Mediterranean Asian Fusion Rack Of Lamb Recipes

MEDITERRANEAN RACK OF LAMB

Steps:

• Preheat oven to 375°. Place lamb in a shallow roasting pan. In small bowl, combine the lemon zest, oregano, garlic, oil, salt and pepper. Rub over lamb., Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting. If desired, serve with fresh oregano and lemon slices.

MEDITERRANEAN ASIAN FUSION RACK OF LAMB

Steps:

• Rack of Lamb Heat skillet over high heat with Olive Oil. Salt and Pepper Lamb to taste. Sear Lamb about 1 min each side, Lamb should be medium rare, reduce heat and continue to cook to taste if needed. In a separate bowl blend molasses and balsamic vinegar. Baste Rack of Lamb with this mixture and then crust with chopped macadamia nuts. Udon Heat water to a boil in medium saucepan. Add Udon noodles and cook until soft and well done. Drain Udon and return to pan, toss with sage rice wine vinegar and sake. Cut Rack of Lamb into desired portions and serve on bed of Udon noodles.

ASIAN MARINATED RACK OF LAMB

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.