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Rack of Lamb
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Servings: 6
Time: The lamb can be roasted as much as an hour before serving.
Rack of lamb:
• 1 cup olive oil
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 leaf fresh basil, chopped
• 3 cloves garlic, peeled
• 1 teaspoon sea salt
• 3 racks of lamb (8 chops each)
Herb crust:
• 2 cups dried bread crumbs
• 1 bunch Italian parsley, stems removed and chopped
• 1 stick (1/2 cup) butter at room temperature
• 1 tablespoon fresh chopped basil
• 1 tablespoon fresh tarragon leaves
• 1 teaspoon fennel seeds
• Salt and pepper to taste
• Splash of Ricard, Pernod or another anise-flavored beverage
Directions
For lamb: Combine oil, herbs, garlic and salt in a 2 quart mixing bowl. Add lamb and turn to coat. Marinate for 1 hour.
Preheat oven to 450 degrees. Transfer lamb to a roasting pan and cook until medium rare/medium (145-155 degrees on a meat thermometer), or about 15-20 minutes. remove and transfer to a baking pan or a double sheet of heavy duty aluminum foil (ends up to keep juices from draining) large enough to hold all racks in one layer. Let rest for 10 minutes.
For crust: Combine breadcrumbs and parsley in bowl of a food processor and pulse until crumbs turn into small grains. transfer to a mixing bowl and fold in the butter, herbs, fennel seeds, salt and pepper, and Ricard. Combine well.
To assemble: Return lamb to roasting pan, reserving the juices in a separate bowl. Pat the crust mixture onto the meat of the lamb and roast at 450 degrees for about 5 minutes, just until the butter melts and the crust attains a slight crunch. Serve immediately, with the juices on the side.
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Mustard-Glazed Rack of Lamb
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Preparation Time: 10 minutes
Cooking Time: 1 hour
Servings: 8
• 2 racks of Cedar Springs American lamb (7 to 8 ribs each)
• 1/2 cup Dijon-style mustard
• 2 tablespoons sodium-reduced soy sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary leaves
• 1/4 teaspoon ground ginger
Directions
Trim fat from lamb. In a small bowl stir together mustard, soy sauce, olive oil, garlic, rosemary, and ginger. Place lamb, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Brush on mustard mixture. Roast in preheated oven at 375° F for 30 to 35 minutes per pound or until meat thermometer registers 145° F to 150° F for medium-rare. Let stand for 5 to 10 minutes before carving.
Nutrition facts per serving: 240 calories, 16g total fat, 75 mg cholesterol, 662 mg sodium
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Rack of Lamb with Sage Crust
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Servings: 4 to 6
• 2 Half Racks of AMERICAN Lamb (1 to 1 1/4 pounds each) Kosher salt and freshly ground black pepper
• 2 teaspoons vegetable oil
• 2 cups fresh (soft) bread crumbs
• 3 tablespoons finely grated parmesan cheese
• 4 cloves minced garlic
• 2/3 cup chopped fresh sage leaves
• ¼ cup olive oil 2 tablespoons Dijon mustard
• Aged balsamic vinegar, to taste
Directions
Preheat the oven to 475º. Season the racks generously with salt and pepper. Place a large cast-iron skillet over high heat. When very hot, add the oil and sear one of the lamb racks all over until it is very brown, about 2 minutes per side. Transfer to a roasting pan fitted with a wire rack, laying it with the round-side (the side with the fat) up. Repeat with the remaining rack of lamb. Cover with foil and set aside.
Place the remaining ingredients except for the balsamic vinegar in the bowl of a food processor. Add ½ teaspoon salt and pepper and process until it forms a paste. Press the paste onto the rounded side of the racks. Roast until desired doneness, about 15 minutes for medium rare. Allow to rest for 5 minutes, covered, before carving and serving drizzled with balsamic vinegar.
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Syrian Spiced Rack of Lamb
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Servings: 4
Time: 1 hour
• 2 tablespoons cumin seeds
• 1 tablespoon black peppercorns
• 1 teaspoon allspice berries
• 1 teaspoon coriander seeds
• 1 teaspoon cardamom seeds, removed from the pod
• 1 cinnamon stick
• 1 tablespoon paprika
• Salt to taste
• 2 racks of lamb (4 chops each, 1 1/2 pounds total)
• 2 tablespoons canola oil
Directions
In a large skillet over medium heat, toast cumin, peppercorns, allspice, coriander, cardamom and cinnamon stick until fragrant, about 3 minutes. Grind spices along with paprika and a pinch of salt in a spice grinder or coffee grinder.
Preheat oven to 375 degrees. Salt lamb, then pat spice mixture all over it. Let rest for 15 minutes at room temperature.
Heat oil in a large skillet. Brown lamb on all sides. Transfer to a rack set in roasting pan, and roast lamb until done to taste, about 25 minutes for medium rare (130 degrees on a meat thermometer). Carve lamb into chops and serve.
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Rack of Lamb Provencal with Carmelized Onion Sauce
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Servings: 9
Lamb
• 2-4 Bone lamb racks or 1-8 Bone lamb rack, trimmed to 1" from eye
• 1/4 teaspoon salt
• Pepper to taste
• 2 oz. olive oil
• 5 Tbs. Dijon mustard
• 1 oz. butter, melted
• 2 oz. shallots, minced
• 1/2 c. fresh parsley
• 1/3 oz. garlic, minced
• 1/6 oz. Herbs de Provence (a blend of thyme, rosemary, bay, basil, savory)
• 4 oz. white bread crumbs, fresh
Carmelized Pearl Onion Sauce
• 4 1/2 oz Pearl onions in sweet wine, drained
• 1 oz. Pinot noir
• 16 oz. Lamb stock (aromatic)
• 1/4 oz. Dijon mustard
• 1 oz. Brandy
• 1/2 oz. cornstarch slurry
Directions
Heat oil in skillet over medium-high heat. Sprinkle rack of lamb with salt and pepper and brown in oil, searing all sides well, about 5-6 minutes. Chill. Spread Dijon mustard on all sides and top of lamb. In a bowl, mix well shallots, parsley, garlic, Herbs de Provence, bread crumbs and melted butter. Place rack of lamb flesh side up and press crumb mixture over top and along sides. Roast in 400 degree F oven until internal temperature reaches 130 Degrees F )12-15 minutes).
Sauce: In sauté pan over medium-high heat, cook sugar until golden brown. Add onions and carmelize. Add red wine and reduce until wine is nearly evaporated. Add Brandy and flame. add stock, stir in cornstarch slurry, reduce heat, and simmer 5 minutes.
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