Bier Meister Posted February 6, 2010 Share Posted February 6, 2010 either 2 racks of lamb or 2 loins, trimmed marinade: 2 tbs fennl seed 1 tbs sherry vin 3 tbs orange zest 1/4 c orange juice 1/4 c fresh mint, chopped 1/4 c fresh cilantro, chopped 6 garlic cloves 1/4 c molasses 1 yellow onion, peeled and chopped combine in food proceessor until it's a smooth paste. rub on lamb. refrigerate overnight. harrisa sauce: 1 red bell pepper, roasted and peeled 2 romas, roasted until skin is blackened 1 tsp whole cloves 1 tbs fennel seeds 1 tsp cumin seeds 6 garlic cloves 2 tbs hot smoked paprika 2 tbs crushed red pepper flakes 3 tbs ground red chile juice of 1 orange 2 tbs sherry vin 2 tbs tomato puree 1 tbs tomato paste 1/4 c water s&p to taste heat a saute pan...add cloves ad fennel seeds. toast. remove from heat and add cumin seeds (heat from hot pan should be enough). grind this mixture. in food processor, puree peppers, tomatoes, and garlic into a paste. add everything and blend well. it should be a fairly thick paste. so...can either sear on the grill and finish in the oven... or just roast for about 30 in a 375 oven. rest for 5-10 min. cut and serve with cous-cous and the harrisa. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted February 6, 2010 Share Posted February 6, 2010 If I wasn't snowed in, I'd be out buying racks of lamb right now. This sounds awesome Bier. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 1, 2011 Author Share Posted February 1, 2011 doing this tonight...snowing but wth. btw- grilling gives this some carmelization.... much better than roasting. Quote Link to comment Share on other sites More sharing options...
polksalet Posted February 1, 2011 Share Posted February 1, 2011 I'll be honest, I have no idea what the first three ingredients are. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 1, 2011 Author Share Posted February 1, 2011 Fennel seed Sherry vinegar Zest from an orange All easily found in a grocery store Quote Link to comment Share on other sites More sharing options...
Rovers Posted February 1, 2011 Share Posted February 1, 2011 Why is lamb so FREAKIN expensive? I love it, but the prices here are nutso. I'm talkin almost 20 bucks a pound for whole or butchered ribs. But NY is strange.... lox costs 5 times what it does in TX. OK, maybe 4 times. Quote Link to comment Share on other sites More sharing options...
polksalet Posted February 2, 2011 Share Posted February 2, 2011 I've never tried lamb. How does it compare with goat? Quote Link to comment Share on other sites More sharing options...
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