Need ideas for a rack of lamb

"Dean G." <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a leftover rack of lamb, and am looking for a few
different ideas.

I

Quoted message said:

don't want the standard rosemary or mustard recipes, since
I have already done those recently. Any other ideas are
welcome. The rack can be

separated

Quoted message said:

into chops if needed. I'm just fishing for a new idea. We
searches bring

up

Quoted message said:

the above as well as BBQ recipes.

Dean G.

Use a pointed knife to make little slits all over the meat
and insert garlic slivers. I also think that a curry powder
rub is great on lamb.

--
Peter Aitken

Remove the [censored] from my email address before using.

Dean G. said:

I have a leftover rack of lamb, and am looking for a few
different ideas. I don't want the standard rosemary or
mustard recipes, since I have already done those recently.
Any other ideas are welcome. The rack can be separated
into chops if needed. I'm just fishing for a new idea. We
searches bring up the above as well as BBQ recipes.

Rack of lamb can be stuffed. Using a thin knife, cut
straight through the loin from one side, then from the
other, then use a dowel or spoon handle to widen the hole.
Insert the stuffing of your choice.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

Dean G. said:

I have a leftover rack of lamb, and am looking for a few
different ideas. I don't want the standard rosemary or
mustard recipes, since I have already done those
recently. Any other ideas are welcome. The rack can be
separated into chops if needed. I'm just fishing for a
new idea. We searches bring up the above as well as BBQ
recipes.

Left over rack of lamb usually means it cooked, yours
doesn't. So - what are we starting with, raw or cooked meat?

Practice safe eating - always use condiments

"Dean G." <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a leftover rack of lamb, and am looking for a few
different ideas.

I

Quoted message said:

don't want the standard rosemary or mustard recipes, since
I have already done those recently. Any other ideas are
welcome. The rack can be

separated

Quoted message said:

into chops if needed. I'm just fishing for a new idea. We
searches bring

up

Quoted message said:

the above as well as BBQ recipes.

Dean G.

Here are my favorite methods. The first one was posted by
Mary F. and the second by Christine Ashby. Both are
excellent!

Charlie

MARY'S RACK OF LAMB

Recipe by: Mary F., rfc, 22FEB98

One 6-rib rack of lamb will feed two people. Brush it with a
little olive oil. Sear it in a pan ontop of the stove, about
2 minutes a side (the pan should be medium high).

Brush it with some Dijon mustard, then coat it with
the bread crumbs mixed with some minced fresh rosemary
and thyme.

Roast at 350F for 20-30 minutes for medium-rare (about 130-
135F on an instant read thermometer).

**********************************

CHRISTINE'S RACK OF LAMB

Recipe by: Christine Ashby, rfc, 08DEC00

Get it frenched. If you want you can coat it with something.
Try a mixture of 3 tsp. French mustard, 1 tbs. oil, 1 tsp.
grated fresh ginger, 1 crushed clove garlic; applied a
couple of hours before cooking. But there is no real need
for tarting it up if you can't be bothered.

Preheat the oven to moderately hot and give it 20 to 25
minutes, depending on the size of the rack and how pink you
want it. Rest it for 10 minutes or so before cutting into
individual cutlets. '

Dean G. said:

I have a leftover rack of lamb (snip) Dean G.

I simply have to ask... how can one have a "leftover" rack
of lamb???

Jill

"Peter Aitken" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Dean G." <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a leftover rack of lamb, and am looking for a
few different

ideas.

Quoted message said:

I

Quoted message said:

don't want the standard rosemary or mustard recipes,
since I have

already

Quoted message said:

Quoted message said:

done those recently. Any other ideas are welcome. The
rack can be

separated

Quoted message said:

into chops if needed. I'm just fishing for a new idea.
We searches

bring

Quoted message said:

up

Quoted message said:

the above as well as BBQ recipes.

Dean G.

Use a pointed knife to make little slits all over the
meat and insert

garlic

Quoted message said:

slivers. I also think that a curry powder rub is great
on lamb.

Maybe fresh chopped mint too?
E.

Peter Aitken <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Dean G." <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a leftover rack of lamb...

Quoted message said:

Use a pointed knife to make little slits all over the meat
and insert

garlic

Quoted message said:

slivers. I also think that a curry powder rub is great
on lamb.

As long as you're inserting garlic slivers, insert some feta
cheese, too!

Dunty Porteous

--
"It tastes like burning..... waaaaa!!!!"
-Ralph Wiggum

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

Dean G. said:

I have a leftover rack of lamb (snip) Dean G.

I simply have to ask... how can one have a "leftover" rack
of lamb???

Jill

Perhaps I wasn't too clear about that. The rack was
uncooked, frozen since Easter.

Anyway, to make a long story short, the rack was already
prepared and ready for the grill by the time I got off
work, so the ideas will have to wait. Thanks to everyone
who replied. I will be trying some of these ideas, just not
this time.

Thanks, Dean G.

( Greek Marinated Leg Of Lamb ) Here is a wonderful recipe.
3 lb leg of lamb boned and tied 3 T. lemon juice
1/4 C. olive oil 2 cloves garlic Minced
2/2 t. thyme
3/2 t. oregano
4/2 t. bay leaf salt and pepper to taste Can add meat
tenderizer if you want to. Can also incert some garlic
inside the meat, its to your taste. Mix everything
together but the lamb. Place lamb in a large shallow
baking dish. Pour Mariade over lamb, making sure to cover
every inch. Cover with plastic wrap and refrigerate
overnight. Preheat grill medium to low heat, (or oven to
325 to 350 degrees.) Until thew interior of the meat
reaches 145 degrees. About 11/2 to 2 hours. Let meat rest
a few minutes before carving. This also is good on chops.
enjoy, if you try it let me know how you liked it. Sandra