1、Roast Rack of Lamb Cider Glaze

  • Makes: 6servings
  • Prep 40 mins
  • Cook About 1 hr
  • Roast 45 minsto 1 hr
  • Stand 15 mins
  • Roast Rack of Lamb Cider Glaze recipe

    Ingredients

    • 4cups apple cider
    • 21 - 1 1/2- pounds Lamb rib roasts (6 to 8 Ribs each), with or without backbone
    • Whole Roasted apples (recipe follows)
    • 6medium cooking apples, such as Rome Beauty, Granny Smith, or Johathan
    • 1/4 cupbutter
    • 1/3 cupapple cider, apple juice or water

    Method

    Simmer, uncovered, until cider measures 1/2 cup, about 1 hour (watch carefully near the end of cooking time as mixture may begin to foam.)
  • Preheat oven to 325 degree FTrim fat from meat. Place meat on a rack in a shallow roasting pan*. Insert an oven-going meat thermometer. The thermometer should not tough bone. Brush half of the cider glaze on the surface of the meat.
  • Roast, uncovered, in a 325 degree F oven. For medium rare, roast for 3/4 to 1 hour or until meat thermometer registers 140 degree F. Brush meat with remaining glaze about halfway thorough roasting (if glaze thickens too much, warm gently in a small saucepan or in the microwave). Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145 degree F. (For medium, roast 1 to 1-1/2 hours or until meat thermometer registers 155 degree F. Cover; let stand for 15 minutes. The temperature of the meat after standing should be 160 degree F.)
  • Pour pan juices (which will include the cider glaze) into a container**. Skim fat from top and serve cider juices with the lamb. Makes 6 servings.
  • Remove core and seeds through top but not through bottom of apples. Peel a strip from the top of each. Place apples in a 2-quart baking dish. Equally divide butter among apples. Place butter into centers of apples. Pour apple cider into baking dish. Roast apples, uncovered, in a 325 degree F oven for 45 to 55 minutes or until the apples are tender, basting occasionally. Serve warm with lamb. Makes 6 servings.
  • Nutrition Facts

  • Servings Per Recipe 6, Potassium (mg) 509, cal. (kcal) 333, calcium (mg) 30, Cobalamin (Vit. B12) (µg) 1, fiber (g) 3, sodium (mg) 104, sugar (g) 34, Folate (µg) 12, Polyunsaturated fat (g) 1, sat. fat (g) 6, Niacin (mg) 3, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 14, Thiamin (mg) 0, chol. (mg) 64, Riboflavin (mg) 0, pro. (g) 14, vit. A (IU) 340, iron (mg) 2, carb. (g) 40, vit. C (mg) 8

  • https://www.truecookbook.com/recipe/roast-rack-of-lamb-cider-glaze-49425/

    2、Roast rack of lamb with rosemary

    Simple and impressive, this dish is perfect for a dinner party
    Roast rack of lamb with rosemary recipe

    Ingredients

    • 4 racks of lamb (2 pairs of best ends), French trimmed
    • 4 garlic cloves, roughly chopped
    • a big stalk of rosemary, needles stripped off and roughly chopped
    • 8 tbsp light olive oil

    Method

    1. Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
    2. Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
    3. Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 10 minutes for medium and 12-15 minutes for well-done.
    4. Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.

    3、Slow-roast shoulder of lamb with anchovy & rosemary

    This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd
    Slow-roast shoulder of lamb with anchovy & rosemary recipe

    Ingredients

    Method

    1. Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
    2. Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.

    4、Roast rack of lamb with Moroccan spices

    This fresh-flavoured roast is lightly spiced with a hint of citrus – an ideal dinner for two
    Roast rack of lamb with Moroccan spices recipe

    Ingredients

    Method

    1. Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
    2. Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
    3. Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
    4. Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.

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