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- VIN COTTO
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
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 :
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
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 WITH MUSTARD CRUST
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
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
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
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
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.
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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.
RACK OF LAMB: A SIMPLE RECIPE FOR THE GRILL - MEATHACKER
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Servings 4Estimated Reading Time 4 minsCategory DinnerTotal Time 30 mins
- Thaw the rack of lamb completely and bring to room temperature. Remove from the package and allow excess juices to drain off. Pat dry very lightly with paper towel.
- Sprinkle on about half the salt and pepper and rub into the rack. Flip the rack over and rub in the remaining salt and pepper.
- Place the rack on the grill, positioning so that the ribs are pointing towards the cooler side of the grill and the thickest part of the rack is over the hottest part of the grill. Place the rack fat cap up.
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