I had a rack of lamb that I got at Costco, so I started looking for something a bit different to do with it. Came up with the following marinade and wet rub, plus some great sides as well.
Rack of Lamb
Ingredients for the lamb
1 full rack of lamb, about 2 1/4 - 2 1/2 lbs, Frenched and trimmed
1/3 cup olive oil
2 Tbsp. fresh rosemary leaves
1 Tbsp. fresh thyme leaves
8 garlic cloves, coarsely chopped (¼ cup)
1 Tbsp. Dijon mustard
1 Tbsp. finely grated lemon zest
1 tsp. kosher salt
1. combine all marinade ingredients in a blender or food processor and process until smooth
2. Apply salt to rack of lamb, then cover with marinade/wet rub
3. refrigerate for 3-4 hours
4. prepare a grill for 2 zone cooking, with indirect zone at 275
5. Cook lamb indirect until an internal temperature of 125F
6. Sear on the direct side for 2-3 minutes per side
7. Pull lamb and rest for 5 minutes or internal temp is 135F
8. Cut into individual lollypops and serve :-)
I cooked 3 chops separately to get them to medium plus for my wife
Israeli Couscous and dill snap peas
Ingredients for couscous
2/3 cup Israeli (pearl) Couscous
2 tbsp olive oil
1 cup water
Ingredients for salad
6 oz sugar snap peas, blanched and chopped diagonally
1/2 tsp lemon zest
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon minced garlic
1 tablespoon minced dill
2 tablespoons shaved Parmesan cheese
1. saute couscous in olive oil for about 3 minutes, until nicely toasted
2. add water, bring to boil, cover, reduce heat and simmer for 10 minutes
3. Drain, rinse, drain
4. combine lemon zest, juice, EVOO, mustard, salt, pepper, garlic, dill in a bowl
5. add peas and couscous, toss until well coated by dressing
6. top with shaved parmesan
Brussels sprouts salad
Ingredients for salad
3 manadarin oranges
2 tablespoons olive oil
2 tablespoons de-seeded, de-veined, chopped jalapeños
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 (12-oz.) pkg. shaved fresh Brussels sprouts
1 cup diced avocado
1. peel oranges over bowl for salad to capture any citrus from the oranges
2. Break oranges into wedges, squeeze juice from half of one orange into bowl, discard squeezed wedges
3. whisk oil, salt, pepper, jalapeños into orange juice
4. add Brussels sprouts, orange wedges, avocado to bowl and gently toss (avoid smashing avocado)
Serve the whole thing with red wine, a Walla Walla Syrah for our dinner. Extra points for eating outside with the chickens and dogs :-)
Rack of Lamb
Ingredients for the lamb
1 full rack of lamb, about 2 1/4 - 2 1/2 lbs, Frenched and trimmed
1/3 cup olive oil
2 Tbsp. fresh rosemary leaves
1 Tbsp. fresh thyme leaves
8 garlic cloves, coarsely chopped (¼ cup)
1 Tbsp. Dijon mustard
1 Tbsp. finely grated lemon zest
1 tsp. kosher salt
1. combine all marinade ingredients in a blender or food processor and process until smooth
2. Apply salt to rack of lamb, then cover with marinade/wet rub
3. refrigerate for 3-4 hours
4. prepare a grill for 2 zone cooking, with indirect zone at 275
5. Cook lamb indirect until an internal temperature of 125F
6. Sear on the direct side for 2-3 minutes per side
7. Pull lamb and rest for 5 minutes or internal temp is 135F
8. Cut into individual lollypops and serve :-)
I cooked 3 chops separately to get them to medium plus for my wife
Israeli Couscous and dill snap peas
Ingredients for couscous
2/3 cup Israeli (pearl) Couscous
2 tbsp olive oil
1 cup water
Ingredients for salad
6 oz sugar snap peas, blanched and chopped diagonally
1/2 tsp lemon zest
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon minced garlic
1 tablespoon minced dill
2 tablespoons shaved Parmesan cheese
1. saute couscous in olive oil for about 3 minutes, until nicely toasted
2. add water, bring to boil, cover, reduce heat and simmer for 10 minutes
3. Drain, rinse, drain
4. combine lemon zest, juice, EVOO, mustard, salt, pepper, garlic, dill in a bowl
5. add peas and couscous, toss until well coated by dressing
6. top with shaved parmesan
Brussels sprouts salad
Ingredients for salad
3 manadarin oranges
2 tablespoons olive oil
2 tablespoons de-seeded, de-veined, chopped jalapeños
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 (12-oz.) pkg. shaved fresh Brussels sprouts
1 cup diced avocado
1. peel oranges over bowl for salad to capture any citrus from the oranges
2. Break oranges into wedges, squeeze juice from half of one orange into bowl, discard squeezed wedges
3. whisk oil, salt, pepper, jalapeños into orange juice
4. add Brussels sprouts, orange wedges, avocado to bowl and gently toss (avoid smashing avocado)
Serve the whole thing with red wine, a Walla Walla Syrah for our dinner. Extra points for eating outside with the chickens and dogs :-)
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