Best Rack Of Lamb With Gremolata Recipes

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HERB-CRUSTED RACK OF LAMB



Herb-Crusted Rack of Lamb image

For those who enjoy a main course of lamb, here's a quick and delicious treatment for it. The easy preparation gives me the extra time I need to focus on other menu items. -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup fresh bread crumbs
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 garlic clove, minced
2 tablespoons olive oil
2 frenched racks of lamb (1-1/2 pounds each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture., Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.

Nutrition Facts :

RACK OF LAMB WITH MINT GREMOLATA



Rack of Lamb With Mint Gremolata image

This uses a mint gremolata instead of the expected persillade. Fresh mint has a cool bite that marries beautifully with the lamb -- it recalls the mint jelly that your mother used to pair with it, but without the heavy sweetness.

Provided by Chef Kate

Categories     Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 (1 1/2 lb) racks of lamb
salt
fresh ground black pepper
1 cup fresh mint leaves
2 garlic cloves
1 lemon, zest of

Steps:

  • Heat the oven to 450 degrees.
  • Season the lamb with salt and pepper and let it rest until it reaches room temperature, about 30 minutes.
  • Place in a roasting pan and roast for about 20 to 25 minutes for medium-rare.
  • When the lamb has cooked for about 15 minutes, mince the mint, garlic and lemon zest until very fine, almost a paste.
  • Note: Fresh mint will discolor almost immediately, so do this at the last -- about 5 minutes before you'll use it.
  • Spread the mint gremolata over the rack of lamb and return to the oven for the final 5 minutes.
  • Remove the rack of lamb from the oven and let it rest under a foil tent for about 10 minutes.
  • Cut it into chops and serve.

Nutrition Facts : Calories 595.8, Fat 53.4, SaturatedFat 27.2, Cholesterol 137.9, Sodium 70.3, Carbohydrate 1.4, Fiber 0.5, Protein 25.7

RACK OF LAMB WITH GREMOLATA



Rack of Lamb With Gremolata image

Provided by Molly O'Neill

Categories     dinner, weekday, roasts, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 1/2 racks of lamb (12 small chops), bones scraped clean
Salt to taste
Freshly ground black pepper to taste
2 large cloves garlic, peeled and halved
1 tablespoon vegetable oil
4 teaspoons lemon zest
2 cloves garlic, very finely minced
3 tablespoons finely chopped parsley
1/4 teaspoon salt

Steps:

  • Preheat the oven to 400 degrees. Sprinkle the lamb generously with salt and pepper and rub it with the garlic cloves.
  • Heat the oil in a large skillet over high heat. When very hot, add the racks of lamb and cook, turning, until all sides are browned, about 5 to 6 minutes. Transfer the lamb to a roasting pan with a rack and roast, rounded side up, for 20 minutes.
  • Meanwhile, to make the gremolata, combine the zest, garlic, parsley and salt in a small bowl and stir until thoroughly mixed.
  • Remove the lamb from the oven, turn it so that the rounded side is down and press the gremolata onto the chops. Return the lamb to the oven and roast until the meat reaches the desired doneness, about 3 more minutes for medium rare. Transfer the racks to a cutting board, cool for 5 minutes and, using a sharp knife, cut the racks into individual chops. Transfer to a platter and serve immediately.

Nutrition Facts : @context http, Calories 737, UnsaturatedFat 35 grams, Carbohydrate 2 grams, Fat 68 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 29 grams, Sodium 627 milligrams, Sugar 0 grams, TransFat 0 grams

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