Rack of Lamb Prepared TWO Ways | Pan-Roasted With Chimichurri Sauce & Oven-Roasted with Dijon Crust
Learn how to make rack of lamb two different ways: Pan-roasted rack of lamb with chimichurri sauce and oven-roasted rack of lamb with dijon breadcrumbs. Also: how to french a rack of lamb!
The first preparation has a cooked Chimichurri Sauce. It combines Garlic and Lemon Juice with Mint and Rosemary. If you like lemon, this is for you!
The second is really easy. It has the Great taste of Dijon paired with Crunchy Panko Bread Crumbs. A Really Attractive Dish!
Ingredients:
For Either preparation
2 Full Racks of Lamb
Salt and Pepper for Seasoning the Racks
For Chimichurri:
1 Bunch of Curly Parsley-Chopped
1 Bunch of Mint-- Chopped
4 Sprigs of Rosemary- De-stemmed and Chopped
2-3 Ounces of Olive Oil
2 Tablespoons Chopped Garlic
Juice of 2 Lemons
Optional: 1 hot pepper- Chopped- You don't have to use the whole hot pepper,
Salt and Pepper to Taste
Bread Crumb and Dijon Topping:
1 1/2 -2 Cups of either Panko or Breadcrumbs
Season Panko or Breadcrumbs with...
1 Teaspoon Salt
1 Teaspoon Granulated Garlic
1/2 Teaspoon Black Pepper
Optional-1 Tablespoon Chopped Parsley
1 1/2 Cups of Grey Poupon Dijon Mustard
Happy Cooking!
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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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:
Gordon Ramsay's Exclusive MasterClass! ????
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How to Make Crumb-Crusted Rack of Lamb
Test cook Ashley Moore shows host Bridget Lancaster how to make a Crumb-Crusted Rack of Lamb.
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