RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2206
| View Recipe |
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| Recipe Name: |
Grilled Rack of Lamb ATK |
| Source: |
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Submitted by: |
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Last Modified: |
2007-11-19
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Lamb |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
16.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$9.09
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
Full-bodied reds |
Wine Suggestion: |
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| Equipment Needed: |
2 9-inch disposable pie plates |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
To prepare the racks: Using a boning or paring knife, scrape ribs clean of any scraps of meat and fat. Trim off the outer layer of fat, the flap of meat underneath it, and the fat underneath that flap. (This yields the lamb tenderloin. Season it with salt and pepper and garlic powder. Sear along side the racks for the first cycle of the cooking. Share with your dinner mates as the remainder of the grilling is completed.) Remove the silver skin by sliding the boning knife between the silver skin and the flesh.
Start the charcoal and after a good ash appears, move the carcoal so that it covers one half of the grate. Sprinkle the racks with salt and pepper to taste.
When the fire is ready, put the racks bone-side up with the meaty side of the racks very close to, but not over, the hot coals. Cover with the pie plates and then cover the grill. After 4 minutes, rotate the racks so that the protruding bones are close to the hot coals.
After another 4 minutes, turn the racks over, bone side pointing towards coals. After another 4 minutes, rotate the racks, coat them with the dijon mustard, and press the breadcrumb mixture (see below) on the top of the racks. Cook for 4 minutes, without the pie plates covering them. Remove the racks from the grill and let rest for 10 minutes. Cut between each rib to separate each chop and serve.
Preparing the breadcrumb mixture. Mix the butter, minced garlic, rosemary, breadcrumbs and salt and pepper to taste. |
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| Nutrition per Serving: |
| Calories: |
374 |
Total Carbs: |
13.8 |
Net Carbs: |
12.0 |
| Cholesterol: |
95.2 |
Fat: |
20.5 |
Protein: |
33.00 |
| Fiber: |
1.73 |
Sodium: |
547.00 |
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