RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1662
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| Recipe Name: |
Grilled New Zealand Lamb Rack |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Lamb |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Cup oil, canola
8 Each basil, fresh for garnish
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Directions:
In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, thyme, garlic, and canola oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, st least 8 hours and preferably overnight. You may substitue marinating for an hour or two outside the refrigerator if you didn't start the day before to prepare this meal.
Prepare an outdoor grill or prehea the broiler. Season the lamb with salt and ground pepper and grill over high heat, or broil, turning once, until brown and crispy, 12 to 15 minutes.
Cut each rack in half and arrange so that the bones of the halfs are interlaced. Alternatevely, cut the racks into double chops. Place a mound of the potatoes on a large dinner plate and stand the racks or chops against it. Sauce with the ragout and drizzle over the basil oil. Garnish with basil leaves and serve. |
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Basil Oil
(Add to shopping list) :
2 Cups basil, fresh
1 Cup oil, canola
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Directions:
Bring a large quantity of highly salted water to a boil. Fill a large bowl with water and add ice.
Add the basil and spinach leaves to the boiling water and cook until very soft but still green, about 2 minutes. Drain and transfer the greens to the cold water. When cold, remove and squeeze as much water as possible from the greens.
Transfer the vegetables to a blender. Add the oil and the salt and blend until smooth, about 3 minutes. Remove the oil and use or store. (Will last about one week in fridge.)
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Basil Mashed Potatoes
(Add to shopping list) :
1 to taste salt and pepper
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Directions:
Preheat oven to 250 degrees. In a small saucepan, heat the cream over the medium heat. When it comes to a boil, turn down the heat and reduce by one-fourth, about 15 minutes.
Meanwhile, place the potatoes in a large pot and add cold water to cover them by 3 inches. Add the garlic and bring to a boil over high heat, reduce the heat, and simmer until the potatoes can be pierced easily with the tip of a knife, 30 to 45 minutes. Drain the potatoes and garlic well, and transfer both to a pan fitted with a rack. Dry them in the oven, about 15 minutes.
Rice the potatoes and the reserved garlic into a mixing bowl and whip using a mixed with a paddle attachment. Add half of the cream, mix to incorporate, and add the basil oil. Mix, add the butter, and whip until the potatoes are fluffy. Add more cream if the potatoes seem dry. Season with salt and pepper to taste and serve immediately.
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Wild Mushroom Ragout
(Add to shopping list) :
1 to taste salt and pepper
0.5 Cup wine, dry red
1 Tablespoon soy sauce, naturally brewed
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Directions:
Soak Chinese dried black mushrooms in small bowl of warm water to soften, 20 minutes; Then stem and quarter them.
Mix 1/2 cup of chicken stock with 1 tablespoon of the soy sauce. Set aside.
Heat a heavy medium saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and shallots and sauté until soft, 3 to 5 minutes. Add all the muchrooms and sauté until soft, 8 to 10 minutes. Season with salt and pepper to taste.
Add the wine, stir and cook until the wine is reduced by half, about 5 minutes. Add the stock, stock with soy, dark soy and thyme, and simmer until reduced by half, about 25 to 30 minutes. Stir in the remaining 2 tablespoons of butter and correct the seasoning. |
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| Nutrition per Serving: |
| Calories: |
769 |
Total Carbs: |
5.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
285.0 |
Fat: |
38.7 |
Protein: |
91.95 |
| Fiber: |
0.60 |
Sodium: |
708.25 |
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