Grilled Rack Of Lamb Vin Cotto Recipes

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RACK OF LAMB



Rack of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

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- VIN COTTO



GRILLED RACK OF LAMB- VIN COTTO image

Categories     Lamb

Yield 4-6

Number Of Ingredients 21

SERVES 4 TO 6
INGREDIENTS
For the lamb:
2 teaspoons whole fennel seed
(or 1 teaspoon ground)
juice of 2 lemons·
juice of 2 oranges
1 clove garlic, peeled
2 tablespoons extra-virgin olive oil
I tablespoon harissa or crushed red
pepper flakes
2 full racks of lamb, about 2 to 2 to 2 1/4 pounds each (plan on 4 bones per person)
1 1/2 tablespoons salt
1/2 teaspoon coarse-ground black pepper
For the glaze:
1/2cup balsamic vinegar
1/2 cup vin cotto (if you can't find vin cotto,
up the balsamic vinegar to 1 cup)
1/4 teaspoon red pepper flakes
1/2 tablespoon finely chopped rosemary
sea salt for sprinkling

Steps:

  • Method/Preparation 1 Toast fennel seeds in small pan over low heat til they become Fragrant about 2 min.(If you're using the ground fennel don't toast it.) 2 Blend fennel seeds (or ground fennel,lemon juice, orange juice, garlic, olive oil, harissa or red pepper flakes in the blender on medium until combined, about 30 seconds. 3 Place the lamb in a large container and put the mixture over top. Cover with plastic wrap and place in the fridge to marinate for at least 2 hours-the longer the meat rests in the marinade the better up to 8 hours. 4 Turn the broiler grill to high 5 Remove the lamb from the fridge and allow it to come to room temperature on counter, at least 30 minutes. Reserve marinade. 6 Season lamb on both sides with salt and pepper. Place it on a roasting rack and put under broiler on middle rack or on the grill with the cap of fat facing down. 7 Broil the lamb until fat cap starts to caramelize, about 3 minutes. Rotate the pan and continue broiling as it browns. about 2 1/2 minutes more. Flip lamb racks over and continue broiling until the fat on top has started to caramelize and render. about 5 more minutes. 8 Turn oven 400. Remove lamb from oven, brush it with marinade both sides, return to oven. Cook until desired level of doness-20-25 min. med Rare (or 115 on meat thermomenter) Remove lamb from oven, rest on roasting Rack for 20 min. GLAZE 1 combine balsamic vinegar, vin cotto, red pepper flakes in small pot over high heat, reduce by half about 8 min. (ventilate kitchen well) 2 Remove pot from heat; add chop rosemary, mix. Glaze should taste sweet, sour, herby all at once. To Finish Dish: Cut chops between bones. Brush lamb with vinegar glaze, sprinkle with sea salt.

GRILLED RACK OF LAMB



Grilled Rack of Lamb image

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

2 cups apple cider or juice
2/3 cup cider vinegar
2/3 cup thinly sliced green onions
1/2 cup canola oil
1/3 cup honey
1/4 cup steak sauce
2 teaspoons dried tarragon
2 teaspoons salt
1/2 teaspoon pepper
4 racks of lamb (1-1/2 to 2 pounds each)

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 :

BBQ ROASTED RACK OF LAMB



BBQ Roasted Rack of Lamb image

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

1 cup Heinz Tomato Ketchup
2 tablespoons Heinz Worcestershire Sauce
2 tablespoons Heinz® Apple Cider Vinegar
3 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
2 teaspoons finely grated lemon zest
1 teaspoon pepper
½ teaspoon salt
2 large red onions, sliced thickly
2 racks 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.

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

GRILLED RACK OF LAMB



Grilled Rack of Lamb image

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

1 rack of lamb
1 liter water
1 tablespoon salt
3 sprigs rosemary
3 garlic cloves
2 sprigs thyme
1 tablespoon chopped rosemary
1/2 teaspoon chopped thyme
2 garlic cloves, crushed
1 tablespoon olive oil

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 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

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 RACK OF LAMB WITH ROSEMARY-LEMON SAUCE



Grilled Rack of Lamb With Rosemary-Lemon Sauce image

Provided by Bryan Miller

Categories     dinner, main course

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 8

2 racks of lamb, about 3 1/2 pounds total (8 ribs per rack)
Salt and freshly ground pepper to taste
2 teaspoons dried rosemary or 1 tablespoon fresh
2 tablespoons olive oil
2 tablespoons fresh lemon juice
4 tablespoons sweet butter
2 tablespoons minced shallots
1/4 cup diced parsley

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.

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From momswithgirls.com


SLOW-GRILLED RACK OF LAMB WITH MUSTARD AND HERBS RECIPE
Directions. Instructions Checklist. Step 1. Light a grill or preheat a grill pan. If using charcoal, let the coals burn until white, then push them to one side of the grill. Season the lamb with ...
From foodandwine.com


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