Best Mini Rack Of Lamb With Nutty Beluga Lentils And Sautéed Garlic Spinach Recipes

RACK OF COLORADO LAMB WITH FRENCH GREEN LENTILS, GARLIC FLAN, TARRAGON SPINACH AND SHIRAZ SAUCE

Steps:

• Preheat the oven to 300 degrees F. Squeeze roasted garlic from the skins. Add the garlic and heavy cream to a saucepan and bring to a simmer and cook for 2 to 3 minutes. In a mixing bowl, combine the eggs and yolks and slowly add the warm heavy cream. Add the cream mixture slowly so as not to cook the eggs. Season with salt and strain through a fine strainer. Place the mixture in 4 small ramekins and bake in a water bath for 25 minutes. Remove and keep warm until serving.
• Preheat the oven to 350 degrees F. Season the lamb with salt and pepper. Sear the seasoned lamb rack in a large saute pan, fat side first. Flip the lamb and finish in the oven, about 15 to 20 minutes (should be cooked to medium rare).
• In a small pan, saute the celery, carrots, and lentils in butter. Season with salt and pepper.
• In another saute pan, wilt the spinach and tarragon in a small amount of olive oil. To plate a serving, place the lentils in the center of a large entree plate. Place a small amount of spinach over the lentils and lay the flan over the spinach. Slice a lamb portion into 4 to 5 pieces and fan around the flan with the 1 chop sticking up. Ladle 2 ounces of Lamb Sauce around the flan and garnish with fresh herbs.
• In a medium saucepan heat 1 cup shiraz wine and reduce by 75 percent. Add lamb stock and continue to reduce until about 1 cup remains. Swirl in 2 tablespoons of butter to thicken the sauce. Season with salt and pepper.

RACK OF LAMB

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.

RACK OF LAMB WITH LENTILS & JACK-BY-THE-HEDGE SAUCE

Steps:

• Heat the oil in a saucepan. Add the carrot, onion, celery, thyme and bay leaf, and cook over a medium heat for 10 mins to soften. Add the lentils and fry gently for 1-2 mins. Add the stock, bring to the boil and cook, uncovered, for 20-25 mins until the lentils are cooked through and most of the stock has been absorbed.
• Meanwhile, cook the lamb. Heat oven to 200C/180C fan/gas 6. Place the lamb in a roasting tin, season well and roast for 15-20 mins for rare to medium, 25 mins for well done. Leave to rest for 5 mins before carving into chops.
• While the lamb is resting, make the sauce. Put the Jack-by-the-hedge in a food processor and blitz while slowly trickling in the oil until it forms a pesto consistency. Add the lemon juice to taste, then season.
• Stir the butter, mustard and any juices from the lamb into the lentils and season to taste. Divide the lentils between warmed plates, top with the chops and drizzle with the sauce.

ROAST RACK OF LAMB WITH MINT

Steps:

• Preheat oven to 475 degrees. In the bowl of a food processor, combine shallot, garlic, mustard, 3 tablespoons olive oil, and mint; season with salt and pepper. Pulse until a medium-textured paste forms, about 30 seconds; set aside.
• Heat a cast-iron skillet large enough to accommodate the half-rack of ribs, over medium-high heat. Add the remaining tablespoon olive oil. Season lamb with salt and pepper, and place in the skillet, fat side down. Sear meat on both sides until well browned, 4 to 5 minutes. Remove the skillet from the heat, and transfer the lamb to a clean surface.
• Spread the reserved mint paste on the meaty side of the lamb, and place the lamb in a shallow baking pan. Transfer to the oven, and roast until the lamb is medium rare, or until the internal temperature is 130 degrees. 18 to 22 minutes. Remove from the oven, and place lamb on a cutting board; let rest for 5 to 10 minutes before slicing. Slice between the bones, and serve.