RACK OF LAMB ROAST RECIPES

ROAST RACK OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES

Roast rack of lamb recipe | Jamie Oliver lamb recipes image

Juicy roasted lamb rack, bursting with herby flavours, and ready in just over an hour!

Total Time 1 hours 5 minutes

Yield 4

Number Of Ingredients 7

Ingredients

10 Anya potatoes
1 handful of cherry tomatoes
1 handful of Kalamata olives
olive oil
1 quality 6-bone rack of lamb
a few sprigs of rosemary
6 cloves of garlic

Steps:

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.
4. Crush the drained potatoes and tip into the frying pan, then fry for a couple of minutes over a medium-low heat.
5. Stir in the tomatoes and olives, then season with sea salt and black pepper. Pick in the rosemary, scatter over the unpeeled garlic cloves, and drizzle with a little oil. Transfer to a roasting tray.
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.

Nutrition Facts : Calories 479 calories, FatContent 36.2 g fat, SaturatedFatContent 15.4 g saturated fat, ProteinContent 24.1 g protein, CarbohydrateContent 15.1 g carbohydrate, SugarContent 1.7 g sugar, SodiumContent 0.91 g salt, FiberContent 1.5 g fibre

RACK OF LAMB RECIPES | BBC GOOD FOOD

Rack of lamb recipes | BBC Good Food image

Shake up your Sunday roast with a rack of lamb. From herb-crusted to glazed, take a look at our best-rated recipes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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ROAST RACK OF LAMB WITH ROSEMARY RECIPE | BBC GOOD F…

Simple and impressive, this dish is perfect for a dinner party
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine British
Calories 255 calories per serving

Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.

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RACK OF LAMB RECIPE | JAMIE OLIVER CHRISTMAS LAMB RECIPES

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.
From jamieoliver.com
Total Time 50 minutes
Calories 693 calories per serving

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.

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RACK OF LAMB RECIPE | JAMIE OLIVER CHRISTMAS LAMB RECIPES

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.

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ROAST LAMB RECIPE - NYT COOKING

If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild. More Easter lamb recipes and how to carve a leg of lamb.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 1047 per serving

Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.

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RACK OF LAMB RECIPE | INA GARTEN | FOOD NETWORK

Ina Garten's classic Rack of Lamb recipe is the perfect meal for a special occasion. After a quick marinade of rosemary, garlic, Dijon mustard and balsamic vinegar, roast the lamb in the oven for a hands-off, memorable main dish.
From foodnetwork.com
Reviews 4.3
Total Time 35 minutes
Category main-dish

Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

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RACK OF LAMB RECIPE: HOW TO MAKE IT - TASTE OF HOME

I first started cooking in college and have continued to do so ever since. Grilling is what I like best, but I bake this rack of lamb in the oven for the best results.—Bob Paffenroth, Brookfield, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Dinner
Calories 247 calories per serving

Place lamb on a rack in a greased large roasting pan; brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper. Press onto the meat. Combine butter and garlic; drizzle over meat. , Bake, uncovered, at 375° for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the oven and cover loosely with foil. Let stand for 5-10 minutes before slicing.

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Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

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RACK OF LAMB RECIPE: HOW TO MAKE IT - TASTE OF HOME

Place lamb on a rack in a greased large roasting pan; brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper. Press onto the meat. Combine butter and garlic; drizzle over meat. , Bake, uncovered, at 375° for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the oven and cover loosely with foil. Let stand for 5-10 minutes before slicing.

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A roasted rack of lamb is the perfect showstopper, especially when it comes to Easter dinner. Because working with lamb meat isn't something most people do often, it can seem intimidating. But trust us, it's really simple.
From delish.com
Reviews 5
Total Time 1 hours 50 minutes
Category dinner
Calories 181 calories per serving

Sprinkle with parsley and serve with lemon wedges.

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