ROAST RACK PAN RECIPES

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ROAST RACK OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES



Roast rack of lamb recipe | Jamie Oliver lamb recipes image

Juicy roasted lamb rack, bursting with herby flavours, and ready in just over an hour!

Total Time 1 hours 5 minutes

Yield 4

Number Of Ingredients 7

10 Anya potatoes
1 handful of cherry tomatoes
1 handful of Kalamata olives
olive oil
1 quality 6-bone rack of lamb
a few sprigs of rosemary
6 cloves of garlic

Steps:

    1. Preheat the oven to 190°C/375°F/gas 5.
    2. 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.
    3. 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.
    4. Crush the drained potatoes and tip into the frying pan, then fry for a couple of minutes over a medium-low heat.
    5. 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.
    6. 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).
    7. 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.

Nutrition Facts : 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 F…



Roast rack of lamb with rosemary recipe | BBC Good F… image

Simple and impressive, this dish is perfect for a dinner party

Provided by Good Food team

Categories     Dinner, Main course

Total Time 55 minutes

Prep Time 1 hours

Yield 8

Number Of Ingredients 4

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

Steps:

  • 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, FatContent 19 grams fat, SaturatedFatContent 5 grams saturated fat, ProteinContent 20 grams protein, SodiumContent 0.18 milligram of sodium

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Reviews 95
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  • 1. Preheat your oven to 200C. Mix the rosemary and sea salt together and lightly season the lamb racks with half the sea salt and rosemary.

    2. Heat a heavy-based frying pan on the stove until hot. Add a drizzle of olive oil and place the lamb racks in the hot pan and sear all the sides. Once well coloured, remove the lamb racks and place on a cake rack in a roasting tray.

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