ROASTING RACK OF LAMB RECIPES

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

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

Ingredients

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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ROAST RACK OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES

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

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ROASTED RACK OF LAMB RECIPE | ALLRECIPES

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.
From allrecipes.com
Reviews 4.8
Total Time 40 minutes
Category Lamb Recipes
Calories 481.4 calories per serving

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.

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RACK OF LAMB WITH GARLIC AND HERBS RECIPE RECIPE | EPICURIOUS

Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.
From epicurious.com
Reviews 3.9
Total Time 1 hr

Cut each rack into 4 double chops.

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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.
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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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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.
From foodnetwork.com
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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GARLIC-CRUSTED ROAST RACK OF LAMB RECIPE - FOOD & WINE

Rack of lamb is a brilliant roast centerpiece dish because it's impressive and surprisingly easy to make. This lamb recipe includes just five ingredients and 10 minutes of active cooking time. It's one of our favorite ways to prepare a rack of lamb because it's simply rubbed with plenty of garlic, rosemary, olive oil and salt before roasting. Since the seasoning is so simple, the dish pairs well with a range of sides, from risotto to green salads to roasted vegetables. Related: Roast Recipes
From foodandwine.com
Reviews 5
Total Time 1 hours 45 minutes
Category Rack of Lamb

Carve the racks in between the rib bones and transfer to plates. Serve right away.

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ROAST RACK OF LAMB WITH ROSEMARY RECIPE | BBC GOOD FOOD

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

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ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES - NYT COOKING

Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it’s quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens the flavor. For a simple accompaniment, roast small crushed potatoes in the same pan. Each eight-bone rack may be sliced into four thick chops, or eight thin chops, if you prefer.
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Reviews 5
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Calories 1165 per serving

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Tender oven-roasted rack of lamb, seasoned with rosemary, fresh lemon juice, and garlic, is perfect for entertaining and so easy to make!
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Reviews 5
Total Time 45 minutes
Category Dinner
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Calories 335 kcal per serving

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