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Monday, October 13, 2008

Grilled Rack of Lamb & Ginger-Garlic Carrots



It is nice to see so many bloggers enjoying fall as much as I am. I have seen some beautiful soups, gratins, and desserts. I think the cooler weather makes us all enjoy cozy harvest foods. Being in a harvest mood myself I bought some market fresh baby carrots which I thought would compliment a rack of lamb and some roasted potatoes. I have never eaten a french cut rack of lamb and was excited to try this with either a marinade or red wine reduction. Although the red wine reduction sounded delicious, I was a bit of a lush and kept the wine for my own self indulgence and went with a grainy mustard and thyme marinade. It turned out very nice providing savoury flavors to this grill rack of lamb.

As for the carrots I wanted to do something a bit unique with more flavor. Thinking back to my green beans with lemon and garlic. I decided to go with garlic and ginger flavored carrots. For even more flavor I had herb seasoned potatoes. Overall a very tender and palate pleasing dinner which was served with a 2 year old wine which I have been waiting to open since my wedding. It was full bodied and a perfect match with the gamey lamb.

Lamb Marinade
2 french cut racks of lamb (1lbs)
1/8 cup olive oil
1 garlic clove
1/2 T grainy dijon mustard
1/2 T thyme
1/4 tsp pepper
1/8 tsp rosemary

Mix all the ingredients together and rub on the lamb. Let sit for 4 hours in the fridge.

Preheat grill to med high and grill for 10 min per side for medium. Let rest for 10 minutes under foil so juices settle.

Carrots

1 bunch of baby carrots with tops on, peeled
2 cloves garlic minced
1 T butter
1 T minced fresh ginger
1 T fresh cilantro
1/2 tsp fresh lime juice
1/4 tsp salt

Steam carrots in steamer for 10 mins. Heat the butter in a large non stick pan over med heat. Add garlic, ginger and cook 1 min. Remove from heat. Add carrots, cilantro and remaining ingredients. Serve immediately with lamb.

Potatoes

Take 10-12 baby potatoes, and cut into wedges. Place them in a bowl and toss with 1 T of olive oil and season with pepper, herbs (rosemary, thyme), chili powder and a pinch of cayenne and paprika. Bake in the oven for 25 min at 375F.



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4 comments:

VeggieGirl said...

"I think the cooler weather makes us all enjoy cozy harvest foods."


Ooooh yes indeed :0)

Looove your recipe for the ginger-garlic carrots!! Thanks for sharing!!

Christelle said...

Hummm, this looks fab!!

The photos are great! However they are a bit yellow and I know it comes from the white balance, if you look on your cam, there must be a button or somewhere in the menu to change it, it will change your life. Great blog and great food, I'll certainly be back! :)))

Kevin said...

That is one nice looking piece of lamb!

Peter M said...

You bought a meaty rack of lamb and the marinade is a classic!

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