Grilled Rack of Lamb Lollipops
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2023-07-14に共有
This video was created in partnership with the American Lamb Board.
Ingredients for this recipe:
• 2 teaspoons cumin seeds
• 1 tablespoon coriander seeds
• ½ stick of cinnamon
• 1 teaspoon paprika
• 1 ½ tablespoons finely minced fresh thyme
• 1 ½ tablespoons finely minced fresh oregano
• 10 finely grated garlic cloves
• Zest and juice of 1 lemon
• 2 tablespoons red wine vinegar
• 1 cup olive oil
• 1 ½ tablespoons coarse salt
• 1 teaspoon ground black pepper
• 2 lamb racks, cut into 2 bone pieces
Serves 4
Prep time: 20 minutes
Cook time: 12 minutes
Procedures:
1. Add the cumin, coriander seeds, and half cinnamon stick to a medium-sized sauté pan (10”) and cook on low heat for 7 to 10 minutes while occasionally stirring. Doing this will help make the spices more aromatic and pungent.
2. Transfer the spices to a mortar and use a pestle to finely grind them or grind them down in a spice grinder.
3. Place the ground spices into a large bowl along with the thyme, oregano, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper. Whisk it until it is well combined.
4. Prepare the lamb by slicing the rack into 2-bone pieces making lamb lollipops. You can cut them into single-bone pieces as well.
5. Put the lamb in the bowl with the spices and move the lamb around so that it is coated on all sides.
6. Cover the bowl in plastic wrap or transfer it to a plastic zip bag and marinate in the refrigerator for 24 to 48 hours.
7. Preheat the grill to high heat (450° to 550°) and place the marinated lamb lollipops onto the grill and cook for 3 to 4 minutes on all sides for a medium-rare (125°) internal temperature.
8. Remove the lamb and let it rest for 3 to 5 minutes.
9. Serve the lamb on a plate with a mint sauce and optional grilled lemon slices, and additional fresh herb leaves like mint, oregano, or thyme.
コメント (19)
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My man Chef Billy is back with another BANGER
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OMG, Rack of Lamb is our Favorite! I was in Costco last week and they had them on special for $7 lb! I thought I was seeing things..lol...I asked the butcher if they freeze well and he said yes, so I loaded up! Only downside for me is cutting through the rack and trimming. I cooked them on my stovetop with a Staub grill pan, they came out amazing. Thank you Chef! Love your content!
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I love lamb and I know I would love these. My father insisted on mint sauce with lamb. He would have loved this. I generally serve the mint sauce on the side, as I just like a little and really want to taste the delicious, tender lamb.
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That's looking yum 😋
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I love your recipes and I really love it when I can use my mortar and pestle 😊I’ve loved lamb ever since my late husband cooked it for me with pilaf. I’m makin this❤️
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Thank you Billy. Your recipes are so easy to follow. K
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Thank you so much for sharing this video!
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Awesome, Chef! So this is pretty much what I make every Easter! I always double cut the ribs, but I actually add the honey to the marinade. It makes a wonderful crust as it caramelizes on the grill. I serve mine with tzatziki. I could almost smell this video!!
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Chef Billy those cutlets look so good now I have two sites to get recipes from Facebook and this one thank you so much for sharing your amazing foods👍🏽😊
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Nice! 👍🏾
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Found this randomly, Than i made it for dinner My husband said, wunderbar lecker Danke schön 👍
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👌
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Oh heck yeah
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When it comes to marinades of any meat, is there any disadvantage to placing the marinade in a bag with frozen meat which you put in the fridge? Or should it be fully thawed?
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Hello again I'm thinking you can teach me something new I'm welling to know more if you don't mind ?🙏👍👍😁
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Lamb used to be crazy cheap in Australia, then we signed a 'free trade agreement' with the US, then, boom, lamb is now a luxury item and pretty much unaffordable.
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❤🔪🐑
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🗣️🔊”SEASONING IS A BIG DEAL”. Just in case y’all didn’t hear him🙃😂
