Slow Grilled Rack Of Lamb With Mustard And Herbs Food

RACK OF LAMB WITH MUSTARD AND HERBS

Steps:

• Season lamb with salt and pepper.
• Heat oil in sauté pan over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to 13x9-inch baking dish.
• In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
• Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
• Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
• Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.

MUSTARD AND HERB-CRUSTED RACK OF LAMB

Steps:

• Mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Set aside.
• Let the lamb come to room temperature while preparing the grill. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season the racks liberally with salt and pepper. Place the lamb fat side down close to, but not directly over the coals. Cover and grill until well browned, about 8 minutes, rotating 180 degrees half way through. Remove racks from the grill and place fat side up on a platter or cutting board.
• Spread the mustard over the fat side of the lamb. Carefully press the breadcrumb mixture into the mustard into each rack.
• Place the racks back on the grill, fat side up, close to, but not directly over the coals. Continue to cook until an instant read thermometer registers 130 degrees when inserted into the side of the rack, another 8 to 10 minutes. Remove from the grill and let rest uncovered for 10 minutes. Cut between each rib into chops and serve.

MUSTARD AND HERB CRUSTED RACK OF LAMB

Steps:

• Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
• Put oven rack in middle position and preheat to 400°F.
• Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
• Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
• Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

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.

SLOW-GRILLED RACK OF LAMB WITH MUSTARD AND HERBS

Steps:

• Light a grill or preheat a grill pan. If using charcoal, let the coals burn until white, then push them to one side of the grill. Season the lamb with salt and pepper. Spread the meaty sides of the racks with the mustard and then press the parsley, rosemary and thyme onto the meat.
• Sear the racks of lamb over high heat, or directly over the coals, meaty side down, until they are nicely browned, about 6 minutes. Turn the racks so that they are leaning against each other with the bones pointing up and grill until the meaty sides are nicely browned on the bottom, about 3 minutes. Turn the racks bone side down and lower the heat to moderately low, or move the racks to the cooler side of the grill. Cover the grill and continue cooking until an instant-read thermometer inserted in the center of the meat registers 130° for medium-rare meat, about 20 minutes. Transfer the racks of lamb to a carving board and let rest for 10 minutes.
• Using a sharp slicing knife, carve the racks of lamb into chops and serve with the Caramelized Onion Jam.

MUSTARD AND HERB CRUSTED RACK OF LAMB

Steps:

• Mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Set aside.
• Bring lamb to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate (modified two-level). Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season the racks liberally with salt and pepper. Place the lamb fat side down close to, but not directly over, the coals. Cover and grill until well browned, about 8 minutes, turning 180 degrees half way through. Remove racks from the grill and place fat side up on a platter or cutting board.
• Spread the mustard over the fat side of the lamb. Carefully press the breadcrumb mixture into the mustard on each rack.
• Place the racks back on the grill, fat side up, close to, but not directly over, the coals. Continue to cook until an instant read thermometer registers 130F when inserted into the side of the rack, another 8 to 10 minutes. Remove from the grill and let rest uncovered for 10 minutes. Cut between each rib into chops and serve.

HERB GRILLED RACK OF LAMB

Steps:

• Day before, up till one hour before cooking, salt and pepper Lamb to taste.
• Rub Lamb gently to coat with EVOO.
• Rub minced garlic evenly to Lamb.
• Combine herbs, fluff together, and spread evenly on cutting board.
• Roll lamb in chopped herbs to coat, sprinkling herbs onto the concave side of the rack, or anywhere that they don't stick.
• Allow all to macerate 1- 24 hours.
• Allow meat to come to room temp before grilling.
• 30-45 minutes before grilling, prepare a hot grill for direct/indirect grilling.
• Stand racks up on end facing eachother so as to support eachother, and grill on high heat 3-4 minutes.
• Grill outside of racks on high heat 2-3 minutes.
• Drop coals, or reduce heat to medium and grill inside side of racks 2-3 minutes, or to an internal temp of 115*.
• Rest meat 10 minutes before carving.
• Slice using bones for a guide (should look like rare lamb chops.).
• Serve on platter w/ rosemary sprig and/or mint leaves.
• Note: Cooking times will vary depending on cut of meat, type of grill, etc. As with all grill recipes, use your own judgement.