rack of lamb recipe?

Question

what is the best way to cook it ( step by step)

Answer 1

Roasted Rack of Lamb

INGREDIENTS:
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

DIRECTIONS
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.
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Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F

Answer 2

This recipe is flavorful & easy...

Rack of Lamb with Honey and Dijon Mustard


1/4 cup honey
1 cup hazelnuts -- ground
1 cup white bread crumbs -- fresh
3 tablespoons fresh rosemary -- minced
4 1/2 pounds lamb racks -- frenched
3 tablespoons dijon mustard
3 tablespoons honey
salt and pepper as needed

Preparation...Preheat oven to 425 degrees. Combine hazelnuts,fresh bread crumbs, and minced rosemary in a large bowl. In a separate bowl, combine the honey and dijon mustard. Arrange the lamb racks meat side up in a single layer on sheet pans that have been sprayed.
Season lamb with salt and pepper. Brush each rack with1 tablespoon of the honey-dijon mustard mixture. Press 2/3 cup
breadcrumb mixture onto each rack. Cover each lamb rack with 1 tablespoon honey. Roast until meat thermometer registers 125 degrees. Lamb racks must sit for at least 15 minutes before carving. Cut between each rib to separate into chops.

Answer 3

undemanding Rack Of Lamb Recipe 2 racks of lamb 2 teaspoons of salt 2 teaspoons of pepper 2 tablespoons of dried thyme Preheat your oven to 450 levels Fahrenheit. combination the salt, pepper, and thyme thoroughly. Rub the racks of lamb with the herb combination. place the lamb in a roasting pan that has a rack in it to maintain the lamb from resting on the backside of the pan. cook dinner for 30 minutes (verify at 20 minutes) or till an instantaneous examine thermometer shows a hundred twenty five levels for uncommon or one hundred forty five for medium

Answer 4

Rack of Lamb with Rosemary Scallion Crust


1 1/2 tablespoons olive oil
1/4 teaspoon dried hot pepper flakes
1 garlic clove, minced
3 tablespoons thinly sliced scallion including the green part
1 teaspoon dried rosemary, crumbled
1/2 cup fresh bread crumbs
Salt and pepper to taste
1 1/4-pound trimmed and frenched single rack of lamb (7 or 8 ribs)
Watercress sprigs for garnish, if desired

In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and cook it, stirring, for 30 seconds. Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and salt and pepper to taste and remove the skillet from the heat. Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and pat the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 475 degree F. oven for 15 minutes, or until a meat thermometer registers 130 degrees F. for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes, and garnish it with the watercress.





Herb Encrusted Rack of Lamb with Port Demi-Glace


2 (8 bone) lamb racks
1 tablespoon olive oil
2 tablespoons Dijon mustard
1/4 cup chopped fresh basil
1/4 cup chopped fresh thyme
1/4 cup chopped fresh oregano
Salt and pepper
Potatoes, recipe follows
Port Wine Demi-Glace, recipe follows

Preheat the oven to 450 degrees F.
Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare.

Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.


Potatoes:
4 potatoes, peeled
1 bulb garlic, roasted
Salt and pepper

Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.

Port Wine Demi-Glace:
1 cup port wine
2 cups veal stock
Salt and pepper

In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.