Grilled Honey And Garlic Lamb Rack With Orzo Salad Recipes

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GARLIC-DIJON GRILLED RACK OF LAMB



Garlic-Dijon Grilled Rack of Lamb image

Rack of lamb marinated in a dijon/garlic/herb mixture. Grilled to a crispy brown on the outside and juicy and pink on the inside.

Provided by StreetChef

Categories     Lamb/Sheep

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

6 racks of lamb
2 cups Dijon mustard
2 tablespoons minced garlic
1 teaspoon oregano
1 teaspoon rosemary

Steps:

  • Remove the racks from their wrappers. Pat dry with paper towels and set aside.
  • In a mixing bowl combine mustard, garlic, oregano and rosemary. Brush the mixture on the racks.
  • Cover and refrigerate overnight.
  • Cook the racks in a 375 deg. preheated oven for approximately 10 to 15 minutes. Remove from the oven and let cool.
  • Once cooled, wrap the bones in foil to prevent burning.
  • Place the racks on the barbeque and cook for approximately 15 minutes.

Nutrition Facts : Calories 59.5, Fat 2.6, SaturatedFat 0.1, Sodium 933.9, Carbohydrate 7.5, Fiber 2.8, Sugar 2.4, Protein 3.5

GRILLED HONEY-AND-GARLIC LAMB RACK WITH ORZO SALAD



Grilled Honey-And-Garlic Lamb Rack With Orzo Salad image

From www.australian-lamb.com Marination for 2-3 hours to overnight. Serve with a green salad for a complete meal.

Provided by Oolala

Categories     Lamb/Sheep

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 australian lamb racks, frenched
1 1/2 cups red wine
2 tablespoons honey
3 garlic cloves, crushed
1 tablespoon fresh thyme leave
salt & freshly ground black pepper, to taste
1 lb orzo pasta
2 ears fresh corn, cooked
1 lemon, juice and zest of
2 tablespoons extra virgin olive oil
1/4 cup black olives, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
salt & freshly ground black pepper, to taste

Steps:

  • Combine the marinade ingredients and mix well.
  • Pour marinade into a large flat glass or ceramic dish. Add the lamb, turning to coat all sides.
  • Marinate in the refrigerator, meat side down, for 2-3 hours or overnight.
  • To make orzo salad, cook pasta according to directions on packet and drain well.
  • While allowing orzo to cool slightly, cut the kernels from the fresh corn.
  • Combine pasta, corn, juice, zest and remaining ingredients in a large bowl, toss well and season with salt and pepper to taste.
  • Remove the meat from the marinade and pat dry.
  • Place the marinade in a small pan and bring to a boil. It is important that the mixture comes to a rapid boil. Reduce heat and simmer until liquid starts to thicken slightly and become glossy. Keep warm.
  • Heat grill to medium high, and cook the lamb racks for 5-6 minutes each side for medium-rare, or as desired. Allow to rest for 5 minutes.
  • Spoon orzo salad onto a large platter and place whole racks on top, or separate lamb into 3-4 chop portions and serve on individual plates.
  • Spoon glaze over and serve with a green salad.

Nutrition Facts : Calories 646.3, Fat 10, SaturatedFat 1.5, Sodium 92.9, Carbohydrate 107.3, Fiber 5.5, Sugar 13, Protein 16.8

GRILLED VEGGIE AND ORZO SALAD



Grilled Veggie and Orzo Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt and freshly ground black pepper
1 pound orzo
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup extra-virgin olive oil
1 yellow squash, cut into 1/2-inch-thick slices on the bias
1 zucchini, cut into 1/2-inch-thick slices on the bias
1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias
1 red onion, cut into 1/2-inch-thick slices
1 large bell pepper, cut into planks
1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons)
1 tablespoon Dijon mustard
3/4 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill

Steps:

  • Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
  • Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
  • Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
  • To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
  • Serve immediately or keep at room temperature until ready to serve.

GRILLED RACK OF LAMB WITH MUSTARD CRUST



Grilled Rack of Lamb with Mustard Crust image

A tender, delicious, and addictive recipe for a grilled rack of lamb. The mustard crust adds a savory flavor that is unbeatable. Pairs well with my recipe for roasted potatoes with feta and basil and a glass of red wine.

Provided by daniellev14

Categories     Meat and Poultry Recipes     Lamb

Yield 4

Number Of Ingredients 7

¼ cup olive oil
¼ cup grainy mustard
1 medium lemon, juiced
1 tablespoon dried oregano
3 cloves garlic, grated
salt and ground black pepper to taste
1 (8 bone) rack of lamb, exterior fat trimmed

Steps:

  • Mix olive oil, mustard, lemon juice, oregano, garlic, salt, and pepper together in a small bowl.
  • Place the whole rack of lamb into a large zip-top bag and pour mustard mixture all over it. Massage the sauce into the meat until fully coated. Place in the refrigerator for at least 3 hours, or up to 6 hours.
  • Clean an outdoor grill and preheat for high heat. Lightly oil the grate.
  • Remove lamb from the refrigerator and discard marinade. Wrap exposed bones in a layer of aluminum foil to prevent them from burning and flaking.
  • Place lamb on the preheated grill over direct heat. Sear the surface briefly, just until a dark brown crust starts to form, about 3 minutes; be careful it doesn't burn. Flip and sear the other side.
  • Move onto indirect heat and close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium rare, 15 to 20 minutes.
  • Transfer lamb to a serving dish and cover with foil for 5 minutes. Remove all foil and cut into chops to serve.

Nutrition Facts : Calories 501.8 calories, Carbohydrate 7.5 g, Cholesterol 97 mg, Fat 41.7 g, Fiber 3.5 g, Protein 23.6 g, SaturatedFat 13.7 g, Sodium 312.7 mg, Sugar 1.2 g

GRILLED VEGETABLE ORZO SALAD



Grilled Vegetable Orzo Salad image

Vegetables that are in season make great additions to this orzo salad. It's the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree. -Danielle Miller, Westfield, Indiana

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 19

1-1/4 cups uncooked orzo pasta
1/2 pound fresh asparagus, trimmed
1 medium zucchini, cut lengthwise into 1/2-inch slices
1 medium sweet yellow or red pepper, halved
1 large portobello mushroom, stem removed
1/2 medium red onion, halved
DRESSING:
1/3 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons lemon juice
4 garlic cloves, minced
1 teaspoon lemon-pepper seasoning
SALAD:
1 cup grape tomatoes, halved
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

Steps:

  • Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat., Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally., When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.

Nutrition Facts : Calories 260 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

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