Chef Kimos' Rack Of Lamb

* Exported from MasterCook *

CHEF KIMOS' RACK OF LAMB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Rack of lamb
Salt & pepper
Sauce
1/2 c Mint jelly
1 tb Dry mustard
Garlic --
Oil
2 tb Butter
2 tb Vinegar -- i use wine vinegar

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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