BBQ ROASTED RACK OF LAMB
Cooking rack of lamb can be intimidating for many people, but this elegant recipe is so easy to prepare it will soon become a staple in your entertaining repertoire.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Stir ketchup with Worcestershire sauce, vinegar, garlic, parsley, oregano, lemon zest, pepper and salt. Divide mixture in half.
- Thread onion slices onto skewers so that they resemble lollipops. Brush half the marinade over lamb and onions. Marinate for 15 minutes. Preheat grill to medium. Set onions and lamb on grill, meaty side down.
- Grill, turning and basting often, for 25 minutes or until medium-rare. Grill onions for the same time, turning as needed. Rest meat for 10 minutes. Cut into 2 rib portions. Serve with onion rings.
Nutrition Facts : Calories 543 calories, Carbohydrate 49.6 g, Cholesterol 184.2 mg, Fat 20.1 g, Fiber 1.6 g, Protein 50.2 g, SaturatedFat 8.7 g, Sodium 2219.6 mg, Sugar 3.3 g
BBQ RACK OF LAMB
Once you make this BBQ rack of lamb for your friends,you'll find them coming over more and more. A beautiful cut of lamb that's finger-licking delicous!
Provided by Michelle Minnaar
Categories Main Course
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- For the marinade, mix the oil, lemon juice, zest, garlic, rosemary, salt and pepper in a small bowl.
- Place the lamb in a large baking dish or resealable plastic bag.
- Pour the marinade onto the lamb and rub the mixture all over the lamb.
- Cover and leave to marinate in the fridge overnight.
- Bring the barbecue to a medium temperature, about 160°C.
- Place the lamb bone side down first and sear for 4 minutes.
- Turn the meat and place in indirect heat for 15 minutes. This will cook them to medium-rare.
- [Optional] Continue cooking until desired doneness. Use a meat thermometer for optimal results.
- Remove from the lamb from the heat and let it rest for 10 minutes before cutting into chops.
- Serve with green salad and your favourite barbecue side dishes.
Nutrition Facts : ServingSize 1 serving, Calories 484 calories, Sodium 162 mg, Fat 25.2 g, SaturatedFat 7 g, Carbohydrate 2 g, Protein 59.9 g, Cholesterol 191 mg
RACK OF LAMB
Steps:
- In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- Preheat the oven to 450 degrees F.
- Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
GRILLED RACK OF LAMB WITH ROSEMARY-LEMON SAUCE
Provided by Bryan Miller
Categories dinner, main course
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Peel the thick layer of fat off the back of the racks of lamb. Trim all other fat with a knife and discard. Using a heavy cleaver, chop off the rib bones a few inches from the base. This allows the meat to lay on the grill more easily; the ribs should be grilled separately and served as well.
- Place all the meat in a roasting pan. Season generously with salt and pepper. Sprinkle with rosemary and rub with olive oil. Let sit for several hours.
- Place the base of the racks over hot coals and grill for about 10 minutes, covered, turning occasionally. Add the rib sections during the last 5 minutes.
- When the meat is cooked place all pieces in an ovenproof roasting pan and let rest on the side of the grill where heat is least intense. Add the butter and shallots to the pan. When the butter has melted, add the lemon juice and the parsley. Let all this mix with the meat drippings for about 5 minutes.
- Carve the rack into serving portions in the roasting pan to catch the juices. Place the meat and some of the ribs on each serving plate. Stir the sauce well over the heat and spoon some over the meat. Serve immediately.
KOREAN BARBECUED RACK OF LAMB
Lamb's subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste. The salt and sugar content of the simple Korean marinade acts as a brine for the lamb, producing a juicy interior when soaked overnight. In the final stage, the marinade is reduced, doubling as a sauce. I love using rack for this, since it's more tender and easier to work with than leg and a little more user-friendly than chops.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 8h50m
Yield 4
Number Of Ingredients 10
Steps:
- Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.
- Trim any excess fat along the surface of lamb. Cut a slash about 1 1/2 inches deep between each rib bone, stopping above the loin. Transfer racks to a zip-top bag. Place bag in a bowl; pour marinade inside. Seal the bag and massage the marinade onto the lamb. Marinate in the refrigerator, turning once or twice, 8 to 24 hours.
- Remove racks of lamb to a plate and return marinade to the fridge. Blot off extra moisture from the fatty side of the lamb. Sprinkle more kosher salt on top.
- Preheat grill to 350 degrees F (175 degrees C). Add racks fat side-down and cook until browned, 7 to 8 minutes. Flip and continue to cook until internal temperature reaches 125 degrees F (52 degrees C), 12 to 15 minutes more. Plate lamb and let rest for 10 minutes.
- Pour the reserved marinade into a saucepan over medium-high heat. Bring to a boil; continue cooking until reduced to a glaze, 1 to 2 minutes more. Brush glaze over the lamb.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 12.4 g, Cholesterol 97 mg, Fat 30 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 11.7 g, Sodium 1626.3 mg, Sugar 6.9 g
GRILLED RACK OF LAMB
Wonderful moist and full of flavour. I found the perfect way to prepare a rack of lamb on the BBQ. Brining is the answer. This is for 1 rack of 8 ribs but you can simply add a second rack to the brine.
Provided by Sageca
Categories Lamb/Sheep
Time 8h20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Make brine using the brining ingredients.
- Add lamb and make sure it is completely covered.
- Let sit at least 8 hours in th refrigerator or if using Food Saver marinate 2 hours.Meanwhile make a mixure of the second part of Rosemary, Thyme, garlic and oil.
- Remove the racks of lamb from the brine solution and pat dry with a tea towel. Smear with herb mixture.
- Brush grill with canola oil. Light the burners under the grill plate and allow them to get quite.hot. Place the racks of lamb on the hot barbecue grill and brown each side. Once the racks of lamb have been browned, slide the rack to the other side of the barbecue and adjust the flames so they are at a medium Low heat.
- Throw the rosemary sticks from the brine mixture onto one of the burners and close the barbecue lid. The idea is that the rosemary sticks will smoke and burn providing a smoky rosemary flavoured atmosphere and the racks of lamb will bake inside the oven cavity of the barbecue.
- Cook until temperature reaches 65° for medium rare, approx 20 minutes.
- Place on plate; cover with foil and towel and let sit 10 minutes.
- Very nice served with Knorr demi-glace sauce, mint jelly if that is your choice. Enjoy!
Nutrition Facts : Calories 72.1, Fat 6.8, SaturatedFat 1, Sodium 3499.7, Carbohydrate 2.7, Fiber 0.3, Sugar 0.1, Protein 0.5
GRILLED RACK OF LAMB
Whenever my husband and I really want to impress guests, we make this rack of lamb. The marinade keeps the meat juicy and tender while grilling. -Gail Cawsey, Geneseo, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool to room temperature. Remove 1 cup for basting; cover and refrigerate. Pour the remaining marinade into a shallow dish; add lamb and turn to coat. Cover and refrigerate for 2-3 hours or overnight, turning once or twice., Drain and discard the marinade. Cover rib ends of lamb with foil. Lightly oil the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 15 minutes. , Baste with reserved marinade. Grill or broil 5-10 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally.
Nutrition Facts :
More about "bbq rack of lamb recipes"
GRILLED RACK OF LAMB - GRILLING COMPANION
From grillingcompanion.com
4.4/5 (30)Total Time 50 minsCategory Main Course
- Prepare mustard and rosemary mixture: Mix Dijon mustard, olive oil, lemon juice and rosemary in a dish.
- Remove lamb from the refrigerator. Trim off any excess fat. Sprinkle salt and pepper over the racks of lamb. Cover the lamb with mustard mixture and let lamb come to room temperature, about 20 to 30 minutes. Reserve a small amount of the mustard mixture for basting while on the grill.
- Place the rack of lamb on grill meat side up, with ribs away from direct heat. Do not place the lamb directly over the heat, in this instance we are actually roasting the lamb on the grill.
GRILLED RACK OF LAMB | GRILLING INSPIRATION | WEBER GRILLS
From weber.com
Estimated Reading Time 50 secs
STEPS TO PREPARE PERFECT GRILLED RACK OF LAMB - MISSIVE VALUE
From missivevalue.blogspot.com
GRILLED RACK OF LAMB WITH GARLIC HERB MARINADE - HEY GRILL HEY
From heygrillhey.com
COOKING A RACK OF LAMB RECIPE BBQ | AMAZING HAMBURGER
From amazinghamburger.com
GRILLED RACK OF LAMB | SPOON FORK BACON
From spoonforkbacon.com
GRILLED RACK OF LAMB – PIT BOSS GRILLS
From shop.pitboss-grills.com
SLOW-GRILLED RACK OF LAMB WITH MUSTARD AND HERBS RECIPE
From foodandwine.com
HOW TO GRILL A RACK OF LAMB - THE SPRUCE EATS
From thespruceeats.com
RACK OF LAMB: A SIMPLE RECIPE FOR THE GRILL - MEATHACKER
From alderspring.com
HOW TO COOK RACK OF LAMB ON BBQ - FOOD IN AUSTRALIA
From yellowbellycafe.com
RACK OF LAMB | GRILLED | RECIPE | BBQ PIT BOYS - YOUTUBE
From youtube.com
HOW TO GRILL A RACK OF LAMB | KINGSFORD®
From kingsford.com
GRILLED RACK OF LAMB RECIPE | GRILLER'S SPOT
From grillersspot.com
BEST RACK OF LAMB RECIPE - HOW TO COOK RACK OF LAMB - DELISH
From delish.com
BEST GRILLED RACK OF LAMB RECIPES | EASTER | FOOD NETWORK CANADA
From foodnetwork.ca
RACK OF LAMB THREE WAYS: GRILLED LAMB LOLLIPOPS, LAMB RIBEYES, …
From amazingribs.com
GRILLED RACK OF LAMB WITH GARLIC AND HERBS | SAVEUR
From saveur.com
GRILLED RACK OF LAMB RECIPE ON BIG GREEN EGG - HOWTOBBBQRIGHT
From howtobbqright.com
BARBECUED RACK OF LAMB RECIPE : SBS FOOD
From sbs.com.au
RACK OF LAMB GRILLED TO PERFECTION! - CLEAN CUISINE
From cleancuisine.com
RACK OF LAMB (Ράφι αρνιών) - MIA KOUPPA: TAKING THE GUESSWORK …
From miakouppa.com
BARBECUE LAMB RACK RECIPE
From barbecue-smoker-recipes.com
HOW TO COOK LAMB RACK OF RIBS ON BBQ - MONTALVOSPIRIT
From montalvospirit.com
GRILLED RACK OF LAMB WITH MINT CHIMICHURRI RECIPE
From saltpepperskillet.com
GRILLED RACK OF LAMB WITH ROSEMARY – STEPH GAUDREAU
From stephgaudreau.com
BBQ RACK OF LAMB RECIPE - PIT BARREL COOKER
From pitbarrelcooker.com
SMOKED RACK OF LAMB | BBQ HERO RECIPE
From bbqhero.com
GRILLED RACK OF LAMB - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
PERFECT SLOW-COOKED RACK OF LAMB FOR THE GRILL OR THE STOVETOP …
From seriouseats.com
GRILLED RACK OF LAMB WITH FRESH HERB WET RUB
From themountainkitchen.com
HOW TO GRILL A RACK OF LAMB ON A GAS GRILL | BBQ TIPS
From mickeylieberman.com
GRILLED RACK OF LAMB WITH DEMI-GLACE BUTTER RECIPE
From foodandwine.com
FRENCHED RACK OF LAMB RECIPE - ALL THINGS BARBECUE
From atbbq.com
GRILLED RACK OF LAMB - BASIL AND BUBBLY
From basilandbubbly.com
GRILLED LAMB KABOB MARINADE RECIPES - THERESCIPES.INFO
From therecipes.info
EASY GRILLED RACK OF LAMB RECIPE - PLATING PIXELS
From platingpixels.com
LAMB RECIPES FOR PELLET GRILLS | TRAEGER GRILLS
From traeger.com
ROASTED RACK OF LAMB RECIPE | TRAEGER GRILLS
From traeger.com
GRILLED MOROCCAN-SPICED RACK OF LAMB RECIPE - SERIOUS EATS
From seriouseats.com
GRILLED HERB CRUSTED RACK OF LAMB - GARLIC & ZEST
From garlicandzest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love