Christmas Day Herb Crusted Rack of Lamb

Gordon Ramsay made this delicious Christmas day rack of lamb on the first scene of the first season of The F Word. In the same way as other of Gordon’s formulas, the essential herb fixings are rosemary, thyme and garlic. This is certain to be a tasty supper for fanatics of Chef Ramsay’s cooking.

Christmas Day Herb Crusted Rack of Lamb

Ingredients

  • 2 large racks of Lamb cut in half with 3 bones per serving
  • Salt
  • Pepper
  • Olive Oil
  • Ingredients for the Crust:
  • 4 slices of stale bread made into crumbs.
  • 7 Tbs. grated parmesan (roughly 1/2 a cup)
  • Sprig parsley
  • Sprig thyme
  • Sprig coriander
  • Sprig rosemary
  • 2 tablespoons English mustard (or sub with dijon)
  • splash of olive oil

Instructions

  1. Pre-heat the oven to 400 degrees Fahrenheit. It should actually be 392 degrees, but don’t worry about getting that technical unless you have a digital oven.
  2. Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.
  3. Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”. Quite simple indeed! Make sure you brown that lamb.
  4. Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.
  5. Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.
  6. Pour the mixture into a deep dish (bowl or plate) and set aside.
  7. Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.
  8. Place it back into the oven for 3-4 minutes when you’re ready to serve.
http://ramsayrecipes.net/2014/10/christmas-day-herb-crusted-rack-lamb.html




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Gordon Ramsay Lamb Recipe With Fried Bread

gordon ramsay lamb recipeIn this Gordon Ramsay lamb recipe that is from the upper part of the leg, and the bone running through it is full of flavor with marrow. Because it’s a cheap cut, it does need lots of color on it to impart flavor, so although you can grill it, it will never be the same as sealing it in a pan and basting it to keep it moist. With the anchovy dressing and croutons, the lamb just needs a green salad or some French beans to make it into a complete meal. Who’d have thought you could make something so delicious out of a cheap cut plus a stale loaf of bread? When frying any meat, you want to be able to hear a sizzling sound as the meat cooks to show that the pan and oil are hot enough. If you can’t hear it, take the meat out and bring the oil up to temperature. Cuts such as rib-eye or leg steak have a fatty rind on them that needs to be cooked until golden. To do this, always lay the fatty part away from you in the pan and tilt the pan so that the rendered fat pools at the bottom edge and cooks as it does so.

Lamb With Fried Bread

Lamb With Fried Bread

Ingredients

  • 2 lamb leg steaks
  • Olive oil, for frying
  • 2 garlic cloves, skin on, bashed
  • 200g crunchy white bread roll, cut into chunks
  • 3–4 tbsp milk
  • Sea salt and freshly ground black pepper
  • FOR THE ANCHOVY DRESSING:
  • 25g anchovies preserved in olive oil
  • 1 tbsp capers
  • 1½ tsp Dijon mustard
  • 2 tbsp red wine vinegar, or to taste
  • Extra virgin olive oil
  • Small bunch of parsley, leaves roughly chopped

Instructions

  1. Make small cuts into each edge of the lamb steaks to prevent them curling up while cooking. Season well with salt and pepper (lamb needs a lot of pepper), pushing the seasoning into the meat. (This will be much easier if the meat has been taken out of the fridge earlier and allowed to come up to room temperature.)
  2. Heat a frying pan until hot and add a little oil. When it’s hot, add the lamb and the garlic. Colour the lamb for 2½–3 minutes on each side until golden brown, basting with the oil as you cook and turning the garlic regularly to ensure that it doesn’t burn. Remove the meat from the pan and leave to rest, pouring over any pan juices and reserving the garlic.
  3. Meanwhile, season the chunks of bread with salt and pepper. Soak in the milk, tossing the bread to help it soak evenly. (The milk will give it a rich creamy texture, almost like French toast.) Set aside.
  4. Make the dressing by placing the reserved garlic in a mortar with the anchovies and capers, grinding until smooth. Stir in the mustard, vinegar and enough oil to bring it to a thick dressing consistency. Add the parsley to the mortar and mix well with a spoon. Taste and adjust the seasoning as necessary.
  5. Heat a little olive oil in a clean frying pan over a medium heat. Squeeze out any excess milk from the bread, then fry it with some extra seasoning for 4–5 minutes, turning it regularly until it’s golden on all sides. Remove and drain on kitchen paper.
  6. To serve, spoon the dressing onto serving plates, scatter over half the croutons and place the lamb steaks on top. Finish with the remaining croutons and a little extra dressing. Serve immediately.
http://ramsayrecipes.net/2013/06/gordon-ramsay-lamb-recipe.html

From Ramsay’s Home Cooking by Gordon Ramsay.

Fiery Lamb Shank Recipe Oven Slow-Cooked

lamb shank recipe ovenGordon Ramsay loves cooking with lamb shank recipe oven slow-cooked because the more time you leave them to cook, the better they will taste. Three hours is a long time, but trust me, when you see the way the meat melts off the bone, you will understand. Marinate the lamb in the spice mix overnight if you can as it will really improve the flavor. Serve with couscous or mashed.

   

Slow-Cooked Fiery Lamb

Slow-Cooked Fiery Lamb

Ingredients

  • 4 lamb shanks
  • Olive oil, for frying
  • 2 carrots, peeled and sliced
  • 1 onion, peeled and thickly sliced
  • 2 bay leaves
  • 1 × 750ml bottle red wine
  • 500ml chicken stock
  • Small handful of mint leaves, to garnish
  • FOR THE MARINADE:
  • 1–2 green chillies, deseeded and sliced, to taste
  • 1–2 red chillies, deseeded and sliced, to taste
  • 2 tsp smoked paprika
  • 2 tsp dried oregano
  • 1 tsp cumin seeds
  • 2 cinnamon sticks, snapped in half
  • 3 garlic cloves, peeled, roughly chopped and crushed
  • Olive oil
  • Sea salt and freshly ground black pepper

Instructions

  1. First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavored. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight.
  2. Preheat the oven to 160°C/Gas 3.
  3. Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until colored on all sides, then add the chillies and cinnamon from the marinade.
  4. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just aste and occasionally turn them.)
  5. Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top.
http://ramsayrecipes.net/2013/06/lamb-shank-recipe-oven-cooked.html

From Ramsay’s Home Cooking by Gordon Ramsay.




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