Lorena Garcias Charred Grilled Rack Of Lamb In A Wild Mushroom Passion Fruit Sauce Food

GRILLED RACK OF LAMB

Steps:

• Mix all marinade ingredients including thyme, rosemary, garlic, spicy mustard, soy sauce, lemon juice, extra virgin olive oil, salt, and pepper in food processor or in small bowl and whisk. Rub the entire marinade over top and bottom of lamb, cover and allow to marinade minimum of 2 hours and up to 24 hours.
• Preheat one side of grill to high heat with lid closed, leaving other side off. Once heated, place the marinated lamb on un-lit side of grill and cook for 20 minutes with indirect heat and lid closed, or until the internal temperature reaches 125 degrees.
• Transfer lamb to the lit, high heat side, cooking for 2-3 minutes on each side with the lid open, until temperature reaches 135 degrees for medium-rare. Remove from grill and let rest for 5-7 minutes. While lamb is resting make board sauce by combining fresh herbs and olive oil and set aside.
• Once lamb has rested, carve the meat by cutting between each rib bone. Drizzle board sauce on top of lamb and serve immediately.

GRILLED RACK OF LAMB WITH A PORT WINE FIG SAUCE

Steps:

• Marinade -- Mix all the ingredients and rub over the lamb well. Put in 1 or 2 large baggies and seal and just let marinade over night. 24 hours plus is fine for this.
• Fig Sauce -- Take 1/2 of the fresh figs and cut them up in quarters. In a small sauce pan on medium heat add the olive oil and then add the shallots, garlic, rosemary and figs. Cook five minutes until the figs are soft. Add the port wine and chicken broth. Simmer until reduced by about half on low/medium heat. About 10 minutes, the sauce with thicken on it's own.
• Lamb -- I like to grill the lamb until nice and brown with good crusting on each side, about 5 minutes per side and then flip. Then I move to indirect heat to finish cooking. They don't take long. Another 5 minutes on the indirect heat and they should be done. Make sure you have a meat thermometer which is very important when cooking this. I like to remove my lamb at about 120 degrees and cover with foil. It will come up to 125 which is medium rare. You can remove it a bit earlier if you like it more rare. 125 seems to work perfect for me each time. Remove and cover with foil to let set 10-15 minutes before carving.
• Sauce -- Add the fresh figs to the reduced sauce to heat up, the butter and a dash of the balsamic vinegar.
• Serve and Enjoy -- I like to serve 2-3 chops per plate and I love to serve this over a mix of mashed parsnips and potatoes or even some roasted spuds. Then drizzle the fig sauce over the lamb and some on the potatoes.
• Fresh sauteed kale is wonderful with this or some roasted brussels sprouts with a walnut butter. (Walnut butter -- just fine grind walnuts and mix with butter, melt and serve over green beans roasted brussels sprouts, and grilled cabbage or cauliflower). Very easy and very flavorful.

LORENA GARCIA'S CHARRED GRILLED RACK OF LAMB IN A WILD MUSHROOM PASSION FRUIT SAUCE

Steps:

• Heat the olive oil, shallots, garlic, and wild mushrooms in a saucepan over medium high heat for approximately 3 minutes.
• Add the demi-glace, passion fruit juice and alcohol-free red wine and let simmer for a few minutes. Add the SPLENDA® Sugar Blend for Baking, let simmer for a few minutes until some of the liquid has evaporated and all of the ingredients have blended in together.
• Place the racks of lamb on the grill, cook for 3 to 4 minutes, then flip them and cook them for a few minutes until they reach the desired temperature. Place on the middle of the plate.
• Drizzle sauce and mushrooms over the rack of lamb.

GRILLED RACK OF LAMB WITH ROSEMARY-LEMON SAUCE

Steps:

• Peel the thick layer of fat off the back of the racks of lamb. Trim all other fat with a knife and discard. Using a heavy cleaver, chop off the rib bones a few inches from the base. This allows the meat to lay on the grill more easily; the ribs should be grilled separately and served as well.
• Place all the meat in a roasting pan. Season generously with salt and pepper. Sprinkle with rosemary and rub with olive oil. Let sit for several hours.
• Place the base of the racks over hot coals and grill for about 10 minutes, covered, turning occasionally. Add the rib sections during the last 5 minutes.
• When the meat is cooked place all pieces in an ovenproof roasting pan and let rest on the side of the grill where heat is least intense. Add the butter and shallots to the pan. When the butter has melted, add the lemon juice and the parsley. Let all this mix with the meat drippings for about 5 minutes.
• Carve the rack into serving portions in the roasting pan to catch the juices. Place the meat and some of the ribs on each serving plate. Stir the sauce well over the heat and spoon some over the meat. Serve immediately.