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Rack of Lamb
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Good Eats
Posts: 136
Got a small rack of lamb... maybe 6-8 bones... anyone have a good recipe?
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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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