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.
MARINATED LAMB RIBLETS
Provided by Barbara Kafka
Categories appetizer
Time 55m
Yield 25 to 30 pieces
Number Of Ingredients 10
Steps:
- With a sharp knife, cut between the ribs of the nine strips (three per rack) to divide into riblets.
- Mix together all remaining ingredients in a bowl to create a marinade. Add riblets and stir to coat well. Let riblets marinate at least 3 hours, or overnight in refrigerator, turning them occasionally in marinade.
- Preheat oven to 375 degrees.
- Place riblets, separated, on a roasting pan or jelly roll pan. Bake 35 to 50 minutes, depending on meatiness of ribs, basting every 10 minutes. Serve hot.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 13 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 126 milligrams, Sugar 0 grams
LAMB RIBS WITH HONEY AND WINE
Combination of Middle Eastern and European dishes. Best if served with steamed vegetables and hot cooked rice.
Provided by ELINOAR
Categories Meat and Poultry Recipes Lamb
Time 2h20m
Yield 6
Number Of Ingredients 11
Steps:
- Place lamb in a 9x13-inch baking dish.
- Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 10.2 g, Cholesterol 112.2 mg, Fat 36.8 g, Fiber 1 g, Protein 25.8 g, SaturatedFat 15.1 g, Sodium 1077.1 mg, Sugar 5.5 g
MARINATED LAMB CUTLETS
Young tender Australian lamb at its best. Tasty little lamb cutlets to grill, broil or pan fry. Prep doesn't include marinating.
Provided by Fairy Nuff
Categories Lunch/Snacks
Time 20m
Yield 12 cutlets, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, except lamb, in a non-metallic dish. Add lamb, cover and refrigerate overnight.
- Grill or fry the cutlets over medium heat for 5 minutes each side (for medium-rare) or until cooked to your liking, basting with the marinade a few times for the first 8 minutes.
- Season with pepper and garnish with chopped parsley.
Nutrition Facts : Calories 50.3, Fat 0.6, SaturatedFat 0.1, Sodium 256.5, Carbohydrate 7.8, Fiber 0.8, Sugar 2.5, Protein 0.9
GRILLED LAMB RIBLETS
I love lamb riblets and this is a great way to cook them on the grill--I think it will work for lamb chops too just changing the cooking times. The original recipe called for lemons, but when I made this I was out of lemons so used lime for rubbing on the lamb itself. Recipe source: Bon Appetit (August 1990)
Provided by ellie_
Categories Lamb/Sheep
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- To make the glaze: in a saucepan over medium high heat melt butter and oil together. Stir in shallots and sauté for 4 minutes or until golden brown.
- Stir in garlic and sauté for 2 minutes.
- Stir in thyme and cook stirring for 1 minute.
- Stir in honey and lemon juice and bring to a simmer, stirring until honey dissolves. Reduce heat and simmer for 10 minutes, stirring frequently.
- Stir in mint and simmer stirring frequently for 10 more minutes or until glaze is thick.
- Add salt and pepper to taste.
- Cover and let stand for 3 hours. (*Glaze can be prepared one day ahead, covered and refrigerated. Before using, stir over low heat until heated.).
- To prepare riblets: rub riblets with cut sides of lemons (or limes see note above in description). Season both sides with spices, salt and pepper. Cover and let stand for 45 minutes while preparing barbecue grill.
- Prepare grill to medium high heat. Brush grill with oil.
- Place ribs on grill and sear for 8 - 10 minutes per side.
- Cover with grill lid or aluminum foil and continue grilling, turning occasionally for 20-30 minutes or until lamb is done. Uncover.
- Brush riblets with some of the glaze and continue grilling for 10 minutes or until lightly charred.
- Cut riblets into serving pieces and then arrange them on platter, garnishing with mint and lemon wedges.
Nutrition Facts : Calories 341.2, Fat 19.9, SaturatedFat 7, Cholesterol 22.9, Sodium 74.7, Carbohydrate 48, Fiber 4.8, Sugar 35.3, Protein 2.4
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