Thread: Grilled rack of lamb
#1 Grilled rack of lamb07-21-2009, 07:53 PM
I was jonesing for lamb tonite and publix had the racks on sale, so lamb it was!
Rack of lamb, frenched
1/2 cup EVOO
1/2 cup white whine
3 Tbsp greek seasoning (McCormic has a premade one) It has onion, garlic, oregano, spearmint and sea salt.
For the sauce:
3 Tbsp mint sauce
1 Tbsp honey
1 Tbsp orange marmalade
Heat grill to one side high and the other side off.
Rub racks of lamb with kosher salt and fresh black pepper
Mix the oil, wine and spices to make a slurry paste. Rub paste on both sides of racks of lamb.
Place the lamb on the hot side of the grill and sear each side for 2 minutes each.
Move racks to the unlit side, close lid and cook for 10-12 minutes for rare or 120 degrees. Cook longer to ruin the meat.
When done take out and tent with foil to rest for 10 minutes.
While resting whisk up the mint sauce, marmalade and honey.
I love lamb!
On the grill
Dinner was the best!!
: “Grow your own dope. Plant a liberal.”
” Obummercare, 20 percent of the time it works everytime.
07-21-2009, 08:00 PM
Looks great 4T5 I'm down to a half a lamb in the freezer but I have a Quarter of buffalo yearling calf coming when it is done aging. It's been hanging about a week now.
07-21-2009, 10:02 PM
Dispite the fact that I loathe mint - I'll give you an 8 on the presentation of the lamb itself. Could be a little neater - but not bad. :) NOW - as for your choice of sides - ew ew ew ew ew. The veggies are clearly over cooked and the whole thing is just totally inappropriate for such a wonderfully prepared cut of meat. I would have gone for a nice grilled asparagus and a baked potato. ANYHOW - you get a 5 in total.Stand up for what is right, even if you have to stand alone.
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