Grilled Rack of Lamb

 cooking, grilling, lamb, meat, recipes  No Responses »
Jun 172012
 
grilled rack of lamb

Photo by American Lamb Board

In honor of Father’s Day, I found a great recipe for rack of lamb. Fire up the grill — this one’s a winner!

Grilled Rack of Lamb

  • 1-2 racks of lamb (8 ribs each)
  • 1/3 cup Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 teaspoon crushed red pepper

Trim racks of all visible fat. Combine remaining ingredients and mix well. Spread mixture over lamb ans set aside (or marinate in the refrigerator for up to 1 day).

Preheat grill.

Place lamb on grill over medium high heat and sear for a couple of minutes per side, reduce heat or move off of direct heat and continue grilling until the internal temperature reaches 140 to 150 degrees F. (about 10 minutes per side).

Serve over fingerling or new potatoes.

Serves 4.

 Posted by at 2:16 am

Lamb Chops with Lemon Basil Sauce

 chops, cooking, herbs, lamb, meat, recipes  No Responses »
Jun 162012
 

lemon basil chopsThis was one of my very first lamb dishes, and to this day, is still one of my favorites. Its super easy to fix and creates a delicious meal even on a busy week night.

Several years ago the Winchester Star featured my recipe in the spring Food Section. Photo here compliments of the Winchester Star.

Lamb Chops with Lemon Basil Sauce

  • 4 Rib Chops
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil, plus more for pan
  • 3 sprigs fresh rosemary, removed from stem
  • 2 cloves garlic, minced
  • 1 teaspoons kosher salt
  • Freshly ground black pepper
  • 1/2 cup white chicken stock
  • 2 tablespoons butter
  • 1/2 cup loosely packed basil leaves, plus additional for garnish
  • 1/4 cup kalamata olives, pitted and coarsely chopped

In a non-corrosive dish lay lamb chops flat. Combine half the lemon juice, 1/4 cup olive oil, the rosemary, garlic, 1/2 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade, cover. Let stand for 15 minutes at room temperature or up to 2 hours in the refrigerator.

Preheat a large skillet over medium heat. Add enough olive oil to coat the surface of pan.

Pat chops dry and season on one side with salt and pepper. Place the chops seasoned side down in pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm.

An instant-read thermometer should register 130 to 135 degrees F. Transfer to a platter and tent with foil to keep warm. Allow the lamb chops to rest for 5 to 10 minutes.

Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, using wooden spoon, scrape up the brown bits on the bottom of the pan. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze. This should take about 4 minutes.

Add 2 tablespoons of butter until melted. Add the basil and olives and season. Return the lamb chops to the sauce. Turn to coat thoroughly.

Arrange chops on a platter, pour sauce over chops and garnish with basil leaves.

Serves 4.

 Posted by at 8:13 pm

Freezing Your Own Chicken Stock

 broilers, chicken, chicken stock, recipes, soup  No Responses »
Aug 242011
 
There is nothing better than having pints and quarts of chicken stock in the freezer for a quick pot of soup, a pan of gravy, or for making risotto. It’s easy to do and doesn’t take much extra effort.I make it regularly now for farmers markets, but it has been a regular staple in my freezer for years. Whenever you have leftover chicken carcasses put them in a ziplock bag and throw them in the freezer. When you get 2 or 3 follow the simple recipe below.

Chicken Stock

  • Bones from 2-3 whole chickens
  • 1 medium onion
  • 4 carrots peeled and cut in half
  • 4 celery stalks cut in half
  • 2 smashed whole garlic cloves
  • 3-4 springs of thyme
  • 3-4 springs of parsley
  • 2 bay leaves
  • 1/2 teaspoon of whole black peppercorn

Add everything to a stock pot and cover with enough cold water to completely cover chicken plus 2 additonal inches. Start on medium low heat until pot begins to steam but not boil. Reduce heat to low and let simmer for 6-8 hours or overnight.

When stock is ready, let cool slightly and then double strain to remove bones, vegetables, and herbs.

I find that I have the best flavor if I properly season the chicken before roasting and add the chicken skins to the stock pot. If you like your stock a bit darker and more intense, try roasting your chicken on a bed of vegetables and add these to the stock pot as well.

If you decide to add the chicken skin to your stock you will see an increase in fat. As a rule, I do not skim the fat off my stock before freezing. First, I think it helps to preserve the flavors of the stock while in the freezer. And second, it is much easier to remove when I take the stock out of the freezer and before it thaws.

Next time you purchase whole broilers from Virginia Lamb… remember save those bones! In no time you will have your own great tasting chicken stock in the freezer!

Enjoy!

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