Mushroom Glazed
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Rack of Lamb.....HELP!!?
I am planning a valentines day menu for my husband.
As of now I am planning to make parmesan puffs and strawberry spinach salad for starters, Rack of Lamb with a cherry glaze for our entree and then sauteed asparagus and mushroom ristotto for sides. Then for dessert we are doing a chocolate fondue with strawberries, pound cake etc... My only problem is....i have never prepared rack of lamb..and dont know anyone who has to help me... I am looking for all advice to make this a fool proof prep/dinner. Thank you! Serious Answers only!
Roasted Rack of Lamb
INGREDIENTS
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 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
DIRECTIONS
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.
Note
Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F
Wine Tip
Try with a California red wine like Cabernet Sauvignon, Merlot or Zinfandel.
Next Maine Event: Yeti signals winter has arrived, so revel in it
The snow is now ready and waiting at many of Maine's ski resorts. Groomers are pacing the trails and base lodges are filling with the scent of warm soups and chili.
Fig Glazed Duck Breast With corn Ravioli and Sauteed Mushroom
Chargrilled Lamb Rumps
Ingredients
Yield: 4 Servings
4 parsnips
12 cardamom pods
1 T coriander seeds + 1 ts.
3 T olive oil
4 garlic clove,crushed
8 strips of orange peel
4 lamb rumps about 150gr. ea
3 bird's eye chillies,dried
1 bunch spinach,washed&trimmed
150 g roma tomatoes
16 button mushrooms
16 cherry tomatoes
4 T extra virgin olive oil
2 T mint,fine chopped
2 T coriander,fine chopped
1 dash balsamic vinegar
1 salt
1 pepper
1 oil of deep frying
1 sprig of rosemary
Preparation
Peel the parsnips, trim and shave into long strips. Fry in hot oil in a deep fryer til lightly golden. Drain briefly on paper, sprinkle with salt, then store airtight once cooled.(Can be kept up to 2 days) Split the cardamom pods and extract the seeds.
Put half of them in a dish with 1 teaspoon of coriander seeds, the olive oil, garlic and
orange peel and blend together to make a marinade. Add the lamb rumps, turn to coat in the marinade, then pepper to taste. Cover and leave a room temp for 1 hour.
Grind the rest of the cardamom pods with the 1 tb of coriander seeds and set aside for the tomato jus. Mix the dried chillies and rosemary with 2 tb olive oil. Set aside for the mushrooms.
Plunge the spinach into boiling water. Count to 30 and remove and drain with cool water.
Drain again.
Next prepare the sauce ingredients. Skin the tomatoes, cut in half flick the seeds into a sieve, set over a bowl to drain, then dice the flesh.
Cool the marinaded lamb rumps on a very hot grill till done to your liking. Transfer the lamb to a baord and sprinle both side very generously with the salt. Leave to stand 2-3 mins. while preparing the garnishes.
Put the chilli oil for the mushrooms in a small frying pan and set over a med. high heat. When hot add mushrooms. Cool quicly until lightly browned. Sprinle with salt then tip onto a plate.
While the mushrooms are cooking, heat a large oiled pan over a med. heat. Add the spinach, sprinkle on a little salt and add some ground pepper. Reheat gently, don't fry. Arrange on 4 dinner plates.
Wipe out both frypans. Put 1 ts of oil in the small frypan and set it over a med. high heat. When hot tip in the cherry tomatoes. Stir quickly and cook 20 secs. until glazed. Turn onto a plate.
Warm the extra virgin olive oil in a frypan. Add the ground spices then add the diced tomatoe and strained jus, a good splash of balsamic vinegar, 1/4 ts of salt and the herbs. WArm through then turn off the heat. Slice the meat thinly across the grain and transfer to the plates.
Spoon over the tomatoe jus and garnish with the tomatoes, mushrooms and parsnips. Serve immediately.
About the Author
I have been cooking professionally for over a decade, and hope that you enjoy my recipes as much as I do. If you like great tasting barbecue food, you should visit Barbecue Party for all your BBQ desires.