- Home
- Lamb
- How To make Glazed Rack Of Lamb For Two
How To make Glazed Rack Of Lamb For Two
1 ea Lamb rack (1 1/2 lb), French
1 x Salt
1 x Pepper
1 t Dried mustard
1/4 c Soy sauce
1/4 c Honey
1/4 t Dried ginger
1 ea Clove garlic, crushed
1/4 c Dry sherry, lemon or orange
Place lamb on rack in shallow roasting pan. Sprinkle with salt and pepper. In small bowl, combine mustard, soy sauce, honey ginger, garlic and sherry or fruit juice. Decorate tips with kumquats, olives or paper frills. Cook lamb in oven preheated to 325?F for about 30 to 35 minutes per pound, or until meat thermometer registers 140?F for
rare, 160?F for medium, or 170?F for well-done, baste lamb frequently with sauce during entire cooking period. From NEW and Natural Fresh American Lamb Recipes for Special Occasions by American Lamb Council No copyright shown.
How To make Glazed Rack Of Lamb For Two's Videos
Rack of Lamb with Apricot Mustard Glaze
Roast Rack of Lamb is smothered with an apricot mustard glaze and stands beautifully together while interlocked into a gorgeous presentation for any special occasion. The sauce is extremely simple but the flavor it adds to the lamb is absolutely exquisite. This entrée is both impressive in its display and just about fork-tender in its finish.
Greek-Style Crown Roast Rack of Lamb
Print this recipe here:
Serves 6-8:
2 racks of lamb, 7 to 8 ribs each, frenched
Salt and pepper, to taste
1-2 tablespoons dried oregano
For the lamb marinade:
1/2 cup olive oil
¼ cup red wine vinegar
8 cloves of garlic, grated
1 tablespoon dried oregano
2 teaspoons salt
Black pepper, to taste
½ teaspoon ground cumin
1 teaspoon finely chopped rosemary
For the sauce:
Pan Drippings
¼ cup balsamic vinegar
1 tablespoon Greek honey
½ cup olive oil
Pinch of salt
1 teaspoon finely chopped fresh rosemary
Serve the lamb with any of these:
Mediterranean Rice Pilaf
Spanakorizo: Spinach & Rice Pilaf
Lemony Roasted Potatoes
Couscous
Lemony Mashed Potatoes
Note: Purchase the racks of lamb already frenched or let your butcher take care of that. You can follow the instructions on how to French the lamb rack yourself here.
Instructions:
Preheat the oven to 425 °F, 220 °C.
Marinate the lamb:
Combine the marinade ingredients in a bowl and whisk together until combined.
Place the lamb racks in. a baking dish or sheet pan. Pour the marinade over the lamb and rub it all over to coat the lamb.
Cover with plastic wrap and refrigerate up to 2 days.
Allow the meat to come to room temperature before roasting.
Season with salt and pepper on both sides and with oregano.
Use kitchen twine to tie 2 of the ribs together to attach both racks.
Bend the racks into a crown shape and use the twine to tie the bottom part of the rack. Wrap the twine around the bottom 3-4 times tightening as you go taking care to keep the crown-shape.
Tie the other 2 ribs together and place the crown into a Bundt pan. This will help it keep its shape while roasting.
Pour the remaining marinade into the Bundt pan.
Cover the exposed bones with foil.
Roast for 35 minutes or until the desired doneness is reached:
For rare: 125-130°F
For medium-rare: 130 – 135°F
For medium: 135-140°F
For well-done: 145°F or higher.
As soon as it comes out of the oven, tent it with foil and allow to rest at room temperature for 15-20 minutes. This will keep it juicy and the temperature will also rise slightly.
Make the sauce:
Combine all of the ingredients except for the pan juices. Whisk together until combined. Add the pan juices after the meat rests. Pour into a serving bowl and serve alongside the lamb.
Serve the lamb:
If serving the lamb with Mediterranean Rice Pilaf, create a bed of rice on a serving dish and place the crown on top. Fill the lamb cavity with the rice pilaf (make sure it’s still hot to help keep the lamb warm).
Carefully remove all the string.
Carve the roast by slicing between the rib bones. Enjoy!
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Rack of Lamb with Blueberry Beurre Rouge - Easter Lamb Roasted with Blueberries
Learn how to make a Rack of Lamb with Blueberry Beurre Rouge recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Easter Rack of Lamb with Blueberry Beurre Rouge Recipe!
How to cook rack of lamb in the oven | Easy recipe
In this video, you will learn how easy it is to roast a New Zealand rack of lamb. Once you see how easy it is to make this, this recipe is likely to be in your weekly repertoire.
This is a great recipe for a low-carb or Paleo diet.
You can check out more of our recipe videos on this channel, or check out FoodChainTV.com for more content. #rackoflamb #lamb
This Lamb Rack seriously melts in your mouth
#shorts #lamb
This Rack of Lamb recipe never ceases to amaze!! Give it a try sometime you got this!!!
Lamb spice mix
1/2 tsp chili flakes
1 tsp ground mustard
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground fennel
1 1/2 tbsp rosemary salt
Pepper to taste
Rosemary salt video
FOLLOW ME:
Instagram-
TikTok-
Facebook-
BUSINESS INQUIRY: cookingwithchefsonny@gmail.com
RACK OF LAMB | GARLIC & HERB LAMB CHOPS with RED WINE GLAZE (Juicy, Tasty & Delicious)
The moment y’all been waiting on is finally here; I’m showing you all how to cook my Famous Garlic and Herb Frenched Lamb Chops With a Red Wine Glaze drizzled on top. This is a easy step by step recipe that anyone will be able to follow.
Cooking Directions:
Heat up a pan of olive oil and butter.
Sear each side of your Lamb for 3 mins.
Preheat Oven: 350 degrees
Cook Lamb Rack in the oven for 30 minutes.
Let rest for 5 minutes.
Ingredients:
2 sprigs of fresh Rosemary
3 sprigs of fresh Thyme
3 Garlic Cloves
1 tbsp salt
1 tbsp pepper
1 tbsp chili powder
1 lemon or 2 tbsp of lemon juice
1 1/2 cup of Vintage Red Cooking Wine
2 tbsp olive oil
Follow Me on Social Media:
Instagram: niceuniqueme
Snapchat: niceunique me