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Maxine's Rack of Lamb
Status: Approved
NameMaxine's Rack of Lamb
CategoryMiscellaneous
Serves/YieldsServes 2
Sourcemaxine
DifficultyEasy
Introduction
Note: temperature of rack will rise 10 degrees higher after removal from oven. For instance, remove rack from oven at 120 degrees if you want it to be 130 degrees for medium-rare.

115-125 degrees Blood-rare
125-130 degrees Rare
130-140 degrees Medium-rare
140-150 degrees Medium

Ingredients
1 Instant read thermometer
1 8 Bone Rack of Lamb, trimmed and frenched (1-1.25 lbs.)
(I get mine from Costco, they are GREAT)
Trim away visable fat to .25" away from meat

Marinade
6-8 cloves of garlic, crushed
.25 c olive oil
.25 c balsamic vinager
2 T fresh rosemary, minced
.5-1 t salt
.5-1 t black pepper

Cooking
1 T olive oil

Directions
Step: 1Season rack with half the salt and pepper. Grind remaining marinade ingredients together. Taste and correct salt and pepper levels. (I like meat seasoned well with s&p.) Put rack in a plastic bag and pour marinade over rack. Remove excess air from bag and seal with a twist tie. Marinate rack for at least 1 hour, its better after at least 3
hours. Refridgerate. (I like to start the marinade in the morning and serve the rack for dinner.)

Remove rack from fridge at least one hour before cooking time to allow it to come to room temp. You can also microwave the rack at .25 to .50 power for 2 minutes to bring it to room temp, but be very careful not to cook it.

Preheat oven to 475F. Remove rack from plastic bag and remove most of the marinade. Heat an ovenproof skillet over high heat and film with 1T olive oil. Reduce heat to medium high and sear rack on all side in skillet, 1 minute each side. This can be a bit smokey. (If you don't have a ovenproof skillet, sear the rack in a pan, then transfer it to a small roasting pan or pie plate, covered with aluminum foil for easy clean up.)

Roast the rack as is for fewest carbs, or, as I do reapply the marinade. Arrange the rack bone side down in the pan and roast in middle of oven for 15 to 20 minutes, depending on doneness required. Take a reading in the lengthwise through the center of the rack after 12 minutes and remove the meat or cook longer. Let rack rest for 5-7 minutes, loosely covered, before carving between the ribs and serving 4 ribs per person.


Time submitted: Wednesday, August 18. 2004 at 07:57:34
Contributed By: Anonymous
 
 

 
 
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