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RACK OF LAMB

disabledDKdisabledDK Posts: 64
edited 7:35AM in EggHead Forum
Hi everyone! Anyone have any good stories/pictures of a successful
rack of lamb cook-out. I'll be cooking for 4 people tomorrow night, and they LOVE lamb. Thanks for all the info! DK[p]ps. See you at EGGTOBERFEST 02. GO BUCS!

Comments

  • djm5x9djm5x9 Posts: 1,342
    DK:[p]Salt and pepper the racks and marinate them overnight refrigerated in olive oil, lemon, oregano, and garlic. Turn a time or two. Grill in the 325º/350º range direct to an internal of 120º (for medium rare) and let rest five minutes before serving. Careful, being a small cut it is easy to overshoot your desired temperature.[p]Have some baking potatoes on the grill about thirty minutes prior to grilling the lamb. Brush them with olive oil and season - Lawry's or something spicy works great. Place them directly on the side of the grill and turn a time or two. Try to avoid the hot spot as they bake at 325º/350º.
  • djm5x9, That sounds out of this world! I will get on it right now. Thank you for the info, DK

  • DK,[p]Although I normally cook rack of lamb indoors here's a sauce I use quite often that's pretty easy and tasty. Basically just a quick pan sauce. You can start this just before you're ready to pull the lamb off the Egg and add the juices that are collected when the lamb is done resting to the sauce right before serving.[p]In a small saucepan:
    Heat over medium high heat for about two minutes[p]Add about a tablespoon of oil.[p]Thrown in garlic to taste (1 to 3 tablespoons is what I normally use) stir constantly so it doesn't burn and only cook it for a few seconds.[p]Add 1 cup of dry red wine and reduce by about half.[p]Add 1 cup of beef stock or broth.[p]Whisk in 1 or 2 T of dijon mustard and 1 T of mint, thyme or rosemary.[p]At the very end add the drippings from the racks, turn off the heat and then whisk in a couple tablespoons of butter to enrich the sauce, thicken it a bit and give it a more velvety texture.

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