How to Make Rack of Lamb | Dijon Sauce, Melted Leeks, Potato Puree.
In this vid I make rack of lamb with dijon sauce, melted leeks and potato puree. The recipe is as follows:
2.5 lb rack of lamb
For the sauce:
1 cup stock
1/4 cup heavy cream
1 tbsp dijon mustard
2 tbsp cold butter
For the leeks:
2 tbsp butter
3 large leeks, julienned
For the potatoes:
2 large russet potatoes
Heavy cream, butter and salt to taste
This recipe is really simple and delicious. If you enjoyed this video like and subscribe!
Dijon Crusted Lamb Chops | How to Roast the Perfect Lamb Rack
Herb Crusted Rack of Lamb - Spring is on the way, and there's no better way to celebrate the spring holidays than with a tender, delectable herb crusted rack of lamb. This recipe calls for a simple herb crust, and only minutes in the oven. The end result is tender, juicy, flavorful and just plain delectable. Nearly foolproof, it's perfect for your spring table.
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Rack of Lamb Crusted with Hazelnuts and Dijon Mustard from Chef Michael Madsen
Michael Madsen's crusted lamb is rich with flavor. The
mustard-hazelnut crust seals the meat and keeps it moist as
it cooks; the raspberry flavor note in the demi-glace sauce is
the perfect compliment. The sauce would be wonderful with
game dishes as well.
Rack of Lamb with Dijon Panko Garlic Herb Crust | Chef Eric Recipe
With frigid, frozen nights behind us and fresh grass under foot, delicious, tender spring rack of lamb floods my mind. This cut consistently find its way onto my menu in the spring to mid-summer months.
Remember, the term lamb refers to a sheep under a year of age. Because of this, spring lamb is mild and sweet in flavor and much more tender that its future self after a year plus of grazing.
If ever you were on the fence on trying lamb at home, let this be the easy, home run recipe that makes it happen for you!
Happy Grilling - Chef Eric
Rack of Lamb with Dijon Panko Garlic Herb Crust
2 Each Lamb Racks, Frenched
1 Tablespoon Lane's BBQ Rub, Q-Nami
2 Tablespoon Dijon Mustard
Panko Breadcrumb Topping
2 Cup Panko Breadcrumb
1 Tablespoon Garlic, Fresh Minced
½ teaspoon Thyme, Fresh Picked (No Stem)
½ teaspoon Rosemary, Fresh Picked (No Stem)
½ Cup Parsley, Picked (No Stem)
¼ Cup Olive Oil
Method:
1. Stabilize your Kamado Joe at 425 - 450F. Using one deflector shield, set up the grill surface for half direct and half indirect. (Direct side on the lowest portion of the divide and conquer system and the indirect side on the highest setting)
2. Trim the fat cap and silver skin (elastin) from the loin portion of the rack. (Reserve the fat cap)
3. Using a food processor, combine the ingredients for the Panko Breadcrumb Topping and pulse until fully incorporated. Put the processor on low speed, slowly pour in the oil to tighten the mixture. Blend till the mixture looks slightly damp. Reserve for later use.
4. Season both sides of the lamb then season grill grates with the reserved lamb fat cap. Place the lamb racks presentation side down on the direct portion of the grill. Blister sear for 2 minutes then flip and grill the other side. (remember we are looking for caramelization here, we will roast for internal temperature after we have seared, Dijon painted and applied the bread crumb crust)
5. After the loin is seared and caramelized, remove it from the grill and paint the presentation side with Dijon Mustard. Next, pack the herb breadcrumb mixture on top of the Dijon. Place the topped racks on the indirect side. Open the draft door and Kontrol Tower for full roasting power. Cook until you reach an internal temperature of 130 and allow to rest and carry over to 135 – 140 internal.
6. Using a sharp knife and being careful not to knock off the topping, cut the lamb into 2 bone sections and transfer to your presentation plate. Enjoy!!!
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