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Provencal Rack of Lamb
Desert Oasis Woman
Posts: 5,604
Essentials of Grilling, Williams-Sonoma (2005)
1/4 c Dijon mustard
3 T Cognac or brandy (used Pyrat Rum)
3 T olive oil
1 T white wine vinegar (used rice wine vinegar)
2 t mustard seeds (out of them)
Freshly cracked pepper
3 T chopped fresh tarragon (used dried to taste)
2 racks of lamb (divided in 1/2s, membraned pulled, trimmed fat, scored )
rubbed and refrigerated 5 hours, then out of frige while lump coming up to 450 ish...
stablized at 400, added 1 piece apricot wood, then place direct, fire ring level, bone down for about 10 minutes
flipped onto back, then standing, about 10/5 minutes
plated, with Sauce Bearnaise from BGE Cookbook, potato latkes, and mustard greens with bacon and green onion (whites), lemon juice to finish
pretty tasty :woohoo:
thanks for lookin'
1/4 c Dijon mustard
3 T Cognac or brandy (used Pyrat Rum)
3 T olive oil
1 T white wine vinegar (used rice wine vinegar)
2 t mustard seeds (out of them)
Freshly cracked pepper
3 T chopped fresh tarragon (used dried to taste)
2 racks of lamb (divided in 1/2s, membraned pulled, trimmed fat, scored )
rubbed and refrigerated 5 hours, then out of frige while lump coming up to 450 ish...
stablized at 400, added 1 piece apricot wood, then place direct, fire ring level, bone down for about 10 minutes
flipped onto back, then standing, about 10/5 minutes
plated, with Sauce Bearnaise from BGE Cookbook, potato latkes, and mustard greens with bacon and green onion (whites), lemon juice to finish
pretty tasty :woohoo:
thanks for lookin'
Comments
-
Very good Kari, looks like a wonderful time in Colorado was had by all.
Mike -
'twas!
this was tonight's cook back home
sorry, didn't clarify
good time in Colorado by all :woohoo: -
Thanks for posting!! What a great looking meal!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
it was!
did u cook the 'naners?? -
Kari, that is a fabulous meal. It looks gorgeous on the plate with all those colors. That lamb recipe looks like a keeper!
I hear Ms. Molly treated you real well in Colorado! :side: -
No, popcorn with pineapple head.
Will do them tomorrow! You''ll see!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Thanks, Rebecca
Dinner was very nice - it is a keeper, especially with the Sauce Bearnaise a la Doug of Eggmonton
Molly was a fabulous hostess, as always :woohoo:
Was nice to meet and cook with Cory430
Hope to cook with you one day soon -
Fantástico Kari, those racks look very tasty....that apricot wood is great isn't it??
-
Thanks, Beli,
that apricot wood is great!
we used it on some pork chops at Cookn biker's
have a few more pieces, thanks to Molly-kins -
Sat it...Lamb Pops...
Not rack of lamb. LOL
Looks great.
DarianThank you,DarianGalveston Texas -
-
Gotta love the Bearnaise :woohoo: :woohoo:. Great looking cook, definitely on the list of things to cook.
Thanks for posting it.
Doug -
I am not a big Lamb fan but that looks great!!!
-
It looks delicious. Nice plating, too. The sauce is making my mouth water!
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Thank you. I'll be trying that real soon.
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