Best 4 Rack Of Lamb With Lavender Yes Lavender From Your Garden Recipes
**Tantalize your taste buds with our exquisite Rack of Lamb with Lavender, a culinary masterpiece that elevates the humble lamb to new heights of flavor and aroma. Experience the perfect balance of savory and floral notes as the tender lamb, infused with the aromatic essence of lavender, melts in your mouth. This dish is a symphony of flavors, where the sweetness of honey and the tanginess of lemon complement the richness of the lamb, creating a truly unforgettable dining experience. Accompany the rack of lamb with a medley of roasted vegetables, their vibrant colors and flavors adding a delightful contrast to the main course. Indulge in the culinary artistry of our Rack of Lamb with Lavender, a dish that will leave you craving for more.**
**Explore the diverse collection of recipes featured in this article, each offering a unique culinary journey.**
* **Rack of Lamb with Lavender:** Discover the harmonious blend of savory and floral flavors in this classic dish, where succulent lamb is infused with the aromatic essence of lavender.
* **Roasted Vegetables:** Elevate your meal with a vibrant array of roasted vegetables, each bursting with natural sweetness and enhanced by a touch of herbs and spices.
* **Honey-Lemon Sauce:** Experience the perfect balance of sweet and tangy flavors in this versatile sauce, which complements the richness of the lamb and adds a delightful brightness to the dish.
* **Roasted Garlic Butter:** Indulge in the rich and savory flavors of roasted garlic butter, a simple yet decadent accompaniment that elevates the taste of the lamb and vegetables.
* **Lavender Simple Syrup:** Create a fragrant and flavorful syrup infused with the essence of lavender, perfect for drizzling over roasted vegetables or as a delicate addition to cocktails.
**Embark on a culinary adventure with our curated collection of recipes, designed to tantalize your taste buds and leave you craving for more.**
BUTTERFLIED LEG OF LAMB WITH LAVENDER, HONEY & CLAQUERET
In France, claqueret is used as a dip for radishes or bread, but the goat's cheese, garlic and herbs in this cheese-based sauce also work well with lamb
Provided by Diana Henry
Categories Dinner, Lunch, Main course
Time 55m
Number Of Ingredients 21
Steps:
- To make the claqueret, mix all the ingredients together. The flavours need time to meld, so ideally you should do this a couple of hours ahead and keep it at room temperature until ready to serve. You can also make the claqueret further ahead, cover and chill in the fridge, but remember to take it out and bring it to room temperature before serving.
- Heat oven to 220C/200C fan/gas 7. Lay the lamb out flat, flesh-side up, and use a small knife to make incisions all over both the flesh and fat sides (they can be deeper on the flesh side). Crush the garlic with some sea salt using a pestle and mortar, then add the lavender leaves and flowers, olive oil, lemon, balsamic vinegar and honey to make a rough paste.
- Put the lamb in a roasting tin and push the paste into the incisions you made. Finish with the lamb fat-side up. Mix the glaze ingredients together and spoon this over the lamb. Season, then roast for 15 mins.
- Turn the heat down to 190C/170C fan/gas 5 and roast for another 20 mins. The lamb will be pink. Cover loosely with foil and allow to rest for about 10 mins. Carve, then serve with the cooking juices and the claqueret.
Nutrition Facts : Calories 614 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.5 milligram of sodium
LAVENDER-CRUSTED RACK OF LAMB
from the New Prairie Kitchen (edited by Summer Miller)
Provided by Benjamin Smart
Categories Main Course
Number Of Ingredients 13
Steps:
- If your lamb rack doesn't come already frenched (with rib bones exposed), use a sharp knife and cut the meat and tendons away from the bones along the top of the ribs; this is mostly for show - we often just cook the racks as-is and the tougher meat near the bone either gets put in the compost pile or made into stock (whatever you do, don't waste it - Fido would love it)
- Cut the lamb with a sharp knife between the vertebrae so that you now have two evenly sized racks. Salt the lamb.
- Combine the allspice berries, lavender, coriander, cinnamon stick, peppercorns and cumin in a spice grinder or (cleaned out) coffee grinder and make into powder. I had to help pre-break the cinnamon stick into many small pieces. Mash the garlic with a mortar and pestle or the side of a knife with some salt on a cutting board to make into a paste. Grate or zest the lemon rind just until you get to the white part all the way around. Combine all of your ground and pureed spices.
- Spread the spice mixture all over the lamb and let sit for 10 min. You could prepare the recipe to this point and let the rub sit on the lamb overnight, but it needs at least a few min for the meat to absorb some of the flavors.
- Heat a grill or large cast-iron pan with a dollop of lard over medium-high heat. Prepare a roasting rack or cooling rack over a baking sheet. Sear the lamb on both sides. Transfer to a prepared rack. If the bones are frenched, wrap just them in aluminum foil, but leave the meat exposed. Top the meat with the bay leaves and thyme sprigs.
- Roast the lamb rack in the oven until the internal temperature is 130 degrees for rare or 135 for medium-rare or 140 for medium. The lamb is going to continue to cook while it rests, an important step.
- Tent the lamb with aluminum foil and let rest for 10-15 min, covered. Remove the aluminum foil and bay leaves and thyme sprigs and compost the plants. (If you used dried thyme, brush off gently, leaving the rub from earlier.) Cut the lamb chops between the ribs, finding the opening between the joint. Garnish with the fresh mint. Serve with roasted vegetables and a glass of dry red wine.
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.
RACK OF LAMB
Provided by Ina Garten
Time 35m
Yield 6 servings
Number Of Ingredients 6
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.
- Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.
Tips:
- Choose the right lamb: Look for a rack of lamb that is fresh, with a bright red color and no signs of discoloration. The ribs should be evenly spaced and the meat should be firm to the touch.
- Trim the lamb: Remove any excess fat from the lamb. You can also French the ribs, which involves removing the meat from the bone.
- Marinate the lamb: Marinating the lamb in a mixture of herbs, spices, and liquids will help to tenderize the meat and add flavor. You can use a variety of marinades, but some popular options include olive oil, garlic, rosemary, thyme, and lemon juice.
- Cook the lamb: There are a few different ways to cook a rack of lamb. You can roast it in the oven, grill it, or pan-fry it. The cooking time will vary depending on the method you choose, but you should cook the lamb until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
- Serve the lamb: Rack of lamb is a beautiful dish that can be served with a variety of sides. Some popular options include roasted vegetables, mashed potatoes, and asparagus.
- Enjoy the lamb! Rack of lamb is a delicious and impressive dish that is perfect for a special occasion.
Conclusion:
A rack of lamb is a simple but elegant dish that is sure to impress your guests. By following these tips, you can create a delicious and memorable meal.
Here are a few additional tips for cooking a rack of lamb:
- If you are using a marinade, be sure to marinate the lamb for at least 2 hours, but no longer than 24 hours.
- When cooking the lamb, be sure to use a meat thermometer to ensure that it reaches the desired internal temperature.
- Let the lamb rest for a few minutes before carving. This will help the juices to redistribute throughout the meat.
With a little planning and effort, you can create a rack of lamb that is sure to be a hit with your family and friends.
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