Recipes — Rack of Lamb

Prep Time

    •    Prep and cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    4 cups walnut breading
    •    1 rack trimmed Australian lamb chops

Garnish:

    •    Goat cheese polenta as desired
    •    Sherry vinegar gastric as desired
    •    Roasted tomato and wilted spinach salad as desired

Method

1. For the lamb: Using a standard breading procedure, coat the lamb rack with the walnut breading. Preheat an oven to 350F and roast the rack for 15 minutes, or until an internal temperature of 125F. Let the rack rest for 10 minutes before slicing.
2. To serve: place sliced chops over the goat cheese polenta with a side of the roasted tomato and spinach salad. Drizzle with the sherry vinegar gastric and serve immediately.

This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/lamb/walnut-crusted-aussie-lamb-chops/

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    3 tsps pesto
    •    1 tbsp Dijon mustard
    •    3 cloves garlic, crushed
    •    ¼ cup fresh wholemeal breadcrumbs
    •    1 tbsp flat-leaf parsley, finely chopped
    •    2 tsps fresh thyme leaves, finely chopped
    •    1 tbsp fresh rosemary leaves, finely chopped
    •    4 frenched lamb cutlet racks (3 cutlets in each)
    •    Roasted vegetables like red onion wedges, zucchini and sweet potato, to serve

Method

1. Preheat the oven to 200°C. Place lamb in a roasting dish in a pan and brown all side and then brush on half a tablespoon of mustard onto each rack.
2. Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press the breadcrumb mixture evenly over lamb racks.
3. Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.
4. Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets and serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato.

This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/herb-crusted-lamb-cutlets/#

This almond- and herb-coated lamb gives a twist to your Sunday roast

Prep Time

    •    Prep and cook time: 50 minutes
    •    Yield: Serves 6

Ingredients

    •    olive oil
    •    750g rhubarb
    •    2 racks of lamb
    •    6 tbsps runny honey
    •    2 tbsps Dijon mustard
    •    1 handful of breadcrumbs
    •    75g whole or flaked almonds
    •    1 bunch of fresh mixed herbs, such as parsley, mint or chives

Method

1. Preheat the oven to 200ºC/gas 6.
   
   
2. Slice the rhubarb into 5cm pieces and place in a roasting tray. Drizzle over the honey and a good lug of oil, mix well, then spread out evenly over the pan.
   
   
3. Blitz the almonds in a food processor with the herb leaves, then transfer to a bowl. Stir in the breadcrumbs and season.
   
   
4. Using a sharp knife, score the fat on the lamb, rub in the mustard, then pat on the breadcrumb mix.
   
   
5. Place the lamb on the rhubarb, drizzle with oil and cook for 22 to 35 minutes for medium, or a further 5 to 10 minutes for well done.
   
   
6. Rest for 5 to 10 minutes, then carve into cutlets and serve with the rhubarb.

This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/lamb-recipes/crusted-lamb-rack-with-rhubarb/

Lamb racks are an impressive presentation for the most elegant of meals. This Mustard Crusted Rack of Lamb recipe will result in an gourmet style dinner that will leave your guests wowed.

Prep Time

    •    Prep time: 25 minutes
    •    Cook time: 35 minutes
    •    Yield: Serves 4-6

Ingredients

    •    salt
    •    pepper
    •    1 tbsp Mint ( fresh)
    •    4 tbsps Olive Oil ( divided)
    •    2 rack(s) Lamb ( Frenched)
    •    2 tsps Garlic ( minced fine)
    •    3 tbsps Mustard ( whole grain)
    •    1 cup Seasoned Bread Crumbs
    •    1 tbsp Rosemary ( fresh, minced)
    •    3 tbsps Flat Leaf Parsley ( fresh, chopped)

Method

1. Season the lamb with salt and pepper. Heat 2 tbsp. of oil in a large skillet over medium heat. Brown lamb racks one at a time, cooking for two minutes per side and flipping only once. Remove rack from heat, and place in a large roasting pan, fat side up.
   
   
2. While browning the lamb, stir together seasoned bread crumbs, parsley, mint, rosemary, garlic, and remaining olive oil. Mix until combined well.
   
   
3. Once all racks are browned, rub the fatty side of each rack with mustard, then spread the herb and bread crumb mixture over the mustard. Press the mixture into the mustard to make sure it sticks to the lamb.
   
   
4. Place the roasting pan into an oven preheated to 400°F and roast for approximately 15-20 minutes until the lamb reaches 130°F for medium rare. Remove from oven and let rest for 5 minutes.
   
   
5. Carve the rack into individual chops (or smaller racks) to serve. Enjoy with roasted potatoes and fresh vegetables and a hearty red wine!

This great family recipe is thanks to Lake Geneva Country Meats Recipes at https://lakegenevacountrymeats.com/recipes/mustard-crusted-rack-of-lamb

Make the most of the warmer weather and fire up the BBQ for this simple 5-ingredient main, ready in just 30 minutes!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    200g Coles Beetroot Dip
    •    1 bunch mint, leaves picked
    •    500g pkt frozen broad beans
    •    12 Coles Australian Lamb Cutlets
    •    2 bunches Dutch carrots*, peeled, ends trimmed

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Arrange carrots over lined tray. Spray with olive oil spray. Season. Roast, turning occasionally, for 15-20 mins or until tender.
2. Meanwhile, cook the broad beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain. Peel. Place in a bowl.
3. Heat a chargrill on high. Season the lamb and cook for 2-3 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest.
4. Add carrots and mint to the broad beans in the bowl. Toss to combine. Arrange the lamb and salad on serving plates. Season. Serve with beetroot dip.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/lamb-cutlets-carrot-broad-bean-salad-recipe/olur5g3k