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A delicious Sunday night dinner. :)

reelgemreelgem Posts: 4,256
edited 4:26PM in EggHead Forum
I've been converted to a lamb lover, thanks to the Lamb Queen (Little Chef). Last night I made a rack of lamb. Marinated it in a Pinot Noir marinade and served it with some creamy whipped potatoes and asparagus parmigano.
Everything turned out fantasatic, can't wait to make this meal again. :)

The ingredients


Can't forget the balsamic


Del cooked the asparagus on the small, while I did the lamb on the large. Great job sweetheart! :)


Used the spider and gave the lamb a 2 min. sear on each side.


Put the adustable rig in and finished cooking raised direct at 350 degrees, turning every 5 mins. until it reached and internal temp of 122 degrees (med rare).


Finished and resting.


Plated :)


The pinot noir marinade was faboulous. Really compliments the lamb.

Grilled Rack of Lamb with Pinot Noir Marinade (enough for 3 racks)

2 cups of a good quality Pinot Noir
1/4 cup extra virgin olive oil
3 tbsp. chopped fresh rosemary
2 tbsp. minced garlic
2 tsps. good-quality balsamic vinegar
1/2 tsp. coarse salt
1/2 tsp freshly ground peppper

In a large bowl, combine the ingredients and marinate the lamb about 2 hours in a large ziploc bag. Be sure to turn the bag frequently while it's marinating.

This is my favorite way to prepare and serve fresh Spring asparagus. It's so simple and so good.

Asparagus Parmigano

2 pounds asparagus
Extra virgin olive oil
Coarse salt or sea salt
Coarsely ground black pepper
Balsamic vinegar (a good aged one)
Parmigian-Reggiano cheese

Brush the asparagus with olive oil, salt & pepper and grill direct about 5 min. or till crisp tender.
When done take a vegetable peeler and shave curls off the Parmigian-Reggiano cheese over the top and drizzle the tips with the balsamic.


  • Village IdiotVillage Idiot Posts: 6,958
    That looks fantastic, Anne. And, what a great presentation!

    I'm a recent convert to lamb also, having been raised on mutton. I swore I'd never eat anything again that says "baaaaa".

    Dripping Springs, Texas.
    Just west of Austintatious

  • AZRPAZRP Posts: 10,116
    Lookin good Anne, see ya on Friday. -RP
  • DiDi Posts: 395
    Looks fantastic! I'll have to add that to my list of things to try. I frequently grill asparagus as it's one of my favorites. Thanks for sharing the marinade recipe.
  • BacchusBacchus Posts: 6,019
    Wow Anne, super impressive. I hope you had some Pinot left for your glass to enjoy with the meal.
    Great Job!
  • bobbybbobbyb Posts: 1,349
    Looking very good, Anne.
  • roosterrooster Posts: 252
    First Class ANNE!!!!
  • Serial GrillerSerial Griller Posts: 1,186
    Outstanding Anne! Thanks for the marinade recipe
  • That looks fantastic, Anne. That would be top $$$ in a restaurant. Isn't it fun being able to accomplish that at home?

    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • vidalia1vidalia1 Posts: 7,092
    Great looking meal...I am not a lamb convert...yet...but a meal like that just might do it.... :)
  • Looks great Anne!

    Great minds thinking alike, I made lamb racks last night too, not as fancy as yours, but good just the same.

  • EggSimonEggSimon Posts: 422
    awsome !
  • Susan EgglaineSusan Egglaine Posts: 2,437
    Will have to add that on the to do list along with the pickles :) Great job!
  • That looks delicious Anne, Thanks I saved it B)
  • FluffybFluffyb Posts: 1,815
    Anne, outstanding!
  • Little StevenLittle Steven Posts: 28,817

    That would be three of us. Great cook Anne.



    Caledon, ON


  • BeliBeli Posts: 10,751
    No doubt one of the best lamb cooks I've seen here Anne already saved it.......Felicidades
  • ibandaibanda Posts: 549
    Looks mighty tasty!
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
  • That looks perfect
  • reelgemreelgem Posts: 4,256
    Thanks Gary, that's a nice compliment coming from someone of your caliber. :)
  • reelgemreelgem Posts: 4,256
    Thanks Randy, looking forward to seeing you and Kim too. :) Not bringing Sara???
  • reelgemreelgem Posts: 4,256
    I hope you do give it a try. I had my husbanc moaning. :)
  • reelgemreelgem Posts: 4,256
    Thanks Ron, we drank the leftover Pinot from the marinade and then some. :)
  • reelgemreelgem Posts: 4,256
    Thanks Bob!!
  • reelgemreelgem Posts: 4,256
    I don't know about first class, but is was delicious. Thanks! :)
  • reelgemreelgem Posts: 4,256
    Jon, the marinade was absolutely the best I've ever had with lamb.
  • reelgemreelgem Posts: 4,256
    I'm with you on cooking at home. Especially since the weather has been beautiful in Wisconsin. You're spoiled in FL. :)
  • reelgemreelgem Posts: 4,256
    Honestly Kim, I never touched lamb before LC made it for Norma and I in Atlanta. Rack of lamb is the only lamb I eat. The leg is strong tasting to me. You should give this one a try, you'll love it.
  • reelgemreelgem Posts: 4,256
    Thanks for the nice compliment mate!!! :) Great minds do think alike. :)
  • reelgemreelgem Posts: 4,256
    Thanks ES!!
  • reelgemreelgem Posts: 4,256
    I'm sure you'll love that recipe. The lamb just melts in your mouth. :)
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