Post by carnation037 on Jan 11, 2003 13:09:32 GMT -6
Grilled Moroccan Rack of Lamb
Lamb would traditionally be served with a fiery pepper
relish called harissa. Harissa canned or in jars at Middle
Eastern and North African markets or gourmet shops,
or you can make your own. This seasoning is good for any
cut of lamb or beef for that matter, whole or butterflied leg,
loin or rib chops, even cubes of lamb for shish kebab s.
2, 1 1/2 pound each, racks of lamb
2 minced garlic cloves
coarse salt
1 small onion, cut in half lengthwise
1 tsp. + 1 tbsp. ground cumin, separated
1 tsp. ground coriander
1 tsp. ground paprika
1 tsp. ground white pepper
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/4 c. extra virgin Olive oil
lemon wedges, for serving, optional
French the racks of lamb or have your butcher do this for you.
Trim the layer of fat off each rack.
Place the racks in a baking dish.
Place the garlic and 1 tsp. salt in a mixing bowl.
Mash to a smooth paste with the back of a wooden spoon.
Coarsely grate the onion into the bowl.
Stir in the 1 tsp. cumin, and the coriander, paprika, pepper, cardamom,
ginger and oil.
Spread this spice paste all over the meaty parts of the racks, but not
on the rib bones. Cover, refrigerate and let marinate for 2 to 4 hours.
Set up the grill for direct grilling and preheat to medium high.
When ready to cook, place the lamb on the hot grate, meat side down,
and grill until cooked to taste:
8 to 12 minutes per side for medium/rare, about 145 degrees on an
instant read meat thermometer (the cooking time will depend on the size
of the racks).
Rotate the racks 90 degrees after 4 minutes to create an attractive
grill marking. Stand the racks upright for 1 to 2 minutes to grill each end.
You'll probably get flare ups, so be ready to move the lamb to a cooler
part of the grill.
If the ends of the bones start to burn, protect with folded aluminum foil.
Transfer the racks to a platter and let rest for 3 minutes.
Carve the lamb into chops.
To serve, place 1 tablespoon each of coarse salt and cumin in tiny bowls.
Arrange the lemon wedges around the lamb, if desired.
Have everyone sprinkle their piece of lamb with a little coarse salt, cumin
and season it with lemon juice, if using.
Makes 4 servings. .
Per serving: 504 calories; 34 g fat (9 g saturated fat; 61 percent
calories from fat); 4 g carbohydrates; 139 mg cholesterol; 1,299 mg sodium;
43 g protein; 1.5 g fiber.
Lamb would traditionally be served with a fiery pepper
relish called harissa. Harissa canned or in jars at Middle
Eastern and North African markets or gourmet shops,
or you can make your own. This seasoning is good for any
cut of lamb or beef for that matter, whole or butterflied leg,
loin or rib chops, even cubes of lamb for shish kebab s.
2, 1 1/2 pound each, racks of lamb
2 minced garlic cloves
coarse salt
1 small onion, cut in half lengthwise
1 tsp. + 1 tbsp. ground cumin, separated
1 tsp. ground coriander
1 tsp. ground paprika
1 tsp. ground white pepper
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/4 c. extra virgin Olive oil
lemon wedges, for serving, optional
French the racks of lamb or have your butcher do this for you.
Trim the layer of fat off each rack.
Place the racks in a baking dish.
Place the garlic and 1 tsp. salt in a mixing bowl.
Mash to a smooth paste with the back of a wooden spoon.
Coarsely grate the onion into the bowl.
Stir in the 1 tsp. cumin, and the coriander, paprika, pepper, cardamom,
ginger and oil.
Spread this spice paste all over the meaty parts of the racks, but not
on the rib bones. Cover, refrigerate and let marinate for 2 to 4 hours.
Set up the grill for direct grilling and preheat to medium high.
When ready to cook, place the lamb on the hot grate, meat side down,
and grill until cooked to taste:
8 to 12 minutes per side for medium/rare, about 145 degrees on an
instant read meat thermometer (the cooking time will depend on the size
of the racks).
Rotate the racks 90 degrees after 4 minutes to create an attractive
grill marking. Stand the racks upright for 1 to 2 minutes to grill each end.
You'll probably get flare ups, so be ready to move the lamb to a cooler
part of the grill.
If the ends of the bones start to burn, protect with folded aluminum foil.
Transfer the racks to a platter and let rest for 3 minutes.
Carve the lamb into chops.
To serve, place 1 tablespoon each of coarse salt and cumin in tiny bowls.
Arrange the lemon wedges around the lamb, if desired.
Have everyone sprinkle their piece of lamb with a little coarse salt, cumin
and season it with lemon juice, if using.
Makes 4 servings. .
Per serving: 504 calories; 34 g fat (9 g saturated fat; 61 percent
calories from fat); 4 g carbohydrates; 139 mg cholesterol; 1,299 mg sodium;
43 g protein; 1.5 g fiber.