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Rack of Lamb

Good EatsGood Eats Posts: 136
edited 7:07AM in EggHead Forum
Got a small rack of lamb... maybe 6-8 bones... anyone have a good recipe?

Comments

  • RichardRichard Posts: 698
    Good Eats,
    Here is a marinade athat I use and for the rack high in the dome 325-350 direct internal 135. Careful lamb will dry out quickly. I wrapa the tips in foil.[p]Marinade, Lamb, Richard
    [p]INGREDIENTS:
    1 Cup Italian Salad Dressing
    4-6 Cloves Garlic, Whole
    1/3 Cup Sweet or Red Onion, Diced
    1/3 Cup Rosemary, Fresh Leaves
    1 Tbs Black Pepper, Fresh Ground
    1 Pinch Sea Salt
    1/4 Cup Balsamic Vinegar
    1 Lemon, Juice From
    Fresh Mint leaves, ( Optional )
    1/4 Cup Soy Sauce, ( Optional )




    Preparation:
    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!


    Recipe Source
    Author: Richard Howe[p]Source: BGE Forum, Richard, 05/25/01


    [p]

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