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Jeremy's on the Hill
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4 Colorado rack of lamb or Australian – Fat cap removed Salt and Black Pepper For the vinaigrette 3 springs of Rosemary chopped 1 Tablespoon minced Parsley 3 Kalamata Olives 1 Piquello “Cherry” Pepper minced 2 tablespoons of Dijon Mustard 1 Cup of Olive Oil ¼ Cup of Champagne Vinegar Salt and Fresh Cracked Black Pepper to taste Combine all ingredients and taste for strong sharp flavor. The Dijon will cover up any “gamey” flavor one might taste from the lamb. The Game Flavor of a lamb in my opinion comes from an older piece of meat or maybe something happened out of the ordinary. Lamb has a very unique and distinctive flavor that one can appreciate with any added sauces, crusts or seasonings. Make this recipe and branch off and make your own vinaigrette! All these ingredients can be found at your local super market, but shopping the smaller markets will bring you a much more pleasant experience and something out of the normal. Time and temp...... grill the lamb on medium high heat 350-375 for 7 minutes then rotate 45 degrees making perfect grill marks. After another 7 minutes, flip over and continue cooking for another 5 minutes. Your lamb should rest for up to 5 minutes to give the juices time to settle and to ensure even cooking. Cut chops in between every other bone so each piece has two rib bones to pick up ‘cave man’ style. If the meat is still to pink for your liking, throw it back on the grill medium rare side down. Flip after 2 minutes and repeat the step until the lamb is cooked to your liking. Enjoy! |
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Jeremy's
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Grilled
Rack of Lamb with 