HERB CRUSTED RACK OF LAMB RECIPES

Name: Gordon Ramsay Herb Crusted Lamb Chops
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 2 ea. Rack of Lamb, frenched; 2 oz. Olive Oil; 4 Tbsp. Dijon Mustard; 2 C. Panko Bread Crumbs; ½ C. Grated Parmesan; 1 bu. Parsley; 1 bu. Thyme; 2 Ea. Rack of Lamb, French Cut; 2 Oz. Olive Oil -4T Dijon Mustard; 2 C. Bread Crumbs Panko; ½ C. Grated Parmesan Cheese; 1 Bu. Parsley; 1 Bu. Thyme; 2.5 lb. Potato; Small Pinch of Saffron; 2 Sticks of Butter; ½ C. Cream; 1 Ea. Yellow Zucchini; 1 Ea. Green Zucchini; 2 Ea. Indian Eggplant; 2 Ea. Plum Tomato; 4 Oz. Bravas Puree; Salt and Pepper to taste; Olive Oil, as needed; 1 Oz. Olive Oil; 1 Ea. Shallots, finely sliced; 1 Ea. Garlic Clove, sliced; ½ Tbsp. Paprika; 8 Oz. Chopped Tomatoes, canned; Salt and Pepper to taste

GORDON RAMSAY HERB CRUSTED LAMB CHOPS - HELL'S KITCHEN

Gordon Ramsay Herb Crusted Lamb Chops - Hell's Kitchen image

How to cook Hell’s Kitchen, Herb Crusted Rack of Lamb recipe.

Provided by John Siracusa

Categories Gordon Ramsay Recipes

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 32

Ingredients

2 ea. Rack of Lamb, frenched
2 oz. Olive Oil
4 Tbsp. Dijon Mustard
2 C. Panko Bread Crumbs
½ C. Grated Parmesan
1 bu. Parsley
1 bu. Thyme
2 Ea. Rack of Lamb, French Cut
2 Oz. Olive Oil -4T Dijon Mustard
2 C. Bread Crumbs Panko
½ C. Grated Parmesan Cheese
1 Bu. Parsley
1 Bu. Thyme
2.5 lb. Potato
Small Pinch of Saffron
2 Sticks of Butter
½ C. Cream
1 Ea. Yellow Zucchini
1 Ea. Green Zucchini
2 Ea. Indian Eggplant
2 Ea. Plum Tomato
4 Oz. Bravas Puree
Salt and Pepper to taste
Olive Oil, as needed
1 Oz. Olive Oil
1 Ea. Shallots, finely sliced
1 Ea. Garlic Clove, sliced
½ Tbsp. Paprika
8 Oz. Chopped Tomatoes, canned
Salt and Pepper to taste
6 Oz. Black Olives, rough chop
12 Oz. Red Wine Demi Mix, store-bought prepare to package instruction

Steps:

Searing Lamb
Herb Crust the Lamb Chop
Make Saffron Potato Puree
Make Ratatouille
Bravas Puree
Make Cured Olive Demi Glaze

HERB-MARINATED RACK OF LAMB RECIPE | FOOD NETWORK

Herb-Marinated Rack of Lamb Recipe | Food Network image

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.

Provided by Food Network

Categories main-dish

Total Time 13 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 lamb racks (about 8 to 9 ribs each)
1/2 cup extra-virgin olive oil, plus 2 tablespoons
4 garlic cloves, unpeeled and crushed
2 (4-inch) rosemary sprigs, crushed
6 thyme sprigs, crushed
4 rosemary sprigs, for garnish
Freshly ground black pepper
Sea salt

Steps:

Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
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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