BEST LAMB RACK RECIPE RECIPES

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BEST RACK OF LAMB RECIPE - HOW TO COOK RACK OF LAMB - D…



Best Rack of Lamb Recipe - How to Cook Rack of Lamb - D… image

A roasted rack of lamb is the perfect showstopper, especially when it comes to Easter dinner. Because working with lamb meat isn't something most people do often, it can seem intimidating. But trust us, it's really simple.

Provided by Lauren Miyashiro

Categories     dinner

Total Time 1 hours 50 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 9

3 cloves garlic
3 tbsp. fresh rosemary leaves
1 tbsp. fresh thyme leaves
1/2 tsp. kosher salt, plus more for sprinkling
2 tbsp. extra-virgin olive oil
2 (8-rib) frenched racks of lamb (about 1 1/4 lb. each)
Freshly ground black pepper
Freshly chopped parsley, for garnish
Lemon wedges, for serving

Steps:

  • In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms.
  • Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.
  • Meanwhile, preheat oven to 450°. Roast lamb 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 125°. 
  • Tent with foil and let rest 15 minutes before carving into chops.
  • Sprinkle with parsley and serve with lemon wedges.

Nutrition Facts : Calories 181 calories

RACK OF LAMB WITH GARLIC AND HERBS RECIPE | EPICURIOUS



Rack of Lamb With Garlic and Herbs Recipe | Epicurious image

Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.

Provided by Shelley Wiseman

Total Time 1 hr

Cook Time 20 min

Yield 8 servings

Number Of Ingredients 12

2 (8-rib) frenched racks of lamb (each rack 1½ lb), trimmed of all but a thin layer of fat
1½ teaspoons salt
¾ teaspoon black pepper
1 teaspoon vegetable oil
½ head new garlic or 3 large regular garlic cloves, minced
¼ cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
½ teaspoon salt
½ teaspoon black pepper
1½ tablespoons extra-virgin olive oil
an instant-read thermometer

Steps:

  • Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
  • Transfer racks to a small (13- by 9-inch) roasting pan.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
  • Cut each rack into 4 double chops.

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