Best Sesame Crusted Rack Of Lamb Recipes

PANKO-CRUSTED RACK OF LAMB

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.

SESAME-CRUSTED RACK OF LAMB WITH WILTED GREENS

Steps:

• Preheat the oven to 350 degrees F. Spread the pine nuts on a rimmed baking sheet and toast until light brown and fragrant, 6 to 8 minutes. Let cool, then crush with the bottom of heavy-bottomed pan on a cutting board.
• Increase the oven to 450 degrees F. Cut the lamb into 4 pieces of 2 bones each. Sprinkle them generously with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add the lamb and brown all over, about 8 minutes. Transfer to a baking sheet.
• Stir together the mustards, thyme and half the garlic in a small bowl. Place the sesame seeds on a rimmed plate. Using a pastry brush, spread a thin layer of the mustard mixture all over the lamb, then roll each piece in the sesame seeds to completely coat. Return to the baking sheet.
• Roast the lamb until the internal temperature reads 130 degrees F on an instant-read thermometer for medium-rare, 12 to 15 minutes. Let rest 10 minutes before serving.
• Meanwhile, bring the wine to a boil in a small saucepan over high heat. Remove from the heat and add the raisins to let them rehydrate; set aside.
• Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add the remaining garlic and the anchovy if using and stir until the garlic is soft and the anchovy is mostly dissolved, about 2 minutes.
• Add the escarole and toss to coat with tongs. Cook, tossing occasionally, until slightly wilted, about 2 minutes. Stir in the wine and raisins and continue to cook, tossing occasionally, until the escarole is tender but still crisp at the root end, about 5 minutes.
• Transfer the escarole to a serving platter and top with the pine nuts. Serve with the lamb.

SESAME-CRUSTED PORK CUTLETS WITH CABBAGE

Steps:

• Submerge the cabbage in a large bowl of ice water to crisp while you make the pork.
• Place the sesame seeds in a large resealable plastic bag and pound using a rolling pin or skillet until coarsely crushed (alternatively, you can use a mortar and pestle). Transfer to a lipped plate or shallow bowl.
• Working with one piece at a time, put the pork in another resealable plastic bag and pound using a rolling pin or skillet until it is 1/4-inch thick (don't skimp on this step; it's important that the pieces are thin). Transfer to a plate, salt lightly on both sides, then repeat until all pieces have been cooked.
• Dredge the pork cutlets fully in the crushed sesame seeds.
• In a large skillet over medium-high, heat 1/3 inch of oil until shimmering. Gently lay the cutlets in the pan, working in batches as necessary. Fry until golden brown on one side, 1 to 2 minutes, then flip and continue to cook until golden brown and cooked through, another 1 to 2 minutes. Transfer to a paper towel-lined plate and repeat until all pieces have been cooked.
• Drain and dry the cabbage thoroughly (a salad spinner works well here). Serve each cutlet with a pile of cabbage, a squeeze of lemon over everything and more lemon wedges on the side. Season with salt to taste and serve at once.

TOMATO SESAME CRUSTED LAMB RACKS

Steps:

• Trim any excess fat from lamb racks.
• Combine all the other ingredients in a bowl, spread mixture evenly over lamb racks.
• Place lamb racks on wire rack in baking dish. Bake in pre-heated oven 190c for 20 Min's, cover racks with greased foil and bake for a further 10 Min's or until tender.
• Note: I only cover to prevent the sesame crust from burning, so if it looks fine you do not need to cover.

PARMESAN-CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 450. Put a large frying pan over high heat until very hot. Rub lamb with 1 tablespoon of the oil, season aggressively with salt and pepper and then sear the meat in the pan until it is golden brown all over, approximately 4 minutes a side. Place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.
• In a bowl, combine the bread crumbs, cheese and parsley. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.
• Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.

HERB-CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
• Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
• Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt. Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
• Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere. Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
• Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.

SESAME CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 220c. Line a roasting pan with foil.
• To make the glaze, place mint jelly in a small saucepan over a low heat until softened and warmed through. Add mustard and sesame seeds; mix well.
• To make the crust, place the breadcrumbs and sesame seeds in a medium bowl and mix well.
• Brush tops of racks with half the glaze. Dip glazed tops into crust mixture, rolling to coat well. Press the crumbs on firmly with your finger tips.
• Place on a rack in the prepared roasting pan, crumbed tops up.
• Bake for 20 minutes for rare lamb, 25 minutes for medium and 30 minutes for well done. Brush with the remaining glaze halfway through cooking time.
• Remove from oven and allow to stand for 5 minutes before serving garnished with the mint sprigs.

KOREAN CRUSTED ROAST LAMB

Steps:

• Put the spring onions, ginger, sesame oil, 2 tbsp of soy sauce, the mirin, sugar, half the sesame seeds and the peppercorns in a mini chopper and blitz to a paste. Stab holes all over the leg of lamb with a small sharp knife. Put the lamb in a dish and tip the paste over, massage it into the holes and where the meat naturally splits by the bone. If any of the paste falls off, pack back onto the lamb with your hands, then cover and put in the fridge to marinate for at least a couple of hours or overnight.
• Take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 200C/180C fan/gas 6. Place in a large roasting tin and sit the lamb, crust-side up, on the rack. Pour any marinade into the roasting tin with 100ml water, then place in the oven. After about 30 mins, drizzle the crust with a little oil to help it crisp slightly, and if at any point it's becoming too brown, cover loosely with foil. The juices in the bottom of the pan will caramelise and become sticky, but top up with water if necessary so that they don't burn. Cook the lamb for 1 hr 30 mins if you like it pink by the bone but cooked. If you prefer it rare, cook for 10 mins less; if you prefer it more cooked, give it 20 mins extra.
• About 10 mins before the lamb is done to your liking, scatter with the remaining sesame seeds and continue to roast. When the lamb is cooked, carefully lift it onto a board and add the remaining soy to the roasting tin. Taste and add a splash more mirin, soy and water if it needs it. Bring to the boil and scrape any crusty bits off the bottom of the tin, then pass through a sieve into a gravy jug. Serve the lamb with traditional roast accompaniments or with lettuce leaves, shredded vegetables and chilli sauce for a crowd to wrap up and enjoy.

HERB-CRUSTED RACK OF LAMB

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.