Best 7 Melissa Kellys Rubbed Rack Of Lamb Recipes

ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.
• Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.
• Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
• Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)
• Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.
• Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.

SPICE-RUBBED LAMB RACK WITH YOGURT AND FRESH HERBS

Steps:

• Make the spice rub: Combine the peppercorns, coriander seeds, fennel seeds and cumin seeds in a small dry skillet over medium-high heat; cook, stirring, until toasted, about 2 minutes. Transfer to a spice grinder and grind to a fine powder. In a small bowl, mix the freshly ground spices with the paprika, cayenne and 1 teaspoon salt.
• Preheat a grill to medium high and prepare for indirect grilling: For a charcoal grill, bank the hot coals to one side and leave the other half empty. For a gas grill, preheat all the burners, then turn off half the burners and keep the others on medium-high heat.
• Grill the lamb: Coat the lamb with the olive oil and sprinkle with the spice mixture. Grill over direct heat, turning as needed, until browned all over, 6 to 8 minutes. Transfer to indirect heat (the unlit side of the grill); cover and cook until an instant-read thermometer inserted into the center of the lamb registers 125 degrees F for medium-rare doneness, 20 to 24 minutes. Transfer the lamb to a cutting board and let rest 8 minutes.
• Meanwhile, make the yogurt sauce: In a small bowl, mix the labne, olive oil, herbs, Aleppo pepper, lemon zest and 2 teaspoons lemon juice. Season with salt, black pepper and more lemon juice, if desired. Carve the lamb racks and serve with the yogurt sauce.

LAMB STUFFED CABBAGE ROLLS

Steps:

• For the cabbage rolls: Core the head of cabbage and boil in salted water until soft, about 5 minutes. Transfer to an ice-cold bowl of water to stop cooking. Remove from ice water, separate the green leaves and set aside for the rolls. Thinly slice the remaining cabbage and set aside for the sauce.
• In a large bowl, combine the minced lamb, onion, breadcrumbs, egg, cilantro, ginger, chile pepper, garlic, salt, and pepper. Mix well, season, cover, and keep in the refrigerator until ready to use.
• Preheat the oven to 350 degrees F.
• Remove any thick veins from the cabbage leaves with a sharp knife. Place 1 cabbage leaf on a cutting board, add 2 tablespoons of the filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks if necessary. Repeat with other leaves. Transfer the stuffed rolls into a 13 by 9-inch oven-safe dish. Keep in the refrigerator until ready to cook.
• For the sauce: In a saucepan, heat the olive oil. Add onions and reserved sliced cabbage and saute until caramelized, about 10 minutes. Add garlic and ginger, continue to cook for a minute over low heat. Add the tomatoes and veal stock. Season with salt and pepper. Simmer until the sauce thickens, about 15 minutes.
• Pour the sauce over the cabbage rolls and cook in the oven for 50 minutes.
• For serving: Plate 2 cabbage rolls per person, and a ladle of sauce. Garnish with crumbled feta. Serve with the roasted potatoes and chive sour cream.

SPICE-RUBBED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees. Toast both seeds in a small skillet over medium-high heat until fragrant, about 1 minute. Let cool. Transfer to a resealable plastic bag and crush with a rolling pin.
• Season lamb with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Swirl in oil. Sear lamb until golden brown on all sides, about 10 minutes. Transfer to a platter.
• Pour off fat from pan; wipe clean. Pat seeds all over lamb. Return to pan. Roast in oven until a thermometer inserted in thickest part (avoiding bone) registers 130 degrees for medium-rare, 18 to 20 minutes. Transfer to a cutting board; let rest 10 minutes before slicing between bones into chops and serving with rice.

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.

RACK OF LAMB WITH GARLIC AND HERBS

Steps:

• Brown lamb:
• Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
• Transfer racks to a small (13- by 9-inch) roasting pan.
• Coat and roast lamb:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
• Cut each rack into 4 double chops.

GARLIC-AND-HERB-RUBBED BUTTERFLIED LEG OF LAMB

Steps:

• Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, garlic, salt and pepper. Rub mixture all over lamb. Cover with foil and let marinate at room temperature for 2 hours.
• Preheat oven to 500 degrees. Remove foil and transfer lamb to oven. Roast until a thermometer reads 120 degrees for rare and 130 for medium, about 35 to 45 minutes, depending on how you like your meat. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.