Title: Chef Kimos' Rack of Lamb
Categories: Meat
Yield: 1 Servings
| 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)