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
ASIAN RACKS OF LAMB WITH SESAME SAUCE
Deliciously different lamb racks. Modified slightly to reduce fat content. Time does not include marinating time of at least 1 hour.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C Place lamb racks in oven dish and season well.
- Combine all other ingredients and rub onto racks. Marinate at least 1 hour in fridge.
- Roast racks until golden brown and cooked to your liking. Set racks aside and cover with foil to rest.
- Meanwhile remove fat from oven pan. Add stock to deglaze. Then add sesame oil and paste. Bring to boil stirring until thickened (you can add some flour if ncessary) and season.
- Serve racks with the sesame gravy.
Nutrition Facts : Calories 838.5, Fat 75.7, SaturatedFat 31.3, Cholesterol 152, Sodium 966.5, Carbohydrate 6.1, Fiber 0.9, Sugar 3.4, Protein 32.1
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
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
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