Simple Rack of Lamb and Lamb Stew
Rack of Lamb in a Dijon Breadcrumb Crust and Mediterranean Stew
Don't let its beauty fool you... executing a perfect rack of lamb is easier than it looks.
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Don’t let its beauty fool you… executing a perfect rack of lamb is easier than it looks. The simple recipe below calls for cooking the rack of lamb in the oven for 25 minutes. The only trick is in the seasoning, and there’s actually no trick… just a few simple steps to great flavor. You will achieve a great presentation and have enough leftovers to make a delicious light and tasty lamb stew.
Roasted Rack of Lamb
Ingredients
- 1 1/2 tablespoons olive oil
- 3 large shallots, chopped (about 1/2 cup)
- 3 tablespoons balsamic vinegar
- 1/2 cup fine fresh bread crumbs
- 1 tablespoons chopped fresh thyme leaves or dried thyme
- 1 teaspoon oregano
- 15 limb rack of lamb, trimmed of as much fat as possible
- 4 tablespoons Dijon mustard (separated)
Directions:
- Preheat oven to 400°F (200°C).
- In a small skillet heat oil over medium heat and cook shallots until golden. Add vinegar and boil for 2 minutes. Remove skillet from heat and stir in oregano, thyme, and salt and pepper to taste. Halve shallot mixture. Stir bread crumbs into one half. Stir 2 tablespoons Dijon mustard into other half, and reserve for serving.
- Season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan. Spread meat side with 2 tablespoons of mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135°F (65°C). for medium-rare, 25 to 30 minutes.
- Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops. Serve with potatoes and Dijon sauce.
Mediterranean Lamb Stew
The natural oils in lamb make for a great tender stew. This stew is salty with zest, and tastes light and delicious. Serve with some crispy bread toasts for a delicious and unique treat.
Ingredients
- Leftover Lamb
- 6 oz. Kalamata olives, pitted and halved
- 1 clove garlic, minced
- 1 can diced tomatoes
- 1 10 oz. jar marinated artichoke hearts
- 1 teaspoon lemon juice
- 1 teaspoon oregano
- salt and pepper to taste
Cut lamb meat from bones and place in large pot on stove or crock pot. Add remaining ingredients and stir to blend. Simmer until cooked through, approximately 1 hour. Serve as-is or over rice or pasta.
