The Perfect Rack of Lamb | Chef Jean Pierre
Hello There Friends, ant to know how to make The Perfect Rack of Lamb? Join me in making The Perfect Rack of Lamb and never go back to any other Lamb Recipe! Coated with my fresh bread crumbs and served with an amazing sauce that is Rub all over your body approved! Let me know what you think in the comments below!
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Rack of Lamb with Pistachio Crust - Pistachio Crusted Rack of Lamb Recipe
Learn how to make a Pistachio Crusted Rack of Lamb Recipe! Visit for the ingredients and over 500 other video recipes. I hope you enjoy this Rack of Lamb with Pistachio Crust. A great holiday entertaining idea!
Dinner: Holiday Garlic & Herb Crusted Lamb Chops - Natasha's Kitchen
These lamb chops are seared, forming a browned crust of garlic and herbs and wait till you try the easy -ingredient pan sauce which will completely win you over! Perfect for holiday dinner!
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Ingredients for Lamb Chops Recipe:
►2 lbs lamb rib chops (about 8 count)
►5 plump garlic cloves, pressed
►4 Tbsp olive oil, divided
►2 Tbsp fresh parsley, plus more for garnish (or use 2 tsp dried parsley)
►2 tsp Tabasco original red pepper sauce
►1 tsp salt, we used sea salt
►1 tsp black pepper, freshly ground
►1/4 tsp dried thyme
Sauce Ingredients:
►1/2 cup chicken or beef stock
►2 Tbsp unsalted butter softened
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Herb Crusted Rack of Lamb with Rocket, Herb and Pomegranate Salad | NEFF Home UK
Juicy, tender lamb with a herby crust, all served up with a fresh green salad topped with juicy pomegranate.
Recipe:
Serves: 3
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients:
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 3 tbsp fresh parsley, finely chopped
• 55g fresh bread crumbs
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp dried rosemary
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 6 rack of lamb, french trimmed
Rocket, herb and pomegranate salad
• 50g rocket
• Small bunch parsley, roughly torn
• Small bunch fresh mint, roughly torn
• Small bunch chives, roughly chopped
• Seeds from ½ pomegranate
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Pinch of salt
• Pinch of black pepper
Instructions:
1. Preheat the oven to CircoTherm 180⁰C.
2. Mix together the honey, mustard, 1 tbsp of the olive oil and 2 tbsp of the parsley on a plate.
3. Mix together the bread crumbs, dried herbs, salt, pepper and the remaining 1 tbsp of parsley on another plate.
4. Coat the rack of lamb with the honey and mustard mix then coat in the herby bread crumb mixture. Drizzle on the remaining 1 tbsp of olive oil.
5. Place the lamb, bone side down, on a wire rack over a large baking tray. Insert the temperature probe and set it to cook until the internal temperature reaches 60C (around 20 – 25 minutes cook time). This will give you medium-pink lamb. Select the medium steam setting on the oven.
6. Meanwhile make the salad. Place the rocket, parsley, mint, chives and pomegranate into a large bowl and toss together. Mix together the olive oil, balsamic vinegar, salt and pepper and drizzle over the salad. Toss together again to coat the leaves.
7. When the lamb is ready, remove from oven and allow to rest for 10 minutes. Then carve into slices. Divide the slices between 3 plates and serve with the rocket salad.
Herb Butter Crusted Rack of Lamb with Jess Pryles
Hardcore Carnivore, Jess Pryles shares her recipe for this delicious and decadent rack of lamb, paired with the easiest sides.
INGREDIENTS:
1 x 8 bone Natural lamb rib rack (2.5-3lb)
4 oz salted butter (1 stick), softened
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves, chopped
1 tablespoon fresh tarragon leaves, chopped
20 oz fresh asparagus
1 tablespoon Avocado oil
2 teaspoons olive oil
Zest & juice of one small lemon
4 oz feta, coarsely crumbled
Kosher salt
Black pepper
METHOD:
1. Preheat an oven to 450°F.
2. In a bowl, combine the butter with the thyme, oregano and tarragon. MIx to incorporate well.
3. Season the lamb rack with salt, then spread the butter over the top and the sides to cover completely.
4. Place the lamb into a roasting pan with a rack at the bottom, butter side up.
5. Place into the oven, and roast for 15 minutes, then rotate the pan for even cooking and cook a further 15 minutes. The lamb is ready when it reads 135°F internal temperature on a meat thermometer.
6. When the lamb is cooked, remove from the oven and cover loosely with foil to rest.
7. Lay the asparagus on a single layer on a baking sheet. Drizzle with avocado oil and season with salt and black pepper. Broil for 10 minutes on high, turning once during cooking.
8. Allow asparagus to cool slightly, then cut into 3-4 pieces per spear. Place into a large bowl along with the lemon zest and juice, olive oil and feta. Toss to combine.
9. Cut the lamb between each bone, and serve on a platter with the asparagus salad.
Rack of Lamb Recipe with Rosemary and Dijon Mustard - Eat Simple Food
Recipe:
This simple oven roasted rosemary, dijon, and mustard rack of lamb recipe is flavorful and delicious. Rack of lamb is also easy to cook with a couple small nuances that I'll walk ya through. The lamb rack is visually gorgeous, tasty, and also very tender.
How To Cook Rack Of Lamb
Let meat sit at room temperature for 30 minutes before cooking.
Preheat the oven to 450F and line a baking sheet with aluminum foil.
Buy the ribs already Frenched from the grocery store. Wrap them in aluminum foil so they don't burn.
Mix together the marinade. Make it thicker with more mustard if you like and less oil and lemon or make it thinner by using less mustard.
You don't need to sear the lamb rack before popping it in the oven. It will be too wet with the marinade. The oven will work it's magic and make a crispy top crust on the rack of lamb.
Cook for 20 minutes for rare or 25 minutes for medium rare. If in doubt, undercook lamb. It can always be put back in the oven or cut and seared crispy on the sides. YUM!
If the rack of lamb is not crispy on the top at 20 minutes into the cooking time then turn on the broiler for a couple minutes on low. Watch it carefully, so that the top doesn't burn.
Rest for 15 minutes loosely covered before slicing.
Variations on Dijon Rosemary Rack of Lamb
Lamb generally has a strong and earthy flavor compared to other boring meats :). Flavors that go well with lamb and can be substituted in this rack of lamb recipe include herbs like sage or mint and spices like cumin or coriander.
Don't be afraid to try a little of your favorite herbs or spices. The recipe modification will work, especially if you start in small quantities.
Use more mustard in the marinade if trying to focus on that sharp tangy flavor. This will make the marinade thicker (especially if you reduce the oil and lemon juice by a touch) and will also make it crust up nicer.
Use less mustard if you want a thinner marinade with not as strong of a mustard flavor. It's all about your mustard preference as well as thickness of the marinade, baby!
What does Frenched Rack Of Lamb Mean?
Frenching means to cut the meat away from the rib or chop and expose the bone. Buy a frenched rack of lamb rack from the grocery store and take that work out of the equation. They are generally already Frenched but double check with the butcher if you're not sure.
Frenching a lamb rack is mostly about presentation and elegance. Having said that, if you cook that slender rib with a little bit of meat and fat it will burn because there is so little of it.
If you didn't buy the lamb Frenched and don't want to figure it out yourself then just wrap it up in aluminum foil so it doesn't burn. The steamed meat portion may be a little overcooked and tough because it will cook uneven but it will still be edible, although there won't be a lot of it. Waste not, want not.
Rack Of Lamb Recipe FAQS
How many ribs are there in a rack of lamb?
Generally 8 ribs and they are taken from ribs 6-12 if you care :). Double check though because it could be a 7 or a 9 rib rack of lamb.
How many people does a rack of lamb feed?
It depends how big the rack is. 8 ribs are generally in a rack. If the ribs are larger it could feed 3-4 people a portion of 2 ribs each. Hungrier people will eat 3-4, especially if the ribs are smaller. Cook two racks if unsure - it really doesn't take any longer to prepare or cook.
How much does a rack of lamb weigh?
Lamb racks generally weigh 1 to 1 ½ pounds.
What's the difference between New Zealand and American Lamb?
Lamb from New Zealand is generally a smaller breed, grass fed and gamier, and slaughtered younger. American lamb racks are generally a larger breed (thus larger ribs), have a little more grain in their diet, and are less gamey as a general rule.
Serves 2
Ingredients
• 8 bone rack of lamb, trimmed & frenched
• 1 ½ Tbsp olive oil
• 1 Tbsp dijon mustard
• 2 Tbsp lemon juice
• 1 ½ Tbsp rosemary, chopped
• 1 tsp salt
• ¼ tsp black pepper
Instructions
• Let lamb rack sit at room temperature for 30 minutes
• Move oven rack to 8 below broiler. Preheat oven to 450F.
• Wrap the exposed bones in aluminum foil ( so they don't burn - see pic).
• There should be a layer of fat on the top of the rack of lamb - leave it there.
• Mix all ingredients in a bowl and rub on rack of lamb, making sure to get the sides and beneath and/or around the layer of fat.
• Cook (fat side up) in a roasting pan or a jelly roll pan ~ 20 minutes for rare (internal temperature ~125F) or 25 minutes for medium rare (internal temperature of ~135F).
• Rest 15 minutes loosely covered in aluminum foil before slicing.
•Add salt to taste. Serve with mustard if ya like. Happy Eating! Beckie