Hello from Northern California. Where the oak trees dot the golden hills. This blog is a portal for me to share with you what is going on in my little part of the world. I love to garden, craft and use my imagination in every way possible. Please visit me often and stay tuned for tutorials of different crafts you can do at home. I hope to inspire creativity in others.
Sunday, November 29, 2009
Recipe for Grilled Lamb
Grilled Lamb Rack with a Wild Mushroom Cabernet reduction sauce
This is dry marinated 1 day in advance of serving
though if you had to you could do it a few hours in advance.
Frenched lamb racks- (purchase enough for the amount you wish to serve. ) Frenched lamb racks have the rib bones protruding from the meat. You want to look for lamb racks that are somewhat trimmed down. You do not want or need the fat so don't pay for something you have to throw out.
Trim the lamb up. Turn them curved side down, carefully slice off the layer of fat along the bones and the silver from the meat. Careful trimming off the silver, you do not want to mangle the meat nor loos much of the meat in the trimming.
Wrap bone end in foil to protect it on the BBQ.
This herb marinade is caked onto the lamb you will be using very generous and equal amounts of seasonings. Just mix this into a paste and cake onto the lamb, it should be a thick layer
fresh crushed garlic
Cake this herb mixture onto lamb, place in a refrigerator over night.
BBQ over direct heat
BBQ your lamb in the center of the grill over the coals. Throw smoke chips in to add a wonderful smoky flavor. About 8-9 minutes per side until they are medium rare.
Serve with the mushroom Cabernet sauce
Wild Mushroom Cabernet Sauce
you can double this recipe it is excellent over mashed potatoes.
Can be made in advance and reheated.
1 ounce dried wild mushrooms or about 1 cup fresh. We used a mixture of morel, porcini, oyster and crimini
½ cup beef broth
½ cup Cabernet wine ( not to cheap, you want a decent flavor)
corsage of fresh thyme, bay, and marjoram tied into a bundle
3 peppercorns (I place these in a metal tea ball so they don't end up in the final dish.)
1 TB olive oil
2 TB flour, use gluten free if you need to. This is to thicken the sauce
salt to taste at the end
If you are using dried mushrooms rehydrate them 20 min prior and then rinse them 3-4 times to remove any unwanted bits of sand or dirt. Drain and squeeze dry.
In a small saucepan heat oil and sauté mushrooms until mostly browned and crispy add flour stir until the flour is a bit browned. Add the herb bundle, the peppercorns, wine and broth. Bring to a low simmer and simmer for 20 min or longer to reduce and thicken sauce. Adjust seasonings and add salt if you wish.