ironchef
Executive Chef
Also posted under the "I Hate Lamb" thread in the General Cooking forum.
Grilled Herb-Garlic Marninated Rack of Lamb with Fig-Balsamic Syrup and Cranberry Honey
Yield: 4 servings
Ingredients:
2 full Lamb Racks, frenched and trimmed of fat
2/3 c. Extra Virgin Olive Oil
2 cloves Fresh Garlic
1 Tbsp. Fresh Rosemary
2 Tbsp. Fresh Thyme
1 Tbsp. Fresh Flat Leaf or Regular Parsley
2 c. store bought Fig Infused Balsamic Vinegar
2 Tbsp. White Sugar
1/4 c. store bought Cranberry Honey (or whatever honey you have)
Kosher Salt and Fresh Cracked Pepper
Method:
In a food processor or blender, combine the oil, garlic, rosemary, thyme, and parsley. Pulse until incorporated, then in a ziplock bag or shallow marinating dish, pour the mixture over the lamb and massage onto surface of the meat. Let marinate in the refrigerator for at least 2 hours, or overnight. In a sauce pan, add the vinegar and sugar and bring to a boil. Bring the heat down to a simmer, and reduce the vinegar until it becomes thick and syrupy. You should have about 1/3 c. remaining if it's properly reduced. Remove from heat and keep warm. Prepare grill. Remove the lamb from the fridge and marinade and let it sit for 15 minutes at room temp. Grill lamb to desired doneness (but no more than medium). Drizzle the fig-balsamic syrup and the honey over and around the lamb and serve.
Grilled Herb-Garlic Marninated Rack of Lamb with Fig-Balsamic Syrup and Cranberry Honey
Yield: 4 servings
Ingredients:
2 full Lamb Racks, frenched and trimmed of fat
2/3 c. Extra Virgin Olive Oil
2 cloves Fresh Garlic
1 Tbsp. Fresh Rosemary
2 Tbsp. Fresh Thyme
1 Tbsp. Fresh Flat Leaf or Regular Parsley
2 c. store bought Fig Infused Balsamic Vinegar
2 Tbsp. White Sugar
1/4 c. store bought Cranberry Honey (or whatever honey you have)
Kosher Salt and Fresh Cracked Pepper
Method:
In a food processor or blender, combine the oil, garlic, rosemary, thyme, and parsley. Pulse until incorporated, then in a ziplock bag or shallow marinating dish, pour the mixture over the lamb and massage onto surface of the meat. Let marinate in the refrigerator for at least 2 hours, or overnight. In a sauce pan, add the vinegar and sugar and bring to a boil. Bring the heat down to a simmer, and reduce the vinegar until it becomes thick and syrupy. You should have about 1/3 c. remaining if it's properly reduced. Remove from heat and keep warm. Prepare grill. Remove the lamb from the fridge and marinade and let it sit for 15 minutes at room temp. Grill lamb to desired doneness (but no more than medium). Drizzle the fig-balsamic syrup and the honey over and around the lamb and serve.
