Best 6 Oregano And Orange Rack Of Lamb With Caramelized Fingerling Potatoes Recipes
Indulge in a culinary masterpiece with our delectable Oregano and Orange Rack of Lamb paired harmoniously with caramelized fingerling potatoes. This dish tantalizes the senses with its aromatic blend of oregano and citrus, while the tender lamb and crispy potatoes create a symphony of flavors.
Complement your meal with our carefully curated selection of accompanying recipes, including a refreshing orange and fennel salad that adds a vibrant touch to the hearty lamb. Elevate your dining experience with our creamy and flavorful lemon-herb sauce, perfect for drizzling over the succulent lamb and potatoes.
For a delightful appetizer, prepare our savory rosemary and garlic roasted chickpeas, offering a crispy and flavorful prelude to the main course. And to satisfy your sweet cravings, treat yourself to our heavenly orange and almond cake, a delightful dessert that harmonizes perfectly with the citrus notes of the lamb dish.
Our culinary journey takes you through a series of tantalizing recipes, each carefully crafted to complement the main course and provide a complete and satisfying dining experience. Explore the vibrant flavors and textures that await you in this delectable culinary adventure.
OREGANO AND ORANGE RACK OF LAMB WITH CARAMELIZED FINGERLING POTATOES
Tender lamb gets a sweet-tart kick from a sauce of orange and oregano. Ask your butcher to french the racks (remove the meat and fat from the first few inches of bone) for a clean presentation. See How to Carve a Rack of Lamb
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat a large skillet over high heat. Add 1 tablespoon oil. Sear lamb on both sides until deeply golden, 4 to 5 minutes.
- Transfer racks to a rimmed baking sheet, fat side up. Toss potatoes with 2 tablespoons oil, and season with salt and pepper. Arrange potatoes around lamb.
- Roast until an instant-read thermometer inserted into the center of the lamb reaches 130 degrees (medium-rare), 20 to 25 minutes. Transfer racks to a cutting board. Return potatoes to oven. Roast until tender, about 15 minutes more.
- Combine remaining 1/2 cup oil, the parsley, shallot, vinegar, oregano, garlic, orange zest and juice, red-pepper flakes, and 1/2 teaspoon salt. Spoon some sauce over lamb. Carve lamb into individual chops, slicing between ribs. Serve with potatoes and remaining sauce.
ROASTED POTATOES WITH OREGANO AND LEMON
Roasting fingerling potatoes with fresh oregano creates an easy and flavorful side dish. A squeeze of lemon juice before serving lends Mediterranean brightness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes and oregano with olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through. Transfer to a serving bowl and toss with lemon juice.
Nutrition Facts : Calories 127 g, Fat 2 g, Fiber 3 g, Protein 4 g
POMEGRANATE AND FENNEL GLAZED RACK OF LAMB
Steps:
- Preheat oven to 425°:. Mix oregano, olive oil, 3 tablespoons pomegranate molasses, and 2 tablespoons fennel seeds in a small bowl; season oregano mixture with salt and pepper.
- Toss fennel, onion, remaining 1 tablespoon fennel seeds, and remaining 2 teaspoons pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across bottom of pan.
- Season lamb with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium. Cook 1 rack of lamb, fat side down, until golden brown, 8-10 minutes. Turn and cook until other side is just browned, about 5 minutes. Transfer to dish with fennel mixture, placing fat side up, and rub with half of oregano mixture. Wipe out skillet and repeat with remaining 1 tablespoon vegetable oil, second rack of lamb, and remaining oregano mixture.
- Roast lamb and vegetables until an instant-read thermometer inserted into thickest part of lamb registers 125°: for medium-rare, 25-30 minutes. Transfer lamb to a cutting board and let rest at least 10 minutes before carving.
- Serve lamb over vegetables topped with pomegranate seeds.
ROASTED LAMB WITH GARLIC AND OREGANO
This lamb is the center of a Greek-style supper. Serve it with our Stuffed Zucchini and White Bean Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. In a blender, puree garlic, oil, oregano, 1/2 teaspoon cinnamon, 1 tablespoon coarse salt, and 1 1/2 teaspoons pepper. Place lamb in a roasting pan; rub with garlic mixture. Roast, turning pan once, 30 minutes. Reduce temperature to 350 degrees; roast, until a thermometer inserted in center registers 130 to 135 degrees, 50 to 60 minutes for medium-rare.
- Meanwhile, make yogurt sauce: In a bowl, whisk together yogurt, parsley, and remaining 1/8 teaspoon cinnamon; season with salt and pepper. Refrigerate until ready to serve.
- Transfer lamb to cutting board, and tent loosely with foil; let rest 20 minutes. Remove strings from lamb, and cut into 1/2-inch-thick slices. Serve with yogurt sauce.
Nutrition Facts : Calories 483 g, Fat 23 g, Protein 60 g
PEPPER-CRUSTED LAMB WITH ROASTED VEGETABLES
Here's a bistro-style entrée that's easy to make using supermarket ingredients and the oven does most of the heavy lifting. While the broccolini and potatoes roast up to crispy perfection virtually unsupervised, you'll get to work coating lamb loin chops in crushed black peppercorns and giving them a good sear in a skillet. A quick pan sauce made with shallots and red wine ties everything together for a delicious and surprisingly simple meal.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. On a rimmed baking sheet, drizzle potatoes with 1 tablespoon oil; season with salt and toss. Roast about 15 minutes. Flip potatoes and move them around to the perimeter of the baking sheet. Add Broccolini to center and drizzle with 1 tablespoon oil; season with salt and toss. Roast until vegetables are tender, 20 minutes more.
- Season chops on both sides with salt and crushed peppercorns. Heat a large skillet over medium-high; swirl in 2 tablespoons oil. Add 4 chops and cook until a thermometer registers 130°F, about 4 minutes per side. Transfer to a plate; repeat with other 4 chops.
- Wipe skillet clean and reduce heat to medium. Add 1 tablespoon oil and shallot and cook 2 minutes, stirring frequently. Sprinkle with flour and cook 1 minute, stirring constantly. Add wine and any leftover juices from plate; bring to a simmer and cook until reduced by half. Remove from heat and stir in butter and season with salt. Serve lamb with vegetables and sauce.
SEARED LAMB LOIN CHOPS
Our seared lamb loin chops are simply delicious. Enjoy them alongside fresh asparagus for a delectable springtime meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 3
Steps:
- Heat a large cast-iron skillet over medium-high heat. Generously season chops with salt and pepper and drizzle with oil. Place in skillet and cook until chops reach 130 degrees on an instant-read thermometer, about 4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving.
Tips:
- Choosing the Right Rack of Lamb: Opt for a rack of lamb that is evenly marbled and has a good amount of fat, as this will help keep the lamb moist and flavorful during cooking.
- Preparing the Lamb: Before cooking, trim any excess fat from the rack of lamb and season it generously with salt and pepper. You can also add other herbs and spices, such as rosemary, thyme, or garlic powder, to taste.
- Cooking the Lamb: Roast the rack of lamb in a preheated oven at a high temperature for a short period of time, then reduce the temperature and continue cooking until the lamb reaches an internal temperature of 135°F for medium-rare, or 145°F for medium.
- Making the Caramelized Fingerling Potatoes: To achieve perfectly caramelized fingerling potatoes, toss them in a mixture of olive oil, salt, and pepper, then roast them in the oven at a high temperature until they are tender and slightly browned.
- Preparing the Orange-Oregano Sauce: Combine orange juice, chicken broth, white wine, oregano, and honey in a saucepan and bring to a simmer. Reduce the heat and let the sauce simmer for 10-15 minutes, or until it has thickened slightly.
Conclusion:
The combination of tender rack of lamb, caramelized fingerling potatoes, and tangy orange-oregano sauce creates a delightful and memorable dining experience. This dish is perfect for special occasions or when you want to impress your guests with your culinary skills. Serve it with a side of roasted vegetables or a simple green salad for a complete meal that is sure to satisfy.
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