HERB-MARINATED RACK OF LAMB
Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
Provided by Food Network
Categories main-dish
Time 13h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
- The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
- Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
- To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
GRILLED RACK OF LAMB WITH GARLIC HERB MARINADE
Provided by Susie Bulloch (heygrillhey.com)
Categories Appetizer Main Course
Time 4h30m
Number Of Ingredients 11
Steps:
- Combine all ingredients for the garlic herb marinade in a zip top bag and mix to combine.
- Preheat your grill for two-zone cooking. Aim for 450 degrees F for your direct side of heat.
- Place your rack of lamb in the marinade and massage to coat. Place in your refrigerator and allow to marinate for at least 4 hours or up to 8 hours.
- Remove rack of lamb from the marinade and shake off any excess marinade. Wrap the bones in heavy duty aluminum foil to prevent them from burning.
- Place your lamb on indirect side of heat for 20-25 minutes or until the internal temperature of the lamb reaches 100 degrees F in the thickest part of the lamb, making sure your thermometer isn't touching the bone.
- Move the lamb to direct heat and grill to your preferred doneness, approximately 2 minutes per side. Leave the lid open on your grill and don't leave. Their is a fat cap on a rack of lamb, and over the direct heat it will cook quickly and has a potential for flare up. Stay close to remove the rack as needed.
- Refer to the temperature guide in the notes, I do not recommend cooking lamb above Medium Rare.
Nutrition Facts : Calories 268 kcal, Carbohydrate 7 g, Protein 1 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 2 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
MARINATED LAMB CHOPS WITH GARLIC AND HERBS
Super flavorful, herb and garlic marinated lamb chops are easy, fast, and elegant, making them perfect for guests or for every day dining.
Provided by Rachel Gurk
Categories Beef
Time 40m
Number Of Ingredients 10
Steps:
- In small bowl, mix olive oil, lemon juice and zest, herbs, garlic, salt and pepper.
- Place lamb chops in large zip top bag. Pour marinade over and close bag. Massage marinade into chops and marinate at room temperature at least 20 minutes and up to one hour.
- Heat grill pan over medium heat and grill 2-3 minutes per side for medium rare.
- Rest one or two minutes before serving.
- If desired, chops can be broiled. Preheat broiler to high, broil chops 2-3 minutes per side.
Nutrition Facts : ServingSize 2 chops, Calories 798 kcal, Carbohydrate 4 g, Protein 67 g, Fat 58 g, SaturatedFat 26 g, TransFat 3 g, Cholesterol 215 mg, Sodium 587 mg, Fiber 1 g, UnsaturatedFat 29 g
HERB-ROASTED LAMB
Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.
Provided by Ina Garten
Categories main-dish
Time 2h20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
- Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
- Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.
LAMB MARINADE
This is a lamb marinade for real lamb lovers! Perfect for lamb kabobs. Pour over lamb in a sealable container and marinate for 24 hours.
Provided by Jim Lemonia
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 8
Number Of Ingredients 11
Steps:
- Combine lemon juice, orange juice, Worcestershire sauce, olive oil, oregano, honey, garlic, mustard, garlic powder, liquid smoke, and lemon pepper in a bowl.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 8.4 g, Fat 14.2 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 113.4 mg, Sugar 4.8 g
MARINATED LAMB KEBABS
Provided by Ina Garten
Categories main-dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
- Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
- Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
- Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
BALSAMIC HERB LAMB CHOPS
O.k. I am not a lamb eater, but was assured by the family this was great! I used this marinade on some lamb chops for a family dinner. The family loved the added flavour. This was just enough for 5 lamb chops. Perperation time does not include marinating time.
Provided by Tisme
Categories Lamb/Sheep
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Place lamb chops in a large shallow dish.
- Combine the olive oil, balsamic vinegar, garlic, rosemary, honey, mustard's, oregano, salt and pepper and pour the mixture over chops. Toss and rub in coat. Lay extra fresh rosemary over top of chops.
- Cover and refrigerate for at least 1 hour prior to grilling.
- Grill chops on both sides, until grilled to your liking.
Nutrition Facts : Calories 283.5, Fat 27.2, SaturatedFat 3.8, Sodium 30.4, Carbohydrate 10.4, Fiber 0.3, Sugar 9.1, Protein 0.3
HERB-ROASTED LAMB RECIPE
Bring out the flavor of this lamb recipe with herbs like sage and thyme. This Herb-Roasted Lamb Recipe is even better when marinated overnight.
Provided by My Food and Family
Categories Lamb
Time 4h10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Mix wine, oil, garlic, herbs and seasonings. Pour over lamb in large resealable plastic bag; seal bag. Refrigerate 2 hours or overnight to marinate, turning occasionally.
- Preheat oven to 350°F. Remove lamb from marinade; discard marinade. Place lamb on rack in roasting pan.
- Bake 50 minutes to 1 hour or until meat thermometer reaches 160°F (medium). Let stand 10 minutes before slicing.
Nutrition Facts : Calories 260, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 19 g
GRILLED LEG OF LAMB WITH GARLIC AND HERB LEMON MARINADE
This is really the only recipe I use when I grill a leg of lamb. Plan ahead, the lamb needs to marinate 24 hours or overnight. This marinade can also be used for lamb chops. A butterflied leg of lamb is with the bones removed and cut to spread open, you can ask your butcher to remove the bones and butterfly it for you. If you prefer a more lemony taste then thinly slice half of another lemon, leave the peel on, and just throw the slices inside the bag or bowl with along with the other marinade. If desired you can also stuff the lamb with garlic cloves as well as adding the minced garlic in with the marinade. Grilling time depends on size of lamb. This recipe produces an excellent grilled lamb that melts in your mouth, try to not overcook the lamb, for best results leave slightly pink in the middle.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1D
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all marinade ingredients together in a glass bowl.
- Place the lamb in a extra large heavy-duty plastic bag or glass bowl.
- Pour the marinade over the lamb, and turn to coat well on all sides.
- Cover tightly with plastic wrap (if using a glass bowl).
- Place in the fridge for a minimum of 24 hours (turning occasionally to distribute marinade).
- When ready to grill, remove from fridge and save marinade for basting if desired.
- Turn the grill to high heat.
- Sear both sides for about 5 minutes on each side.
- Reduce grill temperature to medium heat and finish cooking the lamb.
- You may baste the lamb with the leftover marinade if desired.
HERB AND GARLIC MARINADE
This basic marinade imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and soft cheeses. The marinade doesn't work well as a sauce, so discard it before cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup, enough for 2 1/2 pounds of meat or fish
Number Of Ingredients 7
Steps:
- Whisk together ingredients in a nonreactive dish. Arrange meat in dish; rubwith marinade. Cover; refrigerate forlength of time specified below, turning meat occasionally.
- Removemeat from refrigerator; let it come to a cool room temperature beforecooking. Remove meat from the marinade; discard the marinade. Usinga paper towel, wipe off any large piecesof herbs or garlic from meat. Seasonmeat with salt and pepper.
- Cook meat as desired. Garnish withherbs; serve with lemon wedges.
HERB-MARINATED LAMB
Make and share this Herb-Marinated Lamb recipe from Food.com.
Provided by KelBel
Categories Lamb/Sheep
Time 55m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Place the leg of lamb in a nonreactive dish.
- Combine the olive oil, lemon juice, onion, garlic, Worcestershire sauce, pepper and thyme in a bowl and mix well. Pour over the lamb, turning to coat.
- Marinate in the refrigerator for 3 to 10 hours, turning occasionally. Drain, reserving the marinade.
- Bake the lamb in preheated 450 oven for 10 minutes per pound or until done to taste, basting with the reserved marinade occasionally.
Nutrition Facts : Calories 559, Fat 41.4, SaturatedFat 14.7, Cholesterol 152, Sodium 146.6, Carbohydrate 2.2, Fiber 0.2, Sugar 0.7, Protein 42.3
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