Herb Crusted Rack of Lamb || RACK OF LAMB
Learn how to make a beautiful Basil Crusted Rack of Lamb! Often featured in high-end restaurants, for the price of a night of fast food and some effort, I teach you the steps needed to make this tasty dish.
Turn on Closed Captions (CC) for subtitles in English and selected auto translated languages!
Ingredients:
1 rack of lamb
1/4 cup parsley
1/4 cup basil
1/2 cup Panko bread crumbs
1/2 grated Parmesan cheese
Salt and pepper
Thyme bundle
One whole garlic, halves
2 TBSP Butter
2 TBSP Dijon mustard
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Miami - Del
Miami by Del
Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0
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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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Gordon Ramsay Hell's Kitchen Herb Crusted Lamb Recipe
Gordon Ramsay's Herb Crusted Lamb is Hell's Kitchen's signature dishes. This recipe combines the rich flavor of lamb chops with a fragrant herb crust, offering a delightful blend of textures and tastes. The lamb is seasoned and seared to perfection, then coated with a mix of minced rosemary and garlic, creating an aromatic and delicious crust. Accompanied by a flavorful tomato broth and a medley of beautifully cooked vegetables, this dish perfectly exemplifies Ramsay's ability to transform traditional ingredients into a modern culinary masterpiece.
Ingredients:
8 rib lamb chops (3 ounces each), frenched
Kosher salt and freshly ground black pepper
2 sprigs rosemary, minced
1 large garlic clove, minced
½ cup extra virgin olive oil
For Tomato Broth:
2 tablespoons olive oil
1 shallot, minced
1 garlic clove, minced
½ cup white wine
1 cup canned roasted diced tomatoes, with juice
¾ cup chicken stock
2 sprigs rosemary leaves (1 tablespoon), minced
Kosher salt and freshly ground black pepper
For Vegetables:
2 tablespoons unsalted butter
1 garlic clove, minced
Pinch dried oregano
1 tablespoon pine nuts
4 asparagus spears, trimmed and cut into thirds
1 small red pepper, finely diced
¼ cup (about 8) sundried tomatoes packed in oil, sliced
¼ cup canned artichoke, cut into quarters
5 Kalamata olives, pitted and halved
½ cup dry white wine
Kosher salt and freshly ground black pepper
2 tablespoons feta cheese, crumbled
Directions:
00:00 The dish features a herb-crusted rack of lamb served with saffron potato puree and classic ratatouille.
00:19 The lamb is coated with Dijon mustard and herb panko breadcrumbs before searing.
00:33 Sear the lamb fat cap side in a hot oiled pan to render the fat before searing the other side.
01:16 Panko breadcrumbs are used for a coarse and flavorful crust that complements the lamb.
01:57 After searing, butter is added to baste the lamb, especially along the bones.
02:27 Dijon mustard is brushed on the lamb, then crusted with breadcrumbs before entering the oven.
03:01 Demi-glaze sauce is made with reduced kalamata olives and red wine Demi to coat the lamb.
03:28 The ratatouille includes layers of eggplant, zucchini, and tomato, baked with parchment paper and a metal ring.
03:56 The lamb is removed from the oven to rest once it reaches mid-rare, considering residual heat.
04:24 Plating includes saffron potato puree, ratatouille, and a fried basil garnish.
04:36 It's essential not to forget the lamb sauce, a hallmark of Hell's Kitchen.
Actual Recipe:
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#HellsKitchen, #RackOfLamb, #CookingTutorial, #GordonRamsay, #HomeCooking, #CulinarySkills, #RecipeGuide
Roasted Lamb Rack (Rosemary Garlic Marinade)
This is a terrific classic Rack of Lamb recipe that makes the most of this premium cut of meat. An assertive rosemary garlic lamb rack marinade injects flavour before roasting in the oven, then it's served with a Salsa Verde which is an excellent sauce with lamb. Plus, the vibrant green colour looks so good!
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MUSTARD & HERB CRUSTED RACK OF LAMB | KITCHEN CAPTAIN | EPISODE 5
Mustard & herb crusted RACK OF LAMB from my personal recipe arsenal! Cooked to perfection and coupled with cauliflower mash and sautéed asparagus! COME ON!?!
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Featuring: Ian Walsh
MUSTARD CRUST RACK OF LAMB RECIPE
Servings: 3 | Prep time: 10 mins | Total Time: ~35 mins
INGREDIENTS
Rack of lamb
Salt and pepper to taste
3 garlic cloves (minced)
3-4 sprigs of rosemary
Extra virgin olive oil
1/4 cup / yellow mustard
1/4 cup / onions (chopped)
1/2 cup / breadcrumbs
DIRECTIONS
1. Set oven to 450 F while you sip that beautiful red wine.
2. Lay your rack of lamb on a plate or cutting board and season with salt and pepper. Don't be shy.
3. In a medium size sauté pan, turn heat to medium-high. Pour in olive oil so it thinly layers the entire bottom of your pan. Once the oil is hot, add your minced garlic and the rosemary needles removed from 1 of your sprigs.
4. Now we're gonna sear this baby on all sides. And by all sides, I mean ALL sides! With tongs gently lay your rack of lamb in your well oiled lubed up hot pan, and cook for about 30 seconds on each side or until they start browning.
5. Remove your rack of lamb from sauté pan, and transfer to baking sheet. Now baste this rack with mustard, and don't hold back! With a knife spread mustard all over your rack so it's nice and even and completely covered.
6. On top of your rack, layer your chopped onions, chopped garlic, rosemary needles removed from 1-2 of your sprigs (depending on how much you love rosemary), and a little more salt and pepper. Last but not least, coat this whole bad boy with a decent layer of breadcrumbs, and then gently pat down that coating on all sides.
7. With tongs carefully place rack of lamb in an oven-safe pan, in your pre-heated oven at 450 F, cook for about 15-18 mins. Check internal temperature and aim for 145 degrees.
8. Remove from oven and let rest for ~10 minutes before cutting. Serve up with your sides of choice and top with some extra rosemary needles.
CAULIFLOWER MASH RECIPE
Servings: 5 | Prep time: 5 mins | Total Time: 30 mins
INGREDIENTS
1 large head cauliflower (cut into florets)
3 tbsps unsalted butter (I used grass fed butter)
3 tbsps coconut aminos
3 tbsps chicken stock
6 cloves garlic (minced)
3 tbsps onions (chopped)
2 tbsps olive oil
Salt and black pepper to taste
DIRECTIONS
1. In a large pot of boiling water, steam cauliflower for about 15 minutes or until fork tender. Remove and drain. Transfer to a baking sheet with paper towels and pat dry florets until most of the water is absorbed.
2. In the same pot, heat the butter over medium high heat. Sauté garlic until fragrant (about 1 minute). You know that smell! Dammit it's good! *You can also skip this step and use raw garlic if you prefer.*
3. In a Vita-mix or food processor on a high setting, blend cauliflower, garlic, butter, coconut aminos, chicken stock, onions, olive oil, and salt/pepper until smooth. It might take a few blender side crape-downs to get everything involved.
4. Transfer blended cauliflower mash into pot, and keep warm on stove until the ready to serve.
About KITCHEN CAPTAIN
Ian Walsh is an award and major event winning professional surfer who enjoys scaring the sh!t out of himself in 50-70 foot surf. This also creates a unique opportunity to push himself. Which is what he is really after.
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