Maindish - Rack of lamb ina garten recipes

Author: James Parks  

After a quick marinade of rosemary, garlic, Dijon mustard and balsamic vinegar, roast the lamb in the oven for a hands-off, memorable main dish. Get Panko-Crusted Rack of Lamb Recipe from Food Network This is the most surprising way I’ve made rack of lamb.

Rack of Lamb

Ina Garten's classic Rack of Lamb recipe is the perfect meal for a special occasion. After a quick marinade of rosemary, garlic, Dijon mustard and balsamic vinegar, roast the lamb in the oven for a hands-off, memorable main dish.
Provided by: Ina Garten
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 6
Ingredients:
  • 1 1/2 tablespoons kosher salt
  • 2 tablespoons minced fresh rosemary leaves
  • 3 garlic cloves, minced
  • 1/2 cup Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 2 racks of lamb, "frenched" (see note)
How to cook:
  1. In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
  2. Preheat the oven to 450 degrees F.
  3. Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
Notes: Easy Provencal Lamb Recipe, Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary,

Ina Garten's Rosemary Rack of Lamb with Easy Tzatziki

Place the lamb on a sheet pan with the rib ends pointing down and spread the paste evenly on
Duration: 3:08

Panko-Crusted Rack of Lamb

Get Panko-Crusted Rack of Lamb Recipe from Food Network
Provided by: Ina Garten
Total time: 55 minutes
Cook time: 25 minutes
Yields: 6 servings
Number of ingredients: 9
Ingredients:
  • 4 ounces creamy goat cheese, such as Montrachet
  • 1 1/4 cups panko (Japanese bread flakes)
  • 1 tablespoon minced garlic (3 cloves)
  • 1 tablespoon minced fresh rosemary leaves
  • 2 teaspoons minced fresh thyme leaves
  • Fleur de sel or sea salt and freshly ground black pepper
  • Good olive oil
  • 2 racks of lamb (1 1/2 pounds each), trimmed and frenched
  • 3 tablespoons good Dijon mustard
How to cook:
  1. Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
  2. In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel, and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
  3. Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
  4. Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.
Notes: Ina Garten's Rack of Lamb Recipe, Roast lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut

Ina Garten panko-crusted rack of lamb

Ina Garten panko-crusted rack of lamb
This is the most surprising way I’ve made rack of lamb. It’s not obvious to pair lamb with goat cheese, but the creamy goat cheese with the crunchy panko crumbs, garlic, and rosemary is absolutely delicious.
Yields: 0 servings
Number of ingredients: 7
Ingredients:
  • 4 ounces creamy goat cheese, such as Montrachet
  • 1 ¼ cups panko (Japanese bread flakes) 1 tablespoon minced garlic (3 cloves)
  • 1 tablespoon minced fresh rosemary leaves
  • 2 teaspoons minced fresh thyme leaves Fleur de sel or sea salt and freshly ground black pepper
  • Good olive oil
  • 2 racks of lamb (1 ½ pounds each), trimmed and frenched (see tip)
  • 3 tablespoons good Dijon mustard
How to cook:
  1. Preheat the oven to 450 degrees.
  2. Line a sheet pan with aluminum foil.
  3. In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel, and 1 teaspoon pepper.
  4. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
  5. Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them.
  6. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper.
  7. Roast for 12 minutes exactly.
  8. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere.
  9. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees for rare or 125 degrees for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
  10. Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.
Notes: Ina Garten panko-crusted rack of lamb, 4 ounces creamy goat cheese, such as Montrachet · 1 ¼ cups panko (Japanese bread flakes) 1 tablespoon minced garlic (3 cloves) · 1 tablespoon minced fresh

Herb-Roasted Lamb

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.
Provided by: Ina Garten
Total time: 140 minutes
Cook time: 75 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: european
Number of ingredients: 8
Ingredients:
  • 12 large unpeeled garlic cloves, divided
  • 1 tablespoon chopped fresh rosemary leaves
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter, melted
  • 1 (6-pound) boneless leg of lamb, trimmed and tied
  • 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
  • 2 tablespoons good olive oil
How to cook:
  1. Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  2. Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  3. Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.
Notes: Rosemary Rack of Lamb with Easy Tzatziki (Cook Like a Pro, Rosemary Rack of Lamb with Easy Tzatziki (Cook Like a Pro: Farm Stand) - Ina Garten, “Barefoot Contessa” on the Food Network. foodnetwork.com.
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