Rack of Lamb is always impressive to serve at dinner. A little bit more special than steak and actually very easy to master. I made this recipe so many times and everyone always enjoyed it. It gives the lamb added flavor and punch.
Ingredient:
1 Half Rack of Lamb, about 6-8 bone per rack
Marinade:
½ Cup Soy sauce
½ bulb of garlic, smashed
3 tbs of Maple syrup
2 stem of fresh rosemary, smashed stems and leaves
½ tbs of whole black pepper
1 gallon Zip Block Bag
1 tbs of water
Process:
Put all the marinade ingredient in the Zip Block Bag, clean and dry the rack of lamb and place it into the marinade. Remove excess air, zip and place in refrigerator for about 12-24 hours. Best to do it the night before you go to bed and cook for dinner the next day. Put a pan underneath the bag to make sure it does not leak all over your fridge.
Grilled Method:
Prepare your charcoal to about medium high heat. Remove lamb from bag and discard juice. Put lamb on the grill around the flame, NOT DIRECTLY on the flame or it will burn. Turn on each side every 5 -7 minutes. Using a meat thermometer, lamb is ready when it reaches 140-160F. 140 for medium, 160 for medium well!
Pan Seared Method:
Pre heat oven at 375F. Use heavy duty oven prove pan, the heavier the pan, the more heat it produce and the temperature remains constant. Cast Iron is idea for a crisp meat crust. Pre heat the greased pan until you see smoke. Place lamb rack on the pan and you should hear the sizzle. Turn on each side every 5 minutes until meat is nicely brown. Place Pan directly into the oven or place meat onto oven safe pan and finish it in the oven until desired temperature 10-20 mins. You can sear the meat first and wait when you are ready to eat and finish it off in the oven 140F(medium)-160F(Medium Well).
Cut Rack into chops and enjoy! NOT cutting it from the start seals in the juice, also because it has been brined (wet marinated), it is extra juicy so no sauce is needed. Serve with Oven roasted potatoes with garlic, truffle oil and fresh rosemary, some butter pan-fried asparagus, and a little mint jelly, I think your honey will love you forever!
TIPS. By smashing the garlic and herbs, you release their scent and flavor. You don’t have to chop them nicely since you will not eat it at the end, so release some stress and smack them good! This Marinade is also good with duck or pork. Use a serrated knife to carve meats for less tearing of the muscle. You can marinade more meat at the same time and remove the brine and place meat in the freezer for later use. You can also serve this at room temperature, for a finger food appetizer.
Maple Soy Rosemary Rack of Lamb
1 Half Rack of Lamb, about 6-8 bone per rack
Marinade:
½ Cup Soy sauce
½ bulb of garlic, smashed
3 tbs of Maple syrup
2 stem of fresh rosemary, smashed stems and leaves
½ tbs of whole black pepper
1 gallon Zip Block Bag
1 tbs of water
Process:
Put all the marinade ingredient in the Zip Block Bag, clean and dry the rack of lamb and place it into the marinade. Remove excess air, zip and place in refrigerator for about 12-24 hours. Best to do it the night before you go to bed and cook for dinner the next day. Put a pan underneath the bag to make sure it does not leak all over your fridge.
Grilled Method:
Prepare your charcoal to about medium high heat. Remove lamb from bag and discard juice. Put lamb on the grill around the flame, NOT DIRECTLY on the flame or it will burn. Turn on each side every 5 -7 minutes. Using a meat thermometer, lamb is ready when it reaches 140-160F. 140 for medium, 160 for medium well!
Pan Seared Method:
Pre heat oven at 375F. Use heavy duty oven prove pan, the heavier the pan, the more heat it produce and the temperature remains constant. Cast Iron is idea for a crisp meat crust. Pre heat the greased pan until you see smoke. Place lamb rack on the pan and you should hear the sizzle. Turn on each side every 5 minutes until meat is nicely brown. Place Pan directly into the oven or place meat onto oven safe pan and finish it in the oven until desired temperature 10-20 mins. You can sear the meat first and wait when you are ready to eat and finish it off in the oven 140F(medium)-160F(Medium Well).
Cut Rack into chops and enjoy! NOT cutting it from the start seals in the juice, also because it has been brined (wet marinated), it is extra juicy so no sauce is needed. Serve with Oven roasted potatoes with garlic, truffle oil and fresh rosemary, some butter pan-fried asparagus, and a little mint jelly, I think your honey will love you forever!
TIPS. By smashing the garlic and herbs, you release their scent and flavor. You don’t have to chop them nicely since you will not eat it at the end, so release some stress and smack them good! This Marinade is also good with duck or pork. Use a serrated knife to carve meats for less tearing of the muscle. You can marinade more meat at the same time and remove the brine and place meat in the freezer for later use. You can also serve this at room temperature, for a finger food appetizer.
