Rack of Lamb encrusted with mustard paste and herb dressing.
Lamb:
I use 2-3 racks.
The paste:
¼ of Bush Spices with Mountain Pepper from McCormick’s
½ a cup of Dijon mustard
¼ a cup of water
1 tablespoon of Worcestershire Sauce
1 Tablespoon of finely chopped Thyme leaves
Herb Dressing:
2/3 cups of Extra Virgin Olive Oil
2 tablespoons of lemon juice
½ a cup of finely chopped parsley
¼ cup of finely chopped chives
¼ cup of dried oregano
1 teaspoon of sea salt
Instructions:
1. Light a full chimney of coals and place on one side or Weber in a basket.
2. Combine the paste ingredients and cover all sides of the lamb racks
3. Place lamb racks in Weber, cook using indirect heat (not over coals), bone side down until nearly at your desired internal temperature. I like my lamb a little over medium and take it to 154f .
4. Sear the lamb rack over direct coals for a minute each side.
5. Rest lamb racks for 10 minutes.
6. Cut and serve and top with herb dressing.
Roasted Lemon Potatoes:
Ingredients:
Potatoes (1 & a half per person) chopped evenly into large chunks.
1 tablespoon of duck fat.
1 teaspoon of sea salt
1 teaspoon of lemon pepper.
1 teaspoon of onion flakes.
Instructions:
1. Place into a large pot filled with water and boil potatoes for 10 minutes.
2. Then drain and give a quick rinse to remove the excess starch.
3. Shake them around the strainer to rough up the edges, this will help in creating some crunchy edges while roasting.
4. Cover all in the duck fat and seasoning, the duck fat helps give the potatoes and golden colour and also tastes great.
5. Place the tray in the Weber on the coal racks, about half an hour before you put the lamb in.
6. Leave the potatoes in the bottom until both the lamb racks have been seared and the carrots have been char grilled.
Char Grilled Carrots.
Ingredients:
Carrots (2 per person)
40 grams of butter.
1 tablespoon of red wine vinegar.
½ a teaspoon of grated nutmeg.
Salt & Pepper to taste
¼ cup of parsley finely chopped (to top carrots after cooking)
Instructions:
1. Peel the carrots and boil in salted water for 4-6 minutes ,or until tender. Then rinse under cold water to stop them cooking.
2. While the carrots are cooking, melt the butter in a saucepan and add the other ingredients.
3. Once the carrots have been rinsed, use about half of the glaze to coat the carrots.
4. Char grilled the carrots directly over the coals while the lamb is resting for 3-5 minutes, constantly turning.
5. Remove carrots from heat and plate up, drizzle with remaining glaze and then sprinkle with finely chopped parsley.
Topic: Rack of Lamb (Read 2362 times)
