Grilled Rack of Lamb with Raw Vegetable Pasta Salad
Total Steps
12
Ingredients
19
Tools Needed
1
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Grilled Rack of Lamb with Raw Vegetable Pasta SaladIngredients
- 1 rack lamb
- 1 teaspoon black peppercorns, cooked until smoking then ground
- 3-4 tablespoons sweet-hot honey mustard
- 6 ounces Rotini pasta
- 1 package asparagus, top 2 inches of tips used
- 1/2 package cherry tomatoes
- 3 ounces Kalamata olives
- 3 cloves garlic, large, minced
- Feta cheese crumbles(optional)
- 3 tablespoons extra virgin olive oil
- 2 small lemons lemon juice
- pinch red pepper flakes
- fresh ground black pepper(optional)
- Grated Parmesan cheese(optional)
- 1 tablespoon soy sauce
- 1 tablespoon sweet-hot honey mustard
- 1/8 cup balsamic vinegar
- 1/8 cup red wine (Burgundy recommended)
- 3 cloves garlic, large, minced fine
Instructions
Step 1
PREPARATION for the Rack of Lamb:
Step 2
1. Make the marinade and the rub in two separate containers.
Step 3
2. Before marinating, remove fat and silver skin from the meat side of the rack. By removing the fat you prevent flare-ups from the grill plus the mustard and black pepper rub is applied directly onto the meat. After removing the fat take a very sharp, thin bladed knife and make a slice between each of the chops on the underside.
Step 4
3. Marinate the ribs in the refrigerator for at least 1 hour but preferably several hours before cooking. Baste several times during the marinating process, making sure you get the marinade on both sides and in between each chop.
Step 5
4. Remove the meat from the marinade and apply the honey mustard and black pepper rub all over it. Throw the used marinade away. Let the rack stand for 30 minutes before cooking while it warms to room temperature.
Step 6
5. Cover the end of the ribs with aluminum foil so they won't char and spray the cooking rack with oil so the lamb doesn't stick. Heat the grill to 350*F (medium) and place the lamb on the grill, bone side down.
Step 7
6. Cook for about 10 minutes then flip it over and cook for about 5-7 minutes more or until it is slightly charred. Flip it over again and cook until cooking time reaches 20 minutes or an internal temperature of 140*F for medium rare, 150*F for medium well or 160*F for well done.
Step 8
PREPARATION for the Pasta Salad:
Step 9
1. Boil Rotini in salted and oiled water for 11 minutes or until al dente. Then drain, rinse and shake dry.
Step 10
2. In a suitable bowl, mix pasta with oil until thoroughly coated.
Step 11
3. Mix in all the rest of the ingredients and refrigerate for at least an hour so that flavors mingle.
Step 12
4. Remove from refrigerator and let warn to room temperature before serving. Serve with grated Parmesan.