Black Jack Lamb Rack Recipes
GRILLED NEW ZEALAND LAMB RACK
Steps:
- In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight. Prepare an outdoor grill or preheat the broiler. Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing.
LAMB RACKS WITH BREAD CRUMBS, PARSLEY AND LEMON
Steps:
- Preheat an oven to 350 degrees F. Place the bread on a baking tray, slide it into the oven and toast until the slices are lightly golden, about 20 minutes. Remove the baking tray from the oven, and leave the bread slices out to cool. Using your hands or a food processor, crumble the toasted bread, until bread crumbs form. In a medium bowl, toss together the bread crumbs, parsley, zest, and garlic. Pour in 1/4 cup olive oil, and season with salt and black pepper, to taste.
- Rub enough extra olive oil to coat the lamb racks. Season the meat liberally with salt and black pepper, to taste. In a large, hot frying pan, place the lamb racks, fat-side down, and cook over medium heat for 2 minutes. Transfer the racks to a baking tray, spread their tops evenly with the mustard. Press the bread crumb mixture into the meat. Roast until the lamb is fully cooked and nicely pink, about 25 to 30 minutes. Remove the lamb racks from the oven. Leave them out to rest, loosely covered with foil, for 5 minutes before serving.
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.
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