Why Choose Rack of Lamb?

A versatile cut of meat celebrated by chefs and home cooks for generations, rack of lamb offers several advantages:

• It boasts an impressive presentation due to its beautiful bone-in structure, making it perfect for a special occasion.
• Rack of lamb is renowned for its rich flavor and tender texture, guaranteeing a delightful and delicious dinner!
• It’s a relatively quick-cooking cut of meat, allowing you to have this delectable dish on the table in under 40 minutes, regardless of your chosen cooking method.

How to Prepare Rack of Lamb

I always recommend using American-raised lamb, not lamb from New Zealand or Australia. An American rack will weigh more, have larger chops, more marbling, and a milder flavor (less likely to taste “gamey”). 
 
When selecting a rack of lamb, make sure it has been “frenched” – that is, all the fat and membrane on the bones, the large bits of fat below the meaty part of the chops, and the chine bone have all been removed. I would ask your butcher to do this for you if you can’t find already frenched racks. 

Dijon Herb Crumb Crust for Rack of Lamb

One of rack of lamb’s key advantages lies in its versatility; it can be prepared with a variety of marinades, rubs, and crusts, to suit your tastes. In fact, you’ll find two other delicious recipes for rack of lamb on this site with different crusts – Dijon mustard and garlic crusted Frenched Rack of Lamb (no breadcrumbs) and Rack of Lamb with a Nut Crust. 
 
For this easy recipe, I’m particularly fond of a flavorful Dijon-Herb Crumb Crust. This aromatic topping not only adds a delightful crunch and savory depth to the lamb but also complements its richness beautifully.

Rack of Lamb Herb Crust Ingredients

Ingredient Substitutions and Variations

 How to Bread Rack of Lamb

1. Bring rack of lamb to room temperature (out of the refrigerator for around 30 to 45 minutes).
2. Rinse, dry, and trim rack as needed.
   Rinse the lamb rack under cold running water and pat dry with paper towel. Using a sharp knife, trim the rack of any excess fat. The sheet of fat on top of the lamb meat (called the “fat cap”) should be no more than 1/8-inch thick, to reduce greasiness.
3. Coat lamb with mustard; season.
   Place lamb on a cookie sheet, bone side down, and brush the top (fat side) with mustard. Season with salt and pepper. 
4. Mix crumb topping; press onto mustard coating.
   In a small bowl, using your fingers combine the breadcrumbs, lemon zest, rosemary, and parsley. Mix in olive oil. Press mixture onto Dijon mustard on lamb. 

How to Cook Rack of Lamb in an Air Fryer

1. Preheat a 5 to 6-quart air fryer to 375 degrees fahrenheit.
2. Add lamb; cook.
   Place the prepared lamb rack directly in the basket, breaded-side up. Cook the lamb for about 20 minutes or until the breadcrumb coating is nicely browned and the lamb reaches your desired internal temperature on an instant-read thermometer inserted in the middle of the rack, not next to a bone. I recommend 135 degrees which will be medium-rare to medium.
3. Remove to cutting board; let rest; carve and serve.
   Carefully remove the lamb from the air fryer and place on a cutting board. Tent with aluminum foil and let rest for 10 minutes before carefully cutting between each rib to separate and serve. Some of the breadcrumbs may fall off; simply press them back onto the side of the lamb.

Roasting Crusted Rack of Lamb in the Oven

1. Preheat oven to 425 degrees.
2. Add lamb; cook.
   When hot, place the cookie sheet holding the prepared lamb in the oven and roast for about 20 minutes or until the breadcrumb coating is nicely browned and the lamb reaches your desired internal temperature on an instant-read thermometer inserted in the middle of the rack, not next to a bone. I recommend 135 degrees which will be medium-rare to medium.
3. Remove to cutting board; let rest; carve and serve.
   Carefully remove the lamb from the oven and place on a cutting board. Tent with aluminum foil and let rest for 10 minutes before carefully cutting between each rib to separate and serve. Some of the breadcrumbs may fall off; simply press them back onto the side of the lamb.

Grilling Crusted Rack of Lamb

1. Preheat grill to high. 
2. Reduce heat; add lamb; cook.
   Once the grill is hot, reduce heat to medium-high and place prepared the lamb directly on the grill grate, breaded side up. Cook, covered, for around 20 minutes or until the breadcrumb coating is nicely browned and the lamb reaches your desired internal temperature on an instant-read thermometer inserted in the middle of the rack, not next to a bone. I recommend 135 degrees which will be medium-rare to medium.
3. Remove to cutting board; let rest; carve and serve.
   Carefully remove the lamb from the grill and place on a cutting board. Tent with aluminum foil and let rest for 10 minutes before carefully cutting between each rib to separate and serve. Some of the breadcrumbs may fall off; simply press them back onto the side of the lamb.

Serving Suggestions for Crusted Rack of Lamb

Storage and Using Leftovers

If you have leftovers, place them in an airtight container and refrigerate for up to 3 days. Leftover lamb is delicious in our Lamb Curry as well as in sandwiches, with mayonnaise, lettuce and sliced tomato.

Crusted Rack of Lamb 3 Ways – Air Fryer, Roasted, or Grilled

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Add a touch of elegance to your next gathering by serving mouthwatering  Crusted Rack of Lamb. Tender, juicy, lamb coated with Dijon mustard and topped with a lemon-herb breadcrumb crust, this impressive main dish is surprisingly easy to prepare. And, you have your choice of method – in an air fryer, oven-roasted, or grilled.

• Prep Time: 5 minutes
• Resting Tie: 10 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings (2 chops each)

Ingredients

• 1 rack of American lamb (8 ribs), frenched (trimmed of fat and membrane), chine bone removed, at room temperature
• 2 tablespoons Dijon mustard
• Kosher salt
• Fresh ground pepper
• 1/2 cup homemade or Panko breadcrumbs
• Zest from 1/2 large lemon
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh Italian (flat-leaf) parsley
• 2 tablespoons extra virgin olive oil

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Instructions

Breading Rack of Lamb

1. Using a sharp knife, trim lamb the rack of any excess fat. The sheet of fat on the top should be no more than 1/8-inch thick.
2. Place lamb on a cookie sheet, bone side down, and brush top (fat side) with mustard. Season with salt and pepper.
3. In a small mixing bowl, using your fingers combine the breadcrumbs, lemon zest, rosemary, and parsley. Mix in olive oil. Press mixture onto Dijon mustard on lamb.

Grilled Rack of Lamb

1. Preheat grill to high.
2. Once the grill is hot, reduce heat to medium-high and place prepared the lamb directly on the grill grate, breaded side up. Cook, covered, for around 20 minutes or until the breadcrumb coating is nicely browned and the lamb reaches your desired internal temperature on an instant-read thermometer inserted in the middle of the rack, not next to a bone. I recommend 135 degrees which will be medium-rare to medium.
3. Carefully remove the lamb from the grill and place on a cutting board. Let rest for 10 minutes before carefully cutting between each rib to separate and serve. Some of the breadcrumbs may fall off; simply press them back onto the side of the lamb.

Roasted Rack of Lamb

1. Preheat oven to 425 degrees.
2. When hot, place the cookie sheet holding the prepared lamb in the oven and roast for about 20 minutes or until the breadcrumb coating is nicely browned and the lamb reaches your desired internal temperature on an instant-read thermometer inserted in the middle of the rack, not next to a bone. I recommend 135 degrees which will be medium-rare to medium.
3. Carefully remove the lamb from the oven and place on a cutting board. Let rest for 10 minutes before carefully cutting between each rib to separate and serve. Some of the breadcrumbs may fall off; simply press them back onto the side of the lamb.

Air Fryer Rack of Lamb

1. Preheat a 5 to 6-quart air fryer to 375 degrees.
2. Place the prepared lamb rack directly in the basket, breaded-side up. Air-fry the lamb for about 20 minutes or until the breadcrumb coating is nicely browned and the lamb reaches your desired internal temperature on an instant-read thermometer inserted in the middle of the rack, not next to a bone. I recommend 135 degrees which will be medium-rare to medium.
3. Carefully remove the lamb from the air fryer and place on a cutting board. Let rest for 10 minutes before carefully cutting between each rib to separate and serve. Some of the breadcrumbs may fall off; simply press them back onto the side of the lamb.

Notes

Make ahead: Lamb can be breaded earlier in the day, covered and refrigerated. Remove from the refrigerator 30 to 45 minutes before cooking to bring to room temperature.

Tips:

• Measure the inside of your air fryer basket to determine what size rack will fit.
• Use good quality lamb, and US raised. It will be milder and less gamey tasting, with larger chops.
• This recipe is for 1 American rack of around 8 bones which will feed 4. If using a lamb rack from New Zealand or Australia it will be smaller, serve fewer, and cook faster.
• If doubling the recipe, I recommend grilling or roasting (vs air frying) as you can cook multiple racks at the same time.
• Use homemade or panko breadcrumbs; more finely ground crumbs will result in a less desirable texture and flavor.

 

• Author: Lee Clayton Roper
• Category: main dish
• Method: air fryer, roast, grill
• Cuisine: American

The post Crusted Rack of Lamb 3 Ways – Air Fryer, Roasted, or Grilled appeared first on A Well Seasoned Kitchen.

As a Colorado native, I grew up eating lots of grass-fed meat – including lamb. After all, Colorado is known as having the best, most flavorful lamb around! Nowadays, I love serving rack of lamb at a dinner party. It’s actually very easy to prepare; the key is making sure your butcher preps the rack for you (see details below).

Creating This Frenched Rack of Lamb Recipe

I have been serving my mom’s recipe for Rack of Lamb with Nut Crust for several years, but one day I decided to create a new version of the dish that doesn’t rely on breadcrumbs in the coating. While searching for inspiration, I came across a recipe for Fresh Mint Sauce in the recipe box from our close family friends, the Gordons. Intrigued by their fresh and unique take on the classic lamb accompaniment, I was inspired to pair it with my own twist on mom’s lamb recipe. My new version features a flavorful coating of Dijon mustard, rosemary, and spices, replacing both the breadcrumbs and the nuts.

What You’ll Need for This Rack of Lamb Recipe

What makes this rack of lamb recipe unique is its distinctive earthy, tangy, and bright coating. Through research and experimentation, I identified ingredients that complement both lamb and mint, resulting in a delightful mixture that my friends and family love.

Here’s what you’ll need (details, including quantities, are included in the recipe card below):

• Rack of lamb, frenched (see details below) and fat removed – I recommend using American rack of lamb, not lamb from New Zealand or Australia. An American rack will weigh more, have larger racks (or chops), more marbling, and a milder flavor (less likely to taste “gamey”).
• Kosher salt
• Fresh ground pepper
• Extra virgin olive oil
• Dijon mustard
• Garlic
• Ground cumin
• Ground coriander
• Rosemary
• Paprika

Frenched Rack of Lamb – What to Ask the Butcher

So, here’s what you need to ask your butcher to do (if he/she hasn’t already) to prep your rack of lamb for you:

1. Make sure the rack of lamb has been trimmed (a.k.a. “frenched”): all the meat, fat and membrane is removed from the individual bones that stick out of the meaty part.
2. Reduce the fat on the top of the meaty part to only around 1/8-inch thick.
3. Lastly, the chine bone should be removed from the bottom.

Here’s what it should look like:

Ingredients for Rack of Lamb Mint Sauce

As it happens, the Gordons’ Fresh Mint Sauce is a twist on the classic mint sauce that has been a traditional accompaniment to lamb in England for many years. Personally, I prefer the English version to the American mint jelly, as it is fresh, tangy, and not overly sweet. You only need 4 ingredients to create this delightful mint sauce:

• Fresh mint leaves
• White wine vinegar
• Granulated sugar
• Lemon juice

How to Cook Rack of Lamb

Creating this elegant lamb dish is surprisingly easy; here’s what you need to do:

1. Preheat oven to 300 degrees.
2. Season lamb with salt and pepper.
3. Sear lamb; cool.
   In a large heavy skillet (I like to use cast iron) over medium-high, heat 1 1/2 teaspoons of olive oil. When hot, brown the rack of lamb on all sides – around 1 to 2 minutes per side in a cast iron skillet; a minute or two longer in a regular skillet. Set aside to cool, fat side up.
4. Make coating; brush on lamb.
   In a small mixing bowl, stir together the mustard, garlic, cumin, coriander, rosemary, paprika and remaining 2 1/2 teaspoons olive oil. Brush top and sides of lamb with the mustard mixture.
5. Roast lamb.
   Place on a rack in a rimmed cookie sheet or roasting pan. Roast until lamb reaches desired internal temperature – 135 for medium rare, 145 for medium.
6. Rest; serve.
   Remove from oven, cover loosely with foil and let sit for 10 to 15 minutes before carving and serving.

Cooking a Rack of Lamb: How to Make Mint Sauce

This is a super easy sauce to make – just chop, stir, and let rest:

1. Combine ingredients.
   In a small mixing bowl, stir together chopped mint, vinegar, boiling water, sugar, and lemon juice.
2. Cover; let rest.
   Cover and let stand in a warm place for at least 30 minutes, stirring occasionally. Serve warm or at room temperature.

Lamb Rack Make Ahead Instructions

Portions of this dish can be made ahead, reducing stress the evening of your dinner:

• Mint sauce can be made up to two days ahead, covered and refrigerated.
• Mustard coating can be prepared earlier in the day, covered and refrigerated. Bring both to room temperature before using.

What to Serve with Frenched Lamb Rack Recipe

Here are a few ideas for side dishes to serve with rack of lamb:

How to Store this Lamb Rack Recipe

Place any leftovers in an airtight container and refrigerate for up to 3 days.

Reheating Cooked Rack of Lamb

Wrap cooked lamb in foil and place in a preheated 325-degree oven. Heat for 10 minutes to maintain the same level of doneness; 15 minutes for the next level (e.g., if lamb was originally cooked medium-rare, then 15 minutes of reheating will deliver medium doneness). Let sit for 10 minutes before serving.

Frenched Lamb Rack Recipe with Mint Sauce

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This easy, elegant Mustard Crusted Roasted Rack of Lamb with Fresh Mint Sauce is a dish that is sure to impress without requiring too much effort in the kitchen. The earthy, tangy mustard crust perfectly complements the tender and juicy lamb chops, while the fresh mint sauce (no jelly!) adds a bright and refreshing finish to the dish. Unlike some high-temperature roasting methods, my recipe opts for a slower roast, making it easy to achieve evenly cooked lamb chops with a crispy, flavorful crust.

• Prep Time: 10 mins
• Cook Time: 35 mins
• Total Time: 45 minutes
• Yield: 3 to 4 servings
• Diet: Gluten Free

Ingredients

Mustard Crusted Rack of Lamb

• 1 rack of lamb, frenched and fat removed (around 1 3/4 pounds) – see Note
• Kosher salt
• Fresh ground pepper
• 4 teaspoons extra virgin olive oil, divided use
• 2 tablespoons Dijon mustard
• 2 garlic cloves, chopped or crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon finely chopped rosemary
• 1/4 teaspoon paprika

Fresh Mint Sauce

• 1/3 cup finely chopped fresh mint leaves (1 2/3-ounce package is the perfect amount)
• 1/3 cup white wine vinegar
• 1/4 cup boiling water
• 5 to 6 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice

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Instructions

Mustard Crusted Rack of Lamb

1. Preheat oven to 300 degrees.
2. Season lamb with salt and pepper.
3. In a large heavy skillet (I like to use cast iron) over medium-high, heat 1 1/2 teaspoons of the olive oil. When hot (see Tip below), brown the rack of lamb on all sides – around 1 to 2 minutes per side in an iron skillet; a minute or two longer in a regular skillet. Set aside to cool, fat side up.
4. In a small mixing bowl, stir together the mustard, garlic, cumin, coriander, rosemary, paprika and remaining 2 1/2 teaspoons olive oil. Brush top and sides of lamb with the mustard mixture.
5. Place on a rack in a rimmed cookie sheet or roasting pan. Roast until lamb reaches desired internal temperature – 135 for medium rare, 145 for medium.
6. Remove from oven and let sit for 10 to 15 minutes before carving and serving.

Fresh Mint Sauce

1. In a small mixing bowl, stir together chopped mint, vinegar, boiling water, sugar and lemon juice.
2. Cover and let stand in a warm place for at least 30 minutes, stirring occasionally. Serve warm or at room temperature.

Notes

Make ahead: Mint sauce can be made up to two days ahead, covered and refrigerated. Mustard mixture can be prepared earlier in the day, covered and refrigerated. Bring both to room temperature before using.

Reheating cooked rack of lamb: Wrap in foil and place in a 325 degree oven. Cook for 10 minutes to maintain same level of doneness; 15 minutes for next level (e.g., if lamb was originally cooked medium-rare, then 15 minutes of reheating will deliver medium doneness). Let sit for 10 minutes before serving.

Note on rack of lamb: Make sure the rack has been trimmed – a.k.a. “frenched” – which is removing all the meat, fat and membrane from the individual bones that stick out of the meaty part. The fat on the top of the meaty part should be cut down to only around 1/8-inch thick. Lastly, the chine bone should be removed from the bottom.

Tip on testing hot oil: Place the handle of a wooden spoon (or other wooden cooking utensil) into the oil, touching the bottom of the pan. If bubbles steadily arise around the handle, the oil is hot enough!

• Author: Lee Clayton Roper
• Category: lamb, meat, gluten free, main dish, easy entertaining
• Method: Roast
• Cuisine: American

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Shepherd’s Pie Recipe

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Hearty and satisfying, Shepherd’s Pie is the perfect warm and comforting dinner on a cold evening. Ground beef and lamb, root vegetables and mushrooms are simmered in a rich sauce of beef broth, tomato paste, herbs and spices. Topped with creamy mashed potatoes, it’s baked until all the flavors meld together into a perfect blend of earthy, deep deliciousness that will please even the pickiest of eaters!

• Yield: 5 to 6 Servings

Ingredients

• 1 tablespoon olive or vegetable oil
• 3 large celery ribs (including leaves), chopped
• 2 medium to large carrots, chopped
• 1 medium yellow onion, chopped
• 4 garlic cloves, chopped
• 8 ounces baby bella (or crimini) mushrooms, stems removed and discarded, caps sliced and cut in half
• 1/2 pound ground lamb
• 1/2 pound ground beef
• Kosher salt, to taste
• 1 tablespoon chopped fresh sage, or more to taste
• 1 tablespoon fresh thyme leaves, or more to taste
• 1 cup beef stock or broth
• 1/4 cup tomato paste
• 1 teaspoon Worcestershire sauce
• 3/4 to 1 teaspoon Maggi seasoning – see Note below
• few dashes cinnamon
• Dash allspice
• 1 tablespoon all-purpose flour
• Fresh ground black pepper, to taste
• 3 to 4 cups prepared Mashed Potatoes with Parsley and Chives (around 1/2 recipe), at room temperature
• Chopped fresh parsley and chives, for garnish (optional)

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Instructions

1. Preheat oven to 375 degrees. Oil a 7 by 11-inch (or 10-inch round) baking dish.
2. In a large skillet or sauté pan, heat olive oil over medium heat. Add celery, carrots, onion and garlic and cook, stirring occasionally, until vegetables are starting to soften.
3. Stir in mushrooms, ground lamb and ground beef. Sprinkle with kosher salt. Continue cooking, stirring occasionally, breaking up beef into small pieces, until beef is cooked through and no longer pink.
4. Stir in thyme and sage and cook for 2 more minutes.
5. Stir in beef stock, tomato paste, Worcestershire sauce, Maggi seasoning, cinnamon and allspice. Bring to a boil; reduce heat to medium-low and continue simmering for 5 minutes.
6. Sift flour over top; stir to combine and continue cooking for 3 minutes, or until it starts to thicken. Season to taste with salt and pepper. Adjust other seasonings (herbs, Maggi, cinnamon, allspice) to taste.
7. Spoon filling evenly into prepared baking dish. Place spoonfuls of prepared potatoes over top; smooth top with a spatula. If desired, drag a fork lightly through the potatoes to decorate.
8. Bake for 30 minutes or until filling is bubbly and potatoes are hot. If the potatoes aren’t browned at all, switch the oven over to broil and continue cooking for 3 to 4 minutes, just until they start to brown.
9. If desired, garnish with chopped parsley and chives. Serve immediately.

Notes

Note on Maggi seasoning: this liquid seasoning is available in Mexican markets and some larger grocery stores, usually in the Asian or Mexican foods aisle. Can substitute 1/2 teaspoon soy and 1/2 teaspoon Worcestershire sauce for 1 teaspoon Maggi.

Make ahead: Can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking. May need to increase cooking time a bit.

• Author: Lee Clayton Roper
• Category: Main Dish, Comfort Food
• Method: Bake
• Cuisine: English, Irish

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Slow Roasted Boneless Leg of Lamb

My mom’s marinade for steak and lamb is pretty infamous among our friends and family. Once you’ve tried lamb marinated in her delicious Asian-inspired mixture of oil, soy sauce, sherry, ginger, mustard and garlic, you’ll never want to eat it any other way. Mom used to leave the butterflied leg of lamb unrolled, marinate it and grill it. I find that carving is easier – and the presentation prettier – if you roll the butterflied leg and slow roast it. Searing it first – either in a cast iron skillet or on the grill – gives it a nice dark brown crust.

Serve this scrumptious Roasted Leg of Lamb with scalloped or roasted potatoes and asparagus for an elegant gathering almost any time of year.

Slow Roast Leg of Lamb FAQ

Slow Roasted Boneless Leg of Lamb

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Boneless Leg of Lamb is marinated in an Asian-inspired mixture of oil, soy sauce, sherry, ginger, mustard and garlic, then slow roasted. The resulting meat is tender, juicy and will have your tastebuds dancing with delight!

• Prep Time: 5 mins
• marinade and resting time: 190 mins
• Cook Time: 95 mins
• Total Time: 4 hours 50 minutes
• Yield: 10 to 12 servings
• Diet: Gluten Free

Ingredients

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

• 1/2 cup vegetable oil, plus more for searing meat
• 1/2 cup soy sauce
• 1/4 cup sherry
• 2 teaspoons dry ginger
• 2 teaspoons dry mustard
• 1 large garlic clove, minced
• 1 (5-pound) boneless leg of lamb, trimmed, rolled and tied (see Note)
• Kosher salt
• Fresh ground pepper

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Instructions

1. In a medium bowl, whisk together the oil, soy sauce, sherry, ginger, mustard and garlic. Place mixture in a large zip top baggie; add leg of lamb. Seal, turn to coat the lamb and place in the refrigerator to marinate for 2 to 24 hours. Turn occasionally.
2. Remove lamb from marinade and place on an oven-proof wire rack in a roasting pan. Let sit at room temperature for 1 hour.
3. Preheat oven to 300 degrees – use the “roast” setting if you have it on your oven.
4. Pat lamb dry with paper towel. Brush all over lightly with olive oil. Season with salt and fresh ground pepper. Wipe any drippings out of the bottom of the roasting pan and set aside (with the rack).
5. Coat a skillet (preferably cast iron) large enough to hold the lamb with vegetable oil and heat over high heat – or heat a grill to high. When hot, sear the outside of the meat just until browned on all sides. Don’t turn too much.
6. Place the seared lamb on the same rack in the roasting pan and roast for 40 minutes. Turn meat over and continue roasting until the internal temperature reaches 135 degrees for medium rare or 145 degrees for medium – takes around 1 1/4 to 1 1/2 hours. Remove from oven, cover with foil and let sit for at least 10 minutes before serving.

Notes

Gluten free: use gluten-free soy sauce.

Tips on buying lamb: Boneless leg of lamb often comes rolled and wrapped in netting. Check to make sure the netting is ovenproof and safe for cooking. If not, remove and tie the lamb with kitchen twine. You can also ask your butcher to trim and roll a butterflied leg of lamb for you – make sure to ask for the internal fat to be removed. Also, ask for the shank end of the leg with the sirloin to be removed – the latter makes a better presentation. After the sirloin is removed, the remaining leg will typically weigh closer to 4 pounds, so factor that into your number of servings. You can chop the extra sirloin meat for use later in Clayton Family Lamb Curry (in A Well-Seasoned Kitchen®)!

• Author: Lee Clayton Roper (Mom’s Marinade is in “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
• Category: Lamb, Entertaining, Gluten free
• Method: Roasting
• Cuisine: American

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Why my Mom Loved This Lamb Curry Recipe

This marvelous Lamb Curry Recipe is another winner direct from my mom’s recipe box. Easy enough for everyday meals, it’s also perfect for entertaining. In fact, it was often on mom’s dinner party menu rotation, and is now on mine, for several reasons:

• Easy to prepare. No special equipment needed to prepare this scrumptious curry, and no fancy techniques required. Just chopping and sautéing – that’s all it takes!
• Calls for only readily available, everyday ingredients. No driving all over town, looking for a special spice you’ll use once. All the ingredients in this easy lamb curry can be found in your pantry or at your local grocery store.
• Crowd pleasing. Curry has wide appeal, with its warm and inviting flavors.
• Make ahead. Like the majority of mom’s – and my – recipes, lamb curry can be prepared ahead. Make it earlier in the day and then reheat just prior to serving, or prepare it up to 2 months ahead and freeze.
• Customizable by guests. Mom always loved to serve this Lamb Curry with lots of condiments – 8 to be exact. Not only do they enhance both the sweet and savory flavors, the condiments allow your guests to get involved in the dish, and customize it to their tastes!

How to Make Lamb Curry

Curry Lamb Substitutions

Don’t like lamb? No problem. This curry is also delicious prepared with beef or even chicken. And whatever protein you choose, it can be made with either fresh or leftovers.

What to serve with Lamb Curry

Indian Lamb Curry Recipe

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Rich in flavor while not heavy, this divine Lamb Curry Recipe has been a family favorite for years. Easy enough for everyday, it’s also perfect for entertaining. Both savory and sweet, curry powder, herbs, beef stock and red wine give the sauce a warm, deep and earthy flavor. Apple, green pepper, onion, coconut and raisins provide contrasting sweetness. And, lemon juice provides brightness.

• Yield: 4 to 6 servings
• Diet: Gluten Free

Ingredients

Lamb Curry:

• 2 tablespoons extra virgin olive oil
• 1 pound boneless leg of lamb, trimmed of fat and cut into (3/4-inch) cubes
• 1 large apple, peeled, cored and chopped
• 1 large green pepper, cored and chopped
• 2 medium yellow onions, chopped
• 1 garlic clove, crushed
• 2 tablespoons all-purpose flour
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1 1/2 cups beef broth or stock
• 1/2 cup dry red wine
• Juice from 1/2 lemon
• 1/2 cup raisins
• 2 whole cloves
• 1/4 cup shredded sweetened coconut (optional)
• 1 tablespoon sour cream or plain Greek yogurt

Condiments:

• Crumbled bacon
• Chopped hard boiled eggs
• Raisins
• Shredded coconut
• Mango chutney
• Chopped green onions
• Chopped pineapple
• Chopped roasted cashews

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Instructions

1. In a large skillet or sauté pan, heat olive oil over medium-high heat. Add lamb cubes and sear just until browned on all sides. Remove from pan and set aside.
2. In the same pan, stir together apple, green pepper, onion and garlic; cook over medium heat until onions are soft, 7 to 8 minutes.
3. Sprinkle flour, curry powder, salt, marjoram and thyme over mixture in skillet. Mix well and stir constantly over medium heat for 3 minutes.
4. Add beef broth/stock, red wine, lemon juice, raisins, cloves and lamb. Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally. Add coconut (if using) and continue cooking at a simmer for an additional 15 minutes.
5. Just before serving, stir in sour cream or yogurt. Serve with cooked Basmati rice and condiments.

Notes

Make ahead: Curry can be made up to 24 hours ahead excluding the addition of the sour cream or yogurt. Store covered and refrigerated. Reheat over medium heat just until warm; stir in sour cream and serve. Can also be prepared (without sour cream), cooled, placed in a zip top baggie and frozen for up to 2 months.

Gluten free: omit the flour.

Variation with cooked lamb: You can make this recipe with leftover cooked lamb. Substitute 12 ounces (2 cups) cubed cooked lamb in place of the 16 ounces raw. Add with the coconut.

• Author: (From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
• Category: Main dish, make ahead
• Method: Sauté
• Cuisine: Asian

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I love lamb, especially rack of lamb. It really is very easy to make and so impressive at a dinner party. The key is to make sure that the racks are “frenched” or “trimmed” – it will cook better, and look better. So, what is frenched or trimmed rack of lamb? Basically, it’s removing all the meat, fat and membrane from the individual bones that stick out of the meaty part. I also like to trim off the thick layer of fat that’s on top of that meaty part – the crumb topping will stick better, and the finished product won’t be as greasy. There are lot of videos on line on how to french a rack of lamb, but I always ask the butcher to do it for me! Much less work, and less stress, too.

In this recipe, the racks of lamb are coated with tangy Dijon mustard and a mixture of ground nuts, breadcrumbs, rosemary and a bit of olive oil. Then they are roasted for around 25 minutes or until medium-rare. So easy, so delicious, so beautiful on the plate!

People often steer away from serving lamb at dinner parties because not everyone likes it, but in all my years of entertaining, only one person who has come to dinner wasn’t a fan. So, I say – go for it!

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Rack of Lamb with Nut Crust

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• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 8 servings

Ingredients

• 1 cup ground hazelnuts (can substitute almonds)
• 1 cup fresh breadcrumbs, preferably made from French bread
• 3 tablespoons chopped fresh rosemary
• 2 tablespoons olive oil
• 4 racks of lamb (around 7 to 8 ribs each), frenched/trimmed by the butcher
• 3 tablespoons Dijon mustard

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Instructions

1. Preheat oven to 425 degrees. Line large rimmed cookie sheets with foil.
2. Combine hazelnuts, breadcrumbs and rosemary in a medium mixing bowl. Toss with olive oil to coat.
3. Place racks of lamb on prepared cookie sheets, meat side up. Brush with mustard. Season with salt and pepper.
4. Press breadcrumb mixture onto Dijon mustard.
5. Cover the ends of the bones with foil to prevent burning.
6. Roast for about 25 minutes or until a meat thermometer inserted into the thickest part of a rack registers 130 degrees (for medium-rare, the best way to serve lamb).
7. Remove from oven and let stand for 10 minutes. Cut between each rib to separate and serve.

• Author: (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)

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This dish is absolutely delicious – and fun to serve.  In the style of my cookbook, it is uncomplicated to make yet still sophisticated and scrumptious. Below is my version of Mary’s recipe (and I borrowed her photo of the final dish as my camera battery died!). Make sure to check out Mary’s original blog and recipe (links are above), in which she includes some beautiful photos along with interesting information on various types of kabobs.

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Lamb Kabobs with Grilled Eggplant & Mint-Yogurt Sauce

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• Yield: 4

Ingredients

Lamb Kabobs:

• 1 pound ground lamb
• 1 1/2 teaspoons chopped garlic
• 1 teaspoon minced fresh ginger
• 1 tablespoon toasted pine nuts, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• 2 teaspoons chopped fresh mint
• pinch red pepper flakes

Mint-Yogurt Sauce:

• 1 cup Greek yogurt
• 1 tablespoon fresh lemon juice
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup coarsely chopped flat leaf parsley
• 1/4 cup coarsely chopped mint
• 2 eggplants, thinly sliced (around 1/4-inch) lengthwise
• 1 cup mixed lettuce, torn
• 12 wood skewers, soaked in water or wine/water mixture for an hour

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Instructions

1. Place the lamb, garlic, ginger, pine nuts, cumin, paprika, coriander, 2 teaspoons mint and red pepper flakes in a large mixing bowl. Using your hands, mix together. Cover and place in the refrigerator for 1 hour.
2. Place the yogurt, lemon juice, olive oil, vinegar, parsley and mint in the bowl of a food processor and process until well mixed. Let sit for at least 1/2 hour to allow flavors to blend. If refrigerated, bring to room temperature before serving.
3. Rub each side of the eggplant slices with olive oil and season with sea salt. Grill on a grill pan or barbeque over medium heat until cooked through and softened, turning once. Set aside.
4. Shape lamb mixture into 2-inch long oval sausage shapes around skewers (you should have 12 kabobs). Rub with olive oil and grill in a grill pan or on a barbeque over medium heat until cooked through, turning occasionally – around 20 minutes for medium-rare on a grill pan.
5. Divide eggplant slices between 4 serving plates. Top with mixed greens. Spoon yogurt sauce over the top. Place Kabobs on plate around the sauce.

Notes

You will have some of the sauce leftover. The next day, I made a sandwich wrap of roasted turkey, grilled asparagus, sliced tomatoes, feta cheese and the mint-yogurt sauce and it was yummy!

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