Looking for a great rack of lamb recipe........Have never prepared?

Rack of Lamb is very, very, very precious! Treat it kindly, and never cook it more than medium doneness!





Here is a lovely mixture that you would press onto the loin side of the rack before roasting. This is assuming they are French cut (naked ribs sticking up) and 4 - 6 ribs in size. Vary your recipe if you are lucky enough to be able to afford 8 - 10 ribs!





Make this mixture the day before, it will taste better as the flavours from the herbs will enhance.





3 tablespoons butter


2 tablespoon mixture of fresh herbs, including tarragon, mint, oregano, parsley and 2 cloves smashed and chopped garlic and squeeze of real lemon juice


4 tablespoons fine bread crumbs


white wine as needed





Melt the butter in a frying pan over low heat. Add herb/garlic/lemon mixture.


Add bread crumbs -Mixture should be the consistency of cornmeal, so add your wine accordingly.


Remove from heat and cool to room temperature. Refrigerate overnight.





Remove breadcrumb mixture from fridge 3 hours before cooking rack.





Remove rack of lamb from fridge 1 hour before ooking (all meat will cook more evenly and flavours will be better if you start to cook at a cool, but not cold, temperature).


Preheat oven to 450 degrees





Add egg yolk to bread crumb mixture, mix together and press evenly along loin part of rack to form a lovely 1/4 inch coating.





Place rack in oven and cook at 450 for 10 minutes. Reduce heat to 350 and cook for 20 minutes more at a maximum.





Meanwhile, saute some fresh mushrooms in butter on the stove. Add a bit of lemon juice, and simer. If there are any drippings from the rack of lamb, add these to make a ';mushroom au just'; to accompany the lamb.





Fresh Asparagus, roasted baby potatoes with balsmic vinaigrette - awesom!





Good Luck!Looking for a great rack of lamb recipe........Have never prepared?
RACK OF LAMB WITH FRESH HERBS AND GARLIC





10 garlic cloves, peeled


1/2 cup (packed) fresh mint leaves


1/4 cup (packed) fresh parsley leaves


1/4 cup fresh rosemary leaves (pulled from sprigs)


2 teaspoons coarsely ground black pepper


2 teaspoons herbes de Provence*


6 tablespoons olive oil


3 1- to 1 1/4-pound well-trimmed racks of lamb (each with 8 bones)











Combine first 6 ingredients in food processor. Blend until garlic is finely chopped. Add 4 tablespoons oil and blend until coarse paste forms. Sprinkle each lamb rack generously with salt. Transfer half of herb paste to small bowl and reserve. Spread remaining half of herb paste over lamb racks. Arrange lamb on rimmed baking sheet. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Cover lamb and reserved herb paste separately and chill. Bring both to room temperature before continuing.)


Preheat oven to 450掳F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Place 1 lamb rack, meat side down, in skillet. Sear until golden, about 2 minutes; return to baking sheet, meat side up. Repeat with remaining lamb racks. Roast lamb until meat thermometer inserted into center of lamb registers 130掳F for medium-rare, about 20 minutes. Transfer lamb to platter. Let stand 15 minutes. Mix any pan juices into reserved herb paste. Cut lamb between bones into individual chops. Serve with herb sauce.





*A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.





Makes 6 servings.Looking for a great rack of lamb recipe........Have never prepared?
the few times we prepared we just put in a baking pan and covered added some water and slow baked


here is alot of different ideas


http://www.bettycrocker.com/recipes/sear鈥?/a>
go to cook.com or recipe.com
o.k.dice 2 cloves of garlic very fine add pepper and salt dice 1 onion and half a green and half a red pepper and 300g of bread crumb.make shure all of above is diced very fine mix it up add some hot water and margerine that is your stuffing peal back the eye from the ribs and place the stuffing in there use orange marmilade to line the meat first.then get powdered gardin mint and rub it in to the rind of the lamb brush on some olive oil and away you go 1.4 hours at 160 c