Best Rack Of Lamb With Warm Salad Of Mixed Beans Slow Roast Tomatoes Recipes

HERBED RACK OF LAMB

Herbed Rack of Lamb image

Here's a no-fuss yet elegant entrée special enough for company, and it's ready in less than an hour!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

1 rack of lamb (2 1/2 lb)
2 tablespoons chopped fresh or 2 teaspoons dried rosemary leaves
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
3 large cloves garlic, finely chopped
1/2 teaspoon coarse ground black pepper
1/4 teaspoon salt
1 1/2 teaspoons olive oil

Steps:

Heat oven to 450°F. Spray rack in shallow roasting pan with cooking spray. Place lamb on rack in pan.
In small bowl, mix remaining ingredients. Spread mixture over meaty side of lamb.
Bake uncovered 25 to 30 minutes for medium-rare (145°F), 30 to 35 minutes for medium (160°F). Cover loosely with foil; let stand 5 minutes before slicing. Slice between ribs to serve.

Nutrition Facts : Calories 200, Carbohydrate 1 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 20 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 0 g

RACK OF LAMB

Rack of Lamb image

Provided by Ina Garten

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

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.