Grilled Soy And Ginger Marinated Rack Of Lamb Served With Hunan Style Eggplant And Miso And Plum Sauce Recipes

GRILLED RACK OF LAMB WITH GARLIC HERB MARINADE

Steps:

• Combine all ingredients for the garlic herb marinade in a zip top bag and mix to combine.
• Preheat your grill for two-zone cooking. Aim for 450 degrees F for your direct side of heat.
• Place your rack of lamb in the marinade and massage to coat. Place in your refrigerator and allow to marinate for at least 4 hours or up to 8 hours.
• Remove rack of lamb from the marinade and shake off any excess marinade. Wrap the bones in heavy duty aluminum foil to prevent them from burning.
• Place your lamb on indirect side of heat for 20-25 minutes or until the internal temperature of the lamb reaches 100 degrees F in the thickest part of the lamb, making sure your thermometer isn't touching the bone.
• Move the lamb to direct heat and grill to your preferred doneness, approximately 2 minutes per side. Leave the lid open on your grill and don't leave. Their is a fat cap on a rack of lamb, and over the direct heat it will cook quickly and has a potential for flare up. Stay close to remove the rack as needed.
• Refer to the temperature guide in the notes, I do not recommend cooking lamb above Medium Rare.

HERB-MARINATED RACK OF LAMB

Steps:

• Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
• The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
• Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
• To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

GRILLED LAMB WITH MISO-CHILI SAUCE

Steps:

• Combine miso, ginger, garlic and cayenne in a large bowl, then thin with a little mirin or sake, just until mixture is pasty. Spread meat with this paste, then proceed, or cover and refrigerate for up to 24 hours.
• Start a charcoal fire or gas grill, or preheat broiler or oven; rack should be 4 inches or less from heat source. Grill, broil or roast meat, about 4 minutes a side, until outside is crisp and inside medium-rare. Serve immediately.