Herb Crusted Rack of Lamb | The F Word
Gordon Ramsay's top tips and recipe for cooking rack of lamb. Filmed for The F Word. .
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How to Make Crumb-Crusted Rack of Lamb and Cheesy Brussels Sprout Gratin
Test cook Ashley Moore shows host Bridget Lancaster how to make a Crumb-Crusted Rack of Lamb that is perfect for the holidays. Next, equipment expert Adam Ried shows host Julia Collin Davison his top picks of electric knives. Finally, test cook Christie Morrison shows Julia how to make a showstopping Brussels Sprout Gratin.
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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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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.
Roasted Rack of Lamb Crown / Roasted Lamb Chops Crown / With Peas Pulao
CROWN ROAST OF LAMB
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Rack of Lamb Crowm can be an impressive centrepiece of your Eid Table. Crown roast of lamb is all about presentation. This is so elegant way to present lamb chops to your guests. The racks themselves come from the loins that run either side of the lamb’s spine, with the rib bone attached. This tender oven roasted rack of lamb , seasoned with few herbs, olive oil, garlic & spices. The cooking time the less than regular rack of lamb. Serve with roast vegetables or rice.
Here I served with peas pilaf.
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Roasted rack of lamb crown Ingredients ;
Lamb rack: 1.5 kg
Olive oil: 2 tbsp
Sage: 1 tsp
Rosemary: 1 tbsp
Thyme: 1 tbsp
Crushed chillies: 1 tbsp
Salt: 2 tsp
Cumin powder: 1 tsp
Corriander powder : 1 tsp
Black pepper crushed: 1 tbsp
Garlic: 1 tbsp crushed
Lemon juice: 1 tbsp
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Note: if you can’t find these fresh herbs. You can use dried. Just add in olive oil for half an hour to infuse the flavours. Then add other ingredients and rub all over.
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You can use only rosemary and thyme if sage not available. Instead of sage use parsley or mint.
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This takes less time to grill than regular lamb chops.
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Marinate in refrigerator for overnight always helps to get all flavours .
You can less the time for rare or medium done meat.
I grill at 200c for both top & bottom grill on. 180c fan assisted & gas mark 6.
After 40 minutes insert a knife to check the meat tenderness.
If you want well done. Use 1 tbsp of papaya paste or 1 tsp of meat tenderiser in rub for well done cooked meat.
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Peas pilaf Ingredients;
Rice: 3 cups
Peas: 1 cup
Onion: 1 medium chopped
Garlic ginger paste: 2 tbsp
Chicken stock powder: 2 tsp
Salt: 1 tsp or as per taste
Turmeric : 1/2 tsp
Oil: 1/4 cup
Cinnamon stick: 1 inch
Bay leaves: 2pcs
Cloves: 6/7 pcs
Black peppercorns: 1/2 tsp
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Rice is soaked for 1 hour prior to cooking. So i use same water quantity as rice. If you soaked for less time use 4 cups of water.
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From YouTube library
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#lambchops #eidrecipes #lambcrownroast #roastedlamb #lambroast #greekstyle #pakistanifood #indianfood #beautifulcuisines #lovelyfood @foodtrybcommunity #thefeedfeed #f52grams #cheflife #chefsofinstagram #foodphotography #foodstagram #foodblogger #foodporn #nomnom24x7 #dinnerideas #dinnerprep #partyfood #peaspilaf #matarpulao
Lamb Roasted Rack With Breadcrumbs/Parsley/Garlic - Episode 10
Rack of Lamb
Breadcrumbs 1/2 cup per rack
(homemade if you've got them, panko or plain)
Parsley - 1/2 cup chopped per rack
Garlic Clove - minced- 2 per rack
Shallots - minced - 2 per rack
Extra Virgin Olive Oil
Kosher Salt
Pepper
Chicken Stock
HIGHLY RECOMMENDED - electronic meat thermometer.
Mix together the breadcrumbs, parsley, garlic and shallots, and moisten with the EVOO and stock.
Salt and pepper the rack of lamb.
Rub and cover with the breadcrumb mixture.
Place in a 400F oven until done.
Track doneness with an electronic meat thermometer.
130F for rare, 140F for medium, 150F for well done.
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