Best 8 Rack Of Lamb With Parmesan Cheese Recipes

PARMESAN AND HERB CRUSTED LAMB CHOPS

Steps:

• Combine flour, 1 teaspoon salt and 1 teaspoon black pepper on a plate.
• Place eggs in a bowl and beat to blend.
• Combine cheese, panko, rosemary, parsley, thyme, garlic and salt and black pepper to taste in a bowl.
• Dust lamb chops with seasoned flour, shaking off excess. Dip in eggs, then thoroughly coat with cheese, breadcrumb and herb mixture.
• Heat olive oil over medium-high heat in a large skillet. Place 3 to 4 chops in the pan, reduce heat to medium and cook until nicely browned, about 2 minutes per side.
• Transfer to a rack set over a baking sheet and hold warm in the oven if necessary. Repeat with remaining chops.

PARMESAN-CRUSTED RACK OF LAMB

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.

PANKO-CRUSTED RACK OF LAMB

Steps:

• Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
• In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
• Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat-side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
• Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Season lamb generously with salt and pepper.
• Heat a cast iron over medium high heat.
• To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
• Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
• Brush the top and sides of the lamb with mustard.
• Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
• Allow to rest before slicing.
• Enjoy!

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.

ROSEMARY-PESTO LAMB RACK

Steps:

• Position rack in center of oven and preheat to 450°F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper.
• Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.
• Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.

RACK OF LAMB WITH PINE NUT & PARMESAN CRUST!

Steps:

• Preheat the oven to 200C/400°F Place the bread in a food processor withthe washed basil leaves, parmesan, pine nuts, oil, salt & pepper. Blend until it makes fine crumbs.
• Place the racks of lamb together in a roasting tin - bones facing down - pat the breadcrumbs onto the meat .
• Cut the lemon into wedges and add them to the roasting tin, along with the whole garlic cloves. Roast for 20 minutes, then add the cherry tomatoes and roast for a further 10-15 minutes until the meat is cooked through in the centre.
• Remove the meat & tomatoes onto a warmed serving plate & leave to rest for 5 minutes. Place the roasting tim on the hob & pour in the balsamic vinegar & 2 tbsp boiling water. Heat through, stirring to incorporate any sticky bits at the bottom of the tin, & serve with the lamb roasted tomatoes & lemon wedges.

RACK OF LAMB WITH PARMESAN CHEESE

Steps:

• Have butcher remove chine bone (flat, continous bone at top of ribs), leaving top of meat exposed.
• Preheat broiler to high. If oven is separate, preheat it also to 450 degrees.
• Using fingers and sharp knife, pull and slice off top thick layer of fat from ribs. When ready loins and ribs should be almost clean of fat. Hack off ends of ribs, leaving about 1 1/2 inches of ribs intact and extending from meaty part of loin.
• Rub garlic with flat surface of heavy knife until pulverized. Rub meat and ribs all over with garlic.
• Place racks of lamb on a baking dish and rub oil all over them. Arrange racks meaty side down. Place under broiler 2 or 3 inches from source of heat. Broil about 3 minutes and turn racks. Continue broiling 2 to 3 minutes longer. Remove. Sprinkle meaty side of each rack with 2 tablespoons of cheese and tablespoon of crumbs.
• Place lamb in oven preheated to 450 degrees. Let bake, basting occasionally, about 6 minutes. Let rest 5 minutes before carving.