Best 8 Rack Of Lamb With Lavender Yes Lavender From Your Garden Recipes

ROAST RACK OF LAMB WITH LAVENDER

Steps:

• Preheat oven to 425°. Pat lamb dry with paper towels, then rub with 2 tbsp. or so of oil. Season all over with salt and pepper, then coat meaty sides lavishly with lavender buds, pressing them in.
• Heat 1/4 cup oil in a large frying pan (not nonstick) over medium-high heat. Sear lamb on all sides, one rack at a time and pressing into pan to help lavender stay on, about 2 minutes per side. Use more oil if you need to.
• Put all racks into pan, meat side up, and roast until an instant-read thermometer inserted in thickest part registers 140° (for medium rare), 15 to 20 minutes.
• Move racks to a cutting board, tent with foil, and let rest 5 to 10 minutes. Slice into chops. Arrange on a platter and finish with a generous sprinkle of salt and pepper.

RACK OF LAMB

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.

ROASTED RACK OF LAMB

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
• In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
• Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
• Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

RACK OF LAMB

Steps:

• Place lamb on a rack in a greased large roasting pan; brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper. Press onto the meat. Combine butter and garlic; drizzle over meat. , Bake, uncovered, at 375° for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the oven and cover loosely with foil. Let stand for 5-10 minutes before slicing.

LAVENDER-CRUSTED RACK OF LAMB

Steps:

• If your lamb rack doesn't come already frenched (with rib bones exposed), use a sharp knife and cut the meat and tendons away from the bones along the top of the ribs; this is mostly for show - we often just cook the racks as-is and the tougher meat near the bone either gets put in the compost pile or made into stock (whatever you do, don't waste it - Fido would love it)
• Cut the lamb with a sharp knife between the vertebrae so that you now have two evenly sized racks. Salt the lamb.
• Combine the allspice berries, lavender, coriander, cinnamon stick, peppercorns and cumin in a spice grinder or (cleaned out) coffee grinder and make into powder. I had to help pre-break the cinnamon stick into many small pieces. Mash the garlic with a mortar and pestle or the side of a knife with some salt on a cutting board to make into a paste. Grate or zest the lemon rind just until you get to the white part all the way around. Combine all of your ground and pureed spices.
• Spread the spice mixture all over the lamb and let sit for 10 min. You could prepare the recipe to this point and let the rub sit on the lamb overnight, but it needs at least a few min for the meat to absorb some of the flavors.
• Heat a grill or large cast-iron pan with a dollop of lard over medium-high heat. Prepare a roasting rack or cooling rack over a baking sheet. Sear the lamb on both sides. Transfer to a prepared rack. If the bones are frenched, wrap just them in aluminum foil, but leave the meat exposed. Top the meat with the bay leaves and thyme sprigs.
• Roast the lamb rack in the oven until the internal temperature is 130 degrees for rare or 135 for medium-rare or 140 for medium. The lamb is going to continue to cook while it rests, an important step.
• Tent the lamb with aluminum foil and let rest for 10-15 min, covered. Remove the aluminum foil and bay leaves and thyme sprigs and compost the plants. (If you used dried thyme, brush off gently, leaving the rub from earlier.) Cut the lamb chops between the ribs, finding the opening between the joint. Garnish with the fresh mint. Serve with roasted vegetables and a glass of dry red wine.

RACK OF LAMB WITH LAVENDER (YES, LAVENDER FROM YOUR GARDEN!)

Steps:

• Saute garlic in butter& oil until browned, discard garlic.
• Score any fat on lamb and sear in same pan, approx 3 to 5 minutes each side.
• Remove to plate& let cool.
• While lamb is cooling mix together all dry ingredients but save about 1/2 tsp of the Lavender.
• When lamb is cooled, coat with dijon mustard.
• Then coat with breadcrumb mixture.
• Bake in preheated over at 450 degrees for approx 15 minutes for med rare.
• While lamb is in oven, deglaze pan with red wine.
• Add remaining Lavender to wine sauce.
• Use wine sauce as a side sauce for lamb.

LAVENDER HERB CRUSTED RACK OF LAMB

Steps:

• Preheat grill/oven to medium-high, approximately 400ºF.
• In a large bowl, combine the bread crumbs, butter, rosemary, thyme and lavender. Mix the ingredients together until they are well combined. Tip: Your fingers work best for mixing.
• Brush the meat portion of the lamb rack liberally with the Dijon mustard. Cover the lamb with the lavender/bread crumb mixture making sure to coat it well. Season with salt and pepper to taste.
• Place lamb on lightly oiled grill or pan and place on grill or in oven.
• Cook lamb until bread crumbs brown. Then flip lamb rack over to bottom side and allow it to cook until medium-rare. Note: internal temperature should be 125ºF.
• Remove from grill/oven, let it rest for several minutes and serve while still hot.

BUTTERFLIED LEG OF LAMB WITH LAVENDER, HONEY & CLAQUERET

Steps:

• To make the claqueret, mix all the ingredients together. The flavours need time to meld, so ideally you should do this a couple of hours ahead and keep it at room temperature until ready to serve. You can also make the claqueret further ahead, cover and chill in the fridge, but remember to take it out and bring it to room temperature before serving.
• Heat oven to 220C/200C fan/gas 7. Lay the lamb out flat, flesh-side up, and use a small knife to make incisions all over both the flesh and fat sides (they can be deeper on the flesh side). Crush the garlic with some sea salt using a pestle and mortar, then add the lavender leaves and flowers, olive oil, lemon, balsamic vinegar and honey to make a rough paste.
• Put the lamb in a roasting tin and push the paste into the incisions you made. Finish with the lamb fat-side up. Mix the glaze ingredients together and spoon this over the lamb. Season, then roast for 15 mins.
• Turn the heat down to 190C/170C fan/gas 5 and roast for another 20 mins. The lamb will be pink. Cover loosely with foil and allow to rest for about 10 mins. Carve, then serve with the cooking juices and the claqueret.