CAN FOOD RACK RECIPES

RACK OF LAMB RECIPES | BBC GOOD FOOD

Rack of lamb recipes | BBC Good Food image

Shake up your Sunday roast with a rack of lamb. From herb-crusted to glazed, take a look at our best-rated recipes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

GARLIC-CRUSTED ROAST RACK OF LAMB RECIPE - FOOD & WINE

Garlic-Crusted Roast Rack of Lamb Recipe - Food & Wine image

Rack of lamb is a brilliant roast centerpiece dish because it's impressive and surprisingly easy to make. This lamb recipe includes just five ingredients and 10 minutes of active cooking time. It's one of our favorite ways to prepare a rack of lamb because it's simply rubbed with plenty of garlic, rosemary, olive oil and salt before roasting. Since the seasoning is so simple, the dish pairs well with a range of sides, from risotto to green salads to roasted vegetables. Related: Roast Recipes

Provided by Kenny Rochford

Categories Rack of Lamb

Total Time 1 hours 45 minutes

Yield 8

Number Of Ingredients 5

Ingredients

1 head of garlic (cloves peeled)
¼ cup rosemary leaves
¼ cup extra-virgin olive oil
2 racks of lamb, frenched (2 pounds each)
Salt and freshly ground pepper

Steps:

In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
Carve the racks in between the rib bones and transfer to plates. Serve right away.

More about "can food rack recipes"

HERB-MARINATED RACK OF LAMB RECIPE | FOOD NETWORK

Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
From foodnetwork.com
Reviews 4.6
Total Time 13 hours 10 minutes
Category main-dish
Cuisine american

To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

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RACK OF LAMB WITH GARLIC AND HERBS RECIPE RECIPE | EPICURIOUS

Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.
From epicurious.com
Reviews 3.9
Total Time 1 hr

Cut each rack into 4 double chops.

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RACK OF LAMB WITH GARLIC AND HERBS RECIPE RECIPE | EPICURIOUS

Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.
From epicurious.com
Reviews 3.9
Total Time 1 hr

Cut each rack into 4 double chops.

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RACK OF LAMB RECIPE | JAMIE OLIVER CHRISTMAS LAMB RECIPES

Lamb like this is a total treat – it looks dramatic, and gives you tender blushing meat, with an irresistible feisty crumb. It’s also easy to scale up or down for two, six or eight, just tweak the timings instinctively.
From jamieoliver.com
Total Time 50 minutes
Calories 693 calories per serving

1. Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180ºC/350ºF/gas 4.
2. Drizzle the lamb racks with olive oil and sprinkle generously with sea salt and black pepper, patting the seasoning all over the meat.
3. Sear in a hot frying pan on a high heat with a little extra oil and 1 knob of butter for 2 to 3 minutes, turning with tongs until golden all over, then remove the racks to a roasting tray and let them cool.
4. Peel 2 cloves of garlic and place in a food processor with the pistachios and parsley (stalks and all). Tear in the bread, finely grate in half the nutmeg and blitz into a fine green crumb.
5. Generously brush each lamb rack with mustard, then cover with the herby crumb, patting it all over the top and sides.
6. Roast for 25 minutes, until the crust is crisp, to give you beautifully blushing lamb. Remove from the oven and leave the lamb to rest for 10 minutes.
7. Meanwhile, trim just the stalk ends off the green beans and cook for 6 to 7 minutes in a pan of boiling salted water.
8. Crush the remaining unpeeled clove of garlic through a garlic crusher into a jar and mix with 1 teaspoon of mustard, the vinegar, 2 tablespoons of extra virgin olive oil and the lemon juice, then taste and season to perfection.
9. Finely chop and add the tarragon leaves. Drain the beans and toss with the dressing. Carve up the lamb and serve with the dressed green beans and my potato al forno.

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SOUS VIDE RACK OF LAMB - ANOVA CULINARY

Rack of lamb isn't cheap, so it's understandable that cooking it can be even more nerve-wracking than cooking a pricey steak. What's more, lamb tends to be leaner and smaller than a steak, which means that it's even more susceptible to accidental overcooking. All of this makes it an ideal candidate for cooking sous vide, which makes overcooking nearly impossible and perfectly edge-to-edge medium-rare results the norm.Temperature and Timing Charts for Lamb RackSmaller New Zealand and Australian lamb needs only around 45 minutes to cook at a minimum. Larger American lamb should be cooked for a minimum of 1 hour. Lamb rack cooked under 130°F / 54.4ºC should not be cooked longer than two-and-a-half hours at a time for food safety reasons.Very Rare to Rare115°F / 46°C to 124°F / 51°C 1 to 2 1/2 hoursMedium-rare125°F / 52°C to 134°F / 57°C 1 to 4 hours (2 1/2 hours max if under 130°F / 54°C)Medium135°F / 57°C to 144°F / 62°C 1 to 4 hoursMedium-well145°F / 63°C to 154°F / 67°C 1 to 4 hoursWell done 155°F / 69°C and up 1 to 4 hours
From recipes.anovaculinary.com
Reviews 4.2
Total Time 01 hours 00 minutes

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GINGERBREAD MEN RECIPE - BBC FOOD

This easy gingerbread recipe is great for baking with children, and it makes a lovely homemade Christmas present. Make gingerbread men or any other shape! Each serving provides 161 kcal, 2g protein, 25g carbohydrates (of which 11.5g sugars), 6g fat (of which 3.5g saturates), 0.7g fibre and 0.3g salt.
From bbc.co.uk
Reviews 4.3
Cuisine British
Calories 161kcal per serving

Bake for 12–15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations, if using.

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