Food and Drink I need to roast a rack of lamb...

**Fire Me Boy!** · 12-21-2008, 01:58 PM

Never doen lamb before. Any suggestions for a rub or marinade?

**Bugeater** · 12-21-2008, 01:59 PM

Make sure you use a cooking bag.

**Fire Me Boy!** · 12-21-2008, 02:02 PM

Quote:

Originally Posted by Bugeater

Make sure you use a cooking bag.

kstater · 12-21-2008, 02:03 PM

Not to hijack, but I'm grilling some duck this afternoon. I want to slice some green and red peppers and throw them on, how long should I leave the peppers on the grill, and should I season with anything?

**Fire Me Boy!** · 12-21-2008, 02:07 PM

Quote:

Originally Posted by kstater

Not to hijack, but I'm grilling some duck this afternoon. I want to slice some green and red peppers and throw them on, how long should I leave the peppers on the grill, and should I season with anything?

I haven't even gotten one real response yet!!!

Always season with a little salt. Peppers will cook fairly quickly... douse them in olive oil, sprinkle some salt/pepper and whatever you wanna go with and grill for probably 20 minutes. Turn frequently - you don't want them burned.

kstater · 12-21-2008, 02:11 PM

Quote:

Originally Posted by Fire Me Boy!

I haven't even gotten one real response yet!!!

Always season with a little salt. Peppers will cook fairly quickly... douse them in olive oil, sprinkle some salt/pepper and whatever you wanna go with and grill for probably 20 minutes. Turn frequently - you don't want them burned.

Thanks. As for the lamb, try some lemon juice, rosmary, mint(I don't like the mint though), and garlic.

**cdcox** · 12-21-2008, 02:18 PM

I've never cooked lamb at home before since my wife doesn't like it. Lamb is very flavorful, so I'd keep it pretty basic. Salt, pepper, maybe some rosemary.

My Joy of Cooking has two other treatments:

1. Mustard coating:

1 T Dijon
2 T Olive oil
1 T Lemon juice
2 t fresh rosemary or 3/4 t dried
1 t salt
1/4 t ground pepper.

Brush it on after the rack is seared.

Moraccan Spice Rub:

2 T olivie oil
1/4 C fresh mint (I HATE MINT).
2 T fresh parsley
1-1/2 t ground ginger
1/2 t each: allspice, cinnamon, pepper, paprika, coriander. salt
pinch of red pepper
pinch of ground cloves

**cdcox** · 12-21-2008, 02:23 PM

This martini paste sounds interesting:

1/2 medium onion
10 garlic cloves
juice and zest of one lemon
3 T gin
2 t Kosher salt
1/4 C olive oil

combine in food processor.

angelo · 12-21-2008, 03:24 PM

I do the following

6 cloves of garlic
1 teaspoon each thyme, oregano, mint,rosemary, crushed red pepper
1 tablespoon parsley
2 tablespoon dijon (whole grain if you have it)
1 teaspoon cumin
1/2 cup extra virgin olive oil

place garlic herbs and mustard in a small food processor and puree to smooth
while it is running slowly add the oil to create an emulsion
when complete set aside

preheat an oven to 400
pat the lamb dry and season with kosher salt and black pepper
sear in a very hot saute until a nice crust forms
allow the lamb to cool slightly and rub with garlic paste all over.
return to pan and put in oven for 10 minutes for med rare (check after 8 min with an instant read thermometer)
remove and allow to rest for 5-10 minutes slice and enjoy

Ang

catfish307 · 12-21-2008, 04:00 PM

Leave the wool on it if you want the best flavor.

KCChiefsMan · 12-21-2008, 04:07 PM

make sure you don't overcook it! Lamb tastes awful well done imo

**Fire Me Boy!** · 12-21-2008, 04:08 PM

Quote:

Originally Posted by KCChiefsMan

make sure you don't overcook it! Lamb tastes awful well done imo

Yep. Will use the wireless probe to get it med. rare.

**Baby Lee** · 12-21-2008, 04:13 PM

Alton Brown pwns

http://www.foodnetwork.com/recipes/g...ipe/index.html

12-21-2008, 01:58 PM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	I need to roast a rack of lamb... Never doen lamb before. Any suggestions for a rub or marinade?
Posts: 35,253

12-21-2008, 01:59 PM	#2
Bugeater The Maintenance Guy Join Date: Sep 2005 Location: Renovated Bugeater Estate Casino cash: $3992680	Make sure you use a cooking bag.
Posts: 70,546

12-21-2008, 02:03 PM	#4
kstater Custom User Title Join Date: Jan 2007 Casino cash: $-1623437	Not to hijack, but I'm grilling some duck this afternoon. I want to slice some green and red peppers and throw them on, how long should I leave the peppers on the grill, and should I season with anything?
Posts: 40,007

12-21-2008, 02:18 PM	#7
cdcox www.nfl-forecast.com Join Date: Sep 2000 Casino cash: $-528231	I've never cooked lamb at home before since my wife doesn't like it. Lamb is very flavorful, so I'd keep it pretty basic. Salt, pepper, maybe some rosemary. My Joy of Cooking has two other treatments: 1. Mustard coating: 1 T Dijon 2 T Olive oil 1 T Lemon juice 2 t fresh rosemary or 3/4 t dried 1 t salt 1/4 t ground pepper. Brush it on after the rack is seared. Moraccan Spice Rub: 2 T olivie oil 1/4 C fresh mint (I HATE MINT). 2 T fresh parsley 1-1/2 t ground ginger 1/2 t each: allspice, cinnamon, pepper, paprika, coriander. salt pinch of red pepper pinch of ground cloves
Posts: 46,032

12-21-2008, 02:23 PM	#8
cdcox www.nfl-forecast.com Join Date: Sep 2000 Casino cash: $-528231	This martini paste sounds interesting: 1/2 medium onion 10 garlic cloves juice and zest of one lemon 3 T gin 2 t Kosher salt 1/4 C olive oil combine in food processor.
Posts: 46,032

12-21-2008, 03:24 PM	#9
angelo Starter Join Date: Oct 2007 Casino cash: $9094965	I do the following 6 cloves of garlic 1 teaspoon each thyme, oregano, mint,rosemary, crushed red pepper 1 tablespoon parsley 2 tablespoon dijon (whole grain if you have it) 1 teaspoon cumin 1/2 cup extra virgin olive oil place garlic herbs and mustard in a small food processor and puree to smooth while it is running slowly add the oil to create an emulsion when complete set aside preheat an oven to 400 pat the lamb dry and season with kosher salt and black pepper sear in a very hot saute until a nice crust forms allow the lamb to cool slightly and rub with garlic paste all over. return to pan and put in oven for 10 minutes for med rare (check after 8 min with an instant read thermometer) remove and allow to rest for 5-10 minutes slice and enjoy Ang Last edited by angelo; 12-21-2008 at 04:01 PM..
Posts: 775

12-21-2008, 04:00 PM	#10
catfish307 Starter Join Date: Nov 2003 Location: MO Casino cash: $10004925	Leave the wool on it if you want the best flavor.
Posts: 245

12-21-2008, 04:07 PM	#11
KCChiefsMan AIC Join Date: Oct 2002 Location: West Roxbury, MA Casino cash: $10004900	make sure you don't overcook it! Lamb tastes awful well done imo
Posts: 11,478

12-21-2008, 04:13 PM	#13
Baby Lee Supporter Join Date: Aug 2000 Casino cash: $8028275	Alton Brown pwns http://www.foodnetwork.com/recipes/g...ipe/index.html __________________ We need the kind of courage that can withstand the subtle corruption of the cynics - E.W.
Posts: 95,642