Grilled Honey And Garlic Lamb Rack With Orzo Salad Food

GRILLED HONEY-AND-GARLIC LAMB RACK WITH ORZO SALAD

Steps:

• Combine the marinade ingredients and mix well.
• Pour marinade into a large flat glass or ceramic dish. Add the lamb, turning to coat all sides.
• Marinate in the refrigerator, meat side down, for 2-3 hours or overnight.
• To make orzo salad, cook pasta according to directions on packet and drain well.
• While allowing orzo to cool slightly, cut the kernels from the fresh corn.
• Combine pasta, corn, juice, zest and remaining ingredients in a large bowl, toss well and season with salt and pepper to taste.
• Remove the meat from the marinade and pat dry.
• Place the marinade in a small pan and bring to a boil. It is important that the mixture comes to a rapid boil. Reduce heat and simmer until liquid starts to thicken slightly and become glossy. Keep warm.
• Heat grill to medium high, and cook the lamb racks for 5-6 minutes each side for medium-rare, or as desired. Allow to rest for 5 minutes.
• Spoon orzo salad onto a large platter and place whole racks on top, or separate lamb into 3-4 chop portions and serve on individual plates.
• Spoon glaze over and serve with a green salad.

GRILLED VENISON RACK WITH HONEY BROWN LAGER RASPBERRY SAUCE

Steps:

• Combine first 7 ingredients in a bowl & mix well.
• Place racks in a large glass dish & pour beer mixture over top, being careful to evenly coat racks on all sides; cover & refrigerate racks and allow to marinate for 2 hours.
• Combine basting ingredients in a bowl, season with salt & pepper to taste and set aside; drink remaining beer!
• Preheat grill to medium-high (about 450F to 500F).
• Remove racks from marinade (discard excess) and grill for 6 - 8 minutes per side (for medium-rare), basting liberally with sauce during the last few minutes of cooking.
• Remove racks from grill & let rest for 5 minutes before cutting into 1 - 2 inch thick chops; drizzle with extra sauce & serve.

HERB GRILLED RACK OF LAMB

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.

LAMB LOINS - GRILLED WITH HOISIN SAUCE

Steps:

• Place lamb in sturdy plastic bag.
• Combine hoisin sauce, honey, vinegar, oil, curry powder, garlic and hot pepper flakes.
• Pour over loins, close bag and squeeze gently to coat.
• Marinate 30 minutes at room temperature or up to 4 hours in the refrigerator.
• Let lamb come to room temperature 30 minutes before grilling.
• Reserving marinade, remove lamb and place on oiled grill 4 inches (10 cm) above medium-hot coals or medium-high setting on gas grill.
• Grill about 3 to 5 minutes per side, brushing with reserved marinade, turning only once.
• Do not overcook lamb; to test for doneness, press meat lightly with fingers.
• Protect your fingers with paper towels.
• If softly springy, it is rare; if very firm, it is well done.
• Allow to stand for 10 minutes, lightly covered with tent of foil.
• Cut in thin slices on diagonal.

GARLIC-DIJON GRILLED RACK OF LAMB

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.

LAMB WITH ORZO PASTA (GREEK)

Steps:

• In a stove-top Dutch oven brown the boneless lamb shoulder in the olive oil.
• Salt and pepper to taste.
• Add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours.
• Remove the meat from the pot and set aside, covered, to keep warm.
• Remove the fat from the stock in the pan and add more stock if necessary to make up four cups.
• Remove the stock from the pan and set aside.
• Heat the Dutch oven again and add half cup olive oil.
• Add the orzo pasta and toss for a minute.
• Add the chopped onion and garlic sautee until the onion is clear.
• Stir in the tomatoes, dillweed and parsley.
• Return the meat to the pot along with the 4 cups of stock.
• Cover and simmer until the broth is absorbed and the pasta is tender, about 30 minutes.
• NOTE: if the dish is too wet when the pasta is tender continue to cook for a few more minutes with the lid off to reduce the sauce.