cut into chop slices and serve over mashed potato and steamed carrots!.Www@FoodAQ@Com
Hey, go to foodnetwork!.com and type Rack Lamb in the Recipe Search box!.
Or you could put it in the oven with rosemary and olive oil on top with some seasoning salt- thats what i'd do!.Www@FoodAQ@Com
Or you could put it in the oven with rosemary and olive oil on top with some seasoning salt- thats what i'd do!.Www@FoodAQ@Com
Salt, pepper, throw in hot oven!.Www@FoodAQ@Com