What is a good recipe for lamb rack?!
I wanted to roast or grill it but I don't know how to season it!. also, what is the best (easy/quicker) way to remove the fat off of it!?Www@FoodAQ@Com
Answers:
1) One hour prior to cooking, take your thawed lamb out of it's wrapping, and completely cover that sucker in kosher salt -- you can't use too much!.
2) Shortly before cooking, rinse off all the salt and pat the meat dry!.
3) Rub a mixture of 3 parts coriander, 1 part paprika, 1 part dried ginger, 1 part dried thyme on your rack until it's throughly but completely covered!.
4) Cook as desired (I favor a hot, hot girl, and cooking quickly to maintain a pink inside)!.
5) Rest your meat!.
Don't worry about trimming the fat before hand, it keeps the meat tender and is easy to take off after it's cooked!. You really won't be adding that much fat to the cooked meat!.
This recipe is different than most of the high garlic and herb content dishes that everyone else uses, it cuts down on the gaminess of the lamb, and brings out a lot of the meat's natural flavor!. I've found it to be a great crowd pleaser, and I've even converted some non-lamb eaters!.Www@FoodAQ@Com
2) Shortly before cooking, rinse off all the salt and pat the meat dry!.
3) Rub a mixture of 3 parts coriander, 1 part paprika, 1 part dried ginger, 1 part dried thyme on your rack until it's throughly but completely covered!.
4) Cook as desired (I favor a hot, hot girl, and cooking quickly to maintain a pink inside)!.
5) Rest your meat!.
Don't worry about trimming the fat before hand, it keeps the meat tender and is easy to take off after it's cooked!. You really won't be adding that much fat to the cooked meat!.
This recipe is different than most of the high garlic and herb content dishes that everyone else uses, it cuts down on the gaminess of the lamb, and brings out a lot of the meat's natural flavor!. I've found it to be a great crowd pleaser, and I've even converted some non-lamb eaters!.Www@FoodAQ@Com
Roasted Rack of Lamb --
!.INGREDIENTS
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard
!.!.DIRECTIONS
1!.Preheat oven to 450 degrees F (230 degrees C)!. Move oven rack to the center position!.
2!.In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper!. Toss in 2 tablespoons olive oil to moisten mixture!. Set aside!.
3!.Season the rack all over with salt and pepper!. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat!. Sear rack of lamb for 1 to 2 minutes on all sides!. Set aside for a few minutes!. Brush rack of lamb with the mustard!. Roll in the bread crumb mixture until evenly coated!. Cover the ends of the bones with foil to prevent charring!.
4!.Arrange the rack bone side down in the skillet!. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want!. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste!. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs!.Www@FoodAQ@Com
!.INGREDIENTS
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard
!.!.DIRECTIONS
1!.Preheat oven to 450 degrees F (230 degrees C)!. Move oven rack to the center position!.
2!.In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper!. Toss in 2 tablespoons olive oil to moisten mixture!. Set aside!.
3!.Season the rack all over with salt and pepper!. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat!. Sear rack of lamb for 1 to 2 minutes on all sides!. Set aside for a few minutes!. Brush rack of lamb with the mustard!. Roll in the bread crumb mixture until evenly coated!. Cover the ends of the bones with foil to prevent charring!.
4!.Arrange the rack bone side down in the skillet!. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want!. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste!. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs!.Www@FoodAQ@Com
HAPPY COOKING!!!!!Www@FoodAQ@Com
Crown Roast of Lamb
1 double crown roast of lamb {14 to 17 ribs} filled with ground lamb
4 c soft bread crumbs
1/4 c melted butter
1 1/2 t salt
few grains of pepper
1 medium onion, diced
2 stalks celery, cliced
2 c canned crushed pineapple
water
Remove ground meat from center of roast!. Cook ground meat in a skillet until it loses its pink color!. Stir and break into small pieces as it cooks!. Drain fat from meat and reserve 1/4 c fat to make gravy!. For gravy!. Add 1/4 c flour to pan drippings!. Blend well!. Cook and stir over low heat until browned then add 2 c water gradually!. Cook and stir until thickened!. Salt and pepper to taste!. Set aside until lamb is done!. Add soft crumbs to cooked meat with remaining ingredients; toss with two forks to make a stuffing!. If stuffing is not moist enough, add a little water until ingredients hold together!. Form part of the stuffing mixture into small balls {one ball for each rib}!. Chill balls!. Fill center of crown with remaining stuffing!. Place roast, rib side up, on rack in open pan!. Cover tips of ribs with foil to prevent burning!. Roast lamb in moderately low oven, 325F, about 4 hours!. During last 45 minutes of cooking time, remove foil and place meat balls on tips of ribs!. When roast is done, remove to chop plate!. Garnish lamb with pineapple chunks and parsley!. Serve gravy to the side!. Serves 8 at 2 ribs per person!.Www@FoodAQ@Com
1 double crown roast of lamb {14 to 17 ribs} filled with ground lamb
4 c soft bread crumbs
1/4 c melted butter
1 1/2 t salt
few grains of pepper
1 medium onion, diced
2 stalks celery, cliced
2 c canned crushed pineapple
water
Remove ground meat from center of roast!. Cook ground meat in a skillet until it loses its pink color!. Stir and break into small pieces as it cooks!. Drain fat from meat and reserve 1/4 c fat to make gravy!. For gravy!. Add 1/4 c flour to pan drippings!. Blend well!. Cook and stir over low heat until browned then add 2 c water gradually!. Cook and stir until thickened!. Salt and pepper to taste!. Set aside until lamb is done!. Add soft crumbs to cooked meat with remaining ingredients; toss with two forks to make a stuffing!. If stuffing is not moist enough, add a little water until ingredients hold together!. Form part of the stuffing mixture into small balls {one ball for each rib}!. Chill balls!. Fill center of crown with remaining stuffing!. Place roast, rib side up, on rack in open pan!. Cover tips of ribs with foil to prevent burning!. Roast lamb in moderately low oven, 325F, about 4 hours!. During last 45 minutes of cooking time, remove foil and place meat balls on tips of ribs!. When roast is done, remove to chop plate!. Garnish lamb with pineapple chunks and parsley!. Serve gravy to the side!. Serves 8 at 2 ribs per person!.Www@FoodAQ@Com
When I think lamb, Greek cuisine comes to mind first!. Greek seasonings are typically lemon, garlic, red onion and oregano predominantly!. I have also had great success using herbs de provence which is a French herb blend that you can find in most supermarkets!. Here are some suggestions to get you started:
http://www!.epicurious!.com/tools/searchre!.!.!.
As far as the fat goes, most of it will melt during cooking so don't be too concerned with trimming it all off!.Www@FoodAQ@Com
http://www!.epicurious!.com/tools/searchre!.!.!.
As far as the fat goes, most of it will melt during cooking so don't be too concerned with trimming it all off!.Www@FoodAQ@Com
http://www!.epicurious!.comWww@FoodAQ@Com
The most important spice is rosemary!. It takes the wild game taste out!. Make sure it's fresh and I marinate mine in olive oil overnight and then hand mill it to mush- making a light spread to go over the lamb before adding my usual spices and seasonings!. I have only ever had a lamb better than what I prepare once and it was at a restaurant in Rome, Italy!. Trust me on the rosemary!. Everything else you can personalize and the lamb will be good!. Start at a lower heat, cooking a little longer and then in the last 1/2 hour uncover it and crank the heat up to brown!. This also makes it fall apart beautifully!. Baste to keep moist and in the first 1/2 of cooking - cook upside down so the juices run up into the meat instead of down and out!.Www@FoodAQ@Com
I love to cook Lamb and my husband requests it often even though it's expensive for us!.Www@FoodAQ@Com
For lamb I usually use garlic, and fresh Rosemary salt and pepper and a bit of olive oil , but here are some recipes that might like as well !.
http://www!.foodnetwork!.com/recipes/saras!.!.!.
http://allrecipes!.com/Recipe/Roasted-Rac!.!.!.Www@FoodAQ@Com
http://www!.foodnetwork!.com/recipes/saras!.!.!.
http://allrecipes!.com/Recipe/Roasted-Rac!.!.!.Www@FoodAQ@Com
take some wood, a little sheep, and some nails lol!.!.!.Www@FoodAQ@Com