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    Recipes — rack of lamb

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    Dijon- Balsamic Rack of Lamb

    Ina Garten got it right with this blend of ingredients. It's absolutely perfect with rack of lamb.

    Prep Time

        •    Prep time: 15 minutes + standing time
        •    Cook time: 25 minutes
        •    Yield: Serves 6

    Ingredients

        •    1 1/2 tbsps kosher salt
        •    2 tbsps fresh rosemary, minced
        •    3 cloves garlic, minced
        •    1/2 cup Dijon mustard
        •    1 tbsp balsamic vinegar
        •    2 racks lamb, frenched

    Method

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



    This great family recipe is thanks to Recipe Girl Recipes at https://www.recipegirl.com/dijon-balsamic-rack-of-lamb/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

    Lamb Cutlets with Haloumi, Bean and Potato Salad

    Prep Time

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

    Ingredients

        •    12 lamb cutlets, frenched
        •    200g kipfler potatoes
        •    1 lemon
        •    150g green beans, sliced
        •    200g haloumi cheese, cut into 1cm thick slices
        •    1 cup flat-leaf parsley leaves, roughly chopped
        •    ½ cup pomegranate seeds
        •    250g Greek yoghurt
        •    2 tbsps dukkah
        •    4 tbsps extra virgin olive oil
        •    Salt and pepper to taste

    Method

    1. Boil potatoes until tender. Drain, cool and slice. Season with juice of half a lemon, 2 tablespoons olive oil and salt and freshly ground pepper. Blanch and drain sliced green beans and add to potatoes.
    2. Preheat barbecue to medium heat. Season lamb cutlets with salt and pepper, lightly oil and cook for 3-4 minutes. Remove and rest.
    3. Cook haloumi until golden brown. Squeeze with lemon.
    4. Toss haloumi with green beans, potatoes, parsley and pomegranate seeds, top with yoghurt and dukkah and serve with the lamb.



    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-cutlets-with-haloumi-bean-and-potato-salad/#

    Pesto Rack of Lamb

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


    Ingredients

        •    12 lamb cutlets (about 1.2 - 1.3kg rack of lamb)
        •    2 tbsps oil
        •    1 cup dry breadcrumbs
        •    100grams finely grated parmegiano reggiano
        •    3 tbsps oil
        •    1/4 toasted nuts (I used cashews)
        •    1.5 bunch fresh parsley with a few sprigs of fresh basil, mint and whatever fresh herbs you like
        •    salt and pepper
        •    2 tbsps mustard


    For Pommes Puree:

        •    1 kg potatoes
        •    250grams best butter
        •    1 cup whole milk
        •    salt to taste


    Method

    For Pommes Puree:

    1. Make the Pommes puree first. Scrub and clean the whole potatoes, leaving the skin on. In a large saucepan, bring water to the boil and cook them uncovered over moderate heat until a knife can be inserted into the potato easily. Drain immediately. Bring 1 cup of milk just to the boil and set aside.
    2. Pass the potatoes through a potato ricer with the finest setting and put into a heavy bottomed saucepan on low heat. With a flat bottomed spatula, stir the potato vigorously for 5 minutes to remove all moisture. Add 1 tablespoon of butter at a time until it is throughly incorporated. Your arm may be sore by the end of this but it's worth it, trust me.
    3. Slowly add the milk a little at a time or in a thin stream if you have someone to help you. Ensure that it is fully incorporated. Season with salt and pepper.  Pass the potatoes through a fine mesh sieve into another heavy bottomed saucepan. If the puree is too heavy oor stiff, add more butter and milk stirring all the time. This can be made up to 1 hour in advance. To keep warm, place in the top of a double boiler, uncovered, over simmering water and stir occasionally to keep smooth.


    For Lamb Rack:

    1. Preheat oven to 200C/400F and line a baking tray with parchment. Season lamb cutlets with salt and pepper. In a medium-hot saucepan add oil and sear lamb cutlets on sides and across the fat at the back (I find it easier to sear one side, then teh back adn then the other side). Then place on parchment lined baking tray and bake for 7 minutes. While the cutlets are baking, add the breadcrumbs, herbs, reggiano and process. Add oil until it comes together almost like a pesto. Place in a shallow plate or bowl.
    2. When lamb is ready, brush the fat side with mustard and then press into the pesto mix. When you are ready to serve it, bake it in the oven for a further 2-3 minutes. Serve with pommes puree.



    This great family recipe is thanks to Not-Quite-Nigella Recipes at https://www.notquitenigella.com/2010/01/07/pesto-rack-of-lamb-the-best-mashed-potato/

    Char grilled lamb cutlets with bean salad

    Use a dried rub over the cutlets, a ready-made Italian herb or Moroccan spice mix will add depth and flavour. Swap the cutlets for lamb loin chops or lamb fillets/tenderloins if you like.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 12 minutes
        •    Yield: Serves 4

    Ingredients

        •    12 frenched lamb cutlets
        •    roasted tomatoes to serve (optional)

    Bean salad

        •    1 red onion, finely shredded
        •   
    400 g can of cannellini beans, drained
        •    grated rind one lemon
        •   
    ¼ cup parsley leaves
        •    2 tbsp extra virgin olive oil
        •   
    1 tbsp white wine vinegar

    Method

    1. Brush each cutlet lightly with oil. Season with salt and pepper. Preheat the char-grill pan to hot before adding the cutlets.
    2. Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
    3. Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving. Serve cutlets with the bean salad. To make Bean salad: combine all ingredients, mix well. Serve with roasted tomatoes.

    Suggested variations:

    • You can use cutlets, or lamb loin chops or lamb fillets/tenderloins for this recipe
    • The cutlets can also be pan-fried. Preheat the pan, keep the heat at a moderately high temperature; this should be enough to keep the meat sizzling without burning.


    This great family recipe is thanks to Beef and Lamb at http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Char-grilled-lamb-cutlets-with-bean-salad

    Thai Lime and Chilli Cutlets

    Sweet chilli sauce and lime give these cutlets a Thai twist, you could use lamb loin chops or lamb fillets/tenderloins if you like.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 6

    Ingredients

        •    12 frenched lamb cutlets
        •   
    ⅓ cup sweet Thai chilli sauce
        •    grated rind and juice of one lime
        •   
    2 shallots, very finely sliced
        •    mango chutney, steamed rice and salad leaves to serve

    Method

    1. Season each cutlet lightly with salt and pepper. Combine the chilli sauce, rind and juice, and the sliced shallot. Spoon the mixture over both sides of the lamb cutlets.
    2. Remove the grill tray. Preheat the oven grill to high/maximum setting. Place the cutlets on the cold grill tray, place tray under the hot grill. Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
    3. Remove cutlets from grill tray, loosely cover with foil and rest cutlets for 2 minutes before serving. Serve lamb with mango chutney, steamed rice and salad leaves.

    Suggested variations:

    • When you grill meat it should be placed on a cold grill tray. This prevents the meat sticking and becoming difficult to turn.
    • Test for doneness with tongs. Rather than timing test the meat for degree of doneness with tongs. Don’t cut into the meat with a knife, it will only make it dry and tough. Rare is soft when pressed, medium is springy and well done is very firm.
    • Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the meat to a plate and loosely cover with foil, stand the meat to rest in a warm place.
    • You can use cutlets, lamb loin chops or lamb fillets/tenderloins for this recipe.

     

    This great family recipe is thanks to Beef and Lamb at http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Thai-lime-and-chilli-cutlets