Rack of Lamb for Two

SunGold Rack of Lamb

Prep Time Timing: 15 min Cook Time: 30 – 35 mins | Serves: 2

Description:

Try this flavourful classic rack of lamb for a special dinner for two. This recipe is an ideal choice for making a dramatic presentation and will create a perfect romantic meal for two.

Ingredients List:

1 SUNGOLD Lamb 8 rib rack
1TB (15ml) Dijon mustard
¼ cup (50)ml fine bread crumbs
2TB (25ml) chopped, fresh parsley
2 cloves minced garlic
1 TB (15ml) melted butter
Salt & fresh ground pepper to taste

Preparation & Directions:

  • Pre heat oven to 400F (200C)
  • Place rack bone side down in a shallow roasting pan
  • Roast for 15 minutes
  • Remove from heat and spread surface with theDijon
  • Combine bread crumbs, parsley, garlic and butter and press onto mustard coating
  • Sprinkle with salt and pepper
  • Return to oven and continue roasting for 15-20min until a thermometer registers 160F (90C) for medium rare, or desired doneness
  • Remove to a platter or cutting board and cover loosely with foil and let stand 5 min to rest
  • Carve between the bones to serve

Sugg Serving: Rice pilaf and spinach salad

Sesame Crusted Thai Scented Lamb Pops

SunGold Sesame Thai Lamb Pops

Prep Time: 10 minutes | Marinate Time: 4 hours | Serves: 6 appetizer servings

Description:

Trimmed, Frenched rack lamb chops, flavour infused and quickly grilled make an impressive appetizer or first course of a special dinner.

Ingredients List:

Marinade for up to 12 lamb pops, double if more:

  • 12 SUNGOLD Frenched rack lamb chops, ½ inch (1cm) thick
  • 2 Tbsp (30mL) prepared lemongrass puree
  • 2 Tbsp (30mL) fresh grated ginger root
  • 1 tsp (5mL) dried mint leaves
  • 1 tsp (5mL) Asian chili garlic paste, or Sriracha sauce
  • ½ cup (125mL) coconut milk
  • 1 ½ cups (375mL) toasted sesame seeds
  • Cilantro for garnish

Preparation & Directions:

  • Place lamb chops in a large sealable plastic bag.
  • In a mixing bowl, whisk lemon grass, ginger, mint, chilli paste and coconut milk until smooth.
  • Pour into bag over chops and seal, removing as much air as possible, and distribute marinade evenly around the chops.
  • Place in the fridge to marinate at least 4 hours, or overnight.
  • To cook, remove chops and lightly pat with a paper towel to remove excess moisture.
  • Place 1/3 of the toasted sesame seeds on a small plate.
  • Press chops lightly into the seeds on each side, continue using 1/3 sesame seeds to cover 4 chops at a time.
  • Preheat broiler to High.
  • Place chops on broiler tray on the middle rack of the oven, and grill for about 2 minutes on each side for medium rare. Watch carefully that the sesame seeds do not burn.
  • Allow chops to sit for 3 minutes to firm before serving.

Focaccia Crusted Rack of Lamb

Prep Time: 15 minutes | Cook Time: 35 minutes | Serves: 8

Description:

A rack of lamb is always a showstopper at any dinner. Encrusted with Mediterranean flavours, this lamb tastes even better than it looks!

Ingredients List:

  • 2 SunGold Frenched Lamb Racks (each 8 bones/1 lb 10 oz/735 g
  • 2 cloves garlic
  • 2 cups (500 mL) cubed day-old herb or plain focaccia bread
  • 1 tbsp (15 mL) chopped fresh rosemary
  • 2 tbsp (30 mL) olive oil, divided
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/4 cup (60 mL) prepared olive tapenade
  • 1 tbsp (15 mL) Dijon mustard

 

Preparation & Directions:

  • Preheat oven to 400˚F (200˚C). Line baking sheet with parchment paper.
  • In food processor, pulse garlic until ground.
  • Add cubed bread and rosemary; pulse until ground.
  • Drizzle with 1 tbsp (15 mL) olive oil to moisten crumbs; transfer to prepared baking sheet.
  • Bake for 5 to 7 minutes or until toasted.
  • Let cool completely.
  • Season lamb with salt and pepper.
  • Heat remaining oil in large skillet set over medium-high heat; sear lamb, starting with fat side down, for 3 to 4 minutes per side or until browned. Let cool slightly.
  • Stir tapenade with mustard; brush evenly over fat side and coat in crumb mixture, pressing to adhere.
  • Transfer lamb to parchment paper–lined baking sheet; roast for 25 to 30 minutes for medium-rare or until instant-read thermometer inserted into centre without touching bone registers internal temperature of 145°F (63°C), or cook to desired doneness.
  • Let stand for 10 minutes.
  • Cut into 1- or 2-rib portions.

Tips:

  • For medium doneness, cook lamb to internal temperature of 160°F (71°C) and 165°F (74°C) for medium-well.
  • Serve the lamb with a simple cherry tomato salad: toss together halved cherry tomatoes, fresh basil, olive oil, red wine vinegar, salt and pepper.

Nutrition Facts (Per 1/4 recipe)

  • Calories 290
  • Fat 19g
  • Cholesterol 45mg
  • Sodium 650mg
  • Carbohydrate 17g
  • Fibre 1g
  • Sugars 1g
  • Protein 13g

Rack Lambsicles (with Pea and Mint Pesto)

Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 4 to 8

Description:

Serve one or two of these delicious little chops for a satisfying appetizer or three to four as a main dish. The fresh and lively pesto is like a taste of spring.

Ingredients List:

  • 1 pkg SunGold 8-Bone Lamb Rack (1 lb 14 oz/865 g)
  • 1/2 tsp (2 mL) each salt and pepper

Pea and Mint Pesto:

  • 1/2 cup (125 mL) frozen peas, thawed
  • 3 tbsp (45 mL) extra-virgin olive oil
  • 1 tbsp (15 mL) finely chopped fresh mint
  • 1 tbsp (15 mL) finely chopped fresh parsley
  • 1/2 tsp (2 mL) lemon zest
  • 1 tbsp (15 mL) lemon juice
  • 1 tbsp (15 mL) grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper

Preparation & Directions:

  • Preheat grill to medium-high heat; grease grate well.
  • Slice lamb between bones to create individual “lambsicles.”
  • Season with salt and pepper.
  • Grill lamb for 3 to 4 minutes per side for medium-rare or until instant-read thermometer inserted horizontally into thickest part of meat without hitting bone registers internal temperature of 145°F (63°C), or cook to desired doneness.

Pea and Mint Pesto:

  • Meanwhile, in food processor, pulse peas, olive oil, mint, parsley, lemon zest, lemon juice, cheese, garlic, salt and pepper until puréed.
  • Serve with “lambsicles.”

Tips:

  • For medium doneness, cook lamb to internal temperature of 160°F (71°C) or 165°F (74°C) for medium-well.
  • Serve lamb with grilled asparagus for an easy appetizer.

Nutrition Facts (Per 1/8 recipe)

  • Calories 240
  • Fat 20g
  • Cholesterol 55mg
  • Sodium 280mg
  • Carbohydrate 1g
  • Fibre 0g
  • Sugars 0g
  • Protein 13g

Pistachio Lime Crusted Rack of Lamb

Rack of Lamb Dinner Plate

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Serves: 4

Description:

Sophisticated, restaurant-quality Pistachio Crusted Rack of Lamb. These lamb racks make an easy yet elegant dinner entrée.

Ingredients List:

  • 1 clove garlic, peeled
  • 1/2 cup (125 mL) shelled pistachios
  • 1/4 cup (60 mL) packed fresh mint
  • 1 tsp (5 mL) chopped fresh thyme
  • 1 tsp (5 mL) lime zest
  • 1/2 tsp (2 mL) red chili flakes
  • 2 SunGold French Lamb Racks, cap off
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 tbsp (15 mL) olive oil
  • 2 tbsp (30 mL) Dijon mustard

Preparation & Directions:

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). In food processor, pulse garlic, pistachios, mint, thyme, lime zest and chili flakes until finely chopped. Transfer to shallow dish; set aside.
  • Season lamb with salt and pepper. Heat oil in large skillet set over medium heat; sear lamb racks all over, starting with fat side down, for 3 to 4 minutes per side or until browned. Let cool slightly.
  • Brush mustard evenly over fat side of lamb racks; coat in pistachio mixture, pressing to adhere.
  • Transfer lamb to parchment paper-lined baking sheet; roast for 20 to 25 minutes for medium-rare or until instant-read thermometer inserted into thickest part of lamb without touching bone registers 145 degrees Fahrenheit (63 degrees Celsius), or cook to desired doneness. Let stand for 10 minutes. Cut into 2-rib portions.

Tip:

  • For medium doneness, cook lamb to internal temperature of 160 degrees Fahrenheit (71 degrees Celsius), and 165 degrees Fahrenheit (74 degrees Celsius) for medium-well.

Grilled Ginger Soy Lamb Chops with Rice

Grilled Lamb Chops on Rice

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Serves: 4

Description:

This is a quick way to get lots of robust flavour without marinating. Brush on a blend of aromatics, soy sauce and rice wine vinegar – and grill without the wait.

Ingredients List:

  • 2 pkg (8 chops) SunGold Lamb Rack Chops
  • 1 tsp (5 mL) each salt and pepper
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) soy sauce
  • 2 tbsp (30 mL) rice wine vinegar
  • 1 tbsp (15 mL) minced fresh ginger
  • 2 cups (500 mL) cooked brown or jasmine rice
  • 2 green onions, thinly sliced

Preparation & Directions:

  1. Preheat grill to medium-high; grease grate well. Slice lamb between bones to create individual chops; season with salt and pepper.
  2. Mix together garlic, soy sauce, rice wine vinegar and ginger; brush 2 tbsp over lamb chops. Reserve remaining soy sauce mixture.
  3. Grill lamb chops for 3 to 4 minutes per side or until instant-read thermometer inserted into centre registers 145°F (63°C) for medium-rare, or until desired doneness. Let stand for 5 minutes.
  4. Toss rice with reserved soy sauce mixture; serve with lamb chops. Garnish with green onions.

Tips:

  • For medium doneness, cook lamb to internal temperature of 160°F (71°C), and 165° (74°C) for medium-well.
  • If desired, replace rice wine vinegar with red wine vinegar and add 2 tbsp (30 mL) chopped fresh herbs, such as chives, parsley, rosemary or thyme.