Best 6 Roast Rack Of Lamb With Cranberry And Red Wine Sauce Recipes

ROAST RACK OF LAMB WITH CRANBERRY AND RED WINE SAUCE

Steps:

• Get your butcher to trim racks of lamb for roasting; trimmed racks ready for roasting are called "frenched".
• In a small bowl, mix together salt and pepper.
• Preheat oven to 425°F.
• Season lamb with salt/pepper mixture.
• Place racks upright, with bones supporting one another in a a small roasting pan.
• Roast lamb in preheated 425 F oven for 25 minutes (for rare), 30 minutes (for well done).
• Remove from oven and let stand for 5 minutes before carving.
• Pour drippings ino a small bowl and skim off fa layer with a teaspoon; set aside.
• Meanwhile, in a small saucepan, heat olive oil over medium heat.
• Add cloves and saute for 20 seconds.
• Add jellied cranberries, red wine and thyme and bring to boil.
• Reduce heat and simmer for 10 minutes, stirring occasionally.
• Remove from heat, strain into a clean pan and return to boil.
• Stir in vanilla, vinegar, salt and pepper.
• Pour reserved dripings into the sauce and return to boil.
• Strain into a serving dish.
• Serve with the lamb.

ROAST RACK OF LAMB

Steps:

• Preheat oven to 450 degrees F.
• Prepare lamb for roasting. Place any trimmed-off bones in the bottom of a roasting pan. Place the meat, fat-side up, on top of the bones. Season with salt, pepper and thyme.
• Place in hot oven and roast to desired doneness. Rack of lamb is usually roasted rare or medium. Test doneness with a meat thermometer or by the touch method as for steaks. Total time will be about 30 minutes.
• Remove the lamb from the roasting pan and hold in a warm place. Leave bones in the pan. Set the roasting pan over moderate heat to caramelize the juices and clarify the fat. Pour off the fat. Add the garlic to the pan and cook 1 minute.
• Deglaze the pan with the stock and reduce by half. Strain, degrease, and season, to taste. Cut the meat between the ribs into chops. Serve 2 chops per portion with 1 ounce of juice.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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.

MEDITERRANEAN ROASTED LEG OF LAMB WITH RED WINE SAUCE

Steps:

• Preheat oven to 400°F.
• Unroll roast; trim fat.
• Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast.
• Reroll roast; secure at 3-inch intervals with heavy string.
• Sprinkle with 1/4 teaspoon salt and pepper.
• Drizzle with oil.
• Secure rosemary sprigs under strings on roast.
• Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast.
• Bake at 400° for 1 hour.
• Increase oven temperature to 425° (do not remove roast from oven).
• Bake an additional 20 minutes or until thermometer registers 140° (medium-rare) to 155° (medium).
• Place roast on a platter; cover with foil.
• Let stand 10 minutes for roast to reabsorb juices.
• (Temperature of roast will increase 5° upon standing.)
• Remove string and rosemary sprigs before slicing.
• Remove rack from pan.
• Combine 1/2 cup wine and cornstarch; set aside.
• Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits.
• Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil.
• Cook 5 minutes.
• Add 1/4 teaspoon salt and cornstarch mixture; return to a boil.
• Cook 1 minute or until thick, stirring constantly.
• Serve with lamb.

ROAST RACK OF LAMB WITH ROSEMARY

Steps:

• Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
• Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
• Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.
• Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.

RACK OF LAMB WITH RED-CURRANT WINE SAUCE

Steps:

• Heat 1 tablespoon oil in heavy large pot over high heat. Add lamb bones and brown well, turning occasionally, about 8 minutes. Add shallot; sauté 1 minute. Add stock, vinegar and wine and bring to boil. Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 1 hour. Strain broth into heavy medium saucepan; whisk in jelly. Blend butter and flour in small bowl until smooth. Bring sauce to boil over medium heat. Whisk in butter mixture. Simmer until sauce thickens and is smooth, whisking constantly, about 1 minute. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving, whisking frequently.)
• Preheat oven to 425°F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Sprinkle lamb with thyme, salt and pepper. Add 1 lamb rack to skillet; brown on all sides, about 6 minutes. Place browned lamb rack, meat side up, on rimmed baking sheet. Repeat with second lamb rack. Roast lamb until thermometer inserted into center registers 125°F for medium-rare, about 12 minutes. Let lamb stand 5 minutes. Cut lamb between bones into individual chops. Arrange chops on 4 plates. Spoon sauce over and serve.