Grill Roasted Rack Of Lamb In Red Mole Recipes

ROASTED RACK OF LAMB

Steps:

• Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
• Preheat the oven to 300 degrees F.
• Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
• Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.

GRILL-ROASTED RACK OF LAMB IN RED MOLE

Steps:

• Cut the racks of lamb in half so that you have four 3- or 4-boned sections of meat.
• Place on a platter or in a baking dish and cover the meat with 1 1/2 cups of the mole (try to avoid wasting the mole on the bones). Cover and refrigerate for at least 4 hours, and for as long as overnight. Refrigerate the remaining mole for when you serve the dish.
• Prepare a medium fire in a grill. Preheat the oven to 475 degrees.
• Brush off any excess marinade from the lamb. Oil the grill rack, lay the racks of lamb on it, and grill, turning once or twice, until nicely browned on all sides. Be mindful that the fat on the lamb can drip and cause the flames to flare; if this happens, simply turn the lamb over or move it away from the hottest flames.
• Transfer the meat to a small roasting pan and put it in the oven. Check it after 10 minutes, and discard any fat that may have accumulated in the bottom of the pan. Cook the lamb until it has reached the desired doneness. In my opinion, lamb from the rack is best served medium-rare. (When it is rare, the texture can be too springy; when medium-well to well-done, it often will be disagreeably dry.) An internal temperature of 130 degrees will be right - especially when you take into account that the temperature will rise another few degrees once it comes out of the oven. Allow the lamb to rest for a few minutes.
• Meanwhile, warm the reserved mole in a small saucepan.
• Cut the lamb into chops, or serve the half-racks as they are. Offer the mole on the side, with salt and pepper.
• Recommended wine: A Zinfandel from Sonoma (but not a high-alcohol one) will offer restraint to complement the gentle gaminess of the lamb and the power of the red mole.

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.

BBQ ROASTED RACK OF LAMB

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.

GRILLED RACK OF LAMB

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.

GRILLED RACK OF LAMB

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!

ROASTED RACK OF LAMB

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
• In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
• Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
• Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

RED MOLE

Steps:

• Preheat the oven to 400 degrees.
• Slice the tomatoes crosswise in half. Using a small spoon or your fingers, scrape out the seeds. Place the tomatoes cut side down on a baking sheet lined with parchment paper (this keeps the acidic tomatoes from reacting with the pan) and roast for about 20 minutes. Let cool slightly, then remove and discard the skins and cores. Reserve.
• Meanwhile, also roast the peanuts on a baking sheet for 10 to 12 minutes. Let cool, then coarsely grind in a food processor. Set aside.
• Toast the anchos in a small skillet over medium heat. Soak in hot water to soften, about 20 minutes. Drain, and remove the seeds and stems. Reserve.
• Heat the canola oil in a medium skillet over high heat. Add the plantain slices and sauté until well browned and caramelized. Remove from the skillet and drain on paper towels.
• In a dry skillet, toast the annatto, allspice, cloves, and peppercorns until fragrant. Let cool, then combine with the canela in a spice grinder and grind to a fine powder.
• In a blender, puree the anchos and chipotles until smooth. Add the plantains, ground spices, and tomatoes and puree. Reserve.
• Pour the garlic oil into a medium pot and heat over medium-high heat. When the oil is very hot, add the puree and simmer for 10 minutes, stirring frequently. Add the peanuts and simmer for another 2 minutes. Add the chocolate and let it melt. Stir in the vinegar and chicken stock and cook for another 5 minutes. Season with salt. Refrigerated, this keeps for 1 month.

GRILLED RACK OF LAMB WITH ROSEMARY-LEMON SAUCE

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.