Marinated Boneless and Rack of Lamb RecipeAurora Catering's

Grilled Rack and Boneless Leg of Lamb

Yield 8 - 10 dinner servings


Ingredients
2 FRENCH TRIMMED RACKS OF LAMB

1 BONELESS LEG OF LAMB

 
Marinade
CUP EXTRA VIRGIN OLIVE OIL
8  SPRIGS  FRESH ROSEMARY
1 CUP  FRESH MINT LEAFS (Loosely packed)
1/2 CUP  FRESH LEMON JUICE
1-1/2 TBSP  MINCED GARLIC (See Recipe)
1-1/2 TBSP  GROUND BLACK PEPPER

2 TSP RED PEPPER FLAKES

 

Equipment

BBQ Pit

Spray Bottle of water to douse any open flames!

Marinated Boneless Leg of LambMethod

Mix the ingredients of the marinade in a 2 inch hotel pan use a whisk to release the oils of the seasonings.
Arrange the lamb meat in the marinade, use a spoon to coat the tops of the meat.  Cover and refrigerate for 24 hours. Turn the meat 3 or 4 times.

 

It is important to constantly monitor the meat during the grilling process.  The grill might flare up, have a spray bottle of water to douse any open flames!

Over very high heat, preheat BBQ pit.  Coat the grill with 1 tablespoon of olive oil, heat until the oil starts to smoke. Place the mint and rosemary directly on the grill then place the meat on the greens, allow to grill for about 3 minutes (Without Turning!).  Then turn the meat on the same side 90.  Again, do NOT disturb the meat, you are creating a beautiful hatched grill pattern!  Then turn the meat over, and do the same to the other side. 

 

The meat should be cooked to a medium rare doneness, an instant read thermometer is the best instrument for this.  The target temperature should be 125FDo not over cook! Remove the meat from the grill and allow to "rest" for about 5 minutes.

Plate Presentation
Pre-slice the meats before presentation.  This will ensure the proper doneness of them,  if needed return to the grill to get the doneness you want.

 

There are many side dishes that can be presented as a bed for the entree, please see my Middle Eastern Recipes Page for some ideas!

Chef's Notes:
It is important to remove the mint and rosemary leafs, they will turn brown when cooked and are not very appetizing serve.

Mint the symbol of hospitality, Greek mythology claims that mint was once the nymph Mentha. She angered Pluto's wife Persephone, who turned her into this aromatic herb. There are over 30 species of mint, the two most popular and widely available being peppermint and spearmint. Peppermint is the more pungent of the two. It has bright green leaves, purple-tinged stems and a peppery flavor. Spearmint leaves are gray-green or true green and have a milder flavor and fragrance. Mint grows wild throughout the world and is cultivated in Europe, the United States and Asia. It's most plentiful during summer months but many markets carry it year-round. Choose leaves that are evenly colored with no sign of wilting.

(gifs courtesy of Linda Sawaya and Saudi Aramco World)

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for further details....ChefEmile@CustomCatering.net

Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Copyright 1995 -2008 [Aurora Catering, Inc]. All rights reserved.
Revised: February 20, 2018