Time 30m Yield 4 - 6 servings Number Of Ingredients 10 Steps:
Preheat the oven to 475 degrees. Season the racks generously with salt and pepper. Place a large cast-iron skillet over high heat. When very hot, add the oil and sear one of the lamb racks all over until it is very brown, about 2 minutes per side. Transfer to a roasting pan fitted with a wire rack, laying it rounded-side (the side with the fat) up. Repeat with the remaining rack of lamb. Cover with foil and set aside. Place the remaining ingredients except for the balsamic vinegar in the bowl of a food processor. Add 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper and process until it forms a paste. Press the paste onto the rounded side of the racks. Roast until desired doneness, about 15 for medium rare. Allow to rest for 5 minutes, covered, before carving and serving drizzled with balsamic vinegar.
Time 35m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Preheat the oven to 475°F. Season the lamb generously with salt and pepper. Place a large cast-iron skillet over high heat, when very hot, add the oil and sear one of the racks all over until it is very brown, about 2 minutes per side. Transfer to a roasting pan fitted with a rack, laying it rounded side up. Repeat with the remaining rack. Cover with foil and set aside. Place the remaining ingredients, except the vinegar, in a food processor. Add 1/2 tsp salt and 1/4 tsp pepper, and process until it forms a paste. Press the paste onto the racks. Roast until desired doneness, 15 min for medium rare. Allow to rest for 5 min, covered, then carve and serve drizzled with balsamic vinegar.
Time 55m Yield 6 servings Number Of Ingredients 9 Steps:
Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil. In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel, and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate. Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.) Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.
Time 1h5m Yield 6 servings Number Of Ingredients 21 Steps:
For the Gratin: Preheat the oven to 350 degrees F. Slice the potatoes into 1/4-inch slices. Slice the leeks into thin circles. Mix the butter and the garlic together and set aside. Season the cream with salt, white pepper, and nutmeg. Layer the potatoes, the leeks, the garlic butter, and then the cream, alternating until the potatoes are lightly covered with the cream. Bake for 30 minutes. For the Lamb: Sear the lamb in olive oil in a roasting pan until golden, fat side down first. Remove and allow to rest for 5 minutes. Brush the mustard onto both sides of the seared lamb. Season with salt and pepper. Mix together all of the herbs. Dredge both sides of the lamb in the herbs, pressing lightly so the herbs adhere. In the same roasting pan the lamb was cooked in, add the 20 cloves of garlic and place the lamb on top. Cook in the oven for 15 minutes or until medium-rare. When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest. Place the roasting pan on top of the stove over medium heat. Remove the garlic and set aside. Discard all the fat. Add the thyme, white wine, and the stock and reduce by half. Place half of the roasted garlic in a blender. Add the reduced stock and wine mixture and puree until smooth. Add the tablespoon of butter and pulse to incorporate. Season with salt and pepper. To Serve: Place a large scoop of the gratin in the center of a plate. Slice the lamb every two chops and place on top of the gratin. Pour the sauce over the lamb and garnish with the remaining roasted garlic and your favorite seasonal vegetables.
Yield Makes 2 generous servings Number Of Ingredients 8 Steps:
Preheat oven to 400°F. In a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste. Season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan. Spread meat side with mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135°F. for medium-rare, 25 to 30 minutes. Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.
Time 35m Yield 4 servings. Number Of Ingredients 9 Steps:
Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture., Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.
Number Of Ingredients 8 Steps:
Preheat oven to 450 degrees with rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes. In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons Dijon, making sure the entire surface is covered. Pat seasoned breadcrumbs over rack (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.
Yield 8 servings Number Of Ingredients 10 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!
Yield Makes 4 servings Number Of Ingredients 15 Steps:
Preheat the oven to 400°F. Heat the oil in a pan, and sear the lamb until golden brown. Roast in the oven for 15-20 minutes, then remove. In a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. Brush mustard onto the lamb, and coat with the mixture. Place the shallots and garlic onto a sheet of aluminum foil, and sprinkle with the brown sugar and butter. Roast in the foil parcel for 15 minutes or until golden brown. In a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season. Preheat the grill. Grill the lamb crust-side-up for 5 minutes. Let rest for 5 minutes, and slice into cutlets. To serve, place a portion of the cutlets on each plate and arrange the shallots and garlic around. Drizzle the sauce around the plate, and serve with a sprig each of rosemary and thyme.
Time 45m Yield 2-4 serving(s) Number Of Ingredients 12 Steps:
In a roasting pan with very hot olive oil, sear the lamb, fat side down first, until golden. Remove and allow to rest 5 minutes. Brush the mustard onto both sides of the seared lamb. Season with salt and pepper. Mix all of the herbs together. Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere. In the same roasting pan the lamb was cooked in, add the 10 cloves of garlic and place the lamb on top. Preheat oven to 350 degrees. Cook in the oven 15 to 20 minutes or until medium-rare. When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest. Place the roasting pan on top of the stove over medium heat. Remove the garlic and set aside. Discard all the fat. Add the white wine and the stock and reduce by half. Place the roasted garlic in a blender or food processor. Add the reduced stock and wine mixture and puree until smooth. Add the tablespoon of butter and pulse to incorporate. Season well with salt and freshly ground pepper. For a nice presentation, on a serving plate, stand the rack of lamb upright in a circle and secure with a skewer.
More about “rack of lamb with sage crust recipes”
Number Of Ingredients 12 Steps:
Preheat the oven to 400°F. Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated. Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”. Quite simple indeed! Make sure you brown that lamb. Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking. Preparing the Crust: Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash. Pour the mixture into a deep dish (bowl or plate) and set aside. Putting it All Together: Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit. Place it back into the oven for 3-4 minutes when you’re ready to serve. NOTES: Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting. Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word. Like many of Gordon’s recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay’s cooking.
