Lorena Garcias Charred Grilled Rack Of Lamb In A Wild Mushroom Passion Fruit Sauce Recipes

GRILLED RACK OF LAMB

Steps:

• Mix all marinade ingredients including thyme, rosemary, garlic, spicy mustard, soy sauce, lemon juice, extra virgin olive oil, salt, and pepper in food processor or in small bowl and whisk. Rub the entire marinade over top and bottom of lamb, cover and allow to marinade minimum of 2 hours and up to 24 hours.
• Preheat one side of grill to high heat with lid closed, leaving other side off. Once heated, place the marinated lamb on un-lit side of grill and cook for 20 minutes with indirect heat and lid closed, or until the internal temperature reaches 125 degrees.
• Transfer lamb to the lit, high heat side, cooking for 2-3 minutes on each side with the lid open, until temperature reaches 135 degrees for medium-rare. Remove from grill and let rest for 5-7 minutes. While lamb is resting make board sauce by combining fresh herbs and olive oil and set aside.
• Once lamb has rested, carve the meat by cutting between each rib bone. Drizzle board sauce on top of lamb and serve immediately.

GRILLED RACK OF LAMB WITH ROSEMARY-LEMON SAUCE

Steps:

• Peel the thick layer of fat off the back of the racks of lamb. Trim all other fat with a knife and discard. Using a heavy cleaver, chop off the rib bones a few inches from the base. This allows the meat to lay on the grill more easily; the ribs should be grilled separately and served as well.
• Place all the meat in a roasting pan. Season generously with salt and pepper. Sprinkle with rosemary and rub with olive oil. Let sit for several hours.
• Place the base of the racks over hot coals and grill for about 10 minutes, covered, turning occasionally. Add the rib sections during the last 5 minutes.
• When the meat is cooked place all pieces in an ovenproof roasting pan and let rest on the side of the grill where heat is least intense. Add the butter and shallots to the pan. When the butter has melted, add the lemon juice and the parsley. Let all this mix with the meat drippings for about 5 minutes.
• Carve the rack into serving portions in the roasting pan to catch the juices. Place the meat and some of the ribs on each serving plate. Stir the sauce well over the heat and spoon some over the meat. Serve immediately.

GRILLED RACK OF LAMB

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool to room temperature. Remove 1 cup for basting; cover and refrigerate. Pour the remaining marinade into a shallow dish; add lamb and turn to coat. Cover and refrigerate for 2-3 hours or overnight, turning once or twice., Drain and discard the marinade. Cover rib ends of lamb with foil. Lightly oil the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 15 minutes. , Baste with reserved marinade. Grill or broil 5-10 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally.