Best Rack Of Lamb With Roasted Shallot Vinaigrette Recipes

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RACK OF LAMB WITH ROSEMARY ROASTED POTATOES AND SHALLOT VINAIGRETTE



Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h27m

Yield 4 servings

Number Of Ingredients 10

1 pound fingerling potatoes, tossed in vegetable oil
1/4 cup mild extra-virgin olive oil
2 tablespoons finely chopped rosemary leaves
2 (8-bone) racks of lamb*
Kosher salt
Black pepper
1 tablespoon seasoned rice wine vinegar
1 tablespoon minced shallots
1/4 cup olive oil
Kosher salt and pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Roast the potatoes on a flat sheet pan until almost cooked through, approximately 20 minutes. Allow the potatoes to cool at room temperature for 20 minutes, or until they can be easily handled.
  • With a paring knife, remove the skins of the potatoes without cutting into the potato itself. Place the peeled potatoes into a bowl. Combine the oil and rosemary. Place half of the mixture into the bowl of potatoes and toss. Season with salt and pepper. Return the potatoes to the sheet pan. Rub the lamb with the remaining half of the oil and rosemary mixture. Season with salt and pepper. In a heated saute pan, or on a hot grill, sear the loins on all sides. Place the potatoes and lamb in the preheated oven (on separate pans).
  • Combine seasoned rice wine vinegar and minced shallots in a small bowl.
  • When internal temperature of the lamb is 120 degrees, remove the lamb and let it rest for about 5 to 7 minutes. When lamb has rested, the potatoes will be ready. Toss them in the oil in which they were cooked to prevent dryness and ensure even seasoning.
  • Pour the juices from the lamb into the bowl containing the shallots and vinegar. Season with salt and pepper. While constantly whisking, slowly pour in 1/4 cup of olive oil. To present, arrange the potatoes on plate, slightly off center. Use vegetables of your choice and place next to potatoes. Slice lamb into 4 equal-sized pieces. Fan the pieces using the bone for height in presentation. Drizzle with vinaigrette.

THE MANSION ORIGINAL RACK OF LAMB



The Mansion Original Rack of Lamb image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 4 servings

Number Of Ingredients 21

1 1/2 cups soy sauce
1 1/2 cups Burgundy wine
1 cup red wine vinegar
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
4 (10 to 12-ounce) racks of lamb, frenched
Roasted Garlic Rosemary Butter, recipe follows
Balsamic Mint Vinaigrette, recipe follows
6 large garlic cloves, peeled
Olive oil, for roasting garlic
1 tablespoon chopped fresh rosemary leaves
1 stick butter, softened
Pinch salt
1 tablespoon Dijon mustard
1/2 cup fresh mint leaves
2 peeled shallots
1/2 cup balsamic vinegar
1 1/2 cups olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper

Steps:

  • Combine the first 6 ingredients in a large shallow non-reactive container. Place lamb in marinade and let marinate in the refrigerator for 2 to 3 hours.
  • Preheat a grill over medium heat. Remove lamb from marinade and grill lamb racks until desired degree of doneness. Top with the Roasted Garlic Rosemary Butter and serve with the balsamic mint vinaigrette.
  • Cook the garlic in olive oil in a skillet on the stove for 15 to 20 minutes, or until soft and fragrant. Remove from heat and let cool slightly. Add garlic-olive oil mixture and all remaining ingredients to a food processor and process until thoroughly combined. Keep refrigerated until ready to use.
  • In a food processor, combine the mustard, mint, shallots, and balsamic vinegar by pulsing a few times. With the food processor running, slowly add the olive oil, and salt and pepper, to taste. Process the mixture again until smooth.

ROASTED RACK OF LAMB



Roasted Rack of Lamb image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 6

Grated zest of 2 lemons
2 tablespoons chopped fresh rosemary
1/4 cup kosher salt
Pinch of sugar
2 8-bone racks of lamb, chine bone removed, frenched
1/4 cup canola oil

Steps:

  • Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
  • Preheat the oven to 300 degrees F.
  • Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
  • Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.

ROASTED RACK OF LAMB



Roasted Rack of Lamb image

I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.

Provided by JENNINE1980

Categories     Meat and Poultry Recipes     Lamb

Time 40m

Yield 4

Number Of Ingredients 11

½ cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  • In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  • Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  • Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g

RACK OF LAMB WITH ROASTED-SHALLOT VINAIGRETTE



Rack of Lamb With Roasted-Shallot Vinaigrette image

Make and share this Rack of Lamb With Roasted-Shallot Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 54m

Yield 4 serving(s)

Number Of Ingredients 12

1 large shallot, unpeeled (about 1 oz.)
1/4 cup extra virgin olive oil, divided
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 racks of lamb, frenched (1 to 1 1/2 lb. each)
extra virgin olive oil
2 tablespoons finely chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Make the vinaigrette: lightly brush or spray the shallot all over with a bit of olive oil; grill over direct medium heat until it is blackened in spots and very soft throughout, about 15 minutes, turning once.
  • Remove the shallot from the grill, and let cool; remove and discard the peel.
  • Finely chop the shallot and put it in a medium bowl along with the remaining vinaigrette ingredients; whisk in the rest of the olive oil to create a smooth dressing.
  • Trim any excess fat from the lamb; let stand at room temperature 20-30 minutes before grilling.
  • Lightly brush or spray the lamb with oil and season with thyme, salt, and pepper.
  • Loosely cover the bones with foil to keep them from burning.
  • Sear bone side down first, over direct medium heat until lightly browned, 2-4 minutes, turning once (flare ups might occur); move the lamb over indirect medium heat and grill to desired doneness, about 15 minutes more for medium-rare.
  • Remove from the grill and let rest for 5 minutes before cutting into chops.
  • Serve warm with the vinaigrette.

Nutrition Facts : Calories 126.2, Fat 13.6, SaturatedFat 1.9, Sodium 451.2, Carbohydrate 1.5, Fiber 0.3, Protein 0.3

RACK OF LAMB WITH CARAMELIZED SHALLOT AND THYME CRUST



Rack of Lamb with Caramelized Shallot and Thyme Crust image

Categories     Herb     Lamb     Mustard     Onion     Roast     Quick & Easy     Vinegar     Winter     Thyme     Gourmet

Yield Makes 2 generous servings

Number Of Ingredients 8

1 1/2 tablespoons olive oil
3 large shallots, chopped (about 1/2 cup)
3 tablespoons balsamic vinegar
1/2 cup fine fresh bread crumbs
1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
a frenched rack of lamb (7 or 8 ribs) at room temperature, trimmed of as much fat as possible
1 teaspoon Dijon mustard
Accompaniments if desired: Stir-Fried Spinach with Ginger and Garlic and Gruyere Potato Gratin

Steps:

  • Preheat oven to 400°F.
  • In a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.
  • Season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan. Spread meat side with mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135°F. for medium-rare, 25 to 30 minutes.
  • Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.

RACK OF LAMB WITH MUSTARD-SHALLOT SAUCE RECIPE - (4.6/5)



Rack of Lamb with Mustard-Shallot Sauce Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 9

1 tablespoon plus 2 teaspoons vegetable oil
One 2 1/2-pound frenched rack of lamb
Salt and freshly ground black pepper
2 medium shallots, thinly sliced
1/4 cup dry white wine
1/4 cup chicken stock or low-sodium broth
1 tablespoon whole grain mustard
2 teaspoons Dijon mustard
2 teaspoons chopped thyme

Steps:

  • Preheat the oven to 400°F. In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb with salt and pepper. Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes. Discard the fat in the skillet. Add the remaining 2 teaspoons of oil and the shallots to the skillet and cook over moderate heat until softened, about 3 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and bring to a simmer. Remove the skillet from the heat. Stir in the whole grain and Dijon mustards and the thyme. Season the sauce with salt and pepper. Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve.

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