Weather was horrible, really high winds this weekend so didn't much feel like a long, slow cook outside. Decided instead to do some fast grilling and got out a rack of lamb I purchased on sale over the holidays. Nicely Frenched out, should make a great quick cook ....
Lamb for some has a rather strong, distinctive taste and can be gamey. This is an American sourced product and is rather mild compared to some I've gotten, just perfect. I start by flipping it over to the fat cap side. Since we're hot grilling the fat needs to come off because of the underlying tough silver skin, as well as trying to let our marinade and seasoning get to more of the meat...
A classic marinade for lamb consists of some type of herb as the base along with plenty of garlic. I like to use rosemary because its a perfect complement, although mint is also an excellent substitution....
So I took and cut the rack into two bone servings to increase the exposure area and mixed a marinade consisting of rosemary, garlic, lemon peel, olive oil, red wine vinegar, the lemon juice, salt and pepper. As a quick way to prepare, I take the first three ingredients and chop them finely together as a blend. You can also take and put this into a blender to create a paste, but I prefer the chunky bits and a little coarser blend....
Add the mixture to a bowl and drizzle in the olive oil, lemon juice and the vinegar to make a wet paste......
...then liberally rub on to and all over the chops. After that I just go ahead and apply my seasoning as well. Wrap and stick them into the fridge for at least and hour or up to about six hours. You can certainly leave them longer but the flavors may get a little strong if left over night .....
Then it's a matter of preparing your sides and grilling them off. I like to do them hot and fast watching them the whole time and flipping about every five minutes cooking on all four sides. I temp them after the 20 minutes of flipping and shoot for about 122-125* or rare. You can bring them up as high as 135* but I find they begin to loose their flavor and juiciness at anything above 130*. But that's certainly a personal preference....
Let them rest for 15-20 minutes while preparing your sides. We served this simple and elegant meal with sides of Parmesan risotto and some roasted baby carrots. Then it's bon appetite .....
Enjoy some lamb, an excellent alternative !!! Troutman Steve is out !!!!
Lamb for some has a rather strong, distinctive taste and can be gamey. This is an American sourced product and is rather mild compared to some I've gotten, just perfect. I start by flipping it over to the fat cap side. Since we're hot grilling the fat needs to come off because of the underlying tough silver skin, as well as trying to let our marinade and seasoning get to more of the meat...
A classic marinade for lamb consists of some type of herb as the base along with plenty of garlic. I like to use rosemary because its a perfect complement, although mint is also an excellent substitution....
So I took and cut the rack into two bone servings to increase the exposure area and mixed a marinade consisting of rosemary, garlic, lemon peel, olive oil, red wine vinegar, the lemon juice, salt and pepper. As a quick way to prepare, I take the first three ingredients and chop them finely together as a blend. You can also take and put this into a blender to create a paste, but I prefer the chunky bits and a little coarser blend....
Add the mixture to a bowl and drizzle in the olive oil, lemon juice and the vinegar to make a wet paste......
...then liberally rub on to and all over the chops. After that I just go ahead and apply my seasoning as well. Wrap and stick them into the fridge for at least and hour or up to about six hours. You can certainly leave them longer but the flavors may get a little strong if left over night .....
Then it's a matter of preparing your sides and grilling them off. I like to do them hot and fast watching them the whole time and flipping about every five minutes cooking on all four sides. I temp them after the 20 minutes of flipping and shoot for about 122-125* or rare. You can bring them up as high as 135* but I find they begin to loose their flavor and juiciness at anything above 130*. But that's certainly a personal preference....
Let them rest for 15-20 minutes while preparing your sides. We served this simple and elegant meal with sides of Parmesan risotto and some roasted baby carrots. Then it's bon appetite .....
Enjoy some lamb, an excellent alternative !!! Troutman Steve is out !!!!
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