MobiRecipe

How To make Chef Kimos' Rack Of Lamb

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1 Rack of lamb;
Garlic; cloves, sliced Salt & pepper Oil Sauce 2 tb Butter
1/2 c Mint jelly
2 tb Vinegar; i use wine vinegar
1 tb Dry mustard
Hi again. This recipe was given to me by a chef friend at the Haiku Gardens Restaurant in Kaneohe on the Island of Oahu, Hawaii. Have made it often. This restaurant is right out of "RAIN"" by Sommerset Maugham. It overlooks an awesome valley surrounded by the Koolau mountains. The royalty, Alii, used the valley as their exclusive summer hide away from the heat of the other side,leeward side, of the Island. I lived very near to it and in the Valley for a number of years. Place slivers of garlic along the bones and the base of the rack. Salt and pepper all over. Heat small amount of oil in a skillet to very hot and quickly brown meaty top side of rack only. Don't allow it to cook or burn. Place rack in a baking dish. While oven is preheating to 350* to 375*, make sauce. SAUCE: Heat to just below boiling point while stirring constantly Use to baste rack and as a sauce to serve with it. I usually doubled the recipe to have enough. Place baking dish on center rack of preheated oven. Pour 1/2 of the sauce over rack of lamb. Cook for about 20+ minutes but usually not more than 25 minutes per pound. Serve and accept the ovations from family and friends. BTW, this sauce makes a very good barbecue sauce. That's it, after posting these two recipes for rack of lamb I am out of here to get one for myself.:):) Really. I will post one last one later for you Elaine and other lamb lovers. It is nice to be able to get good lamb all year round now. Enjoy-----GUY FROM: GUY ATTWOOD (NFWF89A)

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I have created a plant workshop in my basement and have added to it over the past year. it is becoming a little more beautiful with each change and addition. today, I share with you the plants that I have in the plant workshop space. enjoy!

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INGREDIENTS
Minced mutton - 500 grams
Coriander powder - 2 teaspoon
Cumin powder - 1 teaspoon
Black pepper powder - 1 teaspoon
Ginger garlic paste - 3 tablespoon
Turmeric powder - 3/4 teaspoon
Salt
Curd - 3 tablespoon
Lemon - 1/2
Coriander leaves
Spinach leaves
Green chilies - 3
Ginger - 1 inch
Dill leaves
Cumin seeds - 1 teaspoon
Star anise - 1
Cardamom green - 3
Cinnamon stick - 1
Onions - 3 big
Bay leaf - 1
Oil - 5 tablespoon
Green peas - 1/2 cup
Fenugreek leaves - 2 tablespoon
Butter as required

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Stuffed Slider Burgers on the Blackstone Griddle | Full Time RV Living

Chris makes stuffed slider burgers and Aaron tries out lamb!

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Easy Way to Cut Beef chops | Chops Special Cutting Skills | Cutlets Cutting | Beef Chanp Cutting

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Epaule d'agneau qui se détache comme du beurre / 2 techniques et astuces pour 1 Viande Ultra TENDRE

Il y a 3 choses qui rendent la viande très tendre ???? Miel | La cuisson à l'ettouffée (papier cuisson + aluminium) | Le récipient d'eau dans le four.

????Se mange SANS la sauce, la sauce sert juste a badigeonner la pièce de viande, sinon ça fait trop gras

⚠Attention à ne pas rajouter de l'eau trop froide lorsque le récipient d'eau se vide, ( c'est à dire à la mi cuisson ). Rajouter de l'eau tempérée ou chaude.

Abonne toi par là ???? sans oublier d'activer la cloche ????
_________________________________

Ingrédients:
- 1 épaule d'agneau
- 30g de beurre fondu
- 30g d'huile de tournesol
- 1 cuil à soupe de miel
- 5/6 gousses d'ail
- eau
- sel, paprika, gingembre, 1/2 cuil à café de poivre, 1/2 cuil à café de cumin, thym

- Besoin d'une feuille de papier cuisson, aluminium et un récipient d'eau

Temps de cuisson : 2h15

Accompagnement : pommes de terre vapeur, haricots sautés...

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