Lamb Recipes

RACK OF LAMB Ingredient:
  • 4 racks of lamb (1 to 1-1/2 pounds each), trimmed
  • 2 tablespoons Dijon mustard
  • 1 cup soft bread crumbs
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter, melted
  • 1 garlic clove, minced

Rack Of Lamb

Dinner , main-dish

Author: Taste Of Home

I First Started Cooking In College And Have Continued To Do So Ever Since. Grilling Is What I Like Best, But I Bake This Rack Of Lamb In The Oven For The Best Results.-bob Paffenroth, Brookfield, Wisconsin

Time: 40m

Yield: 8 servings.

Number Of Ingredients: 8

  • Place lamb on a rack in a greased large roasting pan; brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper. Press onto the meat. Combine butter and garlic; drizzle over meat. , Bake, uncovered, at 375° for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the oven and cover loosely with foil. Let stand for 5-10 minutes before slicing.
Nutrition Facts:

Calories 247 calories, Fat 16g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 319mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.

  • ½ cup fresh bread crumbs
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 (7 bone) rack of lamb, trimmed and frenched
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard

Roasted Rack Of Lamb

Meat and Poultry Recipes , Lamb

Author: Jennine1980

I Have Had This Recipe For A Long Time, And Always Enjoy Making It. You Can Also Do The Same Thing With Beef Or Pork.

Time: 40m

Yield: 4

Number Of Ingredients: 11

  • Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  • In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  • Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  • Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Nutrition Facts:

Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g

  • 4 racks of lamb (2 pairs of best ends), French trimmed
  • 4 garlic cloves, roughly chopped
  • a big stalk of rosemary, needles stripped off and roughly chopped
  • 8 tbsp light olive oil

Roast Rack Of Lamb With Rosemary

Dinner , Main course

Author: Good Food Team

Simple And Impressive, This Dish Is Perfect For A Dinner Party

Time: 55m

Number Of Ingredients: 4

  • Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
  • Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
  • Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.
  • Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.
Nutrition Facts:

Calories 255 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Protein 20 grams protein, Sodium 0.18 milligram of sodium

  • For lamb
  • 2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon vegetable oil
  • For herb coating
  • 1/2 head new garlic or 3 large regular garlic cloves, minced
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh thyme
  • 2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • Special Equipment
  • an instant-read thermometer

Rack Of Lamb With Garlic And Herbs

Gourmet , Spring , Herb , Summer , Roast , Lamb , Easter , Meat , Entertaining

Author: Shelley Wiseman

Herb-and-bread-crumb Coatings Are Classic On Rack Of Lamb, But Leaving Out The Crumbs Lightens The Dish. Get The Recipe.

Yield: 8 servings

Number Of Ingredients: 15

  • Brown lamb:
  • Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
  • Transfer racks to a small (13- by 9-inch) roasting pan.
  • Coat and roast lamb:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
  • Cut each rack into 4 double chops.
Nutrition Facts:

  • ¼ cup olive oil
  • ¼ cup grainy mustard
  • 1 medium lemon, juiced
  • 1 tablespoon dried oregano
  • 3 cloves garlic, grated
  • salt and ground black pepper to taste
  • 1 (8 bone) rack of lamb, exterior fat trimmed

Grilled Rack Of Lamb With Mustard Crust

Meat and Poultry Recipes , Lamb

Author: Daniellev14

A Tender, Delicious, And Addictive Recipe For A Grilled Rack Of Lamb. The Mustard Crust Adds A Savory Flavor That Is Unbeatable. Pairs Well With My Recipe For Roasted Potatoes With Feta And Basil And A Glass Of Red Wine.

Yield: 4

Number Of Ingredients: 7

  • Mix olive oil, mustard, lemon juice, oregano, garlic, salt, and pepper together in a small bowl.
  • Place the whole rack of lamb into a large zip-top bag and pour mustard mixture all over it. Massage the sauce into the meat until fully coated. Place in the refrigerator for at least 3 hours, or up to 6 hours.
  • Clean an outdoor grill and preheat for high heat. Lightly oil the grate.
  • Remove lamb from the refrigerator and discard marinade. Wrap exposed bones in a layer of aluminum foil to prevent them from burning and flaking.
  • Place lamb on the preheated grill over direct heat. Sear the surface briefly, just until a dark brown crust starts to form, about 3 minutes; be careful it doesn't burn. Flip and sear the other side.
  • Move onto indirect heat and close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium rare, 15 to 20 minutes.
  • Transfer lamb to a serving dish and cover with foil for 5 minutes. Remove all foil and cut into chops to serve.
Nutrition Facts:

Calories 501.8 calories, Carbohydrate 7.5 g, Cholesterol 97 mg, Fat 41.7 g, Fiber 3.5 g, Protein 23.6 g, SaturatedFat 13.7 g, Sodium 312.7 mg, Sugar 1.2 g

  • 2 lamb racks (about 8 to 9 ribs each)
  • 1/2 cup extra-virgin olive oil, plus 2 tablespoons
  • 4 garlic cloves, unpeeled and crushed
  • 2 (4-inch) rosemary sprigs, crushed
  • 6 thyme sprigs, crushed
  • 4 rosemary sprigs, for garnish
  • Freshly ground black pepper
  • Sea salt

Herb-marinated Rack Of Lamb


Author: Food Network

Rack Of Lamb Is Simple To Prepare And Quite Elegant For A Proper Dinner Party. Racks Have Become So Popular And Expensive In The U.s. That Chefs Have Turned To Overseas Sources To Supply Their Restaurants At A Much Cheaper Price. There Are Many New Zealand Producers Selling Lamb With No Added Hormones Or Antibiotics. Small Organic And Free Range Producers In The U.s. Sell Their Animals Whole, So You Not Only Get Two Racks You Get Everything Else, Legs, Shoulders, Shanks, Etc. As Well. Lambs Are Very Small, 35 To 40 Pounds, So If You Split A Whole One With A Friend It Is Easy To Use Up All Of The Cuts. The Herb Marinade For The Rack Really Perfumes The Meat If It Is Done A Day Or Two Ahead Of Time. The Same Marinade Can Be Used For Many Other Cuts As Well. It Is Best To Remove As Many Of The Herbs And Garlic Before Roasting As They Will Burn And Create Off Flavors.

Time: 13h10m

Yield: 4 servings

Number Of Ingredients: 8

  • Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
  • The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
  • Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
  • To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
Nutrition Facts:

  • 2 ½ pounds small (about 2-inch diameter) Red Bliss potatoes
  • 2 teaspoons salt
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried thyme
  • ½ teaspoon black peppercorns
  • 1 (750 milliliter) bottle dry white wine, such as Sauvignon Blanc
  • 1 (1 pound) cooked chorizo sausage (preferably Spanish), cut into 8 pieces
  • 4 (1 1/2) pounds lobsters
  • 48 littleneck clams, scrubbed
  • 4 ears fresh corn, husked and halved crosswise

One-pot Clambake

Main Dish Recipes , Seafood Main Dish Recipes , Clams

Author: Sandyg

My Take On A Traditional New England Summer Dinner With Potatoes, Lobster, Clams, And Fresh Corn.

Time: 55m

Yield: 8

Number Of Ingredients: 11

  • Pour 1 gallon of water into a lobster pot or stockpot large enough to hold all ingredients. Add potatoes and salt and bring to a boil. Cook, covered, 10 minutes (potatoes will be slightly softened but not cooked through).
  • Put coriander, fennel, thyme, and peppercorns in a large piece of cheesecloth. Gather edges together and tie with kitchen string to make a pouch.
  • Add spice pouch, wine, chorizo, and lobsters to pot with potatoes. Boil, covered, 5 minutes. Add clams and corn and cook, covered, until lobsters are cooked and clams have opened, about 5 minutes (discard any unopened clams).
  • Cut each lobster in half using a heavy knife and kitchen shears. Serve each person half a lobster, 6 clams, half an ear of corn, 2 potatoes, and a piece of chorizo.
Nutrition Facts:

Calories 847.3 calories, Carbohydrate 44.4 g, Cholesterol 286.8 mg, Fat 25.4 g, Fiber 4.8 g, Protein 90 g, SaturatedFat 8.7 g, Sodium 2389.1 mg, Sugar 3.5 g

  • 2 large or 3 medium onions, cut into large wedges
  • 6 garlic cloves
  • 1 bottle pale ale or medium-bodied beer
  • 1 cup water
  • Fresh seaweed, well rinsed, for layering (optional)
  • 1 1/2 pounds small new potatoes (white, red, or a combination)
  • 1 pound hot dried chorizo, cut into 1/2-inch pieces
  • Coarse salt
  • 3 lobsters (1 1/2 pounds each)
  • 36 littleneck clams, scrubbed well
  • 4 ears of corn, husked and halved
  • 2 pounds mussels, debearded and scrubbed well
  • 1 1/2 pounds large shrimp (about 30), shell-on
  • 2 tablespoons unsalted butter (optional)
  • 2 lemons, halved

Stovetop Clambake

Food & Cooking , Ingredients , Meat & Poultry , Pork Recipes

Author: Martha Stewart

Lobster, Clams, Shrimp, And Chorizo Star In This Classic Clambake That Cooks Indoors On The Stovetop In A Large Stockpot. Adding The Ingredients In The Right Order Is The Secret To This Recipe's Success; The Ones That Take Longest To Cook Go In First-and The Whole Meal Is Ready In Just Over Half An Hour.

Yield: Serves 6 to 8

Number Of Ingredients: 15

  • Combine onions, garlic, pale ale, and water in a 16-quart stockpot. Cover with a layer of seaweed (or place a steamer basket on top of onions). Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil. Add lobsters; cook over high heat, covered, for 15 minutes. Add clams and corn; cook, covered, for 6 minutes. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4 to 8 minutes.
  • Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard seaweed and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.
Nutrition Facts:

  • 1 1/2 pounds kielbasa
  • 3 cups chopped yellow onions (2 large onions)
  • 2 cups chopped leeks, well cleaned (2 leeks, white parts only)
  • 1/4 cup good olive oil
  • 1 1/2 pounds small potatoes (red or white)
  • 1 tablespoon kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 2 dozen littleneck clams, scrubbed
  • 2 dozen steamer clams, scrubbed
  • 2 pounds mussels, cleaned and debearded
  • 1 1/2 pounds large shrimp, in the shell
  • 3 (1 1/2 pound) lobsters
  • 2 cups good dry white wine

Kitchen Clambake


Author: Ina Garten

Time: 1h

Yield: 6 to 8 servings

Number Of Ingredients: 13

  • Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
  • Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.
Nutrition Facts:

  • 2 pounds red bliss potatoes
  • 8 chicken thighs
  • 8 ears corn
  • 4 (2-pound) lobsters
  • 2 pounds linguica sausage or chorizo
  • 3 pounds soft shell clams or steamers

New England Clambake


Author: Food Network

Time: 2h

Yield: 8 servings

Number Of Ingredients: 6

  • Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.
  • In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.
  • When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter.
Nutrition Facts:

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