GRILLED RACK OF LAMB- VIN COTTO
Steps:
- Method/Preparation 1 Toast fennel seeds in small pan over low heat til they become Fragrant about 2 min.(If you're using the ground fennel don't toast it.) 2 Blend fennel seeds (or ground fennel,lemon juice, orange juice, garlic, olive oil, harissa or red pepper flakes in the blender on medium until combined, about 30 seconds. 3 Place the lamb in a large container and put the mixture over top. Cover with plastic wrap and place in the fridge to marinate for at least 2 hours-the longer the meat rests in the marinade the better up to 8 hours. 4 Turn the broiler grill to high 5 Remove the lamb from the fridge and allow it to come to room temperature on counter, at least 30 minutes. Reserve marinade. 6 Season lamb on both sides with salt and pepper. Place it on a roasting rack and put under broiler on middle rack or on the grill with the cap of fat facing down. 7 Broil the lamb until fat cap starts to caramelize, about 3 minutes. Rotate the pan and continue broiling as it browns. about 2 1/2 minutes more. Flip lamb racks over and continue broiling until the fat on top has started to caramelize and render. about 5 more minutes. 8 Turn oven 400. Remove lamb from oven, brush it with marinade both sides, return to oven. Cook until desired level of doness-20-25 min. med Rare (or 115 on meat thermomenter) Remove lamb from oven, rest on roasting Rack for 20 min. GLAZE 1 combine balsamic vinegar, vin cotto, red pepper flakes in small pot over high heat, reduce by half about 8 min. (ventilate kitchen well) 2 Remove pot from heat; add chop rosemary, mix. Glaze should taste sweet, sour, herby all at once. To Finish Dish: Cut chops between bones. Brush lamb with vinegar glaze, sprinkle with sea salt.
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Ayden Moss
[email protected]I would not recommend this recipe. The lamb was dry and the vin cotto glaze was bland.
Ahmed Tijani
[email protected]This recipe is a great starting point, but I think it could be improved with a few tweaks.
REHAN GHAFOOR
[email protected]The lamb was cooked perfectly, but the vin cotto glaze was a bit too sweet for my taste.
Musadiq Ali
[email protected]I found the recipe to be a bit too complicated. I think it could be simplified without sacrificing any of the flavor.
Ronny Roxx
[email protected]The lamb was a bit tough, but the vin cotto glaze was amazing.
Sam Walker
[email protected]This dish was easy to make and absolutely delicious. I would highly recommend it.
St Sojib
[email protected]I'm not usually a fan of lamb, but this recipe changed my mind. The lamb was so flavorful and tender, and the vin cotto glaze was a perfect complement.
Meiling Vidal riojas
[email protected]This recipe is a keeper! The lamb was fall-off-the-bone tender and the vin cotto glaze was the perfect finishing touch.
Dieulene Renaud
[email protected]I followed the recipe exactly and the lamb turned out amazing. It was tender, juicy, and full of flavor.
Muhammad uzzal
[email protected]The lamb was cooked perfectly and the vin cotto glaze was delicious. I will definitely be making this dish again.
Tigist Belachew
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the lamb and the vin cotto glaze.
Baba Hasaan
[email protected]This grilled rack of lamb recipe with vin cotto is a winner! The lamb was incredibly tender and flavorful, and the vin cotto glaze added a perfect touch of sweetness and acidity.