LAMB RACK RECIPES

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ROASTED RACK OF LAMB RECIPE | ALLRECIPES



Roasted Rack of Lamb Recipe | Allrecipes image

I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.

Provided by JENNINE1980

Categories     Lamb Recipes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 Servings

Number Of Ingredients 11

½ cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  • In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  • Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  • Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Nutrition Facts : Calories 481.4 calories, CarbohydrateContent 5.6 g, CholesterolContent 94.1 mg, FatContent 40.8 g, FiberContent 0.5 g, ProteinContent 22.2 g, SaturatedFatContent 13.4 g, SodiumContent 1368.8 mg, SugarContent 0.3 g

SOUS VIDE RACK OF LAMB - ANOVA CULINARY



Sous Vide Rack of Lamb - Anova Culinary image

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

Provided by J. Kenji López-Alt

Total Time 01 hours 00 minutes

Prep Time 030 minutes

Yield Ingredients for 4

Number Of Ingredients 5

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