The Perfect Herb-Crusted Rack of Lamb Recipe
Mint and Herb Crusted Rack of Lamb Recipe #rackoflamb #lambchops
Let's Make Minty and Herb Crusted Rack of Lamb this is a delicious and Perfect Recipe to Make for a Date night or for a Dinner. This Rack of Lamb recipe never ceases to amaze!!
Ingredients -
Breading
1/2 Cup Panko Bread Crumbs
5 Mint Leaves
1 Rosemary & Thyme
7 Parsley Stems
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Seasoning
2 Tsp Onion Powder, Garlic Salt, Black Pepper
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Red Wine Demi-Glace Sauce
1 Cup Red Wine & Chicken Broth
3 Tbsp Butter
----------------------
Potatoes
2 Pounds Potatoes
5 Cloves Garlic
1 Cup Milk
1 Stem Rosemary & Thyme
1 Stick of Butter
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that savage kitchen how to cook lamb chops howtocooklambchops lamb chops lamb chops garlic crusted
Gordon Ramsay Hell's Kitchen Herb Crusted Lamb Recipe
Gordon Ramsay's Herb Crusted Lamb is Hell's Kitchen's signature dishes. This recipe combines the rich flavor of lamb chops with a fragrant herb crust, offering a delightful blend of textures and tastes. The lamb is seasoned and seared to perfection, then coated with a mix of minced rosemary and garlic, creating an aromatic and delicious crust. Accompanied by a flavorful tomato broth and a medley of beautifully cooked vegetables, this dish perfectly exemplifies Ramsay's ability to transform traditional ingredients into a modern culinary masterpiece.
Ingredients:
8 rib lamb chops (3 ounces each), frenched
Kosher salt and freshly ground black pepper
2 sprigs rosemary, minced
1 large garlic clove, minced
½ cup extra virgin olive oil
For Tomato Broth:
2 tablespoons olive oil
1 shallot, minced
1 garlic clove, minced
½ cup white wine
1 cup canned roasted diced tomatoes, with juice
¾ cup chicken stock
2 sprigs rosemary leaves (1 tablespoon), minced
Kosher salt and freshly ground black pepper
For Vegetables:
2 tablespoons unsalted butter
1 garlic clove, minced
Pinch dried oregano
1 tablespoon pine nuts
4 asparagus spears, trimmed and cut into thirds
1 small red pepper, finely diced
¼ cup (about 8) sundried tomatoes packed in oil, sliced
¼ cup canned artichoke, cut into quarters
5 Kalamata olives, pitted and halved
½ cup dry white wine
Kosher salt and freshly ground black pepper
2 tablespoons feta cheese, crumbled
Directions:
00:00 The dish features a herb-crusted rack of lamb served with saffron potato puree and classic ratatouille.
00:19 The lamb is coated with Dijon mustard and herb panko breadcrumbs before searing.
00:33 Sear the lamb fat cap side in a hot oiled pan to render the fat before searing the other side.
01:16 Panko breadcrumbs are used for a coarse and flavorful crust that complements the lamb.
01:57 After searing, butter is added to baste the lamb, especially along the bones.
02:27 Dijon mustard is brushed on the lamb, then crusted with breadcrumbs before entering the oven.
03:01 Demi-glaze sauce is made with reduced kalamata olives and red wine Demi to coat the lamb.
03:28 The ratatouille includes layers of eggplant, zucchini, and tomato, baked with parchment paper and a metal ring.
03:56 The lamb is removed from the oven to rest once it reaches mid-rare, considering residual heat.
04:24 Plating includes saffron potato puree, ratatouille, and a fried basil garnish.
04:36 It's essential not to forget the lamb sauce, a hallmark of Hell's Kitchen.
Actual Recipe:
Gordon Ramsay's Exclusive MasterClass! ????
#HellsKitchen, #RackOfLamb, #CookingTutorial, #GordonRamsay, #HomeCooking, #CulinarySkills, #RecipeGuide
MUSTARD & HERB CRUSTED RACK OF LAMB | KITCHEN CAPTAIN | EPISODE 5
Mustard & herb crusted RACK OF LAMB from my personal recipe arsenal! Cooked to perfection and coupled with cauliflower mash and sautéed asparagus! COME ON!?!
#IanWalsh #KitchenCaptain #Cooking #Recipe #LambRack
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Featuring: Ian Walsh
MUSTARD CRUST RACK OF LAMB RECIPE
Servings: 3 | Prep time: 10 mins | Total Time: ~35 mins
INGREDIENTS
Rack of lamb
Salt and pepper to taste
3 garlic cloves (minced)
3-4 sprigs of rosemary
Extra virgin olive oil
1/4 cup / yellow mustard
1/4 cup / onions (chopped)
1/2 cup / breadcrumbs
DIRECTIONS
1. Set oven to 450 F while you sip that beautiful red wine.
2. Lay your rack of lamb on a plate or cutting board and season with salt and pepper. Don't be shy.
3. In a medium size sauté pan, turn heat to medium-high. Pour in olive oil so it thinly layers the entire bottom of your pan. Once the oil is hot, add your minced garlic and the rosemary needles removed from 1 of your sprigs.
4. Now we're gonna sear this baby on all sides. And by all sides, I mean ALL sides! With tongs gently lay your rack of lamb in your well oiled lubed up hot pan, and cook for about 30 seconds on each side or until they start browning.
5. Remove your rack of lamb from sauté pan, and transfer to baking sheet. Now baste this rack with mustard, and don't hold back! With a knife spread mustard all over your rack so it's nice and even and completely covered.
6. On top of your rack, layer your chopped onions, chopped garlic, rosemary needles removed from 1-2 of your sprigs (depending on how much you love rosemary), and a little more salt and pepper. Last but not least, coat this whole bad boy with a decent layer of breadcrumbs, and then gently pat down that coating on all sides.
7. With tongs carefully place rack of lamb in an oven-safe pan, in your pre-heated oven at 450 F, cook for about 15-18 mins. Check internal temperature and aim for 145 degrees.
8. Remove from oven and let rest for ~10 minutes before cutting. Serve up with your sides of choice and top with some extra rosemary needles.
CAULIFLOWER MASH RECIPE
Servings: 5 | Prep time: 5 mins | Total Time: 30 mins
INGREDIENTS
1 large head cauliflower (cut into florets)
3 tbsps unsalted butter (I used grass fed butter)
3 tbsps coconut aminos
3 tbsps chicken stock
6 cloves garlic (minced)
3 tbsps onions (chopped)
2 tbsps olive oil
Salt and black pepper to taste
DIRECTIONS
1. In a large pot of boiling water, steam cauliflower for about 15 minutes or until fork tender. Remove and drain. Transfer to a baking sheet with paper towels and pat dry florets until most of the water is absorbed.
2. In the same pot, heat the butter over medium high heat. Sauté garlic until fragrant (about 1 minute). You know that smell! Dammit it's good! *You can also skip this step and use raw garlic if you prefer.*
3. In a Vita-mix or food processor on a high setting, blend cauliflower, garlic, butter, coconut aminos, chicken stock, onions, olive oil, and salt/pepper until smooth. It might take a few blender side crape-downs to get everything involved.
4. Transfer blended cauliflower mash into pot, and keep warm on stove until the ready to serve.
About KITCHEN CAPTAIN
Ian Walsh is an award and major event winning professional surfer who enjoys scaring the sh!t out of himself in 50-70 foot surf. This also creates a unique opportunity to push himself. Which is what he is really after.
But let's get to the real reason you're here... KITCHEN CAPTAIN! On this channel, you're going to be thoroughly entertained while learning how to cook at home. Weekly cooking episodes will be served up and there might be a sprinkle or two of high-quality surfing videos. This is not a Michelin star chef show. This is the everyman cooking show in your own kitchen. If Ian can learn to cook it, then so can you. Cooking doesn't need to be hard, but it does need to taste good. There will be mistakes, there will be laughs, and there will be some damn good recipes learned! Put your helmet on, hit that SUBSCRIBE button, and buckle up! Let's go!
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
Rack of Lamb Recipe with Rosemary and Dijon Mustard - Eat Simple Food
Recipe:
This simple oven roasted rosemary, dijon, and mustard rack of lamb recipe is flavorful and delicious. Rack of lamb is also easy to cook with a couple small nuances that I'll walk ya through. The lamb rack is visually gorgeous, tasty, and also very tender.
How To Cook Rack Of Lamb
Let meat sit at room temperature for 30 minutes before cooking.
Preheat the oven to 450F and line a baking sheet with aluminum foil.
Buy the ribs already Frenched from the grocery store. Wrap them in aluminum foil so they don't burn.
Mix together the marinade. Make it thicker with more mustard if you like and less oil and lemon or make it thinner by using less mustard.
You don't need to sear the lamb rack before popping it in the oven. It will be too wet with the marinade. The oven will work it's magic and make a crispy top crust on the rack of lamb.
Cook for 20 minutes for rare or 25 minutes for medium rare. If in doubt, undercook lamb. It can always be put back in the oven or cut and seared crispy on the sides. YUM!
If the rack of lamb is not crispy on the top at 20 minutes into the cooking time then turn on the broiler for a couple minutes on low. Watch it carefully, so that the top doesn't burn.
Rest for 15 minutes loosely covered before slicing.
Variations on Dijon Rosemary Rack of Lamb
Lamb generally has a strong and earthy flavor compared to other boring meats :). Flavors that go well with lamb and can be substituted in this rack of lamb recipe include herbs like sage or mint and spices like cumin or coriander.
Don't be afraid to try a little of your favorite herbs or spices. The recipe modification will work, especially if you start in small quantities.
Use more mustard in the marinade if trying to focus on that sharp tangy flavor. This will make the marinade thicker (especially if you reduce the oil and lemon juice by a touch) and will also make it crust up nicer.
Use less mustard if you want a thinner marinade with not as strong of a mustard flavor. It's all about your mustard preference as well as thickness of the marinade, baby!
What does Frenched Rack Of Lamb Mean?
Frenching means to cut the meat away from the rib or chop and expose the bone. Buy a frenched rack of lamb rack from the grocery store and take that work out of the equation. They are generally already Frenched but double check with the butcher if you're not sure.
Frenching a lamb rack is mostly about presentation and elegance. Having said that, if you cook that slender rib with a little bit of meat and fat it will burn because there is so little of it.
If you didn't buy the lamb Frenched and don't want to figure it out yourself then just wrap it up in aluminum foil so it doesn't burn. The steamed meat portion may be a little overcooked and tough because it will cook uneven but it will still be edible, although there won't be a lot of it. Waste not, want not.
Rack Of Lamb Recipe FAQS
How many ribs are there in a rack of lamb?
Generally 8 ribs and they are taken from ribs 6-12 if you care :). Double check though because it could be a 7 or a 9 rib rack of lamb.
How many people does a rack of lamb feed?
It depends how big the rack is. 8 ribs are generally in a rack. If the ribs are larger it could feed 3-4 people a portion of 2 ribs each. Hungrier people will eat 3-4, especially if the ribs are smaller. Cook two racks if unsure - it really doesn't take any longer to prepare or cook.
How much does a rack of lamb weigh?
Lamb racks generally weigh 1 to 1 ½ pounds.
What's the difference between New Zealand and American Lamb?
Lamb from New Zealand is generally a smaller breed, grass fed and gamier, and slaughtered younger. American lamb racks are generally a larger breed (thus larger ribs), have a little more grain in their diet, and are less gamey as a general rule.
Serves 2
Ingredients
• 8 bone rack of lamb, trimmed & frenched
• 1 ½ Tbsp olive oil
• 1 Tbsp dijon mustard
• 2 Tbsp lemon juice
• 1 ½ Tbsp rosemary, chopped
• 1 tsp salt
• ¼ tsp black pepper
Instructions
• Let lamb rack sit at room temperature for 30 minutes
• Move oven rack to 8 below broiler. Preheat oven to 450F.
• Wrap the exposed bones in aluminum foil ( so they don't burn - see pic).
• There should be a layer of fat on the top of the rack of lamb - leave it there.
• Mix all ingredients in a bowl and rub on rack of lamb, making sure to get the sides and beneath and/or around the layer of fat.
• Cook (fat side up) in a roasting pan or a jelly roll pan ~ 20 minutes for rare (internal temperature ~125F) or 25 minutes for medium rare (internal temperature of ~135F).
• Rest 15 minutes loosely covered in aluminum foil before slicing.
•Add salt to taste. Serve with mustard if ya like. Happy Eating! Beckie
Mustard-Crusted Rack Of Lamb Recipe
This recipe creates quite a show-stopper of a main course, but it couldn't be simpler to put together. Besides, what's more fun that slathering mustard over meat with your hands?!
#lamb #mustard #recipe
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