GRILLED RACK OF LAMB WITH ONION-MINT JAM
"Frenched" racks of lamb have had the rib bones scraped clean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat grill to medium. Meanwhile, stir together pepper, salt, and red-pepper flakes. Rub lamb with olive oil and 1/4 cup pepper mixture. Let stand 15 minutes.
- Brush hot grill with vegetable oil. Grill lamb, turning occasionally, until a thermometer inserted into thickest part of flesh (do not touch bone) reaches 125 degrees for medium-rare, about 25 minutes.
- Transfer lamb to a cutting board; let rest at least 15 minutes and up to 30 minutes. Slice into chops and serve with jam and remaining pepper mixture.
GRILLED LAMB CHOPS WITH MINT
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
- Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.
Nutrition Facts : Calories 238 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 185 milligrams, Carbohydrate 1 grams, Protein 20 grams, Sugar 0 grams
LAMB CHOPS WITH TOMATO-MINT JAM
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Combine 3/4 cup mint, the panko or matzo meal and 2 tablespoons olive oil in a medium bowl. Add the minced garlic, 1 teaspoon rosemary, the red pepper flakes and 1/2 teaspoon salt and mix until combined.
- Unroll the "tail" of each lamb chop (the long thin section folded around the chop). Season the lamb with salt, then press the crumb mixture under the tail section; roll up the tail around the filling and secure with kitchen twine. Put the chops on a plate, cover with plastic wrap and refrigerate 2 to 4 hours.
- Preheat the oven to 450 degrees F. Remove the lamb chops from the refrigerator 20 minutes before cooking. Make the tomato-mint jam: Toss the tomatoes, whole garlic clove, 1 tablespoon olive oil and the remaining 1 teaspoon rosemary on a rimmed baking sheet. Transfer to the oven and roast until the tomatoes are slightly charred, 15 to 20 minutes; let cool slightly, then transfer to a medium bowl. Add the vinegar and sugar and mash with a fork until somewhat smooth. Stir in the remaining 1/4 cup mint and season with salt.
- Heat a skillet over medium-high heat. Add the remaining 1 tablespoon olive oil; sear the lamb chops until browned, about 3 minutes per side. Using tongs, turn the chops onto their sides and sear until the fat browns, about 2 minutes. Transfer to a rimmed baking sheet; roast in the oven until a thermometer inserted into the center registers 140 degrees F for medium rare, about 10 minutes. Let rest 5 minutes; remove the twine and serve with the tomato-mint jam.
GRILLED RACK OF LAMB
Wonderful moist and full of flavour. I found the perfect way to prepare a rack of lamb on the BBQ. Brining is the answer. This is for 1 rack of 8 ribs but you can simply add a second rack to the brine.
Provided by Sageca
Categories Lamb/Sheep
Time 8h20m
Yield 2 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 72.1, Fat 6.8, SaturatedFat 1, Sodium 3499.7, Carbohydrate 2.7, Fiber 0.3, Sugar 0.1, Protein 0.5
ONION-MINT JAM
The jam is meant to be served with Grilled Rack of Lamb, but is also delicious with the Fried Chicken with Cornmeal Crust from the same Montana Dinner Party menu.
Provided by Martha Stewart
Categories Entertaining
Time 50m
Number Of Ingredients 6
Steps:
- Heat oil in a medium deep straight-sided skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened and golden in places, about 5 minutes. Add sugar and cook, stirring, until sugar begins to caramelize, about 5 minutes more. Carefully add vinegar (mixture will splatter) and bring to a boil. Boil until syrupy and reduced by three quarters, about 8 minutes. Transfer to a bowl, season with salt and pepper, and let cool at least 30 minutes. Fold mint leaves into jam just before serving.
GRILLED RACK OF LAMB
Whenever my husband and I really want to impress guests, we make this rack of lamb. The marinade keeps the meat juicy and tender while grilling. -Gail Cawsey, Geneseo, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool to room temperature. Remove 1 cup for basting; cover and refrigerate. Pour the remaining marinade into a shallow dish; add lamb and turn to coat. Cover and refrigerate for 2-3 hours or overnight, turning once or twice., Drain and discard the marinade. Cover rib ends of lamb with foil. Lightly oil the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 15 minutes. , Baste with reserved marinade. Grill or broil 5-10 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally.
Nutrition Facts :
GARLIC-DIJON GRILLED RACK OF LAMB
Rack of lamb marinated in a dijon/garlic/herb mixture. Grilled to a crispy brown on the outside and juicy and pink on the inside.
Provided by StreetChef
Categories Lamb/Sheep
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 59.5, Fat 2.6, SaturatedFat 0.1, Sodium 933.9, Carbohydrate 7.5, Fiber 2.8, Sugar 2.4, Protein 3.5
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