Indulge in a culinary masterpiece with our succulent Roast Rack of Lamb with Herb Sauce recipe. This dish showcases a juicy rack of lamb, expertly roasted to perfection and complemented by a flavorful herb sauce. The aromatic blend of herbs, including rosemary, thyme, and sage, elevates the lamb's natural taste, creating a harmonious symphony of flavors. Serve this impressive dish as a centerpiece at your next special occasion dinner, accompanied by roasted vegetables or a rich risotto.
Other delectable recipes await you within this article:
- **Lemon Garlic Butter Lamb Chops:** Tender lamb chops are marinated in a zesty lemon-garlic butter sauce, then grilled to perfection. The result is a flavorful and aromatic dish that is sure to tantalize your taste buds.
- **Lamb Chops with Mint Sauce:** This classic combination is a testament to the perfect harmony between lamb and mint. Juicy lamb chops are grilled or pan-fried, then served with a refreshing mint sauce made from fresh mint leaves, olive oil, and lemon juice.
- **Rosemary Lamb Chops:** The distinct flavor of rosemary pairs beautifully with lamb in this simple yet elegant recipe. Lamb chops are seasoned with rosemary, garlic, and olive oil, then grilled or roasted until cooked to your desired doneness.
- **Apricot-Glazed Lamb Chops:** For a sweet and tangy twist, try these apricot-glazed lamb chops. Lamb chops are marinated in a blend of apricot preserves, Dijon mustard, and herbs, then grilled or roasted until caramelized. The result is a succulent and flavorful dish that is sure to impress.
ROAST RACK OF LAMB WITH HERB SAUCE
The sauce uses eight of my favorite herbs, but making it is a cinch. The aroma of the lamb while it roasts is amazing. -Mya Zeronis, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings (1-3/4 cups sauce).
Number Of Ingredients 18
Steps:
- Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.
Nutrition Facts :
RACK OF LAMB WITH HERB-CAPER SAUCE
Succulent roasted rack of lamb, topped with a tangy mint and caper sauce, creates for a romantic dinner for two. So simple yet elegant!
Provided by Janet A. Zimmerman
Categories Dinner Entree Main Course
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 325 F.
- Salt the lamb on all sides.
- Heat a large, heavy skillet with enough oil to coat the bottom of the pan.
- When the oil shimmers, add the lamb and brown well on all sides.
- Use tongs to hold up the rack so you can sear the ends and top edges of the rack.
- Set the lamb aside on a rack placed in a baking sheet.
- About 20 minutes before serving, place the rack in the oven and cook until lamb reaches 140 F for medium rare.
- Remove from oven and let rest for five minutes before slicing into double chops. While the lamb is cooking, make the sauce:
- Heat the olive oil in a small saucepan or skillet just until it shimmers.
- Add the shallot and garlic and cook over medium-low heat, stirring occasionally, for about five minutes.
- Turn the heat to low and add the lemon juice, zest, and capers.
- Just before serving, stir in the mint and parsley.
- Spoon the sauce over the lamb chops and serve immediately.
Nutrition Facts : Calories 634 kcal, Carbohydrate 3 g, Cholesterol 129 mg, Fiber 1 g, Protein 34 g, SaturatedFat 15 g, Sodium 360 mg, Fat 53 g, ServingSize 2 servings, UnsaturatedFat 35 g
HERB-MARINATED RACK OF LAMB
Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
Provided by Food Network
Categories main-dish
Time 13h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
- The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
- Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
- To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
GORDON RAMSAY'S HERB CRUSTED RACK OF LAMB RECIPE - (4.7/5)
Provided by xoxochef
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F. Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it's thoroughly coated. Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, "it's simple mathematics, no color, equals no taste". Quite simple indeed! Make sure you brown that lamb. Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking. Preparing the Crust: Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don't over do it with the olive oil, just a splash. Pour the mixture into a deep dish (bowl or plate) and set aside. Putting it All Together: Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit. Place it back into the oven for 3-4 minutes when you're ready to serve. NOTES: Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting. Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word. Like many of Gordon's recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay's cooking.
HERB-CRUSTED RACK OF LAMB WITH MUSHROOM SAUCE
With this easy, surefire recipe, you don't have to be intimidated to prepare rack of lamb for a holiday dinner. Rice pilaf and roasted asparagus are a lovely way to round out the meal.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings (1 cup sauce).
Number Of Ingredients 18
Steps:
- Sprinkle lamb with steak seasoning. In a large skillet over medium-high heat, cook lamb in oil for 2 minutes on each side. Brush with mustard., In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15x10-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large skillet, saute mushrooms in oil and 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and chives if desired., Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.
Nutrition Facts : Calories 532 calories, Fat 39g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 861mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.
RACK OF LAMB (HERB CRUSTED WITH ROASTED GARLIC SAUCE)
This recipe is from The Plaza Hotel in New York that I slightly modified. If you have questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Lamb/Sheep
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a roasting pan with very hot olive oil, sear the lamb, fat side down first, until golden.
- Remove and allow to rest 5 minutes.
- Brush the mustard onto both sides of the seared lamb.
- Season with salt and pepper.
- Mix all of the herbs together.
- Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
- In the same roasting pan the lamb was cooked in, add the 10 cloves of garlic and place the lamb on top.
- Preheat oven to 350 degrees.
- Cook in the oven 15 to 20 minutes or until medium-rare.
- When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
- Place the roasting pan on top of the stove over medium heat.
- Remove the garlic and set aside.
- Discard all the fat.
- Add the white wine and the stock and reduce by half.
- Place the roasted garlic in a blender or food processor.
- Add the reduced stock and wine mixture and puree until smooth.
- Add the tablespoon of butter and pulse to incorporate.
- Season well with salt and freshly ground pepper.
- For a nice presentation, on a serving plate, stand the rack of lamb upright in a circle and secure with a skewer.
Nutrition Facts : Calories 404.9, Fat 35.4, SaturatedFat 7.6, Cholesterol 15.3, Sodium 714.7, Carbohydrate 10.4, Fiber 2.7, Sugar 1.3, Protein 3.9
Tips:
- Choose the right rack of lamb: Look for a rack that is evenly marbled and has a good layer of fat. This will help the lamb stay moist and flavorful during cooking.
- Prepare the lamb: Remove any excess fat from the lamb and season it with salt and pepper. You can also add other herbs and spices to taste.
- Cook the lamb: There are several different ways to cook a rack of lamb. You can roast it in the oven, grill it, or even pan-sear it. The cooking time will vary depending on the method you choose.
- Make the herb sauce: While the lamb is cooking, you can make the herb sauce. This sauce is typically made with a combination of herbs, butter, and white wine. You can also add other ingredients, such as shallots, garlic, or lemon juice.
- Serve the lamb: Once the lamb is cooked, let it rest for a few minutes before carving. Serve the lamb with the herb sauce and your favorite sides.
Conclusion:
A roast rack of lamb with herb sauce is a classic dish that is perfect for any special occasion. It is a delicious and flavorful dish that is sure to impress your guests. With a little preparation, you can easily make this dish at home. So, next time you are looking for a special meal, try making a roast rack of lamb with herb sauce. You won't be disappointed!
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