RACK OF LAMB ROASTING TIME RECIPES

PISTACHIO CRUSTED RACK OF LAMB - ALLRECIPES

Pistachio Crusted Rack of Lamb - Allrecipes image

The pistachio and mustard crust gives this lamb dish an interesting flavor and texture. Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose. And, because rack of lamb is sold completely trimmed, you'll have virtually no waste.

Provided by Chef John

Categories Lamb Chops

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 racks of lamb, trimmed
1 teaspoon herbes de Provence
salt and ground black pepper to taste
1 tablespoon vegetable oil
⅔ cup chopped pistachio nuts
2 tablespoons dry bread crumbs
1 tablespoon melted butter
1 teaspoon olive oil
salt and ground black pepper to taste
3 tablespoons Dijon mustard

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

Nutrition Facts : Calories 618.8 calories, CarbohydrateContent 10.3 g, CholesterolContent 164.4 mg, FatContent 39.8 g, FiberContent 2.3 g, ProteinContent 53.1 g, SaturatedFatContent 13.6 g, SodiumContent 651.7 mg, SugarContent 1.8 g

RACK OF LAMB WITH GARLIC AND HERBS RECIPE RECIPE | EPICURIOUS

Rack of Lamb With Garlic and Herbs Recipe Recipe | Epicurious image

Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.

Provided by Shelley Wiseman

Total Time 1 hr

Cook Time 20 min

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 (8-rib) frenched racks of lamb (each rack 1½ lb), trimmed of all but a thin layer of fat
1½ teaspoons salt
¾ teaspoon black pepper
1 teaspoon vegetable oil
½ head new garlic or 3 large regular garlic cloves, minced
¼ cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
½ teaspoon salt
½ teaspoon black pepper
1½ tablespoons extra-virgin olive oil
an instant-read thermometer

Steps:

Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
Transfer racks to a small (13- by 9-inch) roasting pan.
Put oven rack in middle position and preheat oven to 350°F.
Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
Cut each rack into 4 double chops.

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HERB-MARINATED RACK OF LAMB RECIPE - FOOD NETWORK

Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
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Reviews 4.6
Total Time 13 hours 10 minutes
Category main-dish
Cuisine american

To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

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Calories 335 kcal per serving

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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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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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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.
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Sous vide leg of lamb is an easy and delicious way to cook lamb. The bright herb flavors in the rosemary and thyme, coupled with the sliced lemon and garlic give this dish a warm Mediterranean vibe.
From umami.site
Reviews 3.8
Total Time 380 minutes
Category Dinner, Main Course
Cuisine Mediterranean
Calories 191 kcal per serving

Let the lamb rest under foil for 5 to 10 minutes before serving.

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Slow roasting is one of the best ways to roast beef. The low temperature of the oven brings up the internal temperature slowly so that the whole roast cooks evenly across its entirety. The result is a piece of meat that is exactly how you like it, from the crust to the center. The only problem with slow roasting is it's slow, taking 4–5 hours depending on the size of the roast (buy rib roast here). Slow-cooked roasts are a commitment. But if you are willing to devote the time, you will be rewarded. The problem with faster roasting procedures is that you only get a small center chunk that is done the way you like it. Not that the surrounding area isn't delicious, but let's face it--unless you cooked the center rare, the rest is overcooked. I recommend you set aside some time and try this recipe. You're worth the wait.
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Total Time 4 hours 30 minutes
Cuisine American
Calories 224 per serving

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