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Invisiblesucklesworth
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rack of lamb
    #5659348 - 05/22/06 09:28 AM (14 years, 10 months ago)

went in blind and made a rack with no recipe

for the sauce I did a cabernet sauce made with cab, brown gravy mix, water, garlic, morels and fresh ground pepper

Marinated the meat in cab, garlic and pepper for about 45 minutes. Then rubbed with herbs. BBQ'd on top rack for about 35 minutes.

not bad, not perfect, but not bad for off the hip

anybody have any good lamb recipes?


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InvisibleStein
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Re: rack of lamb [Re: sucklesworth]
    #5660101 - 05/22/06 03:09 PM (14 years, 10 months ago)

I must say that I don't recall ever having lamb before. What you did there sounds pretty good for a couple of other meats I can think of.

And no I don't have any.


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Invisiblesucklesworth
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Re: rack of lamb [Re: Stein]
    #5660172 - 05/22/06 03:26 PM (14 years, 10 months ago)

Thanks for yer input  :thumbdown:


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InvisibleStein
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Re: rack of lamb [Re: sucklesworth]
    #5660427 - 05/22/06 04:27 PM (14 years, 10 months ago)

Sorry, I forgot to add that I was curious to know some recipes too.


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Invisiblesucklesworth
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Re: rack of lamb [Re: Stein]
    #5660448 - 05/22/06 04:32 PM (14 years, 10 months ago)

Nice - thank you!

Now let's watch them all roll in.......


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InvisibleBrainiac
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Re: rack of lamb [Re: sucklesworth]
    #5660612 - 05/22/06 05:04 PM (14 years, 10 months ago)

don't over cook lamb ,it's batter around rare to med cooked I usually
just salt pepper and trow it on a hot cast iron pan and eat


Edited by Brainiac (05/22/06 05:07 PM)


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Invisiblesucklesworth
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Re: rack of lamb [Re: Brainiac]
    #5660692 - 05/22/06 05:25 PM (14 years, 10 months ago)

Best recipe EVAR!


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InvisibleStein
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Re: rack of lamb [Re: sucklesworth]
    #5660883 - 05/22/06 06:24 PM (14 years, 10 months ago)

:lol:


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OfflineTheCow
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Re: rack of lamb [Re: Stein]
    #5662932 - 05/23/06 05:08 AM (14 years, 10 months ago)

Actually I agree, im a big fan of pure meat. I actually enjoy meat as it is with some roasting.


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Invisiblesucklesworth
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Re: rack of lamb [Re: Stein]
    #5663233 - 05/23/06 09:47 AM (14 years, 10 months ago)

Rack of Lamb with Roasted Garlic - Frenchie style

Many lamb recipes from France feature garlic. It is usually cut into thin slivers and inserted directly into the meat. In this recipe, the garlic is first roasted and then mixed with mustard, oil and spices and rubbed on the outside of the rack. Serves 6.

INGREDIENTS:

3 (1-1/2 lbs. each) racks of lamb, frenched & trimmed
2 heads of garlic, keep whole, rub off the papery outside skin
2-1/2 Tablespoons olive oil
1/4 cup water
3 Tablespoons whole-grain mustard
2 Tablespoons freshly squeezed lemon juice
1/2 teaspoon salt (plus to taste)
1/2 teaspoon freshly ground pepper (plus to taste)
1-1/2 cups fresh white bread crumbs, seasoned with salt and pepper.
2 Tablespoons unsalted butter, melted

PREPARATION:

Preheat oven to 400°F.

1. Place the garlic heads in a small baking dish and drizzle with 1/2 tablespoon of the olive oil. Pour the water over them, cover with aluminum foil and bake for 45 minutes. Remove and allow to cool slightly.

2. Lay the racks of lamb in a roasting pan, fat side up. Roast for 10 minutes and remove.

3. In the meantime, squeeze the garlic pulp into a small bowl and discard the skins.

4. Whisk in the remaining oil, mustard, lemon juice and 1/2 teaspoon of the salt and pepper into the roasted garlic.

5. Remove the racks of lamb from the oven and immediately rub the garlic mixture over the fat side of each rack. Press the bread crumbs into the meat. Return to the oven and roast for about another 25 minutes or until meat thermometer reads 130°-135°, for medium rare.

6. Let the lamb rest 10 minutes.

7. Preheat broiler, place the racks (still in the roasting pan) under the broiler and broil until the crumbs are a deep golden brown, about 1 minute.

To serve:

Slice between the ribs and serve. You'll have about 3 ribs per person.


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Invisiblesucklesworth
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Re: rack of lamb [Re: Stein]
    #5663237 - 05/23/06 09:51 AM (14 years, 10 months ago)

Irish Rack Ala Bobby Flay

1 tablespoon pure olive oil
1 teaspoon minced garlic
1 small branch rosemary
1/4 lemon, cut into a wedge
2 ounces Irish whiskey
1 pinch kosher salt
1 pinch cracked black pepper
3 ounces demi-glace (reduction of red wine, vegetables, and veal bones)
1 ounce brown gravy
1 tablespoon butter
1 (6-chop) rack of lamb

To make Irish Whiskey Rack Sauce, combine the oil, garlic, rosemary, and lemon in a frying pan. Heat on high flame (do not brown garlic). Pull pan away from flame. Add whiskey, return to flame, and add salt and pepper. Add the demi-glace and brown gravy. Let reduce and add the butter in slowly, off the heat to thicken the sauce. Keep warm.
Clean rack thoroughly (remove all silver skin). Season lightly with salt and pepper.

Place sizzle pan upside down on the grill. Put lamb, meat-side-down next to the sizzle pan with the bones resting on the pan. This will keep the bones from burning. Make the cross-brand mark on the meat side, then turn and cook for a few minutes on the bone side. Finish in oven, if you prefer well done.

When presenting, cut the lamb into 2 pieces. Stand up and cross the bones as if to build a tee-pee. Top with Irish Whiskey Rack Sauce.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, and therefore, we cannot guarantee the results.


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Invisiblesucklesworth
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Re: rack of lamb [Re: Stein]
    #5663437 - 05/23/06 11:33 AM (14 years, 10 months ago)

Tandoori Rack of Lamb

This rack of lamb has a traditional Indian spice rub on it that gives it a fantastic flavors. You will want to sear the lamb hot to seal in the juices and give it a nice crusty surface.

INGREDIENTS:

1 8-bone rack of lamb
1 teaspoon brown sugar
1/2 teaspoon tumeric
1/2 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon dry mustard
1/4 teaspoon dried ginger
PREPARATION:

Combine tumeric, curry powder, cumin, coriander, brown sugar, mustard and ginger. Dry rack of lamb with paper towels and coat with spice mixture. Set aside for 1 hour. Preheat grill. Place lamb on hot grill and sear on each side for about 2 minutes.

Reduce heat or move to a cooler part of the grill and continue grilling until the internal temperature reaches about 130 degrees F. Allow to rest for about 10 minutes then cut into chops and serve.


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InvisibleGabbaDj
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Re: rack of lamb [Re: sucklesworth]
    #5663630 - 05/23/06 12:40 PM (14 years, 10 months ago)

Ive only had rack of lamb cooked on an electric skillet with salt and pepper.  We cooked it at work one day.

Some day Ill try and make a real one just to see what the hype is all about.

We sell them for $15.99lb. at work :mad:.  I get no deal on it.


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GabbaDj

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Invisiblesucklesworth
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Re: rack of lamb [Re: GabbaDj]
    #5663663 - 05/23/06 12:46 PM (14 years, 10 months ago)

yeah the rack I picked up locally was $19.99 it was 8-9 ribs


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OfflineShroom_Guy
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Re: rack of lamb [Re: sucklesworth]
    #5671319 - 05/25/06 03:58 AM (14 years, 10 months ago)

Lamb Curry stew is fucking incredible.


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Invisiblesucklesworth
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Re: rack of lamb [Re: Shroom_Guy]
    #5671785 - 05/25/06 09:30 AM (14 years, 10 months ago)

Got a recipe?

I bought half a lamb yesterday.


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OfflineFlusH
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Re: rack of lamb [Re: sucklesworth]
    #5674800 - 05/25/06 11:44 PM (14 years, 10 months ago)

I just made a rack 'o' lamb today for my b-day supper.

This is how I did it.

For the marinade;

1/2 cup Dijon mustard
2 clove's garlic smashed up
1 tbsp worcheschershire sauce

mix together and rub all over the lamb and let sit for about 40 minutes while I got everything else made.

BBQ the lamb at a high heat for about 7 minutes a side, or until 140 degrees in the middle


For the other stuff;

1 butter nut squash cut in half and cleaned out the seeds + goo, pour a good dose of maple syrup and bake @ 375 for 30 minutes, or until you can easily poke it with a fork.

2 cups wild rice with carrots, cranberries, raisins, wall nut's and some chicken broth boiled up for almost an hour. I first boiled the rice for about 10 min in some water, then drained, then added the other stuff.

And some asparagus tips fried up in butter.


It was good!


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General Interest >> Culinary Arts, Gardening and Brewing

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