Mediterranean Asian Fusion Rack Of Lamb Food

MEDITERRANEAN RACK OF LAMB

Steps:

• Preheat oven to 375°. Place lamb in a shallow roasting pan. In small bowl, combine the lemon zest, oregano, garlic, oil, salt and pepper. Rub over lamb., Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting. If desired, serve with fresh oregano and lemon slices.

ASIAN MARINATED RACK OF LAMB

Steps:

• Trim the rack of lamb removing fat and silver skin.
• Mix the marinade ingredients in a blender jar until well blended.
• Put the meat in a ziplock bag and pour the marinade over.
• Seal the bag well and place in refrigerator for 24 hours.
• Set out the meat and allow to stand at room temperature for 1 hour before cooking.
• Run the bones under cool water before roasting.
• Preheat oven to 425 degrees, spray and broiler pan with non-stick cooking spray and place rack meat side down.
• Place 1 cup of water in bottom of broiler pan, place the pan in the oven and roast uncovered for 30 minutes or until a meat thermometer registers between 145 and 150 degrees for medium-rare.
• Check the meat a couple of times during cooking. If the water has cooked out of pan, add additional water.
• To serve, carve the rack into individual chops allowing 2 chops per person.

MEDITERRANEAN ASIAN FUSION RACK OF LAMB

Steps:

• Rack of Lamb Heat skillet over high heat with Olive Oil. Salt and Pepper Lamb to taste. Sear Lamb about 1 min each side, Lamb should be medium rare, reduce heat and continue to cook to taste if needed. In a separate bowl blend molasses and balsamic vinegar. Baste Rack of Lamb with this mixture and then crust with chopped macadamia nuts. Udon Heat water to a boil in medium saucepan. Add Udon noodles and cook until soft and well done. Drain Udon and return to pan, toss with sage rice wine vinegar and sake. Cut Rack of Lamb into desired portions and serve on bed of Udon noodles.

ROAST RACK OF LAMB WITH MOROCCAN SPICES

Steps:

• Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
• Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
• Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
• Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.