Best 3 Rack Of Lamb In An Orange And Campari Sauce Recipes

Rack of lamb is a delectable dish that has been enjoyed for centuries. Its tender meat and rich flavor make it a favorite among food enthusiasts worldwide. This article will provide you with a comprehensive guide to creating an unforgettable rack of lamb dish in an orange and Campari sauce. We will explore the key ingredients, step-by-step cooking instructions, and helpful tips to ensure a perfect outcome. Whether you are a seasoned chef or a home cook looking to impress your guests, this recipe will provide you with all the necessary information to craft a succulent and flavorful rack of lamb that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

RACK OF LAMB IN AN ORANGE AND CAMPARI SAUCE

Rack of Lamb in an Orange and Campari Sauce image

Ask the butcher to French trim the lamb for you as it can be quite fiddly to do it yourself. It is difficult to judge whether a rack of lamb has been cooked to the preferred doneness. Take it out of the oven when you think that it is nearly ready and cut into it to check how much longer it needs. Cooking times can also vary, depending on the thickness of the fat on the lamb. Campari may seem like an odd thing to put in a sauce, but it offsets the sweetness of the orange well. If you really can't stand Campari, you can substitute Port, Brandy or Armangnac.

Provided by MarieRynr

Categories Lamb/Sheep

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 racks of lamb, each with four ribs
little oil (for cooking)
1 onion, finely chopped
150 ml campari
275 ml orange juice
275 ml beef stock
50 g butter
50 g flour
2 oranges, rind of, finely grated
2 oranges, segmented
salt and black pepper (to season)

Steps:

With a sharp knife, score the skin of the lamb in a lattice pattern.
Heat a little oil in a frying pan and fry the lamb, skin side down for about 2 minutes until it starts to brown.
Seal the lamb on all sides, until the meat is lightly browned.
Place the racks in a roasting tin, skin side up and roast in the oven at 425°F for 20 to 35 minutes, depending on whether you like your meat pink or well done.
To make the sauce, sweat the onion in a little oil and add the Campari.
Simmer for 2 minutes.
Add the orange juice and stock and reduce by one third.
Strain off the onions.
Melt the butter and mix with the flour.
Whisk the roux into the sauce to thicken it.
You might need it all but use until the sauce covers the back of a spoon.
Stir in the orange rind and segments.
Season to taste.

Nutrition Facts : Calories 214.2, Fat 10.6, SaturatedFat 6.5, Cholesterol 26.7, Sodium 288.5, Carbohydrate 27.6, Fiber 2.4, Sugar 13.4, Protein 3.5

RACK OF LAMB

Rack of Lamb image

Provided by Ina Garten

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

Steps:

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
Preheat the oven to 450 degrees F.
Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

RACK OF LAMB WITH PORT AND BLACK OLIVE SAUCE

Rack of Lamb with Port and Black Olive Sauce image

Categories Mustard Olive Bake Parmesan Rack of Lamb Port Bon Appétit

Yield Serves 4

Number Of Ingredients 15

Ingredients

2 cups beef stock or canned beef broth
2 cups chicken stock or canned low-salt chicken broth
2/3 cup ruby Port
1/3 cup minced shallots
2 teaspoons minced fresh thyme
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
2 1 1/4- to 1 1/2-pound racks of lamb, trimmed
1/4 cup Dijon mustard
3/4 cup (packed) fresh breadcrumbs from crustless French bread
3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)
6 tablespoons chopped fresh parsley
3 tablespoons unsalted butter, melted
1 1/2 tablespoons minced garlic
1/2 cup chopped pitted Kalamata olives

Steps:

Boil first 5 ingredients in heavy large saucepan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 minutes. Mix 2 tablespoons butter and flour in small bowl to form paste. Whisk paste into sauce; simmer until slightly thickened, about 3 minutes. Strain into heavy small saucepan. Preheat oven to 450°F. Place lamb on baking sheet. Spread mustard over lamb. Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl; press onto lamb. Bake lamb to desired doneness, about 25 minutes for medium-rare. Bring sauce to simmer. Mix in olives. Cut lamb between ribs into chops. Serve with sauce.

Tips:

To ensure the lamb cooks evenly, bring it to room temperature before searing.
Sear the lamb rack in a hot skillet to create a flavorful crust and lock in the juices.
Roast the lamb rack in a preheated oven until it reaches your desired doneness. Use a meat thermometer to check the internal temperature.
While the lamb is roasting, prepare the orange and Campari sauce. Simmer the orange juice, Campari, brown sugar, and spices until thickened.
Remove the lamb rack from the oven and let it rest for a few minutes before slicing.
Serve the lamb rack with the orange and Campari sauce, roasted vegetables, and mashed potatoes.

Conclusion:

Rack of lamb in an orange and Campari sauce is a delicious and impressive dish that is perfect for a special occasion. The lamb is tender and flavorful, while the orange and Campari sauce is sweet and tangy. This dish is sure to wow your guests.