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ISO: ISO Grilled Rack of Lamb recipes. Thanks
- Thread starter maycee
- Start date
In Search Of:
Michael, here is my favorite lamb marinade for your consideration
I use this on rack of lamb and on butterflied leg of lamb as well. It flares terribly so I grill inside a throw-away alum. pan until just about done then put directly on the grill to finish:
8 cloves garlic, mashed
2 T fresh rosemary
1 tsp coarse-ground pepper
pinch cinnamon
4 T olive oil
4 T red wine
5 T Dijon mustard
1/2 C olive oil
3 T red wine
Fresh rosemary sprigs, thyme sprigs, bay leaves
salt and pepper
Grind first four ingredients together until they are a paste. Mix in 4 T olive oil and 4 T red wine. Put lamb in a glass baking dish. Cut slits in surface of the meat, then spoon and press mixture into it- slathering some on the bones as well. Rub mustard over the surface. Combine 1/2 C oil and 3 T wine, and pour over the rack, turning to coat. Refrigerate overnight.
While grilling, throw the fresh herbs on the coals (or bars) for extra flavor.
I use this on rack of lamb and on butterflied leg of lamb as well. It flares terribly so I grill inside a throw-away alum. pan until just about done then put directly on the grill to finish:
8 cloves garlic, mashed
2 T fresh rosemary
1 tsp coarse-ground pepper
pinch cinnamon
4 T olive oil
4 T red wine
5 T Dijon mustard
1/2 C olive oil
3 T red wine
Fresh rosemary sprigs, thyme sprigs, bay leaves
salt and pepper
Grind first four ingredients together until they are a paste. Mix in 4 T olive oil and 4 T red wine. Put lamb in a glass baking dish. Cut slits in surface of the meat, then spoon and press mixture into it- slathering some on the bones as well. Rub mustard over the surface. Combine 1/2 C oil and 3 T wine, and pour over the rack, turning to coat. Refrigerate overnight.
While grilling, throw the fresh herbs on the coals (or bars) for extra flavor.
This is the best I've done: REC: Paniolo Rack of Lamb>>>>
One of the best racks of lamb I've ever done has been Paniolo Rack of Lamb >>>>>>
PANIOLO RACK OF LAMB
Because the lamb in this recipe is marinated
in a barbecue-style sauce and then grilled,
the hotel nicknamed the dish "paniolo",
which means "cowboy" in hawaiian.
For marinade
1 tablespoon fermented black beans
6 tablespoons hoisin sauce
1/4 cup honey
3 tablespoons soy sauce (preferably low-salt)
3 tablespoons medium-dry Sherry
2 tablespoons Asian sesame oil
1 tablespoon Thai red curry paste
1 teaspoon Asian chili paste
1 tablespoon minced garlic
2 tablespoons freshly grated orange zest
2 frenched racks of lamb, available by
request from butcher (about 1 1/2 pounds
1 tablespoon sesame seeds
Make marinade:
Rinse black beans and pat dry. Chop beans
fine and in a bowl whisk together with
remaining marinade ingredients and salt and
pepper to taste.
In a large sealable plastic bag combine lamb
and marinade and seal bag, pressing out
excess air. Marinate lamb, chilled, turning
occasionally, 2 hours.
Prepare grill and preheat oven to 400°F.
Remove lamb from bag and discard marinade.
Grill lamb on an oiled rack set 5 to 6
inches over glowing coals. turning, until
browned all over, about 5 minutes.
Transfer lamb, meat sides up, to a shallow
baking pan and roast in middle of oven 10
minutes. In a dry heavy skillet toast sesame
seeds over moderately high heat, stirring,
until fragrant and golden. Sprinkle lamb
with sesame seeds and roast 5 to 10 minutes
more, or until a meat thermometer registers
130°F. for medium-rare. Transfer lamb to
cutting board and let stand 10 minutes.
Serves 4.
Gourmet
August 1997
You Asked For It; The Ritz-Carlton, Kapalua
HI
One of the best racks of lamb I've ever done has been Paniolo Rack of Lamb >>>>>>
PANIOLO RACK OF LAMB
Because the lamb in this recipe is marinated
in a barbecue-style sauce and then grilled,
the hotel nicknamed the dish "paniolo",
which means "cowboy" in hawaiian.
For marinade
1 tablespoon fermented black beans
6 tablespoons hoisin sauce
1/4 cup honey
3 tablespoons soy sauce (preferably low-salt)
3 tablespoons medium-dry Sherry
2 tablespoons Asian sesame oil
1 tablespoon Thai red curry paste
1 teaspoon Asian chili paste
1 tablespoon minced garlic
2 tablespoons freshly grated orange zest
2 frenched racks of lamb, available by
request from butcher (about 1 1/2 pounds
1 tablespoon sesame seeds
Make marinade:
Rinse black beans and pat dry. Chop beans
fine and in a bowl whisk together with
remaining marinade ingredients and salt and
pepper to taste.
In a large sealable plastic bag combine lamb
and marinade and seal bag, pressing out
excess air. Marinate lamb, chilled, turning
occasionally, 2 hours.
Prepare grill and preheat oven to 400°F.
Remove lamb from bag and discard marinade.
Grill lamb on an oiled rack set 5 to 6
inches over glowing coals. turning, until
browned all over, about 5 minutes.
Transfer lamb, meat sides up, to a shallow
baking pan and roast in middle of oven 10
minutes. In a dry heavy skillet toast sesame
seeds over moderately high heat, stirring,
until fragrant and golden. Sprinkle lamb
with sesame seeds and roast 5 to 10 minutes
more, or until a meat thermometer registers
130°F. for medium-rare. Transfer lamb to
cutting board and let stand 10 minutes.
Serves 4.
Gourmet
August 1997
You Asked For It; The Ritz-Carlton, Kapalua
HI
Thanks, Moyn! I love fermented black beans...
however to make this recipe I need to go the the Asian market which is scheduled for next Saturday. I printed your recipe and will make it next week.
John Ash did a Chinese Black Bean Vinaigrette on Food Network's Cooking Right years ago. It is great on just about everything, fish, chicken, pork, grilled portabello mushrooms. Let me know if you would like the recipe.
however to make this recipe I need to go the the Asian market which is scheduled for next Saturday. I printed your recipe and will make it next week.
John Ash did a Chinese Black Bean Vinaigrette on Food Network's Cooking Right years ago. It is great on just about everything, fish, chicken, pork, grilled portabello mushrooms. Let me know if you would like the recipe.
REC: Chinese Black Bean Vinaigrette
Chinese Black Bean Vinaigrette
Recipe By :John Ash - Cooking Right (Show #CR9688)- Food Network
Serving Size : 8 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
1 1/4 teaspoons garlic -- minced
1 1/4 teaspoons fresh ginger root -- minced
2 tablespoons shallots -- minced
1/4 cup sesame oil
3/4 cup canola oil
1/2 cup rice vinegar -- unseasoned
2 tablespoons soy sauce
2 tablespoons chipotle Adobo sauce
2 teaspoons honey
1/2 cup black beans, fermented -- rinsed
1/4 cup cilantro -- minced
Combine all the ingredients in a mixing bowl. Whisk together until combined. This may be prepared a day in advance. It is best not to use a food processor.
Chinese Black Bean Vinaigrette
Recipe By :John Ash - Cooking Right (Show #CR9688)- Food Network
Serving Size : 8 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
1 1/4 teaspoons garlic -- minced
1 1/4 teaspoons fresh ginger root -- minced
2 tablespoons shallots -- minced
1/4 cup sesame oil
3/4 cup canola oil
1/2 cup rice vinegar -- unseasoned
2 tablespoons soy sauce
2 tablespoons chipotle Adobo sauce
2 teaspoons honey
1/2 cup black beans, fermented -- rinsed
1/4 cup cilantro -- minced
Combine all the ingredients in a mixing bowl. Whisk together until combined. This may be prepared a day in advance. It is best not to use a food processor.