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  1. #1 Valentine Roasted rack of lamb 
    I hate HR Corporate Scum patriot45's Avatar
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    Had a nice Valentines day. We ate! Started with a nice steamed and simmered Mussel appetizer (meal!) And then the Frenched racks of Lamb! Wow was this good. I took this out at a temp of 125 and tented for 15 minutes. Perfecto!!!

    Just a little appetizer.


    Time for the good stuff, served with asparagus and mash.

    Ingredients
    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)

    Directions

    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.

    Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.

    Beautiful Lamb Rib racks


    With the tasty stuff on top.


    Out of the oven


    Ooops...just kidding! Perfect!


    I ate 5 of them! Buurp.

    :Do not take life too seriously. You will never get out of it alive.
    ” I wondered why the rock was getting larger. Then it hit me.
    .
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  2. #2  
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    That looks cooked to perfection! No mint jelly? I never quite understood the mint jelly thing...though might be worth a try.

    When I cook lambchops, I do more of a Mediterranean seasoning of olive oil, fresh lemon juice and oregano. I pour it over hot, cooked
    lambchops that I usually make under the broiler. YUMMY.
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  3. #3  
    Moderator RobJohnson's Avatar
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    Other then ground lamb in Mediterranean dishes, I have never ate lamb.
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  4. #4  
    I hate HR Corporate Scum patriot45's Avatar
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    Quote Originally Posted by Hawkgirl View Post
    That looks cooked to perfection! No mint jelly? I never quite understood the mint jelly thing...though might be worth a try.

    When I cook lambchops, I do more of a Mediterranean seasoning of olive oil, fresh lemon juice and oregano. I pour it over hot, cooked
    lambchops that I usually make under the broiler. YUMMY.
    Except for a Mojito I don't care for mint in cooking,but that's just me.

    :Do not take life too seriously. You will never get out of it alive.
    ” I wondered why the rock was getting larger. Then it hit me.
    .
    Reply With Quote  
     

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