FOOD RACK RECIPES

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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

RACK OF LAMB RECIPE | INA GARTEN | FOOD NETWORK



Rack of Lamb Recipe | Ina Garten | Food Network image

Ina Garten's classic Rack of Lamb recipe is the perfect meal for a special occasion. After a quick marinade of rosemary, garlic, Dijon mustard and balsamic vinegar, roast the lamb in the oven for a hands-off, memorable main dish.

Provided by Ina Garten

Categories     main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

Steps:

  • In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
  • Preheat the oven to 450 degrees F.
  • Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

More about "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.
See details


ROAST RACK OF LAMB WITH ROSEMARY RECIPE | BBC GOOD F…
Simple and impressive, this dish is perfect for a dinner party
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine British
Calories 255 calories per serving
  • Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.
See details


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.
See details


ROAST RACK OF LAMB WITH ROSEMARY RECIPE | BBC GOOD FOOD
Simple and impressive, this dish is perfect for a dinner party
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine British
Calories 255 calories per serving
  • Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.
See details


MUSTARD CRUSTED RACK OF LAMB RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 3.9
Total Time 3 hours 25 minutes
Category main-dish
Cuisine american
  • Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
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RACK OF LAMB RECIPES - BBC FOOD
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RACK OF LAMB RECIPES | BBC GOOD FOOD
Shake up your Sunday roast with a rack of lamb. From herb-crusted to glazed, take a look at our best-rated recipes.
From bbcgoodfood.com
See details


RACK OF LAMB RECIPES - BBC FOOD
Rack of lamb recipes A prime cut of lamb, a whole rack will consist of eight ribs, neatly trimmed of fat. It's one of the most expensive cuts of lamb and should be roasted until pink, or medium at ...
From bbc.co.uk
See details


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HERB-CRUSTED RACK OF LAMB RECIPE | FOOD NETWORK
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