Rack of Lamb-Cristobal loves this recipe!!!!!

Considering the fact that Cristobal loves rack of lamb, this recipe is great for as many racks of lamb you would want to prepare. It is a real easy recipe to prepare whether you are going to roast or grill the lamb. The marinate and the spread can be prepared ahead of time and refrigerated until ready to use. The marinate and spread would probably be sufficient for up to two racks of lamb. I purchase the Australian racks at Costco for a great price.

ingredients

Ingredients:
1 (or as many as you want to prepare) rack/s of lamb, trimmed of excess fat and sliced in ribs for grilling whole rack for roasting.
The marinate:
1/2 cup of balsamic vinegar
at least 4-5 large sprigs of fresh rosemary thyme and oregano ….better fresh, however, if you do not have fresh you can use dry herbs-at least 1-2 tablespoons of each spice, since dried is less powerful.
1 tbs. Dijon mustard, preferably course
1/4 cup of finely chopped garlic…
1 tsp. lemon juice
2 tsp. lemon zest-I hope you get a micro plane for your shower; it will come in handy.
Freshly ground pepper, to taste
3 tbs. virgin olive oil

directions

1
Directions for grilling:
2
Place all the above ingredients in a plastic slip lock bag with the rack of lamb ribs and marinate for several hours or overnight. When ready to cook, place on a medium –hot grill …preferably away from the direct flames …. 3-4 minutes on each side until ready (medium to well done for Cristobal). You can also grill stove- top in the same way. When done, place on serving platter (cover with aluminum and let sit for a few minutes) with some sprigs of rosemary, for a great presentation. You can reduce the marinate over a low flame which can be drizzled over the grilled lamb. Have some horseradish on the table for dipping or even better some ajo blanco!!!
3
Directions for roasting:
4
Spread for over the rack of lamb if you are roasting whole (you do not need the spread if you are grilling)
5
1 cup of panko bread crumbs
6
2-3 Crushed garlic(see above)
7
Chopped fresh rosemary, thyme and oregano …or dried
8
Salt and pepper to taste
9
3 tbs. grainy mustard
10
Directions for oven roasting:
11
Preheat oven to 400 degree.
12
If you are going to prepare in the oven…before doing so, sear the entire rack of lamb in a large pan on the stove over medium heat with 1 Tbs. of oil .Brown (sear), 3 to 4 minutes on each side. Transfer to oven platter and place in oven, fat side up.
13
Spread the paste over the entire rack of lamb …drizzles with some oil.
14
Place in the oven in the lower third oven rack. Roast until the crumbs are lightly golden and an instant read thermometer (hope you get one for your shower) inserted into the thickest part of a rack , away from the bone, registers 130 degree for medium rare, approximately 30 minutes. Remove from oven, cover with aluminum foil and let rest for ten minutes.
15
Preheat a broiler. Uncover and place the roasting pan under the broiler for 5-6 inches from the heat source. Broil the rack/s until the crumbs are deep golden brown 30 to 60 seconds.
16
To serve, place the racks on a cutting board and carve between the ribs. Serve with sprigs of rosemary for a great presentation. Have some horseradish on the table for dipping or even better some ajo blanco!!!
17
I can assure you that Cristobal will thoroughly enjoy, enjoy and enjoy all of them, because I know you won’t be having any of them. Except, I’m certain you will be dipping into the ajo.
18
Don’t worry, you can then proceed to eat all of the side dishes that you love….such as cavatelli and broccoli (recipe to follow) corn on the cob, rice (recipe to follow) with a great piece of grilled piece of skirt steak and some ajo blanco. It can’t get any better, can it!