What's a good marinade for rack of lamb?

[Jennifer Murphy]

I have tried a couple I found online, but they are too strong, or I didn't do it right. They are great with nothing at all, but I'd like to try something if it might make it better. I usually cook them in he sous vide, if that makes a difference.

 

[pictonguy]

Generally I would never marinade a rack but use many different dry rubs and of course good old salt and pepper is always good for lamb. Curious, what kind of marinades did you not like?

 

[Andy M.]

When I do rack lamb, I chop up a combination of rosemary, thyme, and garlic to spread on the rack after browning it in a skillet and before I finish it in the oven.

 

[Jennifer Murphy]

Generally I would never marinade a rack but use many different dry rubs and of course good old salt and pepper is always good for lamb. Curious, what kind of marinades did you not like?

I don't remember. It's been a while. I have just been putting them in a bag with some olive oil and a little sea salt for the sous vide.

 

[Jennifer Murphy]

When I do rack lamb, I chop up a combination of rosemary, thyme, and garlic to spread on the rack after browning it in a skillet and before I finish it in the oven.

I want to use the sous vide. How about some rosemary and thyme (we don't like garlic) in the bag with some olive oil?

 

[pictonguy]

Yeah, I wouldn't call adding olive oil a marinade but sure rosemary and lamb works well and not liking garlic I believe is a criminal offence in some Countries, mine for sure, lol. I don't use sous vide for animal proteins, don't like the results, but many do. If you like curries, African, south east Asian try some of their spices etc.

 

[Jennifer Murphy]

Yeah, I wouldn't call adding olive oil a marinade but sure rosemary and lamb works well and not liking garlic I believe is a criminal offence in some Countries, mine for sure, lol. I don't use sous vide for animal proteins, don't like the results, but many do. If you like curries, African, south east Asian try some of their spices etc.

I mainly use the olive oil to have a liquid to go with the rosemary. Should I use something like white wine instead?

 

[Badjak]

I like mustard, rosemary and garlic.
Plus olive oil

 

[Jennifer Murphy]

Noted. Thanks

 

[Kathleen]

I mainly use the olive oil to have a liquid to go with the rosemary. Should I use something like white wine instead?

Perhaps some rosemary, thyme, wine and S/P.

Or perhaps Lemon and S/P?

 

[Jennifer Murphy]

Perhaps some rosemary, thyme, wine and S/P.

Or perhaps Lemon and S/P?

Lemon? With meat?

wine = white or red or cooking sherry?

 

[medtran49]

I always rub lamb with some finely chopped fresh rosemary and garlic, sometimes grated lemon peel, S&P, mixed with some EVOO.

 

[Jennifer Murphy]

I always rub lamb with some finely chopped fresh rosemary and garlic, sometimes grated lemon peel, S&P, mixed with some EVOO.

What is the difference between "rubbing" and "marinating"? I put the seasoning in a bowl of EVOO (the marinade), put the lamb in a ziploc, add the marinade, let sit in the frig for a few hours or overnight. Is rubbing better?

 

[pictonguy]

What is the difference between "rubbing" and "marinating"? I put the seasoning in a bowl of EVOO (the marinade), put the lamb in a ziploc, add the marinade, let sit in the frig for a few hours or overnight. Is rubbing better?

Well, for example in a professional kitchen if someone was to make a marinade it's a given that other than the oil it would have an acidic aspect added like a vinegar or citrus and from there other flavor ingredients might be added. If a protein is submerged in say olive oil that would be called an oil immersion or if cooked in oil at a low temp say like a sous vide it could be classified as a confit, broadly but not exactly. As well, the whole point of letting something sit in a marinade is to penetrate the protein and add flavor and help tenderize and that technically doesn't happen with just oil and why an acid is needed.

 

[Kathleen]

Lemon? With meat?

wine = white or red or cooking sherry?

Lemon is great with lamb. Lemon and rosemary is a nice combination. As for wine, for me, it would not be sherry and it would likely be white wine as the flavors do not need a more robust wine.

 

[dragnlaw]

and a "rub" to me, is generally a dry mix of spices that are physically 'rubbed' onto the meats.

 

[taxlady]

Lemon? With meat?

wine = white or red or cooking sherry?

Lemon is great with lamb. Lemon and rosemary is a nice combination. As for wine, for me, it would not be sherry and it would likely be white wine as the flavors do not need a more robust wine.

As Kathleen wrote, lemon is great with lamb.

If I have lamb in a resto, it's almost guaranteed to be in a Greek resto (one of my favourite cuisines, when I'm not cooking). The lamb chops always come with lemon. Skewers of lamb always come with lemon. Lamb in a pita, might come with lemon wedges or it might be cooked with lemon in the marinade. Lemon works well to tame the lamb fat.

 

[medtran49]

What is the difference between "rubbing" and "marinating"? I put the seasoning in a bowl of EVOO (the marinade), put the lamb in a ziploc, add the marinade, let sit in the frig for a few hours or overnight. Is rubbing better?

I make a loose paste with the things I mentioned and rub it on the lamb, then let it sit for a while. About 30 minutes to an hour if it's lollipop chops or bite size pieces, longer if bigger.

 

[Jennifer Murphy]

As Kathleen wrote, lemon is great with lamb.

If I have lamb in a resto, it's almost guaranteed to be in a Greek resto (one of my favourite cuisines, when I'm not cooking). The lamb chops always come with lemon. Skewers of lamb always come with lemon. Lamb in a pita, might come with lemon wedges or it might be cooked with lemon in the marinade. Lemon works well to tame the lamb fat.

Ok. I'll try that next time. Thanks

 

[taxlady]

BTW, I was very surprised the first time I was served lamb with lemon wedges on top of the little chops.