Wednesday, November 2, 2011
Brendan's Mustard& Herb Rack of Lamb
One of our best friends from Chicago is an over the top, awesome cook! He is the first person I call when I don't know how to prepare something or I am looking for some guidance with menu planning. While we were still living in Chicago he was also the friend I could call up, make a completely outlandish request for dinner, show up at his house, and he would have actually made it! Oh how I miss that! One night, he made the best tasting lamb chops I have ever had! When we moved away, I had to have the recipe so I could replicate the deliciousness! Hopefully he doesn't mind me passing it on to all of you! :) His trick in making these so AWESOME is in the grilling technique. Grilling two racks intertwined together so all the drippings fall on top of each other and basically baste themselves! Again.. my pictures are sub par.... A bit blurry... probably from the wine consumption of that evening... :)
PS. this was wonderful with a good Oregon Pinot Noir!
2 frenched racks of lamb
Small bunch of fresh thyme
Small bunch of fresh parsley
Small bunch of fresh oregano
Small bunch of fresh rosemary
3-4 cloves of garlic, minced
about 2 tbls of stone ground or dijon mustard
1 tbls olive oil
(if you like you can add some bread crumbs to the paste to thicken, sometimes I do, sometimes I don't)
Finely chop all the herbs and mix with garlic, olive oil and mustard to make a paste. Coat the lamb with the herb paste and refrigerate for about 1 hour. Over a very hot grill, sear all the sides nicely until the fat begins to drip. Intertwine the racks and move to indirect heat. Continue grilling with racks standing up until internal temperature reaches 130. Remove from grill and let rest for about 10 minutes before cutting into chops. Enjoy!