HOW TO COOK FRENCHED RACK OF LAMB RECIPES

FRENCHED RACK OF LAMB - ALLRECIPES

Frenched Rack of Lamb - Allrecipes image

Roasted rack of lamb.

Provided by AlexanderXavier

Categories Lamb Recipes

Total Time 2 hours 15 minutes

Prep Time 45 minutes

Cook Time 55 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 head garlic
3 tablespoons chopped fresh parsley
½ teaspoon minced fresh thyme
1 ½ cups soft bread crumbs
1 (8 bone) rack Lamb, domestic, rib, separable lean and fat, trimmed to 1/8" fat, choice, raw
kosher salt and ground black pepper to taste
¼ cup Dijon mustard

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Wrap garlic head in foil.
Roast garlic in the preheated oven until soft, about 40 minutes. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Slice in half; squeeze to remove the roasted garlic within.
Combine 1 tablespoon roasted garlic with bread crumbs, parsley, and thyme. Reserve remaining roasted garlic for another use.
Wrap the exposed bone sections of the rack individually in aluminum foil.
Set the rack, bone-side down, ribs facing away, on a sheet of plastic wrap and sprinkle with salt and pepper. Brush meat with mustard to create a thin layer. Spread bread crumb mixture over and press the crumbs into it using the plastic wrap. Set the lamb on a roasting rack. Discard the plastic wrap.
Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 140 degrees F (60 degrees C) for medium doneness, or to desired doneness, 25 to 35 minutes. Let the lamb sit for 20 minutes in a warm location; carve into 4 two-bone chops. Season with salt.

Nutrition Facts : Calories 402.7 calories, CarbohydrateContent 16.5 g, CholesterolContent 100 mg, FatContent 26.6 g, FiberContent 0.8 g, ProteinContent 22.3 g, SaturatedFatContent 13.1 g, SodiumContent 538.3 mg, SugarContent 0.9 g

FRENCHED RACK OF LAMB RECIPE - SKINNYTASTE

Frenched Rack Of Lamb Recipe - Skinnytaste image

Tender oven-roasted rack of lamb, seasoned with rosemary, fresh lemon juice, and garlic, is perfect for entertaining and so easy to make!

Provided by Gina

Categories Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 5

Ingredients

4 cloves garlic (crushed)
1 teaspoon chopped fresh rosemary leaves
2 racks of lamb (frenched (2 pounds each, 8 ribs each))
1/4 lemon
1 1/2 teaspoons kosher salt and freshly ground pepper (to taste)

Steps:

Season the lamb racks with lemon juice and season with salt and pepper on both sides.
Rub the garlic all over them and sprinkle with rosemary.
Set the racks fat side up on a large rimmed baking sheet lined with foil if desired and let stand for 1 hour.
Preheat the oven to 450°F.
Roast the lamb in the upper third of the oven for about 25 minutes for medium-rare meat, or until a thermometer reaches 130F (or longer if you like your cooked medium or medium-well). Simply insert the tip of the thermometer through the side of the chops and into the thickest part of the meat, careful not to touch the bone (which is hotter than the meat that surrounds it).
When that spot reaches 130°F, it’s finished. The temperature will continue to rise an additional 5 degrees as the lamb rests.
Transfer the lamb racks to a carving board and let them rest, tented with foil for 10 minutes.
Carve the lamb in between the rib bones and transfer to plates.
Serve right away. Trim fat before eating*.

Nutrition Facts : ServingSize 2 chops, Calories 335 kcal, CarbohydrateContent 0.5 g, ProteinContent 46.7 g, FatContent 16 g, SaturatedFatContent 7 g, CholesterolContent 140 mg, SodiumContent 352.5 mg, SugarContent 0.5 g

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