Best 5 Bbq Roasted Rack Of Lamb Recipes

ROASTED RACK OF LAMB

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
• In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
• Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
• 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.

ROASTED RACK OF LAMB

Steps:

• Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
• Preheat the oven to 300 degrees F.
• Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
• Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.

BBQ ROASTED RACK OF LAMB

Steps:

• Stir ketchup with Worcestershire sauce, vinegar, garlic, parsley, oregano, lemon zest, pepper and salt. Divide mixture in half.
• Thread onion slices onto skewers so that they resemble lollipops. Brush half the marinade over lamb and onions. Marinate for 15 minutes. Preheat grill to medium. Set onions and lamb on grill, meaty side down.
• Grill, turning and basting often, for 25 minutes or until medium-rare. Grill onions for the same time, turning as needed. Rest meat for 10 minutes. Cut into 2 rib portions. Serve with onion rings.

RACK OF LAMB

Steps:

• In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
• Preheat the oven to 450 degrees F.
• 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.

FRENCHED RACK OF LAMB

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Wrap garlic head in foil.
• Roast garlic in the preheated oven until soft, about 40 minutes. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Slice in half; squeeze to remove the roasted garlic within.
• Combine 1 tablespoon roasted garlic with bread crumbs, parsley, and thyme. Reserve remaining roasted garlic for another use.
• Wrap the exposed bone sections of the rack individually in aluminum foil.
• Set the rack, bone-side down, ribs facing away, on a sheet of plastic wrap and sprinkle with salt and pepper. Brush meat with mustard to create a thin layer. Spread bread crumb mixture over and press the crumbs into it using the plastic wrap. Set the lamb on a roasting rack. Discard the plastic wrap.
• Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 140 degrees F (60 degrees C) for medium doneness, or to desired doneness, 25 to 35 minutes. Let the lamb sit for 20 minutes in a warm location; carve into 4 two-bone chops. Season with salt.