Rack of lamb

RajunCajun

Looking for a good method to a rack of lamb.

Thanks

lousubcap

Here's one I use-always a winner:

Lamb- rack

Here's a link to the rack of lamb recipe:

http://www.simplyrecipes.com/recipes/classic_rack_of_lamb/#ixzz4v1haTzsT. (Below is a modification that simplifies).

Gasket line at around 350-375*F direct til around 130*F (moving around on the grill due to heat and rack thickness).  About 25-30 minutes total.  Finish temperature for the win.  

 Ingredients

• 1 or more Frenched lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack).  Remove some of the outer fat layer but basically just trim it down.  Score.

For each rib rack: (season as you like)

• 2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 3 cloves garlic, minced (more is better!)
• Salt
• Freshly ground black pepper
• 2 tablespoons extra virgin olive oil

1.     Marinate the lamb:

Make the above as a paste.  Then rub rib rack(s) all over with paste. Place in a thick plastic bag.  Marinate in the refrigerator overnight.

2.     Bring lamb to room temp. Remove the lamb from the refrigerator 30-60 minutes before you cook it so that it comes to room temp. If the meat is not at room temperature, it won't cook evenly and may still be raw inside while the outside is cooked.

3.    Wrap bones in foil if you want,  start with fat side down for around 10 minutes then flip and finish.

RajunCajun

lousubcap said:

Here's one I use-always a winner:

Lamb- rack

Here's a link to the rack of lamb recipe:

http://www.simplyrecipes.com/recipes/classic_rack_of_lamb/#ixzz4v1haTzsT. (Below is a modification that simplifies).

Gasket line at around 350-375*F direct til around 130*F (moving around on the grill due to heat and rack thickness).  About 25-30 minutes total.  Finish temperature for the win.  

 Ingredients

• 1 or more Frenched lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack).  Remove some of the outer fat layer but basically just trim it down.  Score.

For each rib rack: (season as you like)

• 2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 3 cloves garlic, minced (more is better!)
• Salt
• Freshly ground black pepper
• 2 tablespoons extra virgin olive oil

1.     Marinate the lamb:

Make the above as a paste.  Then rub rib rack(s) all over with paste. Place in a thick plastic bag.  Marinate in the refrigerator overnight.

2.     Bring lamb to room temp. Remove the lamb from the refrigerator 30-60 minutes before you cook it so that it comes to room temp. If the meat is not at room temperature, it won't cook evenly and may still be raw inside while the outside is cooked.

3.    Wrap bones in foil if you want,  start with fat side down for around 10 minutes then flip and finish.

Looks delicious.  Thanks!

fishlessman

lousubcap said:

Here's one I use-always a winner:

Lamb- rack

Here's a link to the rack of lamb recipe:

http://www.simplyrecipes.com/recipes/classic_rack_of_lamb/#ixzz4v1haTzsT. (Below is a modification that simplifies).

Gasket line at around 350-375*F direct til around 130*F (moving around on the grill due to heat and rack thickness).  About 25-30 minutes total.  Finish temperature for the win.  

 Ingredients

• 1 or more Frenched lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack).  Remove some of the outer fat layer but basically just trim it down.  Score.

For each rib rack: (season as you like)

• 2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 3 cloves garlic, minced (more is better!)
• Salt
• Freshly ground black pepper
• 2 tablespoons extra virgin olive oil

1.     Marinate the lamb:

Make the above as a paste.  Then rub rib rack(s) all over with paste. Place in a thick plastic bag.  Marinate in the refrigerator overnight.

2.     Bring lamb to room temp. Remove the lamb from the refrigerator 30-60 minutes before you cook it so that it comes to room temp. If the meat is not at room temperature, it won't cook evenly and may still be raw inside while the outside is cooked.

3.    Wrap bones in foil if you want,  start with fat side down for around 10 minutes then flip and finish.

pretty close to a lebanese zaatar type paste/marinade.  add some sumac and toasted sesame seeds raw lamb isnt bad, still lebanese places around me serving it raw as a kibbeh. i would have some fresh lemons to serve with those racks and some fresh tabbouleh