ROAST RACK OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
|10 Anya potatoes|
|1 handful of cherry tomatoes|
|1 handful of Kalamata olives|
|1 quality 6-bone rack of lamb|
|a few sprigs of rosemary|
|6 cloves of garlic|
- Preheat the oven to 190°C/375°F/gas 5.
- Cook the potatoes in boiling salted water for 10 to 15 minutes, or until tender, then drain. Meanwhile, squeeze the seeds from the tomatoes, and destone the olives.
- Heat a lug of oil in a large frying pan over a high heat, add the lamb rack and sear until golden, then remove to a plate.
- Crush the drained potatoes and tip into the frying pan, then fry for a couple of minutes over a medium-low heat.
- Stir in the tomatoes and olives, then season with sea salt and black pepper. Pick in the rosemary, scatter over the unpeeled garlic cloves, and drizzle with a little oil. Transfer to a roasting tray.
- Place the lamb on top of the potatoes. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle – use your instincts (add 5 to 10 minutes if you like your meat well done).
- When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes. Delicious served with a little salsa verde or an extra drizzle of oil.
Calories 479 calories, FatContent 36.2 g fat, SaturatedFatContent 15.4 g saturated fat, ProteinContent 24.1 g protein, CarbohydrateContent 15.1 g carbohydrate, SugarContent 1.7 g sugar, SodiumContent 0.91 g salt, FiberContent 1.5 g fibre
ROAST RACK OF LAMB WITH ROSEMARY RECIPE | BBC GOOD FOOD
Provided by: Good Food team
Categories: Dinner, Main course
Total time: 55 minutes
Prep time: 1 hours
|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|
- 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.
Calories 255 calories, FatContent 19 grams fat, SaturatedFatContent 5 grams saturated fat, ProteinContent 20 grams protein, SodiumContent 0.18 milligram of sodium
ROAST RACK OF LAMB WITH CRUSHED POTATOES AND SLOWLY CARAMELIZED …
Provided by: Rick Stein
Yield: Serves 4
Preheat the oven to 230°C/Gas Mark 8. For the slowly caramelized garlic, peel the cloves from each of the 2 heads and put them into a small pan with the butter and olive oil. Sauté gently until just starting to colour, then add the chicken stock, press a sheet of crumpled wet greaseproof paper down onto the top of them and leave to cook very gently for 15 minutes.
Meanwhile, put the potatoes into a pan of well-salted water (1 teaspoon per 600ml), bring to the boil and simmer for 15-20 minutes until tender. Season the racks of lamb with salt and pepper, put them into a small roasting tin and roast for 25 minutes. Remove the lamb from the oven, cover tightly with some foil and leave somewhere warm to rest for up to 10 minutes.
Lift the soft, caramelized garlic out of its cooking juices onto a board and coarsely chop. Drain the potatoes well, return them to the pan and gently crush each one up against the side of the pan with the back of a fork until it just bursts open. Add two-thirds of the garlic, the chopped parsley and a little seasoning and lightly mix them together.
For the garlic gravy, return the pan of garlic cooking juices to a high heat, add the chicken stock, lemon juice and remaining chopped caramelized garlic and boil rapidly until reduced slightly and well flavoured. Whisk in the butter and season to taste with some salt and pepper.
Carve the racks of lamb into cutlets. Spoon the crushed potatoes into the centre of 4 warmed plates and rest the cutlets alongside. Spoon around the garlic gravy and serve.