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Rack of lamb? Help please
Posted on 1/2/15 at 2:10 pm
Posted on 1/2/15 at 2:10 pm
I may have eaten lamb once before. The DW is curious about it and bought some today. Pretty sure I'll be cooking it. I need help. No idea what to do with this. I am open to grill, smoker, oven, stove, whatever. Thanks.
8
Posted on 1/2/15 at 2:30 pm to AlxTgr
Take one bunch of flat leaf parsley and put in the food processor. Add 2 or 3 cloves of garlic, a small tin of anchovies, @1/2 T of good fresh black pepper, 1/2 T of Cavandar's Greek seasoning and 1 to 2 T of fresh rosemary. Turn on the FP and slowly add evoo until you have a thick paste.
Season the racks with the Greek seasoning and a little pepper. Rub generously with the parsley and anchovy paste. Let sit an hour or so.
Add a few T of evoo to a large, hot skillet. Sear all sides of the rack for @ 2 minute each on med high. Then pop the skillet into a 450 degree oven for @5 to 6 minutes. Pull, rest for 5 minutes, carve and enjoy a med-rare rack of lamb.
Season the racks with the Greek seasoning and a little pepper. Rub generously with the parsley and anchovy paste. Let sit an hour or so.
Add a few T of evoo to a large, hot skillet. Sear all sides of the rack for @ 2 minute each on med high. Then pop the skillet into a 450 degree oven for @5 to 6 minutes. Pull, rest for 5 minutes, carve and enjoy a med-rare rack of lamb.
This post was edited on 1/2/15 at 2:32 pm
Posted on 1/2/15 at 2:53 pm to AlxTgr
Looking through some pics I found this.
Can't remember how I did this exactly, but it was marinated in coffee, ground coffee and imperial stout (apparently salt and cayenne as well) for 24hrs.
picture taken with potato
Can't remember how I did this exactly, but it was marinated in coffee, ground coffee and imperial stout (apparently salt and cayenne as well) for 24hrs.
picture taken with potato
This post was edited on 1/2/15 at 2:55 pm
Posted on 1/2/15 at 3:41 pm to AlxTgr
I love it grilled. However you cook it, do not over cook lamb. It needs to be pink inside.
Posted on 1/2/15 at 3:46 pm to AlxTgr
Reverse sear that bad boy.
Posted on 1/2/15 at 4:00 pm to AlxTgr
sous viding one on sunday...
cant wait!
cant wait!
Posted on 1/2/15 at 4:21 pm to AlxTgr
First you heat up the Primo...
Posted on 1/2/15 at 10:11 pm to AlxTgr
Posted on 1/8/15 at 4:34 pm to AlxTgr
Grilled was way better than the pan sear then oven with parsley paste. After getting some high heat marks, I moved to indirect heat and coated with this,
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