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Lamb, Rack, Richard Fl.
Just a little rack of lamb or two and some asparageese.
INGREDIENTS:2 Racks Lamb1 Pkg AsparagusLamb Marinade:1 cup Italian Salad Dressing4-6 Cloves Garlic, Whole1/3 cup Sweet or Red Onion, Diced1/3 cup Rosemary, Fresh Leaves1 Tbs Black Pepper, Fresh Ground1 pinch Sea Salt1/4 cup Balsamic Vinegar1 Lemon, Juice FromZaatar, (Optional)Fresh Mint leaves, ( Optional )1/4 cup Soy Sauce, ( Optional )
I like to wrap the lamb bones in foil so they do not get charred.
1. Rack of Lamb:
1. Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.
2. This works well for lamb kabobs, legs, rack or shoulders and shanks.
3. Soy sauce may be added for optional flavor.,
4. If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time.
5. Save the rosemary twigs for smoke!
6. 350F direct high in dome until 140F or so, keep turning the racks
Recipe Type: Main Dish, Meat
SourceSource: BGE Forum, Richard Fl, 2009/08/07*Web Page: http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=700869&catid=1
@TorontoBBQer.... just type "rack of lamb" in the search box at the top right of this page. That will point you to a number of posts that you may find helpful.In what area of TO are you located?
Little Steven said:
That's why I put the olive oil on the lamb.
favourite cook for sure is rack of lamb. @ArizonaEggHead 's suggested rub sounds about right, though i'd add some minced shallots.
not sure where you're getting your lamb in toronto, but i can't recommend enough the lamb from best baaa farms. they have stall in the north, farmer's market on Saturday's at the St. Lawrence market.