Grilled Rack Of Lamb Vin Cotto Food

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.

GRILLED RACK OF LAMB- VIN COTTO

Steps:

• Method/Preparation 1 Toast fennel seeds in small pan over low heat til they become Fragrant about 2 min.(If you're using the ground fennel don't toast it.) 2 Blend fennel seeds (or ground fennel,lemon juice, orange juice, garlic, olive oil, harissa or red pepper flakes in the blender on medium until combined, about 30 seconds. 3 Place the lamb in a large container and put the mixture over top. Cover with plastic wrap and place in the fridge to marinate for at least 2 hours-the longer the meat rests in the marinade the better up to 8 hours. 4 Turn the broiler grill to high 5 Remove the lamb from the fridge and allow it to come to room temperature on counter, at least 30 minutes. Reserve marinade. 6 Season lamb on both sides with salt and pepper. Place it on a roasting rack and put under broiler on middle rack or on the grill with the cap of fat facing down. 7 Broil the lamb until fat cap starts to caramelize, about 3 minutes. Rotate the pan and continue broiling as it browns. about 2 1/2 minutes more. Flip lamb racks over and continue broiling until the fat on top has started to caramelize and render. about 5 more minutes. 8 Turn oven 400. Remove lamb from oven, brush it with marinade both sides, return to oven. Cook until desired level of doness-20-25 min. med Rare (or 115 on meat thermomenter) Remove lamb from oven, rest on roasting Rack for 20 min. GLAZE 1 combine balsamic vinegar, vin cotto, red pepper flakes in small pot over high heat, reduce by half about 8 min. (ventilate kitchen well) 2 Remove pot from heat; add chop rosemary, mix. Glaze should taste sweet, sour, herby all at once. To Finish Dish: Cut chops between bones. Brush lamb with vinegar glaze, sprinkle with sea salt.

GRILLED RACK OF LAMB WITH MUSTARD CRUST

Steps:

• Mix olive oil, mustard, lemon juice, oregano, garlic, salt, and pepper together in a small bowl.
• Place the whole rack of lamb into a large zip-top bag and pour mustard mixture all over it. Massage the sauce into the meat until fully coated. Place in the refrigerator for at least 3 hours, or up to 6 hours.
• Clean an outdoor grill and preheat for high heat. Lightly oil the grate.
• Remove lamb from the refrigerator and discard marinade. Wrap exposed bones in a layer of aluminum foil to prevent them from burning and flaking.
• Place lamb on the preheated grill over direct heat. Sear the surface briefly, just until a dark brown crust starts to form, about 3 minutes; be careful it doesn't burn. Flip and sear the other side.
• Move onto indirect heat and close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium rare, 15 to 20 minutes.
• Transfer lamb to a serving dish and cover with foil for 5 minutes. Remove all foil and cut into chops to serve.

GRILLED RACK OF LAMB

Steps:

• Make brine using the brining ingredients.
• Add lamb and make sure it is completely covered.
• Let sit at least 8 hours in th refrigerator or if using Food Saver marinate 2 hours.Meanwhile make a mixure of the second part of Rosemary, Thyme, garlic and oil.
• Remove the racks of lamb from the brine solution and pat dry with a tea towel. Smear with herb mixture.
• Brush grill with canola oil. Light the burners under the grill plate and allow them to get quite.hot. Place the racks of lamb on the hot barbecue grill and brown each side. Once the racks of lamb have been browned, slide the rack to the other side of the barbecue and adjust the flames so they are at a medium Low heat.
• Throw the rosemary sticks from the brine mixture onto one of the burners and close the barbecue lid. The idea is that the rosemary sticks will smoke and burn providing a smoky rosemary flavoured atmosphere and the racks of lamb will bake inside the oven cavity of the barbecue.
• Cook until temperature reaches 65° for medium rare, approx 20 minutes.
• Place on plate; cover with foil and towel and let sit 10 minutes.
• Very nice served with Knorr demi-glace sauce, mint jelly if that is your choice. Enjoy!