These
recipe are from Eric Gilson, Executive Chef of Deschutes Brewery
Porter Marinated Rack of Lamb
Ingredients:
- 2
(18-20 oz) frenched lamb racks
- 1
sprig each of fresh rosemary, mint and thyme
- ˝
cup olive oil
For
the marinade:
- 24
ounces Black Butte Porter
- 2
ounces finely chopped garlic
- 4
ounces finely chopped shallots
- 1
Tablespoon kosher salt
- 12
whole black peppercorns
- 1
teaspoon cayenne pepper
For
the marinade:
Place
lamb racks in a deep casserole dish. Set aside. Combine rosemary,
thyme, mint, and oil in small sauté pan over medium-high heat
until aromatic (about 2-3 minutes). Remove from heat and combine
with the remainder of ingredients. Pour marinade over lamb racks,
cover, and refrigerate over night.
For
the racks:
Preheat
oven to broil (500 degrees). Remove lamb from marinade and place
on cookie sheet. Broil lamb on top oven rack, turning every 4-5
minutes until internal temperature reaches 135 degrees. (About
15-20 minutes).
To
serve:
Carve
racks into individual chops and serve with haricots verts or green
beans and mashed potatoes.
