| Grilled Rack of Lamb | |
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Description: A great dish for the grill adjust the time for more well done or more rare this is for medium. Serve with yukon gold potato wedges tossed with olive oil and more of the Tone Rosemary Garlic seasoning, add salt and cook in oven at 450 about 20 minutes turning once. |
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Time:
Less than an hour
Difficulty:
Easy
Serving Size:
Serves 2-4
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March 17th, 2008, 07:15 PM
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#4 (permalink) |
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BamaNation First Team
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Re: Grilled Rack of Lamb
OR
2 lamb racks french cut Marinade 1/4 cup balsamic vinegar zest of 1 lemon 4 cloves garlic, minced 1 teaspoon basil 1/2 teaspoon thyme 1/2 teaspoon black pepper 1/2 teaspoon salt Combine vinegar, lemon zest with the herbs and spices. Marinate racks of lamb in mixture for 24 hours. Preheat grill. Basting Sauce 1/4 cup Dijon mustard 1/4 cup dry red wine 2 tablespoons Worcestershire sauce 1 teaspoon soy sauce Combine Dijon mustard, red wine, Worcestershire sauce and soy sauce in a bowl. Remove lamb racks from marinade and place on grill over indirect heat. Grill for one hour or until done, basting with mustard sauce every 20 minutes. Remove from grill when done, let rest for 10 minutes, carve and serve. |
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July 1st, 2008, 09:53 PM
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#5 (permalink) |
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BamaNation All-SEC
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Re: Grilled Rack of Lamb
Could not stand lamb until I got over here believe me lamb chops here are to die for,
I have had steak done almost exactly the same way minus the rosemary, very tasty.
__________________
"WHAT THE HELL'S THE MATTER WITH YOU PEOPLE DOWN THERE? DON'T Y'ALL TAKE YOUR FOOTBALL SERIOUSLY?" -- Coach Bryant, upon calling Auburn at 6 AM only to find out that none of the coaches were in their offices yet! |
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July 2nd, 2008, 07:20 AM
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#6 (permalink) | |||||||||||||||
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NonSports Moderator
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Re: Grilled Rack of Lamb
I guess it is an acquired taste. |
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July 16th, 2008, 05:57 PM
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#7 (permalink) |
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BamaNation All-American
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Re: Grilled Rack of Lamb
Lamb is real popular in California, particularly in my area of Fresno. It blows my mind when I meet people over here that have never had lamb. It's so good.
__________________
It's the edge of the world And all of Western civilization The sun may rise in the East At least it settles in its final location It's understood that Hollywood Sells Californication - Red Hot Chili Peppers in Californication In Saban We Trust 
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October 19th, 2009, 10:26 PM
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#8 (permalink) |
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BamaNation Third Team
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Re: Grilled Rack of Lamb
I love lamb and particularly the rack.Another marinade that is simple:
4-5 CLOVES OF GARLIC SMASHED 4-5 OZS. OLIVE OIL 4 SPRIGS OF FRESH ROSEMARY CHOPPED COARSE 1 TSP OF GROUND FRESH PEPPER 1 TSP OF ONION POWDER 1 TSP OF SEASONED SALT PLACE BOTH RACKS(FRENCHED) IN GALLON ZIPLOCK BAG WITH ALL INGREDIENTS IN THE FRIDGE. TURN EVERY 2 HRS, MINIMUM 4 BUT NO MORE THAN 12 HRS. ****MAKE SURE TO SCRAPE ALL ROSEMARY OFF AS IT WILL BURN AND TURN BITTER IN THE PAN BROWN BOTH SIDES DOWN IN A SKILLET AT MED. HIGH FOR 4 MINUTES EACH FINISH IN THE OVEN AT 400 DEGREES 5-6 MINUTES PER SIDE SHOULD BE MED. RARE- MED. I LIKE TO USE CAPS SO THAT WHEN YOU PRINT, IT IS EASIER TO READ.SORRY IF THIS UPSETS ANYONE.BON APPETIT! |
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Cockaboose |
| Tags |
| grilled, lamb, rack |
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