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Frenched Australian Rack of Lamb
This Rack of Lamb provides healthy, restaurant quality meat right at your dinner table or event. Known as an icon of fine dining, this Rack of Lamb will impress with its presentation and taste. Lamb has a stronger more intense flavor than other meats that is sometimes described as earthy.
Master Chef Choice
Frenched Australian Rack of Lamb
as low as $53.63
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Rack of Lamb with Warm Apple & Lentil Salad
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4
Ingredients:
2 tbsp coarse dry whole-wheat breadcrumbs
1 1/2 tsp extra-virgin olive oil, divided
1 tsp chopped fresh rosemary, divided
3/4 tsp kosher salt, divided
1/4 tsp freshly ground pepper, divided
1 1 1/2-pound rack of lamb, frenched and trimmed
3 tsp dijon mustard, divided
2 shallots, finely chopped
1 15-oz can lentils, rinsed
1 Granny Smith apple, finely chopped
2 stalks celery with leaves, finely chopped
3/4 cup reduced-sodium chicken broth
2 tsp cider vinegar
Directions:
Preheat oven to 450 degrees F.
Mix breadcrumbs, 1/2 teaspoon oil, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/8 teaspoon pepper in a bowl.
Heat 1 teaspoon oil in an ovenproof skillet over medium-high heat.
Add lamb rack, meat side down.
Sear 1 1/2 minutes until browned.
Turn it over.
Spread 2 teaspoons mustard over the meat.
Sprinkle the breadcrumb mixture over the mustard.
Transfer the pan to the oven.
Roast 15 to 20 minutes until an instant-read thermometer inserted in the center reads 140 degrees F for medium rare.
Transfer lamb to a plate and loosely cover with foil to keep warm.
Return the pan to medium-high heat.
Add shallots, 1/2 teaspoon rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Cook about 1 minute, until shallots start to soften. Stir constantly.
Stir in lentils, apple, celery, broth, vinegar, and 1 teaspoon of mustard.
At a high simmer, cook about 4 minutes, stirring regularly, until celery and apple begin to soften.
Cut the lamb into 8 chops and serve over the lentils.
Garlic-Crusted Roast Rack of Lamb
Total Time: 1 hour and 45 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Inactive Time: 1 hour and 10 minutes
Servings: 8 servings
Ingredients:
1 head of garlic, cloves peeled
1/4 cup rosemary leaves
1/4 cup extra-virgin olive oil
2 racks of lamb, frenched (2 lbs each)
Salt and ground pepper
Directions:
Combine the garlic, rosemary and olive oil in a food processor.
Pulse until the garlic is finely chopped.
Season the lamb racks with salt and pepper.
Rub the garlic-rosemary oil on all sides of the lamb racks.
Set the racks fat side up on a large rimmed baking sheet.
Let stand for 1 hour.
Preheat the oven to 450°.
Roast the lamb in the upper third of the oven for 15 minutes.
Flip the racks over.
Roast for 10 minutes longer for medium-rare meat.
Transfer the racks to a cutting board.
Let rest for 10 minutes.
Carve the racks in between the rib bones and transfer to plates.
Serve right away.
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