Are you a fan of succulent and flavorful dishes? Look no further than our delectable Roast Frenched Rack of Lamb recipe! This dish is a true culinary masterpiece, featuring tender lamb racks carefully frenched and roasted to perfection. Each bite offers a harmonious blend of juicy lamb, aromatic herbs, and savory seasonings. But that's not all! This article also includes a collection of additional lamb rack recipes, each with its own unique twist. From the classic Grilled Lamb Rack with Chimichurri Sauce to the innovative Lamb Rack with Pistachio Crust, there's something for every palate. Get ready to embark on a culinary journey that will leave your taste buds tantalized and yearning for more!
Here are our top 5 tried and tested recipes!
FRENCHED RACK OF LAMB
Tender oven-roasted rack of lamb, seasoned with rosemary, fresh lemon juice, and garlic, is perfect for entertaining and so easy to make!
Provided by Gina
Categories Dinner
Time 45m
Number Of Ingredients 5
Steps:
- Season the lamb racks with lemon juice and season with salt and pepper on both sides.
- Rub the garlic all over them and sprinkle with rosemary.
- Set the racks fat side up on a large rimmed baking sheet lined with foil if desired and let stand for 1 hour.
- Preheat the oven to 450°F.
- Roast the lamb in the upper third of the oven for about 25 minutes for medium-rare meat, or until a thermometer reaches 130F (or longer if you like your cooked medium or medium-well). Simply insert the tip of the thermometer through the side of the chops and into the thickest part of the meat, careful not to touch the bone (which is hotter than the meat that surrounds it).
- When that spot reaches 130°F, it's finished. The temperature will continue to rise an additional 5 degrees as the lamb rests.
- Transfer the lamb racks to a carving board and let them rest, tented with foil for 10 minutes.
- Carve the lamb in between the rib bones and transfer to plates.
- Serve right away. Trim fat before eating*.
Nutrition Facts : ServingSize 2 chops, Calories 335 kcal, Carbohydrate 0.5 g, Protein 46.7 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 140 mg, Sodium 352.5 mg, Sugar 0.5 g
ROASTED RACK OF LAMB
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 6
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.
FRENCHED RACK OF LAMB
Roasted rack of lamb.
Provided by AlexanderXavier
Categories Meat and Poultry Recipes Lamb
Time 2h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Wrap garlic head in foil.
- Roast garlic in the preheated oven until soft, about 40 minutes. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Slice in half; squeeze to remove the roasted garlic within.
- Combine 1 tablespoon roasted garlic with bread crumbs, parsley, and thyme. Reserve remaining roasted garlic for another use.
- Wrap the exposed bone sections of the rack individually in aluminum foil.
- Set the rack, bone-side down, ribs facing away, on a sheet of plastic wrap and sprinkle with salt and pepper. Brush meat with mustard to create a thin layer. Spread bread crumb mixture over and press the crumbs into it using the plastic wrap. Set the lamb on a roasting rack. Discard the plastic wrap.
- Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 140 degrees F (60 degrees C) for medium doneness, or to desired doneness, 25 to 35 minutes. Let the lamb sit for 20 minutes in a warm location; carve into 4 two-bone chops. Season with salt.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 16.5 g, Cholesterol 100 mg, Fat 26.6 g, Fiber 0.8 g, Protein 22.3 g, SaturatedFat 13.1 g, Sodium 538.3 mg, Sugar 0.9 g
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
I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.
Provided by JENNINE1980
Categories Meat and Poultry Recipes Lamb
Time 40m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g
Tips:
- Choose the Right Rack of Lamb: Opt for a high-quality rack of lamb with evenly distributed fat and a bright red color.
- Proper Frenched Technique: Ensure the lamb rack is properly frenched, exposing the rib bones for an elegant presentation.
- Seasoning and Marinade: Generously season the lamb with salt, pepper, and your preferred herbs and spices. Consider marinating the lamb for several hours or overnight to enhance the flavor.
- Preheat Oven and Pan: Preheat your oven and a heavy-bottomed skillet or roasting pan to high heat before searing the lamb.
- Sear for a Golden Crust: Sear the lamb rack in the hot skillet or roasting pan until it develops a golden-brown crust, creating a flavorful exterior.
- Adjust Oven Temperature: After searing, reduce the oven temperature to a moderate heat to ensure even cooking and prevent overcooking.
- Monitor Internal Temperature: Use a meat thermometer to monitor the internal temperature of the lamb. Aim for an internal temperature of 135°F (57°C) for medium-rare or adjust according to your desired doneness.
- Rest Before Serving: Allow the roasted lamb rack to rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
Conclusion:
Preparing a roast frenched rack of lamb is a culinary masterpiece that showcases the delectable flavors and elegant presentation of this classic dish. By following these meticulous steps and incorporating the essential tips provided, you can create an unforgettable dining experience that will impress your guests. From selecting the perfect rack of lamb to mastering the art of searing and roasting, each stage of the cooking process contributes to the exceptional outcome. So, embark on this culinary journey and savor the exquisite flavors of a perfectly roasted frenched rack of lamb, leaving a lasting impression on your palate.
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