Archive for May 15th, 2009

Tip for: cooking wine

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Don’t use it! Use normal wine you would drink. Cooking wine has added crap like sodium. I wouldn’t spend $4-5 on a bottle of cooking wine when I could get the cheapest bottle of regular wine ($2.99) at the store instead.

Roasted Rack of Lamb with Moroccan Spice

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Aren’t you gorgeous? You’re a really attractive hunk of meat. And it’s okay for a hunk of meat like you to have a little fat around the edges, that makes it more natural. Wait, what are we talking about? What are YOU talking about? I was talking about the rack of lamb. Yea, that’s right, I called you a rack of lamb. And if I may say, that’s a nice rack you have.

Innuendos aside, this recipe was fairly easy. No, I did not make my own Moroccan spice, because I didn’t want to spend the money on 9 different bottles of spice to blend together. But please feel free to cheat, by adding one fresh spice to give the recipe an extra fresh kick to it.  Add 1 tsp. of fresh mint, or fresh parsley if you have it.

I purchased a bottle of Moroccan Rub, from Pampered Chef, a few months ago. It worked quite well, and had a lot of flavor.

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Ingredients:

  • 1 rack of lamb (7-8 ribs)
  • 2 tsp. olive oil
  • 2 tsp. Moroccan spice

Directions:

1) In a bowl, mix spice into olive oil, making a paste.

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2) Brush paste onto meat, refrigerate for 1 hour.

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3) Place rack of lamb on a raised cooking rack in a roasting pan, bone side down.

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4) Preheat oven to 425 degrees. Roast for 25 minutes. Take out of oven and insert meat thermometer in meatiest part of rack. The temp usually rises 5-10 degrees out of the oven. 125 degrees for rare, and 135 degrees for med. rare. Cover loosely with aluminum foil for 5 – 10 minutes before cutting. That way the juices stay inside the meat. Serves 3-4.

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