Tonight: Grilled rack of lamb.

[trof]

OK, Miz t. SPLURGED.
I guess.
We ain't rich, by a long shot.
S/S and a small pension.
But she said she got a DEAL at THE Winn-Dixie.
Anyway...now I got these TWIN racks.
Marinating them in a mustard-garlic-Worcestershire sauce.
Avec cous-cous and sauteed green beans.
With MORE garlic.

I. Can't. Wait.
yum

[dropkickpa]

1. I hate you

I am feeling extremely lazy today, so cheese quesadilla was dinner.

[trof]

8. I confess. New gas grill.

OK, the <gas> grill will probably start a flame war between the charcoal purists and the rest of us.
Whatever.

The old grill got a lot of salt spray from Hurricane Ivan and finally just totally rusted/corroded out.

Yesterday I replaced it, so I'll probably be doing a lot more cooking in the near future.

[dropkickpa]

9. New grills rock!

The best excuse to do a lot of grilling!

[Callalily]

2. Oh yummy!

I'll bring a nice bottle of Cabernet Sauvignon.

[AlCzervik]

3. that sounds so good. What tempature do you cook those on?

is that a broiler type of thing or do you actually use a bbq grill?? I love rack of lamb and i would love to try cokking at home. Please and thank you.

[trof]

4. Grill. Interior temp of 140-150 for med. rare.

You could also broil or bake.
It's good to sear it for a couple of minutes on a side first.
I'll see if I can find the recipe again.

[AlCzervik]

5. ok thanks.

[trof]

6. The recipe: Mustard Covered Rack of Lamb

These racks of lamb are coated in a garlic flavored, mustard marinade then seared on the grill. You can finish them off indirectly to keep the surface moist while the inside gets cooked through.
INGREDIENTS:

* 2 racks of lamb (8 ribs each)
* 1/3 cup Dijon mustard
* 2 tablespoon Worcestershire sauce
* 4 cloves garlic, minced
* 1 teaspoon crushed red pepper

PREPARATION:
Trim racks of all visible fat. Combine remaining ingredients and mix well. Spread mixture over lamb ans set aside (or marinate in the refrigerator for up to 1 day). Preheat grill. Place lamb on grill over medium high heat and sear for a couple of minutes per side, reduce heat or move off of direct heat and continue grilling until the internal temperature reaches 140 to 150 degrees (about 10 minutes per side).
http://bbq.about.com/od/lambrecipes/r/bl30215a.htm

[AlCzervik]

7. excellent, i might even be able to do that without screwing it up.

enjoy your dinner---lucky!

[Maddy McCall]

10. I can be there in about three hours...

Can you just keep my plate warm?

:hi:

:D

[trof]

11. Come on down.

Still got a whole rack left.
Miz t. said it was the best lamb she's ever had.