Soooooo...I've decided to make a new "label" on my blog for family and friends who like to make guest appearances on the NuM NuM. I'll file their recipes under "Guests of the Num Num" so they can feel like they have their own mini blog. Secretly, I know they really wish they had their own, but I don't mind sharing :) I've created a Num Num phenomenon and it's sweeping across the nation. Okay maybe not the nation, but a small microscopic pocket of Los Angeles.
Tonight's post is about the Genius White Man's slammin' Grilled Rack of Lamb. He coated the lamb with fresh herbs which consisted of oregano, thyme, and rosemary, then finished them off with his homemade sop. We cut them off the rack, ate them like lollipops, and they were finger-lickin' good! We rounded out the meal with sister-in-law's tasty Caesar Salad and scalloped potatoes gratin. Such a fancy meal they threw together for little old us.
After dinner however it was SHOW TIME! C.G.W.M and I had an "Ice Cream Throwdown!" In one corner we had his "Chocolate Mint" versus my "Salted Butter Almond Ice Cream" in the other corner. I learned after this throwdown that ice cream is very subjective. I'm not a fan of mint chip or any chocolate flavored ice cream so obviously I was biased. We designated the rug rats as the judges and by default they chose C.G.W.M.'s as the winner. I think it was rigged! In my defense I must say: 1. they are two and three years old. 2. They are his offspring, and 3. They are under three feet tall so they're taste buds are not refined enough to enjoy my sophisticated salty, sweet ice cream :) It's okay - they'll learn. However sister-in-law did say my ice cream was phenomenal and the MIL enjoyed it as well. Therefore...we'll call it a tie - I guess :\ And since this is my blog and I'm the person writing this post, we'll just say, "I WON!" :D
Grilled Rack of Lamb
Recipe and photo from The Firepit and Grilling Guru
* Rack of lamb - Cut off any excess fat, leaving a fairly lean rack. One rack will serve only about two as a main course (or less if you are really hungry!) so make more if you are serving more.
* Dry white wine - You only need a cup or so.
* Mixed fresh Provençal herbs - You can use whichever combo you want but I used a roughly equal mix of rosemary, thyme and oregano. Chop them finely together. You will need a few tablespoons for each rack of lamb you make.
* Garlic - About 3 or 4 cloves, finely minced, per rack of lamb.
* Coarse sea salt and freshly ground black pepper
How to make the grilled rack of lamb recipe:
1. After trimming your rack of lamb and chopping the herbs and garlic, rub coarse salt and black pepper into all the surfaces of the meat. You can season to taste but this rack of lamb recipe is quite good with ample salt, if you like that kind of thing.
2. Next, put the herbs and garlic in a small bowl and add enough dry white wine to make a slurry or paste. Rub this garlic/herb mixture thickly over all the exposed surfaces of meat on the rack of lamb. Place it in a shallow dish or bowl, pour over the remaining bit of wine and cover. Marinate about 2 to 4 hours.
3. After building a fire in your grill, push the embers to one side or to two sides so that you can cook with indirect heat.
4. Allow the meat to come up to room temperature prior to cooking. Season the meat additionally if you prefer and lightly brush off any excess herb mixture from the surface. However, it should stay well coated with herbs and garlic.
5. Throw the rack on your grill over the coals with high direct heat. You want to sear the surface briefly, just enough to get a bit of a dark brown crust forming but not to burn it. When one side is seared, flip it and allow the other side to sear as well.
6. Once seared on all sides, move the rack of lamb away from direct heat so that it is not over hot coals. You can baste a bit with additional wine and/or olive oil to help keep it moist and to help it develop a nice crusty surface.
7. Cover with your grill lid and let cook on indirect heat for 15 to 20 minutes, or until done to your desired doneness. It should be a bit pink in the middle still when finished.
8. Remove from the grill and let rest in a warm place under foil for at least 10 minutes. Then slice into either individual ribs or double servings, two ribs per piece.
9. Serve and enjoy! I have served this with either mint or rosemary jelly and both are excellent accompaniments to this grilled rack of lamb recipe, although the rack is great on its own as well.
Rack of Lamb Sop
Recipe by Genius W.M.
- White wine
- Porterhouse Seasoning
- A bit of honey
- Olive Oil
- Leftover herb mixture from the lamb
- Balsamic vinegar
- Dash of Worcestershire sauce.
Clearly he is one of those cooks that eyeballs everything. When you ask him for the recipe he says things like, "a little bit of this, with a dash of that," so this is more of a method then an actual recipe. Sorry.
Labels: Guests of Num Num - Monday, July 26, 2010