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Rack of Lamb For Sunday Dinner

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    Rack of Lamb For Sunday Dinner

    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 :-)


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    #2
    A feast in write up and meal. Great job on both Sir.

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      thanks! it was a lot of fun and not particularly difficult.

    #3
    I believe that is a text book example of 'knocked it out the park'. Way to go! Love me some lamb, and you did them racks justice for sure.

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      If I hadn't had to cook my wife's chops to a higher temp, I would have done the rack as a crown ..... it was outstanding anyhow. That marinade/rub is really good. Give it a shot!

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      ecowper I did a crown rack of lamb a couple/few years ago fire one of the main holidays. It makes a beautiful presentation.

    #4
    Awesome write up!! I’m sure the results were awesome too!!

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      I like to write these up so others can figure out how to do it, too. Plus it's getting me ready for a possible run at a cookbook.

    #5
    That really looks good, Brother!
    Nice Job!

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      thanks Bones, it was pretty tasty!

    #6
    Very impressive! I especially liked the couscous recipe as I lived in Beirut for many years and have an affinity for many things Middle Eastern.

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      the goal was to create a very Mediterranean dinner ..... I've spent quite a bit of time in the area myself. And then to eat al fresco and enjoy a beautiful summer evening.

    #7
    This looks and sounds fantastic!!

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      It's one of the best dinners that my wife and I have made in a long time. Give it a whirl!

    #8
    Ah-wunnerful, ah-wunnerful... Now, off to the freezer to fetch some ivy-eating lamb chops!!

    Comment


      #9
      Simple & spectacular! Thanks for the dinner menu. 👍

      Comment


        #10
        Cooked to perfection mate, I have the same trouble with my better half preferring lamb well done, the struggle is real

        Comment


          #11
          Great write up, great recipes. I'll be sampling your cooking here at home!

          Comment

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