Recipe courtesy of Ming Tsai
Recipe courtesy of Ming Tsai
Watch how to make this recipe.
Grilled New Zealand Lamb Rack
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- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 921
- Total Fat
- 85 g
- Saturated Fat
- 27 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 27 g
- Cholesterol
- 126 mg
- Sodium
- 1143 mg
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 921
- Total Fat
- 85 g
- Saturated Fat
- 27 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 27 g
- Cholesterol
- 126 mg
- Sodium
- 1143 mg
Ingredients
Directions
- In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight. Prepare an outdoor grill or preheat the broiler. Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing.
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