Tangy Maple Mustard Rack of Lamb
May 21st, 2008 | By Peter Minakis | Category: Canadiana, Herbs, Lamb, Main
This recipe is about ten years old. My ex and I would have these wonderful days of shopping, cooking, eating with each other. When picking up wine, we’d often also collect recipe cards that were produced by local Ontario wineries.
To this date, I cannot find the recipe card but I’ve made this dish enough times to remember the ingredients and with some playing around with the measurements, I’ve got it down.
Before anyone excuses me of snapping up a recipe as my own…let it be said that I only recall that this recipe was in a booklet of dishes presented by the winery Jackson-Triggs. If anyone recognizes the recipe and remembers the chef who created this dish, please let me know so that I can give due credit.
There are many who are “iffy” on lamb. This is the dish that will convert the lamb-hater. Worried about lamb’s gamey flavour? Not here.
Looking for a lamb recipe that’s moist and succulent? This is the one.
Want to impress someone on a date or dinner guests with minimal effort? Try this recipe.
Preparation need only be done one hour ahead of time. I like to serve couscous and some type of seasonal green with the lamb. As you can see in the photo, fiddleheads were the chosen green.
Without further adieu, here’s the marinade for these succulent lamb chops…guaranteed to be fingah-lickin’ good!
Tangy Maple Mustard Rack of Lamb
(for 4)
2 racks of lamb loin
1/4 cup of olive oil
2 Tbsp. chopped fresh rosemary
2 cloves of minced garlic
1 tsp. black pepper
1 Tbsp. Dijon mustard
1/4 cup of Maple syrup
1 tsp. orange zest
1 tsp. sea salt
Pre-heated oven, set to broil
- Rinse and pat-dry your racks of lamb. Turn the racks to their underside and using a knife, scrape some of the silver skin to loosen enough of it to be held by your fingers. Tear if off the racks and discard it.
- In a bowl, add all the ingredients together, mix with a spoon and spread the marinade all over your racks of lamb. Marinate at room temperature for an hour.
- Pre-heat your broiler and place your oven rack to the position closest to the broiler. Reserve any excess marinade and place in a small sauce pan and gently heat up and reserve. Season your lamb racks with some coarse salt and fresh ground pepper.
- Set your racks of lamb face up (bone side down) on the tray and place under the broiler for 5 minutes a side for medium-rare. Brush reserved warm marinade over the top of the racks of lamb.
- Allow your racks of lamb to rest for 5 minutes before carving.
- Serve with fluffed couscous and some seasonal vegetables.
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Ah I see, in fact, there is a hard texture of tofu which is suitable for BBQ, the Korean panfried tofu too. I do think it can be possible to blend to Greek cusine. Tofu, mushroom, a choice of meat in skewer with a black peppery sauce perhaps? Just a thought…