LAMB HAM RECIPES

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HERB-CRUSTED RACK OF LAMB RECIPE: HOW TO MAKE IT



Herb-Crusted Rack of Lamb Recipe: How to Make It image

For those who enjoy a main course of lamb, here's a quick and delicious treatment for it. The easy preparation gives me the extra time I need to focus on other menu items. —Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 9

1/2 cup fresh bread crumbs
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 garlic clove, minced
2 tablespoons olive oil
2 frenched racks of lamb (1-1/2 pounds each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture., Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

LEG OF LAMB RECIPE: HOW TO MAKE IT



Leg of Lamb Recipe: How to Make It image

My mother's baked leg of lamb, served with gravy and mint jelly, was a masterpiece! Our family always looked forward to having it on Easter Sunday.

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 35 minutes

Prep Time 20 minutes

Cook Time 01 hours 15 minutes

Yield 8 servings.

Number Of Ingredients 7

1/2 leg of lamb (3 to 4 pounds)
5 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/4 cup all-purpose flour

Steps:

  • Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350°. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 140° for medium or 145° for medium-well. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.

Nutrition Facts : Calories 157 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 330mg sodium, CarbohydrateContent 4g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 22g protein.

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