Rack Of Lamb
 

My wife and I had a great Rack of lamb at a Greek convenience store in NOLA. Our friends took us there a few blocks off Bourbon Street to and the food was amazing.
I purchase a rack at Costco and was looking for suggestions how to season and cook it.

french the bones, trim the fat, sear in a pan with olive oil and plenty of rosemary on all sides, place in 325˚ oven, baste several times till it is cooked to your liking (i like it rare) whala, there you go. Let rest and make a pan sauce with the drippings sans the oil.

It's voila'... it's French. Means ah-ha!.

not whala or walla or...

Grey Poupon mustard works really nice as a wet rub with it as well, and rosemary is almost mandatory when it comes to lamb

♪ ♫ whala whala whala, ah-ha, tell me more, tell me more ♫ ♪

I marinate mine in olive oil, lemon juice, salt, pepper and rosemary or oregano. I prefer to grill but will cook it like James Brown if I can't use the grill.

i do it on the grill.

french the bones. i even have a sheet of foil to cover the bones partway thru. coals on one side of the grill. salt pepper only maybe some rosemary since they play together perfectly..

oh, i find costco lamb super fatty, so trim some fat or you will have a five alarm fire in your grill. sear the lamb both side..do not leave!! (fire)..then move lamb over to cool side of grill and roast until rare. i slice two ribs per serving.

I like to season meat with salt and pepper, since I want the meat to taste like meat, not some overpowering seasoning. Trim the excess fat. You might baste it with butter while cooking it. Cook it to the rare side of medium rare.

If you elect to use mustard or rosemary (I wouldn't) be careful how much you use, as they are both very powerful and can overpower the taste of anything you put it on.

JR

http://forums.pelicanparts.com/uploa...1481563387.jpg

All of the suggestions are very good - I have tried all of them. Lamb is my favorite red meat. For chops, I marinate with olive oil, garlic, lemon and oregano and grill. Add French Fries, a Greek salad and a glass of red wine - that is good eats.

BTW, viola or whalla has no direct translation. The closest translation comes from Belgium (Flemmish) "it's here"

Voila is "see there"

Voir-to see

La-there

Don't care for lamb or mutton

The key to good lamb is to buy local lamb – not New Zealand lamb. Not to dis the NZers but their lamb has a very specific taste that is unique. Personally, I don’t like it. Wherever I have had local lamb – Ontario, Quebec, Greece etc etc – it has been great. Of course, local lamb is always $s more.

Ian

PS on the subject of voilà (note the accent grave), in common colloquial usage it is used as: He/she/it’s here. He/she/it’s there. Or to punctuate a statement – particularly a solution. Etc . . .

Thank you. That's one of my pet peeves.

The frenchies utter something sounding more like "eh voila!". Not that I care. I just cringe at the "Walla!" thing.

P.S. damn spell checker still types "viola"

I met a chef last week who studied for 5 years in Dubai before opening his own restaurants. We are talking about opening up a few restaurants with him as a tenant. Anyway, he said the same exact thing. His Lu-La kabobs are the schit, figuratively. Strange about his aversion to sauces though, he makes amazing hummus, and was interested in my recipe for Japanese hot and spice steak sauce.

i do it oven with garlic paste, rosemary and pepper.

serve your volla with french fries!

Easy basic:
Chop garlic into smaller pieces, insert into cut slits, S&P, olive oil(?).
Broil both sides about 5 min or so.
Serve with green jelly.

olive oil, rosemary, seasoned salt, biggreen egg


cook until well done