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Grilled Rack of Lamb

  • 1 rack of lamb
  • 1 cup red current jelly
  • 1 cup Dijon mustard
  • 1 cup white wine
  • 1/2 cup butter
  • 1/2 cup shallots, minced
  • 2 tablespoons rosemary, crushed

    Mix jelly and mustard in saucepan and simmer on stove top for 5 minutes to melt jelly. Remove lamb chops from rack and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator). Grill over hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks. Turn once half-way through cooking time. Prepare garnish sauce by browning shallots in butter stirring in the white wine and rosemary. Serve lamb with garnish sauce and grilled potatoes and vegetables.

    Note: The marinade sauce also goes well with other foods, including mushrooms.

    Olive-Oil Poached, then Grilled, Lamb Loin Chops

    Total Time: 8 hours 
    Lamb Cuts: Lamb Loin Chops 
    Category: Grilling
    Servings: 2-4
    Preparation Time: 30 minutes
    Cook Time: 30 minutes (maximum)    

    Ingredients:

  • 4 pc. lamb chops
  • One quart olive oil
  • Four cloves garlic, peeled
  • Two whole, dried ancho* peppers
  • One stalk lemongrass, cut into ½ inch lengths
  • ¼ ground ancho powder
  • 2 tablespoons chopped or grated lemon zest
  • One teaspoon sea salt

    Directions:
     
  • Place all ingredients into an oven proof pan and cover with lid or foil.
  • Marinate at least 6 hours in the fridge….remove from the fridge and place into the oven…now turn the heat to 300 degrees…poach the lamb in the oil marinade until the oven reaches 300 degrees…turn the oven off, remove the lamb from the oven and then take it out of the marinade.
  • Preheat the grill or a grill pan until hot and cook the chops until the desired doneness is achieved…..note that the lamb will cook faster because of the poaching and flavor infusing process…..the lamb may be returned to a 400 degree oven to finish if you like.
  • While grilling, sprinkle with the ancho lemon rub.
  • The marinated process is enhanced by the slow warming in the oven, or poaching.

    Note:
     
  • Ancho means "wide" in Spanish and is actually a dried poblano pepper. The ancho is part of the "holy trinity" of chiles used in mole sauces.

    Recipe By: Steve Parris, Executive Chef of Marigold Cafe and Catering

     

    Great American Lamb Company features lamb recipes for grilling lamb from all natural lamb lovers who want to share their lamb recipes using Great American Lamb Company's all natural lamb that is family farm produced and hormone free lamb. All natural lamb dishes accommodate any occasion and are very popular with ethnic groups such as Middle Eastern, Europe, Jewish, and many other groups. Please feel free to share an all natural lamb recipe with us.