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.
CEDAR PLANKED ASIAN RACK OF LAMB
I found this unusual lamb recipe in our local paper. You can increase the heat of the red chili flakes if desired. This does not include the marinade time
Provided by Abby Girl
Categories Lamb/Sheep
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together ingredients and divide into 2 portions. Lightly season lamb with salt. Coat racks with one portion of marinade and set aside the other for the second batch.
- Cover lamb and chill 2 hours or overnight.
- Place lamb racks on cedar plank in pairs, facing one another, so the ribs interlock. Cook for 15 - 20 minutes or until lamb registers 125 degrees on meat thermometer.
- Remove from grill and tent loosely with foil for 5 - 10 minutes. Slice into chops and serve garnished with chopped peanuts and green onions.
Nutrition Facts : Calories 153.7, Fat 9.7, SaturatedFat 1.4, Sodium 512.6, Carbohydrate 6.4, Fiber 2, Sugar 2, Protein 6
ASIAN MARINATED RACK OF LAMB
This recipe comes from Simply Classic, The Junior League of Seattle cookbook. I made some slight adjustments to the directions. This is an impressive dish served with rice pilaf or polenta and a green salad. Please note that the prep does allow for marinating the meat 24 hours.
Provided by PaulaG
Categories Lamb/Sheep
Time P1DT1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim the rack of lamb removing fat and silver skin.
- Mix the marinade ingredients in a blender jar until well blended.
- Put the meat in a ziplock bag and pour the marinade over.
- Seal the bag well and place in refrigerator for 24 hours.
- Set out the meat and allow to stand at room temperature for 1 hour before cooking.
- Run the bones under cool water before roasting.
- Preheat oven to 425 degrees, spray and broiler pan with non-stick cooking spray and place rack meat side down.
- Place 1 cup of water in bottom of broiler pan, place the pan in the oven and roast uncovered for 30 minutes or until a meat thermometer registers between 145 and 150 degrees for medium-rare.
- Check the meat a couple of times during cooking. If the water has cooked out of pan, add additional water.
- To serve, carve the rack into individual chops allowing 2 chops per person.
Nutrition Facts : Calories 247.2, Fat 9.1, SaturatedFat 1.3, Cholesterol 1, Sodium 519.9, Carbohydrate 34.6, Fiber 1.8, Sugar 26.4, Protein 2
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