Recipe courtesy of Reed Mooney
The Mansion Original Rack of Lamb
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2079
- Total Fat
- 193
- Saturated Fat
- 62
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 44
- Cholesterol
- 234
- Sodium
- 5450
- Total: 3 hr 45 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 30 min
Ingredients
1 1/2 cups soy sauce
1 1/2 cups Burgundy wine
1 cup red wine vinegar
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
4 (10 to 12-ounce) racks of lamb, frenched
Roasted Garlic Rosemary Butter, recipe follows
Balsamic Mint Vinaigrette, recipe follows
Roasted Garlic Rosemary Butter:
6 large garlic cloves, peeled
Olive oil, for roasting garlic
1 tablespoon chopped fresh rosemary leaves
1 stick butter, softened
Pinch salt
Balsamic Mint Vinaigrette:
1 tablespoon Dijon mustard
1/2 cup fresh mint leaves
2 peeled shallots
1/2 cup balsamic vinegar
1 1/2 cups olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper
Directions
- Combine the first 6 ingredients in a large shallow non-reactive container. Place lamb in marinade and let marinate in the refrigerator for 2 to 3 hours.
- Preheat a grill over medium heat. Remove lamb from marinade and grill lamb racks until desired degree of doneness. Top with the Roasted Garlic Rosemary Butter and serve with the balsamic mint vinaigrette.
Roasted Garlic Rosemary Butter:
- Cook the garlic in olive oil in a skillet on the stove for 15 to 20 minutes, or until soft and fragrant. Remove from heat and let cool slightly. Add garlic-olive oil mixture and all remaining ingredients to a food processor and process until thoroughly combined. Keep refrigerated until ready to use.
Balsamic Mint Vinaigrette:
- In a food processor, combine the mustard, mint, shallots, and balsamic vinegar by pulsing a few times. With the food processor running, slowly add the olive oil, and salt and pepper, to taste. Process the mixture again until smooth.