|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Rack of Lamb |
|
Serves: 8 Print this RecipePrep: 15 min; Grill: 45 min We’ve called for dried marjoram leaves in this recipe because in our testing, we found that fresh marjoram burned. 3 pounds racks of lamb 2 teaspoons dried marjoram leaves (not fresh) 1 teaspoon salt 1 clove garlic 2 tablespoons olive or vegetable oil Wine Mop (see recipe) 1. Have butcher saw backbone between center rib bones of lamb so lamb can be cut apart for serving. Remove excess fat. 2. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. 3. Grind marjoram, salt and garlic in a mortar with pestle or small bowl with back of spoon; add oil to make a paste. Rub marjoram mixture on cut surfaces of lamb. Insert barbecue meat thermometer so tip is in center of lamb and does not touch bone. 4. Make Wine Mop. 5. Grill lamb, fat side down, uncovered about 4 inches from hot heat 25 minutes, mopping or brushing frequently with wine mixture. Turn lamb; grill uncovered 15 to 20 minutes longer or until thermometer reads 160° (medium doneness). Discard any remaining wine mixture. 6. To serve, cut lamb apart between ribs. Wine Mop 3/4 cup dry red wine, nonalcoholic red wine or apple cider 2 tablespoons lemon juice 2 tablespoons Worcestershire sauce Mix all ingredients. NUTRITION FACTS: 1 Serving:; Calories 340 (Calories from Fat 260); Fat 29g (Saturated 12g); Cholesterol 90mg; Sodium 390mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 19g % DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 8% DIET EXCHANGES:; 3 High-Fat Meat; 1 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Barbecued Chuck Roast Italian Burgers Italian Mixed Grill Pork Ribs with Smoky Barbecue Sauce Smoky Barbecue Sauce Teriyaki Pork Tenderloins Honey-Mustard Pork Honey-Mustard Glaze Zesty Pork Chops Rack of Lamb Wine Mop Grilled Citrus Chicken Citrus Marinade Chicken Breasts Teriyaki Grilled Caesar Chicken and Vegetables with Pasta Mexican Chicken Burgers MAKING A FOIL GRILL COVER Herbed Seafood Easy Grilled Fish Fillets Easy Grilled Vegetables Smokey Cheddar Potatoes GRILLING BASICS LEARN WITH BETTY--BEEF STEAK DONENESSS GUIDE KEEPING BURGERS MOIST AND FLAVORFUL KEEPING GRILLED CHICKEN MOIST |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
