90011 (Los Angeles, CA) Office delivery?

    show messages
    hide messages
    Shop by recipe What's Cooking Now
    Dietary Concerns
    Theme
    Special Occasions
    Course
    Advanced Recipe Search

     


    BBQ QUEENS' PARMESAN PEPPER RACK OF LAMB
    from "BBQ USA" by Steven Raichlen

    Who says Kansas City is all about smoky ribs and brisket? Not the BBQ Queens, an association of female Kansas City food professionals and barbecue buffs that includes a caterer, a cookbook author, a restaurateur, a mystery writer, and the nation's largest distributor of barbecue books.

    The 'Que Queens have fielded a barbecue team at the American Royal in Kansas City and manufacture their own sauce (the proceeds from which go to charity). While they originally created this Parmesan and herb paste for strip steaks, the garlic and pepper also go exceedingly well with lamb.

    Method:Indirect grilling
    Serves 4
    INGREDIENTS (CLICK TO BUY)

    2 racks of lamb (1 1/2 pounds each), frenched
    1/2 cup finely grated Parmesan cheese
    2 cloves garlic, minced
    2 tablespoons dried basil
    2 tablespoons dried oregano
    1 tablespoon cracked black peppercorns
    4 to 6 tablespoons extra-virgin olive oil
    Coarse salt (kosher or sea)
    Lemon wedges

    Print recipe
    PREPARATION

    1. Trim off the flap of fat covering the outside of each frenched rack of lamb.
    2. Place the cheese, garlic, basil, oregano, and peppercorns in a bowl and stir to mix. Stir in enough oil to create a thick paste. Generously season the racks on both sides with salt. Spread the herb paste on the racks on both sides, using the back of a spoon. Let the racks marinate for 15 minutes at room temperature while you light the grill.
    3. Set up the grill and preheat to medium-high.
    4. When ready to cook, brush and oil the grill grate. Be exceptionally generous with the oil, as the cheese in the herb paste tends to stick to the grate. Place the racks in the center of the hot grate, meat side up, over the drip pan and away from the heat, and cover the grill. Cook 25 to 40 minutes per side for medium-rare, about 145°F on an instant-read meat thermometer (the cooking time will depend on the size of the racks). Transfer the racks to a platter and let them rest for 3 minutes. Carve the lamb into chops and serve with lemon wedges for squeezing over the meat.


    Use ABF Lamb
    Product nutrition and information
     Quantity Ingredients Est.Price
      Choice Rack of Lamb, Frenched - $25.99/lb
     USDA Choice, Frenched, Standard Pack
     
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
     Grated
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
    You May Already Have
      FreshDirect Dried Basil - $3.59/ea
     2.25oz
     
      FreshDirect Oregano - $3.59/ea
     0.75oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list



    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users