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Best Lamb Rack Recipes

Best Lamb Rack Recipes

Top Rated Lamb Rack Recipes

This classic recipe is simple to make. Once you're done you can top your potato with anything you want- we recommend sour cream and bacon bits.

You probably have enjoyed grilled corn; you may or may not have tasted a grilled fresh fig. I’m almost sure, however, that you have never had them together in one dish. But when late summer brings them to market at the same time, I hope you will try this recipe. It’s a simple one to do ahead: you grill the corn on the cob and then grill the figs (they take barely a minute). You slice off the corn kernels, toss them with the figs, and serve the dish at room temperature.The golden vegetable and dark fruit are a great-tasting and pretty combination just as they are, but if you happen to have some balsamic drizzling sauce already made (or a bottle of balsamic vinegar to reduce), it’s definitely worth applying the final swirl of sauce. The acidic tang sets off the sweetness of all the sugars in the corn and figs, already intensified by the heat of the grill. You can use either a gas or a charcoal grill for this, but keep the fire moderate (and pay attention, especially with the figs) so the sugars are caramelized, not burned.Click here to see the rest of Lidia Bastianich's Independence Day menu.

Buffalo sauce usually gets all the love when it comes to chicken wings—until you try this recipe using pesto. It's light but still intensely flavorful, and will soon be your new favorite way to cook wings.Recipe courtesy of Jason Goldstein, Chop Happy

These wood-smoked chicken burgers are served with an orange peel aioli which complements the smoky flavor and aroma.Recipe courtesy of McCormick

This recipe is great as a holiday side dish or an appetizer on game day. Either way, your guests will gobble up every last one!Recipe courtesy of Idaho Potato Commission.

This is a recipe that's easy and foolproof. No bells and whistles — just a few ingredients including beef, egg, bread crumbs and a simple tomato-based topping.Recipe courtesy of Beef. It’s What’s For Dinner

The smell of this chicken roasting will bring the whole family to the table! The butter mixture gives the the chicken a flavorful and crispy skin, while the meat is still tender and juicy.Recipe courtesy of Perdue.

This sweet and salty recipe is courtesy of Chop Happy's Jason Goldstein. It's the perfect appetizer for game day, birthday parties or any random Tuesday night!

The richness of the short ribs is perfectly offset by the tangy crunch of the cabbage in this easy weeknight supper. Simply toss the short ribs into the marinade in the morning and pull them out when you arrive home after a long workday. This recipe calls for flanken-cut short ribs, which is a method of cutting across the ribs instead of between them (English style). You’ll likely need to request this cut specifically from your butcher.Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.

Ribs are the ultimate finger food for football loving fans. Use your favorite BBQ sauce for the best food at the game!

This rack of lamb with a mustard and pistachio crust is perfect for a festive holiday dinner.For more recipes, visit Justmarriedandcooking.com

A quick-and-easy recipe for chicken that's topped with crunchy peanuts. Try serving it with roasted vegetables like asparagus as shown or even wild rice.Click here to see more peanut recipes.


Rack of Lamb with Mustard-Shallot Sauce

Preheat the oven to 400°. 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.


Red Wine Sauce Rack of Lamb

A rack of lamb always makes a fabulous dinner and an elegant centerpiece for a special occasion. Our succulent rack of lamb is roasted and served with an easy red wine and herb pan sauce that pairs beautifully with the gamey flavor of the lamb. The sauce is also delicious with side dishes like creamy mashed potatoes and silky risotto that soak up the sauce, making every bite simply delicious. Roasted Brussels sprouts or steamed green beans are great choices for a vegetable side.

Lamb is a delicious protein that carries a lot of great nutrition. Besides a hefty dose of protein—23 grams in a 4-ounce serving of lean lamb—lamb also has great levels of iron, magnesium, potassium, and vitamins B6, and B12. Find lamb that is locally raised and organically fed for greater flavor. Online butcher shops deliver great quality game to your doorstep, and local butchers always carry beautiful cuts that you can order in advance. The choice of Frenching the racks or not is up to you, both presentations are great and equally flavorful.

For the red wine sauce, use a wine that you'd drink by the glass. The better the wine, the better the sauce. For the best flavor, use fresh and organic herbs if possible. Rosemary, thyme, and chives all pair deliciously with lamb. To find the perfect wine pairing, go for a bottle similar to the dry red wine you use for the sauce. If you use a good-quality pinot, merlot, or cabernet sauvignon for the sauce, the rack will go nicely with a similar type of wine.


Simple Grilled Rack of Lamb Recipe

We don’t always eat beef around here. I mean, 99.999% of the time we do, but it’s nice to be able to change it up now and then with meats like lamb, salmon, or chicken. Yesterday I just happened to be in that we-can’t-always eat beef mood. It was time to check in the freezer.

“Check in the freezer” sounds so simple, doesn’t it? It’s not. Opening the freezer is an undertaking, and digging through it is a monumental task. Before you can find the hidden treasure at the bottom, you have to dig past the liver that’s been there for a year because no one dares to eat it, the tendons (same problem), ground beef (nothing wrong with it except sheer quantity), osso bucos (mmm, should make those sometime), about forty million snack sticks, and–ah! What’s this? A rack of lamb? That sounds incredible!

Another problem, however: there was only one rack of lamb. And we’re a big family. The only possible solution is to cook it fast, eat it faster, and hide the evidence before too many people wander through the kitchen. A lucky few happen to be in the right place at the right time (one girl has a real talent for appearing just when the food is done and disappearing just when it’s time to clean it up).

But ultimately, this grilled rack of lamb recipe is worth both the freezer-mining and the secrecy. This meal is easily cooked in thirty minutes, and if grilling is not normally your thing, don’t be intimidated. With a thermometer to check for the final temp, it’s pretty straightforward. I would almost say that grilling something is easier than putting it in the oven or frying pan. Besides, it tastes way better.

This grilled rack of lamb recipe is paleo and AIP friendly (just use olive oil instead of butter). Serve with roasted vegetables and a light salad. Or serve it with whatever you want. It’s your life, your lamb.


When cooking delicate meats such as lamb, the degree of cooking is very important. Also the times indicated in the recipes are indicative. They depend on the size of the piece of meat and personal tastes. So if you don’t have much experience and you want to be sure and more relaxed, we recommend a very useful tool: a thermometer for meat.

Only by measuring the core temperature of the meat you can obtain an optimal degree of cooking. So follow this: for rare cooking the temperature must be 55°C (130 F), for medium-rare cooking 60°C (140F) and for a well cooked meat 70°C (160 F). The cooking that we indicated in the recipe is medium, that is, very pink in the center.


Season the racks all over with salt and pepper. If you have more than 1 hour and up to 24 hours before you need to serve the lamb, set the racks uncovered on a wire rack set in a rimmed baking sheet and refrigerate until ready to cook. If not, proceed immediately to cooking.

In a large stainless-steel, cast iron, or carbon steel skillet, heat oil over medium-high heat until shimmering. Add racks meaty side down and cook until lightly browned, about 2 minutes. Using tongs, turn racks meaty side up and cook until lightly browned on the underside, about 2 minutes (the ribs curve, so the underside won't make complete contact with the pan). Stand the racks, so the bones are pointing upwards, and sear so that the underside is lightly browned (you may need to lean the racks against each other to keep them from falling).

Add butter, garlic, and thyme to the pan and let melt. Lower heat to medium and cook the lamb, flipping the racks often and basting constantly with the hot butter, until an instant-read thermometer inserted into the eye of the loin registers 130°F (54°C) for medium-rare or 135°F (57°C) for medium, about 20 minutes (though please note that the cooking time will vary heavily depending on the size of the racks, which range from quite small to big and meaty) make sure to spend some time basting the ribs side of the racks so that they cook there too.


How to Make the BEST Rack of Lamb:

Sprinkle the rack of lamb with sea salt and Italian seasoning (and black pepper if desired) and rub it into the meat. Place the rack of lamb in a casserole dish or on a baking sheet and cover with plastic wrap or foil. Allow it to sit in the refrigerator for at least 1 hour (up to 24 hours).

Before you&rsquore ready to cook the lamb, bring it to room temperature. You can do this two ways. If you have time, simply leave the lamb on the counter for 2 to 3 hours before cooking. As an alternative, you can preheat the oven to 200 degrees F and place the lamb in the oven for 15 to 20 minutes.

Preheat the oven to 300 degrees F.

Add 3 tablespoons of avocado oil (or enough to generously coat the surface) to a cast iron skillet and heat to medium-high. Allow the skillet to heat up to 385 to 400 degrees F (you can check the temperature using a laser thermometer) before you begin cooking.

Carefully place the rack of lamb in the hot cast iron skillet fat-side down. Allow it to sear until deeply golden-brown, about 3 minutes.

Using tongs, sear the edges and front of the lamb (any exposed meat/fat) for 2 to 3 minutes, until the whole rack has been seared. This will take a total of 8 to 10 minutes.

While you&rsquore searing the meat, use a spoon to baste the oil and fat over the whole rack to add moisture and flavor to the meat.

If desired, add a sprig of fresh rosemary to the skillet to add some earthy flavor. While the rosemary heats up, its flavors will release into the fat and oil, which are used to baste the meat.

Place the cast iron skillet with the lamb inside the preheated oven and bake for 10 to 20 minutes, depending on your desired level of doneness. Check the internal temperature of the lamb periodically but try not to open the oven too frequently. Medium-rare is 135 degrees F.

Allow the lamb to rest for at least 15 minutes before using a sharp knife to cut the chops off the rack. Seriously, this is important! Set a timer and do a little dance.

Serve with your choice of side dishes.


Internal temperature of cooked lamb

Lamb racks are ideal cooked no more than medium rare, to make the most of the tender juicy flesh. It should be blushing pink! For precision cooking, take into account the concept of “carry-over cooking”, which is when the meat continues to rise slightly in temperature after being removed from the oven. I explain below.

Internal temperature for:

Medium rare (my preferred, a rose pink) is 57°C/135°F out of oven – it will rise to 60°C / 145°F while resting which is medium rare

Rare (red) – 47°C / 117°F out of oven. It will rise while resting to 52°C/125°F which is rare.

Note that because of the shape and relatively small size of lamb racks, the ends of the rack will be more cooked than the middle. This is inevitable. But it actually always seems to work out, because you usually have at least a few people who prefer more well-done lamb.

And honestly, even medium lamb rack is still very tender and juicy!


Lahmacun

These spiced Turkish flatbreads are delicious stuffed with handfuls of fresh flat-leaf parsley and a squeeze of lemon juice.

Makes 8
400g plain flour, plus extra for dusting
7g sachet instant yeast
1 tsp salt
1 tsp caster sugar
2 tbsp olive oil, plus extra for greasing
220-250ml warm water

For the topping
400g minced lamb
1 red onion, finely chopped

1 garlic clove, crushed
1 green pepper, finely chopped
2 tbsp pomegranate molasses
1 tsp sumac
1 tsp red pepper flakes (or ½ tsp mild chilli powder)
1 tsp cinnamon

¼ tsp allspice

To serve
Lemon wedges
A bunch of flat-leaf parsley

1 To make the base, mix the flour, yeast, salt and sugar in a large bowl. Add the oil and just enough warm water to form a soft dough. Tip out on to a lightly floured surface, and knead for 10 minutes. Transfer the dough to a lightly oiled bowl, cover and leave to stand until doubled in size – about 1 hour.

2 Mix all of the topping ingredients together with plenty of seasoning, then set aside until ready to use.

3 Heat the oven to 200C/400F/gas mark 6. Grease a couple of large baking trays with oil. Divide the dough into 8 equal pieces. Roll each portion out on a lightly floured surface to a thin, roughly 15cm-diameter disc.

4 Spread each of the bases with spiced lamb mixture, leaving a small border around the edge. Transfer the trays to the oven and bake for 12-15 minutes, until the base is golden and the lamb is cooked and juicy. Remove from the oven, then serve with a handful of flat-leaf parsley and a squeeze of lemon.
Rosie Reynolds, rosiereynolds.co.uk


Ingredients

  • ⅓ cup plus 2 Tbsp. extra-virgin olive oil, divided
  • 3 Tbsp. Italian parsley leaves, coarsely chopped
  • 2 Tbsp. fresh rosemary leaves
  • 1 Tbsp. fresh thyme leaves
  • 8 garlic cloves, coarsely chopped (¼ cup)
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. finely grated lemon zest
  • One 2¼-lb. rack of lamb, trimmed and frenched
  • 1 tsp. kosher salt, plus more as needed
  • Freshly ground black pepper
  • 2 cups mixed greens, for serving

Perfect Rack of Lamb

Effortlessly impressive to serve on special occasions, yet simple to prepare for everyday meal, you’ll never go wrong with this roasted rack of lamb infused with rosemary and garlic.

When you’re planning a menu for a special occasion, say New Year’s Eve, do you go with something elaborate, like lasagna? Or something quick and simple – and preferably make ahead – but still festive enough for celebration?

It’s no brainer for me. I always go with something quick and easy, but still special enough for holiday table.

That’s probably why, roasted rack of lamb has been our traditional New Year’s Eve dinner for the last 4 years. I mean it’s as simple as 1-2-3. Defrost. Marinade. Roast. And you get all the time to work on your fabulous dessert table, which is way more important, right?

The distinctive lamb taste (you know, the kind of game-y flavors) doesn’t require heavy seasoning. In fact, the simpler, the better. You don’t want to mask that amazing unique flavor of lamb with too much spices.

Out of many variations I’ve tried, I keep coming back to fresh rosemary and garlic with a touch of nutmeg and cayenne pepper. The flavors compliment each other well and add a nice kick to juicy tender lamb.

Good news: you practically can’t mess up this recipe. Well, unless you overcook it. Don’t overcook it! Medium rare is usually best for rack of lamb.

I promise, you won’t be disappointed with this meal on a special occasion. Give it a try!


Watch the video: Delicious Lamb Sirloin by 3 Michelin Star Chef Arnaud Lallement (January 2022).