Gremolada Rack of Lamb
11 people added this to their Recipe Box
To French chops is to scrape clean the end of each rib bone to within 1 inch (2.5 cm) of the eye of the raw meat.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 253 |
| pro | 24 g |
| total fat | 16 g |
| sat. fat | 5 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 89 mg |
| sodium | 337 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 17% |
| vit A | 4% |
| vit C | 20% |
| folate | 5% |
Suggested Recipes
-
2 racks of lamb, frenched (about 1-1/4 lb/625 g each)
1/4 tsp (1mL) each salt and pepper
Gremolada:
1/2 cup (125 mL) minced fresh parsley
2 tbsp (25 mL) extra-virgin olive oil
4 tsp (20 mL) grated lemon rind
1/2 tsp (2 mL) ground coriander
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
Preparation:
Gremolada: In bowl, mix together parsley, oil, lemon rind, coriander, garlic, salt and pepper.
Trim any outside fat from lamb; sprinkle with salt and pepper. Press gremolada onto rounded side. Place on greased grill over medium heat; close lid and grill until meat thermometer registers 145°F (63°C) for medium-rare, 20 to 25 minutes.
Transfer to cutting board and tent with foil; let stand for 5 minutes before carving between bones.
Trim any outside fat from lamb; sprinkle with salt and pepper. Press gremolada onto rounded side. Place on greased grill over medium heat; close lid and grill until meat thermometer registers 145°F (63°C) for medium-rare, 20 to 25 minutes.
Transfer to cutting board and tent with foil; let stand for 5 minutes before carving between bones.
Tags:
Source
Get Grilling: Summer 2007
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »