Best 8 Jackie Kennedy Onasis Roast Rack Of Lamb Recipes

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.

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.

JACKIE KENNEDY ONASIS' ROAST RACK OF LAMB

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl, mix bread crumbs with parsley, garlic, rosemary and all but a few tablespoons of olive oil.
• Use the reserved tablespoons of oil to brush over the lamb and then season the lamb with salt and pepper.
• Place the rack, meat side up, in a roasting pan, and spread the bread crumb mixture evenly over the meaty parts of the racks.
• Roast for 15 minutes at 450 degrees F. and then reduce the heat to 400 and roast for another 10 minutes.
• Remove the racks from the oven and place them under the broiler just to give the crust some extra color.
• Let the meat rest for 8-10 minutes before carving.
• Note: You can use more garlic, parsley or rosemary if you like.

ROAST RACK OF LAMB WITH ROSEMARY

Steps:

• Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
• Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
• Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.
• Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.

CRISP-ROASTED RACK OF LAMB

Steps:

• Preheat the oven to 500 degrees. Strip most of the surface fat from the lamb. (Your butcher may already have done this.) Cut between the ribs, almost down to the meaty eye. Divide each rack in half down the middle, sprinkle with salt and pepper and place in a roasting pan.
• Roast for 15 minutes, then insert a meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads 120 degrees or less, put the lamb back for about 5 minutes, no more. Remove and let sit for 5 minutes; this will give you medium- to medium-rare lamb on the outer ribs, medium rare-to-rare in the center. Cook a little longer for more doneness. Serve, separating the ribs, if desired, by cutting down straight through them.

ROASTED RACK OF LAMB

Steps:

• Preheat oven to 350 deg. F. Heat pan on medium-high heat and add oil.
• Pat the rack of lamb dry.
• Coat lamb on all sides with salt & pepper.
• Add lamb to pan fat-side down. Cook for 2 minutes.
• You may need to lower the heat and that's okay. We're just searing it for now. Turn lamb and cook 2 minutes. For 10 minutes rotate the rack every 2 minutes.
• Place the rack in a foil-lined roasting pan. Place in the oven and cook for 15 minutes.
• Place foil loosely over the rack and cook for 15 minutes.
• Remove the lamb from the oven and seal the loose foil around the roasting pan. Let rest for 10 minutes. This should yield a medium-rare chop. Slice between the ribs and serve.

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.

JACKIE KENNEDY'S CHICKEN IN WHITE WINE

Steps:

• Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots.
• Brown lightly.
• Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
• Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
• Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
• Lightly saute mushrooms to get rid of the moisture.
• Drain.
• Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
• For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken.
• Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting." Do not increase oven temp, so youdon't dry out the chicken.