Best Irish Rack Of Lamb Recipes

ROSEMARY CRUMBED RACK OF LAMB

Rosemary Crumbed Rack of Lamb image

Recipe video above. This is a recipe that really makes the most lamb racks which are a pricey cut of meat! Adding a crunchy rosemary-garlic crumb not only adds extra flavour but is also a great textural contrast to the soft and tender lamb meat. To stop the crumb falling off lamb racks, just add a touch of egg into the mustard spread. Egg is after all the ultimate natural food glue!Serve straight up (lamb cutlets are sooo juicy and tender, most people think no sauce is necessary!), with a Creamy White Wine & Mustard Sauce or else a Pea Puree (great colour and is as good as a sauce).

Provided by Nagi

Categories Main

Number Of Ingredients 19

Ingredients

1 rack of lamb (6 to 9 bones) (, your choice Frenched or not (Note 1))
1 1/4 tsp salt
3/4 tsp black pepper
2 tbsp olive oil
3 tsp egg (, lightly whisked (Note 2))
3 tbsp Dijon mustard
1 tbsp fresh rosemary leaves (, finely chopped)
1 small garlic clove (, minced)
1 cup Panko breadcrumbs ((Note 3))
2 tbsp parmesan (, finely grated)
1 garlic clove (, finely minced (knife, not garlic press))
1/4 tsp each salt and pepper
2 tbsp fresh rosemary leaves (, finely chopped)
30g / 2 tbsp butter (, melted)
1 cup dry white wine ((sauvignon blanc, pinto gris, semillon, or any blend))
1 cup chicken stock (, low sodium)
1 cup heavy/thickened cream
1 tbsp dijon mustard
1/8 tsp each salt and pepper

Steps:

Preheat oven to 200°C/390°F (all oven types). Place shelf in the middle of the oven.

Nutrition Facts : Calories 1228 kcal, Carbohydrate 12 g, Protein 47 g, Fat 103 g, SaturatedFat 46 g, Cholesterol 268 mg, Sodium 1860 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

RACK OF LAMB

Rack of Lamb image

Provided by Ina Garten

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

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.

IRISH RACK OF LAMB (SALLYE)

IRISH RACK OF LAMB (SALLYE) image

I haven't made this in years, so I hope it is as good as I remember. A good authentic Irish dish. Great served with mint jelly, horseradish sauce, and roasted root vegetables.

Provided by sallye bates @grandedame

Categories Other Main Dishes

Number Of Ingredients 6

Ingredients

3 pound(s) rack of lamb
2/3 cup(s) harp or guiness lager
1 teaspoon(s) sea salt
1 teaspoon(s) ground black pepper
2 tablespoon(s) djon mustard
1 cup(s) seasoned bread crumbs

Steps:

Place rack of lamb in large ziplock bag. Pour lager into bag and seal. Shake to make sure all of lamb is coated. Refrigerate overnight, turning a couple of times. NOTE: You can use a shallow baking dish if you don't have a bag large enough.
Preheat oven to 400º F
Remove lamb from bag onto cutting board and pat dry with paper towels.
Mix mustard, salt and pepper and vigorously rub into lamb. Use all the mixture.
Place bread crumbs in a shallow bowl and roll the lamb in the bread crumbs until well coated.
Line a baking sheet with parchment paper or foil. Place a baking rack on top of the paper inside the sheet. Place the lamb on the baking rach and put in oven
Bake for about 20-30 minutes or until meat in thickest part of lamb registers 160º F. Remove from oven and allow to set for 10 minutes before cutting and serving.