Best Pecan Crusted Rack Of Lamb Recipes

Panko-Crusted Rack of Lamb image

Provided by Ina Garten

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

4 ounces creamy goat cheese, such as Montrachet
1 1/4 cups panko (Japanese bread flakes)
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
2 teaspoons minced fresh thyme leaves
Fleur de sel or sea salt and freshly ground black pepper
Good olive oil
2 racks of lamb (1 1/2 pounds each), trimmed and frenched (see Cook's Notes)
3 tablespoons good Dijon mustard

Steps:

Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat-side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.

Rack of Lamb With Garlic and Herbs image

Provided by Shelley Wiseman

Yield 8 servings

Number Of Ingredients 15

For lamb
2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon vegetable oil
For herb coating
1/2 head new garlic or 3 large regular garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
Special Equipment
an instant-read thermometer

Steps:

Brown lamb:
Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
Transfer racks to a small (13- by 9-inch) roasting pan.
Coat and roast lamb:
Put oven rack in middle position and preheat oven to 350°F.
Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
Cut each rack into 4 double chops.