Best One Pan Glazed Rack Of Lamb With Spiced Red Onions Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HONEY-GLAZED RACK OF LAMB



Honey-Glazed Rack of Lamb image

Categories     Lamb     Vegetable     Roast     Valentine's Day     Honey     Bon Appétit

Yield Serves 4

Number Of Ingredients 15

For sauce
3 tablespoons butter
2 1/2 cups chopped onions
1 cup chopped carrot
2 cups canned beef broth
1 1/2 cups dry red wine
1 cup canned low-salt chicken broth
1 1/2 teaspoons tomato paste
1 teaspoon chopped fresh rosemary
1 1/2 tablespoons all purpose flour
For lamb
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons Dijon mustard
2 1 1/4-pound trimmed racks of lamb

Steps:

  • Make red wine sauce:
  • Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onions and carrot and sauté until deep brown, about 12 minutes. Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.
  • Mix flour and 1 tablespoon butter to paste in bowl. Whisk into sauce. Simmer until sauce thickens, whisking occasionally, about 10 minutes. Strain. Set aside.
  • Make lamb:
  • Preheat oven to 400°F. Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce. Sprinkle lamb with salt and pepper. Place on baking sheet. Brush each rack with some of remaining glaze. Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.
  • Rewarm sauce. Season with salt and pepper. Cut lamb between bones into chops. Serve chops with sauce.

HONEY GLAZED RACK OF LAMB



Honey Glazed Rack of Lamb image

Make and share this Honey Glazed Rack of Lamb recipe from Food.com.

Provided by MsKittyKat

Categories     Lamb/Sheep

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons butter
2 1/2 cups chopped onions
1 cup chopped carrot
2 cups canned beef broth
1 1/2 cups dry red wine
1 cup canned low sodium chicken broth
1 1/2 teaspoons tomato paste
1 teaspoon chopped fresh rosemary
1 1/2 tablespoons all-purpose flour
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons Dijon mustard
2 (1 1/4 lb) trimmed racks of lamb

Steps:

  • Make red wine sauce:.
  • Melt 2 tablespoons butter in heavy large pot over medium-high heat.
  • Add onions and carrot and sauté until deep brown, about 12 minutes.
  • Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.
  • Mix flour and 1 tablespoon butter to paste in bowl.
  • Whisk into sauce.
  • Simmer until sauce thickens, whisking occasionally, about 10 minutes.
  • Set aside.
  • Make lamb:.
  • Preheat oven to 400°F Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce.
  • Sprinkle lamb with salt and pepper.
  • Place on baking sheet.
  • Brush each rack with some of remaining glaze.
  • Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.
  • Rewarm sauce.
  • Season with salt and pepper.
  • Serve chops with sauce.

ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES



Rosemary Rack of Lamb With Crushed Potatoes image

Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it's quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens the flavor. For a simple accompaniment, roast small crushed potatoes in the same pan. Each eight-bone rack may be sliced into four thick chops, or eight thin chops, if you prefer.

Provided by David Tanis

Categories     dinner, quick, meat, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 lamb racks, about 1 1/2 pounds each, preferably frenched (see Note)
Salt and pepper
2 tablespoons Dijon mustard
3 cloves garlic, minced
4 anchovy fillets, minced
Extra-virgin olive oil
1 1/2 to 2 pounds small, round potatoes, scrubbed and left whole
2 tablespoons roughly chopped rosemary
2 tablespoons roughly chopped parsley, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.
  • Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.
  • Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
  • Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)
  • Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.
  • Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 49 grams, Carbohydrate 37 grams, Fat 94 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 39 grams, Sodium 1308 milligrams, Sugar 2 grams, TransFat 0 grams

Related Topics