Easy Herb Crusted Rack of Lamb // Tasty Bit 73
I buy racks of lamb all the time, but I never roast the whole rack. I always cut the rack into riblets. I was intimidated by the idea of roasting the whole rack and getting the doneness just right. I didn't think that it wouldn't be such a difficult thing to do, since racks of lamb are so little. I did a little research and pieced together a super easy and fast way to make an herb crusted rack of lamb that belongs in a fancy restaurant.
Lamb is expensive, so buy it at Trader Joe's and Costco or buy it on sale and freeze it. It takes 20 minutes to half an hour to defrost in a bowl of water. Simply place the entire rack, still in plastic, in a bowl of cold water and replace the water a few times and your rack will thaw very fast.
You will need:
A pre-heated 400 degree oven & a roasting pan
A rack of lamb (serves 2)
1/2 cup bread crumbs
1-2 T Dijon mustard
1 1/2 t Fresh or good dry Rosemary
1 1/2 t Good dry Oregano (smells like Oregano)
Sea Salt
Freshly ground pepper
Olive Oil
Crumbs:
Add chopped herbs to crumbs and season with salt and pepper. Add a little olive oil and stir until the mixture looks crumbly.
Lamb:
Wash, rinse and dry lamb and apply a generous amount of salt and pepper.
Sear the rack in a very hot pan with a little olive oil until brown on top and sides. Allow to cool for a few minutes.
Spread Dijon mustard over the entire top and sides of rack.
Dump the crumbs and pat them in until you have covered all top and sides of lamb.
Place in the oven for 25 minutes.
Allow to rest outside the oven for 10 minutes.
Herb Crusted Rack of Lamb with Rocket, Herb and Pomegranate Salad | NEFF Home UK
Juicy, tender lamb with a herby crust, all served up with a fresh green salad topped with juicy pomegranate.
Recipe:
Serves: 3
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients:
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 3 tbsp fresh parsley, finely chopped
• 55g fresh bread crumbs
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp dried rosemary
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 6 rack of lamb, french trimmed
Rocket, herb and pomegranate salad
• 50g rocket
• Small bunch parsley, roughly torn
• Small bunch fresh mint, roughly torn
• Small bunch chives, roughly chopped
• Seeds from ½ pomegranate
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Pinch of salt
• Pinch of black pepper
Instructions:
1. Preheat the oven to CircoTherm 180⁰C.
2. Mix together the honey, mustard, 1 tbsp of the olive oil and 2 tbsp of the parsley on a plate.
3. Mix together the bread crumbs, dried herbs, salt, pepper and the remaining 1 tbsp of parsley on another plate.
4. Coat the rack of lamb with the honey and mustard mix then coat in the herby bread crumb mixture. Drizzle on the remaining 1 tbsp of olive oil.
5. Place the lamb, bone side down, on a wire rack over a large baking tray. Insert the temperature probe and set it to cook until the internal temperature reaches 60C (around 20 – 25 minutes cook time). This will give you medium-pink lamb. Select the medium steam setting on the oven.
6. Meanwhile make the salad. Place the rocket, parsley, mint, chives and pomegranate into a large bowl and toss together. Mix together the olive oil, balsamic vinegar, salt and pepper and drizzle over the salad. Toss together again to coat the leaves.
7. When the lamb is ready, remove from oven and allow to rest for 10 minutes. Then carve into slices. Divide the slices between 3 plates and serve with the rocket salad.
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
Get the Full Recipe:
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 .
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
Roasted Rack of Lamb with Mint Pesto | Bellucci Recipe Lab
Freshen up your Easter menu by making our cooked-to-perfection Lamb Roast with Mint Pesto! This authentic dish of meltingly tender lamb is served with mint pesto for an irresistible Easter table centerpiece. Juicy lamb coupled with flavors of lemon, pine nuts, mint, basil, and fresh extra virgin olive oil will be the highlight of your Easter feast.
RECIPE: Roasted Rack of Lamb with Mint Pesto
Ingredients:
2 racks of lamb – trimmed of all but a thin layer of fat, at room temperature 1 hour prior to cooking
6 tablespoons Bellucci Toscano PGI Organic EVOO
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Mint Pesto:
2 cups fresh mint leaves
1 cup fresh basil leaves
2 cloves garlic
2 tablespoons fresh lemon juice
2 ounces toasted pine nuts
½ cup grated Pecorino Romano cheese
½ cup Bellucci Toscano PGI Organic EVOO
salt and pepper
Directions:
1. Preheat oven to 400F degrees.
2. Pat dry each rack of lamb and season with salt and pepper.
3. In a 12-inch skillet over medium high heat, add 3 tablespoons of Bellucci EVOO. Working with one rack at a time, add the rack of lamb to the pan, fat side down. Sear the lamb until you have a golden brown crust, about 3 minutes per side. Sear each of the ends as well. Add another 3 tablespoons of Bellucci EVOO to sear the second rack. Transfer the lamb to a rimmed baking sheet and repeat searing the second rack of lamb. Put the baking sheet in the oven and roast for about 20 minutes or until the lamb reaches an internal temperature of 120F for rare and 125F for medium rare.
4. Remove the pan from the oven and transfer the lamb to a cutting board. Let the lamb rest at least 15 min.
5. To prepare the mint pesto – in the bowl of a food processor fitted with a metal blade, add the mint, basil, lemon juice, garlic, pine nuts and Pecorino Romano. Pulse several times to blend well. With the motor running, slowly pour the Bellucci Toscano PGI Organic EVOO through the feed tube. Mix until a smooth paste forms. Transfer to a serving bowl.
6. Slice the lamb into chops and transfer to a platter with the mint pesto on the side or top each chop with a dollop of mint pesto.
Cook’s Notes:
A pair of tongs makes it easier to hold and turn each rack of lamb while searing each side as well as the ends.
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