Gremolada Rack of Lamb
Gremolada Rack of Lamb
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
- Portion size: 4
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.
Ingredients
- 2 (1-1/4 lb/625 g each) 2(1-1/4 lb/625 g each)rack of lambracks of lamb, frenched
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper Gremolada:
- 1/2 cup 1/2cupminced fresh parsley
- 2 tbsp 2tbspextra-virgin olive oil
- 4 tsp 4tspgrated lemon rind
- 1/2 tsp 1/2tspground coriander
- 2 2cloves garlic, minced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
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.
Kary's Tip: Serve the rack of lamb with grilled asparagus for an easy yet elegant meal.
Source : Get Grilling: Summer 2007
