Best 7 Roast Lamb With Marionberry Pecan Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HERB CRUSTED LAMB



Herb Crusted Lamb image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 (3 to 4-pound) boneless leg of lamb
Salt and pepper
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
5 tablespoons extra-virgin olive oil
2 tablespoons Italian bread crumbs
1/3 cup white wine
1/3 cup water or chicken broth
Special Equipment: kitchen string, meat thermometer

Steps:

  • Preheat the oven to 450 degrees F.
  • Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.

ROAST LAMB WITH MARIONBERRY-PECAN CRUST



Roast Lamb with Marionberry-Pecan Crust image

Provided by Jan Schroeder

Categories     Berry     Lamb     Roast     Quick & Easy     Winter     Jam or Jelly     Bon Appétit     Oregon

Yield Makes 4 servings

Number Of Ingredients 7

2 well-trimmed racks of lamb (each about 1 1/4 pounds)
6 tablespoons marionberry or boysenberry jam
1/4 cup Dijon mustard
3/4 cup finely chopped pecans
6 tablespoons minced fresh Italian parsley
3/4 cup fresh breadcrumbs made from crustless French bread
4 tablespoons (1/2 stick) butter,melted

Steps:

  • Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Combine jam and Dijon mustard in small bowl; whisk to blend. Mix pecans, Italian parsley, and fresh breadcrumbs in another small bowl to blend. Spread half of mustard glaze over rounded side of each lamb rack. Pat half of breadcrumb mixture over mustard glaze on each. Drizzle each with 2 tablespoons melted butter. Transfer lamb to large rimmed baking sheet. Roast until breadcrumb topping is golden and thermometer inserted into lamb registers 130°F for medium-rare, about 30 minutes. Cut racks between bones into individual chps and serve.

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY



Garlic Herb Crusted Roast Rack Of Lamb Recipe by Tasty image

Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 10

2 ½ lb rack of lamb, frenched
salt, to taste
pepper, to taste
5 tablespoons olive oil, divided
8 cloves garlic, peeled and smashed
¾ cup breadcrumb
¼ cup fresh flat-leaf parsley
1 ½ tablespoons fresh rosemary
½ cup grated parmesan cheese
1 ½ tablespoons whole grain dijon mustard

Steps:

  • Preheat oven to 400°F (200°C).
  • Season lamb generously with salt and pepper.
  • Heat a cast iron over medium high heat.
  • To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
  • Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
  • Brush the top and sides of the lamb with mustard.
  • Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
  • Allow to rest before slicing.
  • Enjoy!

Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram

ROAST RACK OF LAMB WITH HERB CRUST



Roast Rack of Lamb With Herb Crust image

This is such an elegant entree. The presentation is just beautiful - with the chops bones - and the beautifully browned crust.....so good. I served this with smashed garlic potatoes and Recipe #386491 - Favorite Creamed Spinach

Provided by Jb Tyler

Categories     Lamb/Sheep

Time 45m

Yield 12 lamb chops, 6-7 serving(s)

Number Of Ingredients 9

2 racks of lamb, Frenched
1 cup good breadcrumbs
1 teaspoon fresh rosemary, minced
1/4 cup flat leaf parsley, chopped fine
1 garlic clove, minced
3 tablespoons olive oil
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Combine bread crumbs, rosemary, parsley, garlic, olive oil, and lemon juice - salt and pepper to taste. Mix.
  • In a roasting pan, roast lamb bone side down (cover the frenched bones with foil to keep from burning, if desired). Roast for about 25 minutes.
  • Remove lamb from oven, pack the herb-crumb mixture on the meat side of the lamb, pressing firmly.
  • Broil for 4-6 minutes more, or until the crust is browned. (Medium would be an internal temperature of 160 degrees).
  • Arrange the racks, meat/crust side out, weave the bones together so it stands up. Let lamb sit for about 10 minutes before serving. To serve, grasp the bone, and with a sharp knife cut a chop off, or if desired, cut double chops for a pretty presentation.

Nutrition Facts : Calories 133.4, Fat 7.7, SaturatedFat 1.2, Sodium 327.3, Carbohydrate 13.6, Fiber 1, Sugar 1.2, Protein 2.5

CRUSTY ROAST LEG OF LAMB



Crusty Roast Leg of Lamb image

For Easter dinner, St. Patrick's Day or another spring occasion, this tender and flavorful lamb roast is a wonderful entree. Potatoes and apples cooked with the meat add to its home-style appeal.

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 10 servings.

Number Of Ingredients 9

1 boneless leg of lamb (4 to 5 pounds)
1 cup soft bread crumbs (about 2 slices)
2 tablespoons butter, melted
1/2 teaspoon herbes de Provence
Dash salt and pepper
1 large onion, finely chopped
1 can (14-1/2 ounces) chicken broth
2-1/2 pounds medium potatoes, peeled and cut into wedges
1 large tart apple, sliced

Steps:

  • Place leg of lamb on a rack in a roasting pan. In a small bowl, combine the bread crumbs, butter and seasonings; spread over meat. Place onion in pan; pour broth over onion. Bake, uncovered, at 325° for 1 hour. , Add potatoes; bake 30 minutes longer. Add apple; bake 30 minutes longer or until potatoes are tender and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove vegetables and apple and keep warm. Let roast stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 349 calories, Fat 13g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 316mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 36g protein.

PEPPER-CRUSTED LAMB WITH ROASTED VEGETABLES



Pepper-Crusted Lamb with Roasted Vegetables image

Here's a bistro-style entrée that's easy to make using supermarket ingredients and the oven does most of the heavy lifting. While the broccolini and potatoes roast up to crispy perfection virtually unsupervised, you'll get to work coating lamb loin chops in crushed black peppercorns and giving them a good sear in a skillet. A quick pan sauce made with shallots and red wine ties everything together for a delicious and surprisingly simple meal.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 1h15m

Number Of Ingredients 10

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch rounds
5 tablespoons extra-virgin olive oil
Kosher salt
1 bunch Broccolini, trimmed
8 lamb loin chops, each 1 1/2 inches thick (about 2 1/2 pounds total)
1 teaspoon whole black peppercorns, crushed with a heavy pan
1/2 shallot, finely diced (1/4 cup)
2 teaspoons unbleached all-purpose flour
1 1/2 cups dry red wine, such as Cabernet Sauvignon
2 tablespoons unsalted butter

Steps:

  • Preheat oven to 400°F. On a rimmed baking sheet, drizzle potatoes with 1 tablespoon oil; season with salt and toss. Roast about 15 minutes. Flip potatoes and move them around to the perimeter of the baking sheet. Add Broccolini to center and drizzle with 1 tablespoon oil; season with salt and toss. Roast until vegetables are tender, 20 minutes more.
  • Season chops on both sides with salt and crushed peppercorns. Heat a large skillet over medium-high; swirl in 2 tablespoons oil. Add 4 chops and cook until a thermometer registers 130°F, about 4 minutes per side. Transfer to a plate; repeat with other 4 chops.
  • Wipe skillet clean and reduce heat to medium. Add 1 tablespoon oil and shallot and cook 2 minutes, stirring frequently. Sprinkle with flour and cook 1 minute, stirring constantly. Add wine and any leftover juices from plate; bring to a simmer and cook until reduced by half. Remove from heat and stir in butter and season with salt. Serve lamb with vegetables and sauce.

ROAST LEG OF LAMB WITH GARLIC-HERB CRUST(COOK'S COUNTRY)



Roast Leg of Lamb With Garlic-Herb Crust(Cook's Country) image

Make and share this Roast Leg of Lamb With Garlic-Herb Crust(Cook's Country) recipe from Food.com.

Provided by Coppercloud

Categories     Lamb/Sheep

Time 1h40m

Yield 1 leg of lamb, 6-8 serving(s)

Number Of Ingredients 11

1 whole leg of lamb, semiboneless (6 to 8 pounds)
4 garlic cloves, thinly sliced
1 tablespoon fresh rosemary leaf
2 tablespoons extra-virgin olive oil
salt and pepper
6 slices hearty white bread
5 garlic cloves, minced
1/4 cup extra-virgin olive oil
1/2 cup fresh parsley leaves, chopped
1 teaspoon fresh rosemary, minced
2 tablespoons Dijon mustard

Steps:

  • 1. For the lamb: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Using paring knife, cut 1-inch-deep slits all over lamb and poke garlic slivers and rosemary leaves inside slits. Rub lamb with oil and season with salt and pepper. Place leg meaty side down on wire rack set inside rimmed baking sheet. Roast lamb for 15 minutes, flip, and roast 15 minutes longer.
  • 2. For the crust: Meanwhile, pulse bread, garlic, oil, and parsley in food processor until coarsely ground. Reserve 2 cups crumb mixture for Lemon Asparagus Casserole. Stir rosemary into remaining crumbs.
  • 3. Lower oven temperature to 325 degrees. Remove lamb from oven and brush meaty side with mustard. Press bread crumb mixture into mustard and continue roasting until temperature registers 130 to 135 degrees for medium, 30 to 45 minutes. Transfer lamb to cutting board and tent loosely with foil. Let rest 15 to 20 minutes. Slice and serve.
  • Make Ahead: Make slits in lamb, fill with garlic slivers and rosemary, wrap tightly in plastic, and refrigerate for up to 2 days. The garlic-herb crust may be prepared as directed in step 2 and refrigerated for up to 1 day.

Nutrition Facts : Calories 198.2, Fat 14.6, SaturatedFat 2.1, Sodium 188.4, Carbohydrate 14.8, Fiber 1.1, Sugar 1.2, Protein 2.6

Related Topics