GRILLED RACK OF LAMB WITH GARLIC HERB MARINADE
Provided by Susie Bulloch (heygrillhey.com)
Categories Appetizer Main Course
Time 4h30m
Number Of Ingredients 11
Steps:
- Combine all ingredients for the garlic herb marinade in a zip top bag and mix to combine.
- Preheat your grill for two-zone cooking. Aim for 450 degrees F for your direct side of heat.
- Place your rack of lamb in the marinade and massage to coat. Place in your refrigerator and allow to marinate for at least 4 hours or up to 8 hours.
- Remove rack of lamb from the marinade and shake off any excess marinade. Wrap the bones in heavy duty aluminum foil to prevent them from burning.
- Place your lamb on indirect side of heat for 20-25 minutes or until the internal temperature of the lamb reaches 100 degrees F in the thickest part of the lamb, making sure your thermometer isn't touching the bone.
- Move the lamb to direct heat and grill to your preferred doneness, approximately 2 minutes per side. Leave the lid open on your grill and don't leave. Their is a fat cap on a rack of lamb, and over the direct heat it will cook quickly and has a potential for flare up. Stay close to remove the rack as needed.
- Refer to the temperature guide in the notes, I do not recommend cooking lamb above Medium Rare.
Nutrition Facts : Calories 268 kcal, Carbohydrate 7 g, Protein 1 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 2 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
GARLIC AND HERB-MARINATED RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, fresh thyme, fresh rosemary, garlic, salt, pepper, chilli powder, olive oil, lemon, red wine
Provided by Dhruv Vohra
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF / 175ºC.
- Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chilli powder, olive oil, and lemon juice; mix well, then set aside.
- If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)
- Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.
- Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it's almost done, pour in red wine then remove from the heat.
- Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C
- Serve with roasted veggies.
- Enjoy!
Nutrition Facts : Calories 185 calories, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
HERB GRILLED RACK OF LAMB
Quick and easy yet elegant grilled main dish. Herb measurements are approximate, and any of the savory , or mint family of herbs may be used. If you use fresh herbs, you can't go wrong. The only sin is to not use enough. If fresh herbs aren't available, you may substitute dried herbs, but reduce the quantities to 2-3 tsp. each. Frenched Lamb racks are available in vac packs most everywhere. If not, ask your butcher to french them for you.
Provided by Smoky Okie
Categories Lamb/Sheep
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Day before, up till one hour before cooking, salt and pepper Lamb to taste.
- Rub Lamb gently to coat with EVOO.
- Rub minced garlic evenly to Lamb.
- Combine herbs, fluff together, and spread evenly on cutting board.
- Roll lamb in chopped herbs to coat, sprinkling herbs onto the concave side of the rack, or anywhere that they don't stick.
- Allow all to macerate 1- 24 hours.
- Allow meat to come to room temp before grilling.
- 30-45 minutes before grilling, prepare a hot grill for direct/indirect grilling.
- Stand racks up on end facing eachother so as to support eachother, and grill on high heat 3-4 minutes.
- Grill outside of racks on high heat 2-3 minutes.
- Drop coals, or reduce heat to medium and grill inside side of racks 2-3 minutes, or to an internal temp of 115*.
- Rest meat 10 minutes before carving.
- Slice using bones for a guide (should look like rare lamb chops.).
- Serve on platter w/ rosemary sprig and/or mint leaves.
- Note: Cooking times will vary depending on cut of meat, type of grill, etc. As with all grill recipes, use your own judgement.
Nutrition Facts : Calories 818.5, Fat 76.1, SaturatedFat 32.2, Cholesterol 158, Sodium 117.3, Carbohydrate 1.1, Fiber 0.3, Protein 30.4
HERB MARINATED GRILLED RACK OF LAMB
Herb Marinated Grilled Rack of Lamb is a finger licking delicious recipe marinated with garlic, za'atar and Moroccan spice mixture and grilled to perfection.
Provided by HWC Magazine
Categories Mains
Time 4h23m
Number Of Ingredients 6
Steps:
- Make sure that the rack of lamb bones has been "Frenched cut".(This is to remove the excess fat and fascia away from the bone to give abetter appearance for serving) Remove any excess fat.
- In a large sealable baggie or bowl add the rack of lamb, za'atar seasoning, chopped garlic, parsley and olive oil. Mix well and rub the mix into the rack of lamb. (Do not add the salt until you are ready to put it on the grill as this can draw out the moisture in the meat and make it tougher)
- Marinate rack of lamb for 4 hours or up to overnight. In a pinch can marinate for 30 minutes, while the lamb is coming to room temperature before grilling. Remove the marinating rack of lamb from the refrigerator and place it at room temperature for 30 minutes. (This keeps the meat cooking evenly)Preheat the grill to 400 degrees F (204 degrees C). Clean and prepare the grill. Oil your grill grates lightly with a cloth. We did not wrap the ribs of the lamb in aluminum foil to prevent burning and we had no issues. If you want to do this, go for it. Salt and pepper your lamb rack well on both sides.
- GRILLING DIRECTIONS: Place your rack of lamb skin side down for 5 minutes over direct heat, allow to sear with the lid of the grill down. Turn the rack of lamb over on the other side and cook for the remaining time. For us, that was another 8 minutes. Make sure you take your rack of lamb off the grill about 2to 5 degrees BEFORE it comes to your desired temperature as it will raise another 5 degrees upon resting. However, it depends on how you want lamb cooked. We highly suggest not cooking your lamb any more than medium rare at the most for the best flavor and texture. Blue Bloody Rare - 125 degrees F (51 degrees C) Med Rare - 135 degrees F (57 degrees C) (our preferred cooking level)Medium - 145 degrees F (62 degrees C) Med Well - 155 degrees F (68 degrees C) Well Done - 165 degrees F (73 degrees C)
- After you take your rack of lamb off the grill, Tent lamb lightly with aluminum foil and allow it to rest for about 10 minutes before carving.
- Garnish with fresh parsley and herbs as desired before serving.
- OVEN DIRECTIONS: No Grill. No problem! Our suggestion is to prepare our Herb Marinated Rack of Lamb with the rub as stated in the recipe. Then take out your lamb out of the refrigerator for at least 30 minutes up to an hour before cooking in the oven to allow it to come to room temperature. This is so that it cooks evenly. Next, preheat your oven to 450 degrees F (232 degrees C). Cook lamb uncovered for 10 minutes. Then, reduce oven temperature to 300 degrees F (148 degrees c) for an additional 10 - 20 minutes. Start checking the internal temperature of your rack of lamb at the start of the 10 minute mark. If you like your rack of lamb medium rare like we do then take it out at 135 degrees F. Tent with a little foil and let rest.
Nutrition Facts : ServingSize 1 g, Calories 716 kcal, Carbohydrate 4 g, Protein 25 g, Fat 66 g, SaturatedFat 26 g, Cholesterol 126 mg, Sodium 96 mg, Fiber 2 g, Sugar 1 g
HERB-MARINATED RACK OF LAMB
Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
Provided by Food Network
Categories main-dish
Time 13h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
- The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
- Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
- To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
HERB-MARINATED LAMB
Make and share this Herb-Marinated Lamb recipe from Food.com.
Provided by KelBel
Categories Lamb/Sheep
Time 55m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Place the leg of lamb in a nonreactive dish.
- Combine the olive oil, lemon juice, onion, garlic, Worcestershire sauce, pepper and thyme in a bowl and mix well. Pour over the lamb, turning to coat.
- Marinate in the refrigerator for 3 to 10 hours, turning occasionally. Drain, reserving the marinade.
- Bake the lamb in preheated 450 oven for 10 minutes per pound or until done to taste, basting with the reserved marinade occasionally.
Nutrition Facts : Calories 559, Fat 41.4, SaturatedFat 14.7, Cholesterol 152, Sodium 146.6, Carbohydrate 2.2, Fiber 0.2, Sugar 0.7, Protein 42.3
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
More about "herb marinated grilled rack of lamb recipes"
GRILLED HERB CRUSTED RACK OF LAMB - GARLIC & ZEST
From garlicandzest.com
Ratings 54Calories 386 per servingCategory Main Course
GRILLED RACK OF LAMB WITH GARLIC AND HERBS | SAVEUR
From saveur.com
BEST HERB-CRUSTED RACK OF LAMB MARINADE RECIPE
From food52.com
HERB MARINATED LAMB RECIPE | RACK OF LAMB RECIPES
From cookingnook.com
TOP 46 BEST GRILLED RACK OF LAMB RECIPE RECIPES
From schoenfeld.vhfdental.com
GRILLED RACK OF LAMB WITH A MIXED HERB PESTO | EMERILS.COM
From emerils.com
SUPER EASY GRILLED GARLIC AND HERB MARINATED LAMB RACK RECIPE
From foodnewsnews.com
HERB MARINATED BRAISED LAMB SHANKS RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
HERB GRILLED RACK OF LAMB RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GRILLED RACK OF LAMB WITH FRESH HERBS RECIPE
From foodhousehome.com
SUPER EASY GRILLED GARLIC AND HERB MARINATED LAMB RACK …
From tastingwithtina.com
HERB MARINATED LAMB RECIPE | RACK OF LAMB RECIPES
From pinterest.ca
GRILLED RACK OF LAMB MARINADE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SUPER EASY GRILLED GARLIC AND HERB MARINATED LAMB RACK RECIPE RECIPE
From pinterest.com
THE BEST IDEAS FOR RACK OF LAMB MARINADES - BEST RECIPES IDEAS …
From delishcooking101.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love