Best Rack Of Lamb With Cumin And Thyme Recipes

Roast Rack of Lamb with Fresh Rosemary and Thyme image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

2 carrots, cut into chunks
2 onions, quartered
1 eggplant, cut into chunks
12 garlic cloves, peeled
Salt and pepper
4 tablespoons vegetable oil
2 6-rib racks of lamb (about 2 pounds each), frenched, reserving bones and trimmings for stock
Fresh thyme and rosemary branches
1 cup dry white wine
2 cups lamb stock

Steps:

Preheat oven to 450 degrees F. In a roasting pan toss carrots, onions, eggplant, garlic and salt and pepper with 2 tablespoons of oil. Bake 15 minutes or until golden brown.
Season lamb racks with salt and pepper. In a large skillet heat remaining oil over moderately high heat. Add racks, fat side down, and cook until golden brown on all sides. Thread branches of thyme and rosemary around bones, set racks on top of vegetables in roasting pan and roast 12 minutes. Turn and roast 10 to 12 minutes more for rare meat. Transfer racks to a cutting board, cover loosely with foil and let sit 10 minutes before carving.
Make sauce: Deglaze roasting pan with wine and stock, scraping up browned bits clinging to bottom of pan; simmer 5 minutes. Transfer deglazing liquid and vegetables to a food processor or blender and puree. Strain liquid into a saucepan and keep hot.
To serve: Stand racks on a serving platter and garnish with additional thyme and rosemary branches, if desired. Transfer sauce to a sauceboat and serve separately.

Rack of Lamb with Mustard-Thyme Crust image

Yield Makes 2 servings

Number Of Ingredients 7

1/3 cup Dijon mustard
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 1/4-pound rack of lamb, well trimmed
1 cup fresh bread crumbs from French bread
2 tablespoons olive oil
Fresh thyme sprigs (optional)

Steps:

Whisk mustard, garlic and chopped thyme in small bowl to blend. Sprinkle lamb with salt and pepper. Place lamb on baking sheet, rounded side up. Spread mustard mixture evenly over lamb. (Lamb can be prepared up to 6 hours ahead. Refrigerate uncovered.)
Preheat oven to 425°F. Stir bread crumbs and oil in heavy medium skillet over medium heat until crumbs begin to crisp, about 5 minutes. Cool slightly. Press crumbs onto mustard coating on lamb. Roast lamb until thermometer inserted into center registers 125°F for rare, about 25 minutes. Garnish with thyme sprigs, if desired, and serve.