**Tantalize your taste buds with our exquisite Asian-marinated rack of lamb, a symphony of flavors that will transport you to the vibrant streets of Asia.**
**This culinary masterpiece starts with a succulent rack of lamb, carefully selected for its tenderness and exceptional flavor. We then craft a tantalizing marinade, a harmonious blend of aromatic Asian spices, herbs, and zesty citrus, allowing the lamb to soak in this flavorful elixir for hours, infusing it with an explosion of tastes.**
**Once the lamb has absorbed the marinade's essence, we expertly grill it to perfection, ensuring a beautifully caramelized exterior and a tender, juicy interior. The result is a rack of lamb that boasts a symphony of flavors, a perfect balance of savory, sweet, and slightly tangy notes, complemented by a hint of smokiness from the grill.**
**Accompanying this delectable main course are three equally enticing recipes: a refreshing cucumber salad with a tangy vinaigrette dressing, a flavorful quinoa pilaf infused with aromatic spices, and a rich and creamy tzatziki sauce, a perfect complement to the succulent lamb.**
**Prepare to embark on a culinary journey to the heart of Asia with our Asian-marinated rack of lamb, a dish that promises to leave your taste buds in awe. Gather your ingredients, fire up your grill, and let's create a masterpiece together!**
ASIAN MARINATED RACK OF LAMB
This recipe comes from Simply Classic, The Junior League of Seattle cookbook. I made some slight adjustments to the directions. This is an impressive dish served with rice pilaf or polenta and a green salad. Please note that the prep does allow for marinating the meat 24 hours.
Provided by PaulaG
Categories Lamb/Sheep
Time P1DT1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim the rack of lamb removing fat and silver skin.
- Mix the marinade ingredients in a blender jar until well blended.
- Put the meat in a ziplock bag and pour the marinade over.
- Seal the bag well and place in refrigerator for 24 hours.
- Set out the meat and allow to stand at room temperature for 1 hour before cooking.
- Run the bones under cool water before roasting.
- Preheat oven to 425 degrees, spray and broiler pan with non-stick cooking spray and place rack meat side down.
- Place 1 cup of water in bottom of broiler pan, place the pan in the oven and roast uncovered for 30 minutes or until a meat thermometer registers between 145 and 150 degrees for medium-rare.
- Check the meat a couple of times during cooking. If the water has cooked out of pan, add additional water.
- To serve, carve the rack into individual chops allowing 2 chops per person.
Nutrition Facts : Calories 247.2, Fat 9.1, SaturatedFat 1.3, Cholesterol 1, Sodium 519.9, Carbohydrate 34.6, Fiber 1.8, Sugar 26.4, Protein 2
HERB-MARINATED RACK OF LAMB
Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
Provided by Food Network
Categories main-dish
Time 13h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
- The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
- Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
- To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
ASIAN-MARINATED ROAST RACKS OF LAMB
Provided by sandralynn
Time 5h
Yield 6
Number Of Ingredients 10
Steps:
- For Marinade: In a medium bowl, combine wine, orange juice, soy sauce, garlic, mint, and ginger root. In a small bowl, mix wasabi powder with 1/4 cup marinade mixture. Stir the wasabi mixture into the marinade. Place lamb racks in a large zip-top plastic bag and pour in the marinade over the lamb (or divide lamb and marinade evenly into several bags). Seal tightly and refrigerate at least 8 hours or overnight, turning the bag several times. Preheat oven to 500 degrees F. Place a metal rack in a shallow roasting pan and spray rack and pan with cooking spray. Remove lamb racks from marinade, reserving marinade. Pour marinade into a microwave-safe bowl and microwave for 1 minute. Place lamb racks, top side up, on the roasting rack. Roast for 20 minutes, basting with marinade several times. Remove lamb from oven. Reduce heat to 350 degrees F. Sprinkle 3 tablespoons bread crumbs over top of each rack. Drizzle 1/2 tablespoon melted butter over bread crumbs, then drizzle about 1 tablespoon reserved marinade over top of each rack. Return the lamb racks to the oven for 15 to 20 minutes or until an instant-read thermometer registers 135 degrees F (medium- rare). Remove racks from oven and tent with aluminum foil. Let rest for 5 minutes. Carve chops between the bones, then serve on individual dinner plates atop a nest of arugula and watercress salad.
GARLIC AND HERB-MARINATED RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, fresh thyme, fresh rosemary, garlic, salt, pepper, chilli powder, olive oil, lemon, red wine
Provided by Dhruv Vohra
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF / 175ºC.
- Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chilli powder, olive oil, and lemon juice; mix well, then set aside.
- If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)
- Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.
- Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it's almost done, pour in red wine then remove from the heat.
- Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C
- Serve with roasted veggies.
- Enjoy!
Nutrition Facts : Calories 185 calories, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
KOREAN BARBECUED RACK OF LAMB
Lamb's subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste. The salt and sugar content of the simple Korean marinade acts as a brine for the lamb, producing a juicy interior when soaked overnight. In the final stage, the marinade is reduced, doubling as a sauce. I love using rack for this, since it's more tender and easier to work with than leg and a little more user-friendly than chops.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 8h50m
Yield 4
Number Of Ingredients 10
Steps:
- Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.
- Trim any excess fat along the surface of lamb. Cut a slash about 1 1/2 inches deep between each rib bone, stopping above the loin. Transfer racks to a zip-top bag. Place bag in a bowl; pour marinade inside. Seal the bag and massage the marinade onto the lamb. Marinate in the refrigerator, turning once or twice, 8 to 24 hours.
- Remove racks of lamb to a plate and return marinade to the fridge. Blot off extra moisture from the fatty side of the lamb. Sprinkle more kosher salt on top.
- Preheat grill to 350 degrees F (175 degrees C). Add racks fat side-down and cook until browned, 7 to 8 minutes. Flip and continue to cook until internal temperature reaches 125 degrees F (52 degrees C), 12 to 15 minutes more. Plate lamb and let rest for 10 minutes.
- Pour the reserved marinade into a saucepan over medium-high heat. Bring to a boil; continue cooking until reduced to a glaze, 1 to 2 minutes more. Brush glaze over the lamb.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 12.4 g, Cholesterol 97 mg, Fat 30 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 11.7 g, Sodium 1626.3 mg, Sugar 6.9 g
RACK OF LAMB
Steps:
- In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- Preheat the oven to 450 degrees F.
- Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
CHINESE CHAR SIU GRILLED LAMB CHOPS
Provided by Jill Dupleix
Categories Cheese Lamb Soy Marinate Mint Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in small bowl. Transfer to large resealable plastic bag. Add lamb; seal bag and turn to coat. Marinate in refrigerator at least 4 hours or overnight.
- Prepare barbecue (medium-high heat). Drain lamb, leaving some marinade clinging. Grill lamb until slightly charred and cooked to desired doneness, about 21/2 minutes per side for medium-rare. Transfer to platter.
- Stir honey and 1 tablespoon water in small skillet over medium heat until warm. Brush over lamb chops.
VIETNAMESE LAMB
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here it's marinated in a Vietnamese marinade overnight, then broiled or grilled into fantastic submission.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 15m
Number Of Ingredients 8
Steps:
- Combine cilantro, mint, fish sauce, lime juice, sugar, chile (like japaleño), and black pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
- Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining sauce.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 7 grams, Sodium 991 milligrams, Sugar 5 grams
CEDAR PLANKED ASIAN RACK OF LAMB
I found this unusual lamb recipe in our local paper. You can increase the heat of the red chili flakes if desired. This does not include the marinade time
Provided by Abby Girl
Categories Lamb/Sheep
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together ingredients and divide into 2 portions. Lightly season lamb with salt. Coat racks with one portion of marinade and set aside the other for the second batch.
- Cover lamb and chill 2 hours or overnight.
- Place lamb racks on cedar plank in pairs, facing one another, so the ribs interlock. Cook for 15 - 20 minutes or until lamb registers 125 degrees on meat thermometer.
- Remove from grill and tent loosely with foil for 5 - 10 minutes. Slice into chops and serve garnished with chopped peanuts and green onions.
Nutrition Facts : Calories 153.7, Fat 9.7, SaturatedFat 1.4, Sodium 512.6, Carbohydrate 6.4, Fiber 2, Sugar 2, Protein 6
Tips:
- When searing the lamb rack, make sure the pan is hot enough to get a good sear on the meat. This will help to create a flavorful crust.
- Don't overcrowd the pan when searing the lamb rack. This will prevent the meat from cooking evenly.
- Let the lamb rack rest for 5-10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- Serve the lamb rack with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
This Asian-marinated rack of lamb is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The lamb is marinated in a flavorful mixture of soy sauce, honey, garlic, and ginger, then seared and roasted to perfection. The result is a tender, juicy, and flavorful lamb rack that is sure to impress your guests.
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