RACK OF LAMB OVEN RECIPES

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OVEN ROASTED RACK OF LAMB RECIPE | FOOD NETWORK



Oven Roasted Rack of Lamb Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 4

3 racks of lamb, 6 bones each, frenched
Salt and pepper
Dijon mustard
Seasoned bread crumbs, for dredging

Steps:

  • Preheat oven to 500 degrees F.
  • Season lamb with salt and pepper. Brush lamb with Dijon mustard, to coat. Dredge in breadcrumbs. Place on a rack into the oven for 20 minutes. Remove and allow to rest for 10 minutes. Slice and serve.

Nutrition Facts : Calories 335 calorie, FatContent 26.3 grams, SaturatedFatContent 10.9 grams, CarbohydrateContent 2.4 grams, FiberContent 0.2 grams, ProteinContent 21 grams

RACK OF LAMB RECIPE | JAMIE OLIVER CHRISTMAS LAMB RECIPES



Rack of lamb recipe | Jamie Oliver Christmas lamb recipes image

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.

Total Time 50 minutes

Yield 4

Number Of Ingredients 14

2 x French-trimmed 7-bone racks of lamb (caps, fat and sinews removed)
olive oil
unsalted butter
3 cloves of garlic
100 g shelled pistachios
1 bunch of fresh flat-leaf parsley (30g)
75 g bread
1 whole nutmeg for grating
Dijon mustard
350 g fine green beans
1 tablespoon white wine vinegar
extra virgin olive oil
½ a lemon
3 sprigs of fresh tarragon

Steps:

    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.

Nutrition Facts : Calories 693 calories, FatContent 57.2 g fat, SaturatedFatContent 19.6 g saturated fat, ProteinContent 29.5 g protein, CarbohydrateContent 16 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 2 g salt, FiberContent 5.5 g fibre

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Total Time 1 hours 5 minutes
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    1. Preheat the oven to 190°C/375°F/gas 5.
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    6. Place the lamb on top of the potatoes. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle – use your instincts (add 5 to 10 minutes if you like your meat well done).
    7. When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes. Delicious served with a little salsa verde or an extra drizzle of oil.
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ROAST RACK OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
Juicy roasted lamb rack, bursting with herby flavours, and ready in just over an hour!
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Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 479 calories per serving
    1. Preheat the oven to 190°C/375°F/gas 5.
    2. Cook the potatoes in boiling salted water for 10 to 15 minutes, or until tender, then drain. Meanwhile, squeeze the seeds from the tomatoes, and destone the olives.
    3. Heat a lug of oil in a large frying pan over a high heat, add the lamb rack and sear until golden, then remove to a plate.
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    7. When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes. Delicious served with a little salsa verde or an extra drizzle of oil.
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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
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