Dr. Fu’s rack of lamb

by u235craig | March 11th, 2011

This is my favorite lamb recipe. Trim all the fat possible off the rack. It will look a little naked but that is ok.

Mix together 1/3 cup coarse ground Dijon mustard, 2 Tablespoons worschester sauce, 2 Tablespoons chopped garlic and 1 Tablespoon crushed red chilis. Rub this all over the lamb. let it sit about 20 minutes to work it’s way into the meat.

I like to do this on the barbecue but it can be done in the oven. Place the racks on a broiler pan. Let them broil about 3 minutes on each side. Turn off the broiler and let the meat finish off in the warm oven for about 6 to 8 minutes. If you have a good oven it can hold the heat to finish off the racks. Do not over cook, rare is good.

This would be wonderful with some of the fresh asparagus in stores right now. Steam or sautee, it will be good.

The wine. Open up the Pedestal as you begin cooking and sip some as you cook. Here is a link to the winery. It is the coolest winery in the state. WWW.LONGSHADOWS.COM

Thanks for your hard work Dr. Fu, I appreciate it.
craig

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KLA-HOW-YAH!

I grew up with a family that was truly Northwest. We were Hunter/Gathers. From clam digging and crabbing at Grayland, Huckleberry picking at Mount Adams, Salmon fishing and a Bear Hunt on the Straits of Juan De Fuca, Camping at my Aunt and Uncles Cabin at Monte Cristo, Oysters at The Doseiwallups on the Canal to Trout Fishing in British Columbia; I enjoyed it all growing up. We ate really good with the things we got. I learned well at a young age to enjoy life. Preparing a fine meal and pairing the wine to go with it can be intimidating. It doesn't have to be. It is and should be fun. So come along listen to my stories, try out my original recipes, and enjoy the wines I suggest. You might Like it!

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