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How To make Rack Of Lamb Dijon
1 Rack of lamb; medium
Dijon mustard Italian bread crumbs Have the butcher take off the chine bone--or at the very least score it through so that the chops can be cut. The ends of the chops should be 'Frenched"...so you can see the bone. Put dijon all over the lamb...coat it well. Pat the bread cumbs on top of the mustard, so that they adhere. particularly important on the rounded side...the top. Place lamb in a pre-heated over...450 degrees. Roast for about 35 minutes. This will give you a RARE lamb rack...the only way as far as I am concerned. Rest for 10 minutes and serve. Will serve two, or one very hungry person. Recipe was adapted from FINALLY MICHAEL'S (RESTAURANT) in Framingham, MA. Enjoy!!!!!
How To make Rack Of Lamb Dijon's Videos
Rack Of Lamb With A Bourbon Dijon Glaze On The Akorn Kamado
Hey guys, today we’re going to be cooking up some rack of lamb with a bourbon Dijon mustard glaze. This cook is going to be super simple and take less than an hour. To begin with we’ll get our rack of lamb out, dry it off and hit it with some steak rub.
With the rub is sweating into the meat we’ll go ahead and get our wet glaze ready. It’s going to consist of 3 Tbsp of dijon mustard, 1 Tbsp of crushed rosemary, 1Tbsp of thyme, 1 Tbsp of Char-Griller Steak, 1Tbsp of bourbon, if you don't like to cook with alcohol you can leave the bourbon out, 1 Tbsp of agave nectar, and finally 1 Tbsp of olive oil. Mix that together with a spoon and let it chill till it’s time to use it.
Next we want to set up our Char-Griller Akorn for this cook. We’re going to be doing a two stage cook today and the first stage involves us searing our rack of lamb so we’ll start by lighting a full charcoal chimney and getting it into the Akorn. We’ll get our grate on and adjust for temperatures around 450 degrees. We want to sear but we want to be on the lower end of searing temperatures because later we’re going to want to slow the temps down and cook indirectly and slowly. Once up to 450 degrees well go ahead and get our rack of lamb on and let the bone side sear for two minutes then flip to the meaty side for two minutes. The last thing will do is turn the racks up on their side and try to get some sear on the ends. At this point if you would like a little more sear you can definitely do that, just don't get too caught up with temps at this point, we’re just trying to develop a crust on the outside of the meat.
Once the desired sear has been achieved go ahead and set the lamb to the side, adjust the akorn vents to come down to around 350 degrees and get the smokin stone in for some indirect heat. While the akorn is coming down in temp we want to get our wet mixture and start painting it all over the rack of lamb. When our temps are right we’ll put our lamb back on, insert a thermometer and wait for an internal temperature of 125 to be reached. With lamb I feel its very important to not go past the medium rare or medium point. A lot of people will tell you that they don't like lamb because it has a gamey taste and I think a lot of that comes from experiences where the meat has been over cooked, so you'll want to avoid that stay in that medium rare to medium range.
When an internal temperature of 125 has been hit take your lamb off and let it rest for around 10 minutes. I like to cut them up in two bone sections and for less than an hour of cooking time what you’re rewarded with is something that most people would think is just the most tender beef ribeye they've ever had. Of course it's not, it's just delicious lamb that has been cooked and served correctly. If you’re on the fence about lamb give this recipe a shot and I’m sure you'll be hooked once you do.
Char Griller Akorn -
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Dijon crusted rack of lamb.
Roasted Lamb Rack (Rosemary Garlic Marinade)
This is a terrific classic Rack of Lamb recipe that makes the most of this premium cut of meat. An assertive rosemary garlic lamb rack marinade injects flavour before roasting in the oven, then it's served with a Salsa Verde which is an excellent sauce with lamb. Plus, the vibrant green colour looks so good!
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How To Make Gordon Ramsay's Herb Crusted Rack of Lamb #MrMakeItHappen
This is one of my favorite recipes that I learned watching Gordon's Master Class series (the first one being his short ribs!). I obviously made a few adjustments based on my preferences (as should you when you cook things!) Let's #makeIthappen
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Shopping List:
1 rack of lamb
1/4 cup dijon mustard
1 head roasted garlic
1/4-1/2 cup diced parsley
2-3 tbsps diced rosemary
zest of 1 lemon
1 cup bread crumbs
1/2 cup shredded parmesan cheese
salt, pepper, garlic, onion powder, (cayenne optional)
Balsamic Reduction:
1 cup balsamic vinegar
3 tbsps honey
Reduce 5-10 minutes until thick and mix in honey
Herb Crusted Rack of Lamb | The F Word
Gordon Ramsay's top tips and recipe for cooking rack of lamb. Filmed for The F Word. .
#TheFWord #GordonRamsay #Food #Cooking .
Rack Of Lamb with Dijon Balsamic Rosemary Crust
This is a date night dinner for us. Rich lamb chops with a sweet and savory crust. Paired with sweet potatoes and Brussel Sprouts it can be ready in half an hour.
INGREDIENTS:
1/2 rack of lamb preferably frenched.
1/2 tablespoons kosher salt
1 tablespoons minced fresh rosemary leaves
1 garlic cloves, minced
1/4 cup Dijon mustard
2 tsp balsamic vinegar
DIRECTIONS:
Prep - In the bowl of a food processor blitz the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Coat all side of the lamb with the mustard mixture and allow to stand for 1 hour at room temperature.
Cook - Roast the lamb in your air fryer for ~15 minutes for rare or 120F or 20 minutes for medium-rare and 125F. Remove from the oven and cover with aluminum foil. Allow to sit for 10 minutes, then cut into individual ribs and serve.
Serving - Slice the rack of lamb between each rib. Plate with the veggies of your choice and
Enjoy!