I have a leftover rack of lamb, and am looking for a few different ideas. I
don't want the standard rosemary or mustard recipes, since I have already
done those recently. Any other ideas are welcome. The rack can be separated
into chops if needed. I'm just fishing for a new idea. We searches bring up
the above as well as BBQ recipes.

Dean G.

"Dean G." wrote in message
...
I have a leftover rack of lamb, and am looking for a few different ideas.
I
don't want the standard rosemary or mustard recipes, since I have already
done those recently. Any other ideas are welcome. The rack can be
separated
into chops if needed. I'm just fishing for a new idea. We searches bring
up
the above as well as BBQ recipes.

Dean G.



Use a pointed knife to make little slits all over the meat and insert garlic
slivers. I also think that a curry powder rub is great on lamb.


--
Peter Aitken

Remove the crap from my email address before using.

"Peter Aitken" wrote in message
m...
"Dean G." wrote in message
...
I have a leftover rack of lamb, and am looking for a few different
ideas.
I
don't want the standard rosemary or mustard recipes, since I have
already
done those recently. Any other ideas are welcome. The rack can be
separated
into chops if needed. I'm just fishing for a new idea. We searches
bring
up
the above as well as BBQ recipes.

Dean G.



Use a pointed knife to make little slits all over the meat and insert
garlic
slivers. I also think that a curry powder rub is great on lamb.

Maybe fresh chopped mint too?
E.

Dean G. wrote:

I have a leftover rack of lamb, and am looking for a few different ideas. I
don't want the standard rosemary or mustard recipes, since I have already
done those recently. Any other ideas are welcome. The rack can be separated
into chops if needed. I'm just fishing for a new idea. We searches bring up
the above as well as BBQ recipes.


Rack of lamb can be stuffed. Using a thin knife, cut straight through
the loin from one side, then from the other, then use a dowel
or spoon handle to widen the hole. Insert the stuffing of your choice.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Peter Aitken wrote in message
m...
"Dean G." wrote in message
...
I have a leftover rack of lamb...

Use a pointed knife to make little slits all over the meat and insert
garlic
slivers. I also think that a curry powder rub is great on lamb.

As long as you're inserting garlic slivers, insert some feta cheese, too!

Dunty Porteous

--
"It tastes like burning..... waaaaa!!!!"
-Ralph Wiggum

On Thu, 6 May 2004 16:35:50 -0400, "Dean G."
wrote:

I have a leftover rack of lamb, and am looking for a few different ideas. I
don't want the standard rosemary or mustard recipes, since I have already
done those recently. Any other ideas are welcome. The rack can be separated
into chops if needed. I'm just fishing for a new idea. We searches bring up
the above as well as BBQ recipes.

Left over rack of lamb usually means it cooked, yours
doesn't. So - what are we starting with, raw or cooked
meat?


Practice safe eating - always use condiments

"Dean G." wrote in message
...
I have a leftover rack of lamb, and am looking for a few different ideas.
I
don't want the standard rosemary or mustard recipes, since I have already
done those recently. Any other ideas are welcome. The rack can be
separated
into chops if needed. I'm just fishing for a new idea. We searches bring
up
the above as well as BBQ recipes.

Dean G.

Here are my favorite methods. The first one was posted by Mary F. and the
second by Christine Ashby. Both are excellent!

Charlie

MARY'S RACK OF LAMB

Recipe by: Mary F., rfc, 22FEB98


One 6-rib rack of lamb will feed two people. Brush it with a little olive
oil. Sear it in a pan ontop of the stove, about 2 minutes a side (the pan
should be medium high).

Brush it with some Dijon mustard, then coat it with the bread crumbs mixed
with some minced fresh rosemary and thyme.

Roast at 350F for 20-30 minutes for medium-rare (about 130-135F on an
instant read thermometer).

**********************************

CHRISTINE'S RACK OF LAMB


Recipe by: Christine Ashby, rfc, 08DEC00


Get it frenched. If you want you can coat it with something. Try a mixture
of 3 tsp. French mustard, 1 tbs. oil, 1 tsp. grated fresh ginger, 1 crushed
clove garlic; applied a couple of hours before cooking. But there is no real
need for tarting it up if you can't be bothered.

Preheat the oven to moderately hot and give it 20 to 25 minutes, depending
on the size of the rack and how pink you want it. Rest it for 10 minutes or
so before cutting into individual cutlets. '

Dean G. wrote:
I have a leftover rack of lamb (snip)
Dean G.

I simply have to ask... how can one have a "leftover" rack of lamb???

Jill

"jmcquown" wrote in message
...
Dean G. wrote:
I have a leftover rack of lamb (snip)
Dean G.

I simply have to ask... how can one have a "leftover" rack of lamb???

Jill




Perhaps I wasn't too clear about that. The rack was uncooked, frozen since
Easter.

Anyway, to make a long story short, the rack was already prepared and ready
for the grill by the time I got off work, so the ideas will have to wait.
Thanks to everyone who replied. I will be trying some of these ideas, just
not this time.

Thanks,
Dean G.

( Greek Marinated Leg Of Lamb )
Here is a wonderful recipe.
3 lb leg of lamb boned and tied
3 T. lemon juice
1/4 C. olive oil
2 cloves garlic Minced
1/2 t. thyme
1/2 t. oregano
1/2 t. bay leaf
salt and pepper to taste
Can add meat tenderizer if you want to.
Can also incert some garlic inside the meat, its to your taste.
Mix everything together but the lamb.
Place lamb in a large shallow baking dish.
Pour Mariade over lamb, making sure to cover every inch. Cover with
plastic wrap and refrigerate overnight.
Preheat grill medium to low heat, (or oven to 325 to 350 degrees.)
Until thew interior of the meat reaches 145 degrees. About 11/2 to 2
hours.
Let meat rest a few minutes before carving. This also is good on chops.
enjoy, if you try it let me know how you liked it.
Sandra