Best 10 Crusted Rack Of Lamb With Jus And Baby Carrot And Asparagus Recipes

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Indulge in a culinary masterpiece with our exquisite Crusted Rack of Lamb recipe, where succulent lamb chops are coated in a flavorful crust, roasted to perfection, and accompanied by a delectable jus. This regal dish is elevated with tender baby carrots and crisp asparagus, making it a feast for both the eyes and the palate. Alongside this main course, discover tempting recipes for a refreshing Avocado and Grapefruit Salad, a zesty Lemon and Garlic Dressing to enhance your dishes, and delightful Garlic Butter Mushrooms that add a savory touch to any meal. Embark on a culinary journey with our comprehensive guide, where each recipe promises to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

HERB CRUSTED LAMB



Herb Crusted Lamb image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 (3 to 4-pound) boneless leg of lamb
Salt and pepper
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
5 tablespoons extra-virgin olive oil
2 tablespoons Italian bread crumbs
1/3 cup white wine
1/3 cup water or chicken broth
Special Equipment: kitchen string, meat thermometer

Steps:

  • Preheat the oven to 450 degrees F.
  • Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.

PARMESAN-CRUSTED RACK OF LAMB



Parmesan-Crusted Rack of Lamb image

Impressive in size, color and flavor, this take on an old Escoffier recipe brings salt-crunchiness to the exterior of sweet, roasted lamb. Served with Macaroni Milanaise, it makes for a show-off, dinner-party meal of little compare. (Tell no one how easy it is to pull off.)

Provided by Sam Sifton

Time 1h45m

Yield 4 servings.

Number Of Ingredients 6

1 rack of lamb, approximately 1¼ pounds, frenched
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup fresh bread crumbs
¼ cup grated Parmesan
1 tablespoon chopped flat-leaf parsley.

Steps:

  • Preheat oven to 450. Put a large frying pan over high heat until very hot. Rub lamb with 1 tablespoon of the oil, season aggressively with salt and pepper and then sear the meat in the pan until it is golden brown all over, approximately 4 minutes a side. Place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.
  • In a bowl, combine the bread crumbs, cheese and parsley. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.
  • Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 19 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 213 milligrams, Sugar 1 gram

ROAST RACK OF LAMB WITH NATURAL JUS



Roast Rack of Lamb with Natural Jus image

Provided by James Peterson

Categories     Lamb     Roast     Dinner     Rack of Lamb     Fall     Winter

Yield 4 main-course servings

Number Of Ingredients 4

1 american rack of lamb or 2 new zealand racks of lamb
salt and pepper to taste
trimmings from the rack or 1 pound (450 grams) lamb stew meat cut into 1/2-inch (1 cm) pieces
broth or water as needed

Steps:

  • 1. Season the lamb and allow it to come to room temperature. Preheat the oven to 450°F (230°C).
  • 2. Spread the lamb trimmings or stew meat over the bottom of a roasting pan just large enough to hold the rack and roast until lightly browned, about 30 minutes.
  • 3. Place the rack on top of the trimmings (this base of trimmings is called a fonçage) and slide into the oven. Roast until springy to the touch, about 25 minutes. Let rest, loosely covered with aluminum foil, for 15 minutes.
  • 4. Put the roasting pan on top of the stove and pour over a cup (250 milliliters) of broth. Bring to a boil and boil until a brown crust of caramelized juices forms on the roasting pan. Pour out any liquid fat floating on top. Deglaze again with a cup (250 milliliters) of broth and scrape up the juices. Repeat the caramelization as many times as practical before deglazing a final time. Pass the jus in a sauce boat at the table.

RACK OF LAMB WITH HERB CRUST



Rack of Lamb with Herb Crust image

Special occasions demand equally momentous meals, and few dishes are as elegant -- or delicious -- as this flavorful rack of lamb. It's far easier to make than it appears; simply follow a few basic steps for impressive results.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 8

1 full rack of lamb (about 1 1/4 pounds), frenched
2 teaspoons olive oil
Coarse salt and freshly ground pepper
1/2 cup fine fresh breadcrumbs
1 1/2 teaspoons finely chopped fresh rosemary
1 1/2 teaspoons finely chopped garlic
1 tablespoon coarsely chopped flat-leaf parsley
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 450 degrees with rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.
  • In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons Dijon, making sure the entire surface is covered. Pat seasoned breadcrumbs over rack (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.

HERB-CRUSTED RACK OF LAMB



Herb-Crusted Rack of Lamb image

For those who enjoy a main course of lamb, here's a quick and delicious treatment for it. The easy preparation gives me the extra time I need to focus on other menu items. -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup fresh bread crumbs
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 garlic clove, minced
2 tablespoons olive oil
2 frenched racks of lamb (1-1/2 pounds each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture., Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.

Nutrition Facts :

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE



Herb-crusted rack of lamb with white bean purée image

Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 16

50g fresh white breadcrumb or white bread, torn into small pieces
2 tbsp roughly chopped parsley
2 tbsp thyme leaf
2 tbsp rosemary leaves, picked from sprigs
zest 1 lemon
25g grated parmesan
2 tbsp olive oil , plus extra for drizzling
2 x 8-bone racks of lamb , well trimmed (see 'Try', below)
2 tbsp Dijon mustard
250g spinach leaves
400g can butter bean , drained and rinsed
1 garlic clove , chopped
6 anchovy fillets
large rosemary sprig, leaves chopped
juice ½ lemon
8 tbsp extra-virgin olive oil , the best quality you can afford

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
  • Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
  • While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
  • Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

Nutrition Facts : Calories 709 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium

OLIVE-CRUSTED RACK OF LAMB



Olive-Crusted Rack of Lamb image

Categories     Lamb     Olive     Roast     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 20

Sauce
2 pounds meaty lamb neck and shoulder stew bones
1/4 cup olive oil
1 large leek (white and pale green parts only), chopped (about 1 1/4 cups)
1 large carrot, peeled, chopped
1 onion, chopped
1 large tomato, chopped
1/2 cup dry red wine
6 garlic cloves, peeled
2 bay leaves
1 1/4 teaspoons chopped fresh rosemary
4 cups water
Lamb
4 tablespoons olive oil
3 large shallots, minced (about 3/4 cup)
2 teaspoons chopped fresh rosemary
1 1/2 cups (or more) fresh breadcrumbs made from French bread
8 ounces Kalamata olives or other brine-cured black olives, pitted, finely chopped (about 1 cup)
3 well-trimmed racks of lamb (each about 1 1/4 pounds)
4 1/2 teaspoons Dijon mustard

Steps:

  • For sauce:
  • Sprinkle lamb bones with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add lamb bones and sauté until dark brown, about 20 minutes. Transfer lamb bones to bowl. Add leek, carrot, and onion to same pot. Sauté until golden, about 12 minutes. Add tomato, red wine, garlic, bay leaves, and rosemary; bring to boil, scraping up browned bits. Add 4 cups water and lamb bones with any accumulated juices. Bring to boil. Cover partially, reduce heat to medium-low and simmer until thickened and reduced, about 2 hours. Using tongs, discard lamb bones. Press vegetables and liquid through sieve into large bowl. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
  • For lamb:
  • Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shallots and rosemary; sauté until soft, about 3 minutes. Add breadcrumbs and sauté until golden brown, about 5 minutes. Add olives and stir until moist clumps form, adding more breadcrumbs if mixture is loose. Season crumb topping with salt and pepper. Cool.
  • Preheat oven to 400°F. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add lamb racks to skillet, rounded side down. Sear until brown, about 6 minutes. Transfer to large rimmed baking sheet, seared side up. Spread 1 1/2 teaspoons mustard over each. Press crumb topping into mustard. Roast lamb to desired doneness, about 25 minutes for medium.
  • Rewarm sauce over low heat, stirring occasionally. Cut lamb between bones and serve with sauce.

MINT CRUSTED RACK OF LAMB



Mint Crusted Rack of Lamb image

I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 50m

Yield 4

Number Of Ingredients 17

1 cup fresh mint leaves
2 cloves garlic, sliced
2 tablespoons olive oil
½ cup plain bread crumbs
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
¼ cup Dijon mustard
2 teaspoons honey
2 tablespoons extra virgin olive oil
2 teaspoons rice vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 pinch salt and freshly ground black pepper to taste
2 (1 1/4 pound) racks of lamb, trimmed
1 teaspoon vegetable oil
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with foil.
  • Cook mint leaves in a pot of boiling water for about 10 seconds.
  • Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
  • Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
  • Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
  • Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
  • Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
  • Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
  • Season each rack with salt and black pepper on all sides.
  • Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
  • Transfer lamb racks to the foil-lined baking sheet.
  • Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
  • Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

Nutrition Facts : Calories 681.1 calories, Carbohydrate 20.2 g, Cholesterol 121.9 mg, Fat 52.9 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 18.4 g, Sodium 625.1 mg, Sugar 7 g

SPICE-CRUSTED RACK OF LAMB



Spice-Crusted Rack of Lamb image

Rack of lamb is a special-occasion treat. Ask the butcher to french the bones -- removing excess meat and fat, which makes the chops neat to eat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 6

1 rack of lamb (8 ribs, about 1 1/4 pounds), frenched
Coarse salt and freshly ground pepper
1/4 cup yellow mustard seeds
2 teaspoons fennel seeds
1 tablespoon olive oil
Herb Oil, for serving

Steps:

  • Preheat oven to 375 degrees. Cut the rack into two 4-rib pieces, and season the meat generously with salt and pepper.
  • Toast the mustard and fennel seeds in a large seasoned cast-iron (or ovenproof) skillet over medium heat, stirring constantly, until fragrant, 1 to 2 minutes. Transfer to a plate to cool slightly.
  • Heat oil in skillet until hot but not smoking. Place 1 piece of lamb in skillet, bone side down, and brown all over, 1 to 2 minutes per side. Transfer to a plate;repeat with remaining piece of lamb. Roll meat in spices to coat (do not coat the cut sides on either end).
  • Return meat to skillet, and transfer to oven. Roast meat until an instant-read thermometer inserted into center (avoiding the bones) registers 135 degrees, or medium-rare, 18 to 24 minutes.
  • Remove meat from skillet, and let stand at least 10 minutes. Cut meat into individual or double chops, and cross the bones, if desired. Serve with herb oil.

PISTACHIO CRUSTED RACK OF LAMB



Pistachio Crusted Rack of Lamb image

The pistachio and mustard crust gives this lamb dish an interesting flavor and texture. Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose. And, because rack of lamb is sold completely trimmed, you'll have virtually no waste.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 55m

Yield 4

Number Of Ingredients 10

2 racks of lamb, trimmed
1 teaspoon herbes de Provence
salt and ground black pepper to taste
1 tablespoon vegetable oil
⅔ cup chopped pistachio nuts
2 tablespoons dry bread crumbs
1 tablespoon melted butter
1 teaspoon olive oil
salt and ground black pepper to taste
3 tablespoons Dijon mustard

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
  • Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
  • Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

Nutrition Facts : Calories 618.8 calories, Carbohydrate 10.3 g, Cholesterol 164.4 mg, Fat 39.8 g, Fiber 2.3 g, Protein 53.1 g, SaturatedFat 13.6 g, Sodium 651.7 mg, Sugar 1.8 g

Tips:

  • Choose high-quality lamb: Opt for a rack of lamb that is fresh, well-trimmed, and has a good amount of marbling. This will ensure a tender and flavorful result.
  • Make sure the lamb is cooked to your desired doneness: Use a meat thermometer to check the internal temperature of the lamb. For medium-rare, cook to an internal temperature of 135°F (57°C). For medium, cook to an internal temperature of 145°F (63°C). For well-done, cook to an internal temperature of 160°F (71°C).
  • Don't overcrowd the pan when searing the lamb: This will cause the lamb to steam rather than sear, resulting in a less flavorful crust.
  • Let the lamb rest before carving: This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful experience.
  • Make sure the jus is well-seasoned: Taste the jus and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs.
  • Serve the lamb with your favorite sides: Some popular options include roasted vegetables, mashed potatoes, or a green salad.

Conclusion:

Crusted rack of lamb is a delicious and impressive dish that is perfect for a special occasion. With its crispy crust, tender meat, and flavorful jus, this dish is sure to wow your guests. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will help you create a restaurant-quality meal at home. So, gather your ingredients, preheat your oven, and get ready to enjoy a delicious and memorable meal!

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