GRILLED RACK OF LAMB WITH MUSTARD CRUST
A tender, delicious, and addictive recipe for a grilled rack of lamb. The mustard crust adds a savory flavor that is unbeatable. Pairs well with my recipe for roasted potatoes with feta and basil and a glass of red wine.
Provided by daniellev14
Categories Meat and Poultry Recipes Lamb
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, mustard, lemon juice, oregano, garlic, salt, and pepper together in a small bowl.
- Place the whole rack of lamb into a large zip-top bag and pour mustard mixture all over it. Massage the sauce into the meat until fully coated. Place in the refrigerator for at least 3 hours, or up to 6 hours.
- Clean an outdoor grill and preheat for high heat. Lightly oil the grate.
- Remove lamb from the refrigerator and discard marinade. Wrap exposed bones in a layer of aluminum foil to prevent them from burning and flaking.
- Place lamb on the preheated grill over direct heat. Sear the surface briefly, just until a dark brown crust starts to form, about 3 minutes; be careful it doesn't burn. Flip and sear the other side.
- Move onto indirect heat and close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium rare, 15 to 20 minutes.
- Transfer lamb to a serving dish and cover with foil for 5 minutes. Remove all foil and cut into chops to serve.
Nutrition Facts : Calories 501.8 calories, Carbohydrate 7.5 g, Cholesterol 97 mg, Fat 41.7 g, Fiber 3.5 g, Protein 23.6 g, SaturatedFat 13.7 g, Sodium 312.7 mg, Sugar 1.2 g
MUSTARD AND HERB CRUSTED RACK OF LAMB
Categories Herb Lamb Mustard Roast Easter Oscars Dinner Meat Rack of Lamb Fall Winter Anniversary Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
- Put oven rack in middle position and preheat to 400°F.
- Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
- Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
- Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.
RACK OF LAMB WITH MUSTARD AND HERBS
My daughter served this for a dinner party recently, and we all really liked it, so I asked her for the recipe. She said she got if from her one of her Williams-Sonoma cookbooks, though I don't know which one. But I think this recipe produces a wonderfully flavorful rack of lamb that we all enjoyed. I hope you do, too.
Provided by Northwestgal
Categories < 60 Mins
Time 55m
Yield 2 racks of lamb, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Season lamb with salt and pepper.
- Heat oil in sauté pan over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to 13x9-inch baking dish.
- In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
- Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
- Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
- Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.
HERB GRILLED RACK OF LAMB
Quick and easy yet elegant grilled main dish. Herb measurements are approximate, and any of the savory , or mint family of herbs may be used. If you use fresh herbs, you can't go wrong. The only sin is to not use enough. If fresh herbs aren't available, you may substitute dried herbs, but reduce the quantities to 2-3 tsp. each. Frenched Lamb racks are available in vac packs most everywhere. If not, ask your butcher to french them for you.
Provided by Smoky Okie
Categories Lamb/Sheep
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Day before, up till one hour before cooking, salt and pepper Lamb to taste.
- Rub Lamb gently to coat with EVOO.
- Rub minced garlic evenly to Lamb.
- Combine herbs, fluff together, and spread evenly on cutting board.
- Roll lamb in chopped herbs to coat, sprinkling herbs onto the concave side of the rack, or anywhere that they don't stick.
- Allow all to macerate 1- 24 hours.
- Allow meat to come to room temp before grilling.
- 30-45 minutes before grilling, prepare a hot grill for direct/indirect grilling.
- Stand racks up on end facing eachother so as to support eachother, and grill on high heat 3-4 minutes.
- Grill outside of racks on high heat 2-3 minutes.
- Drop coals, or reduce heat to medium and grill inside side of racks 2-3 minutes, or to an internal temp of 115*.
- Rest meat 10 minutes before carving.
- Slice using bones for a guide (should look like rare lamb chops.).
- Serve on platter w/ rosemary sprig and/or mint leaves.
- Note: Cooking times will vary depending on cut of meat, type of grill, etc. As with all grill recipes, use your own judgement.
Nutrition Facts : Calories 818.5, Fat 76.1, SaturatedFat 32.2, Cholesterol 158, Sodium 117.3, Carbohydrate 1.1, Fiber 0.3, Protein 30.4
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