Rack of Lamb in Mustard Crust

Rack of Lamb in Mustard Crust

* 2 racks of lamb (at least 7-8 ribs)
* Coarse salt & pepper
* 3 cups dried bread crumbs
* ¼ c minced fresh parsley
* 1 TBS chopped fresh rosemary
* 3 minced garlic cloves (or 2 TBS from the jar)
* 1 TBS paprika
* 1 tsp dried oregano
* 2TBS parmesan cheese
* 1-1 ½ cups grainy or Dijon-style mustard
* EVOO in a spray bottle

1. Set up grill for indirect grilling (light 2 of the 3 sides and preheat, leaving the middle one off)
2. Generously season the lamb racks on all sides with salt & pepper
3. Place bread crumbs, parmesan cheese, parsley, rosemary, garlic, paprika & oregano in a baking dish and stir to mix.  Spread the mustard ALL OVER the meaty parts of the racks, using a spatula.  Then, dredge the lamb into the crumb mixture to coat on all sides with the crumb mixture.  Make sure the meat is evenly covered and sprinkle some of the crumbs and pat them with your fingers.
4. SPRAY the lamb on all sides with the EVOO
5. When ready to cook, place the racks in the center or over the burner that is NOT on “meat side up” for 25-35 mins (for medium rare) and if using a meat thermometer, it should register about 145 degrees. *** Tent the ribs of the lamb with aluminum foil to keep them from burning***.
6. When done, transfer to a cutting board and let it rest for 3-4 mins then cut and serve.

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Saucy/Tangy/Lemony Bar-B-Que Ribs in Crockpot

Saucy, Tangy, Lemony Bar-B-Que Ribs

2 lbs pork back ribs

1 tsp salt & pepper

2 celery stalks, finely chopped (separate in half in 2 bowls)

1 lg onion, finely chopped (separate in half in 2 bowls)

2 TBS butter

½ c cider vinegar

¼ c each chili sauce (or ketchup) and brown sugar

1 TBS Worcestershire sauce

1 ½ tsp each dry mustard AND red pepper chili flakes

2 TBS minced garlic

½ lemon, thinly sliced

First thing: READ the recipe!! Make sure you have everything on it, then go and gather EVERYTHING up in a roasting pan and put on counter. Next, chop, slice, measure and pour!! Have that all done before you even think of turning on the stove to start cooking. It makes it soooo much easier if you are prepared like this.

• Cut ribs into 3 or 4 rib serving size portions. Place in bowl of slow cooker. Sprinkle with sale & pepper, turning evenly to coat. Add ½ of celery & ½ of onion. Cover and cook on high setting for 3-4 hrs or on low setting for 5-6 hours. Turn meat half way through. You’ll know it’s ready when it falls right off the bone!
• Before serving, melt the butter in a saucepan over medium heat. Next add the other half of both the onion/celery mixture and stir frequently until soft (about 5 minutes).
• Now, whisk in the vinegar, chili sauce or ketchup, brown sugar, worcestershire, dry mustard, pepper flakes, garlic and the lemon slices. Be sure to remove the seeds from the lemon slices before cooking them.
• Bring to a boil and then reduce heat and simmer, stirring often for about 5 minutes. Or, you can make the sauce up to 2 days ahead and refrigerate. Reheat before serving. Place the ribs on a large platter or plates. Drizzle with warm sauce. This is awesome with mashed potatoes!!!

SERVES 4!!!!……………………………….I doubled the recipe for this video.

Grilled Corn on the Cob

It’s quick and easier than you think!

 

 

 

 

Clean the corn and get rid of excess silk

 Completely submerge the corn under water (you may need to find something heavy to keep it submerged)  Why Submerge?? This will add extra moisture for cooking them and because I said so!!!!  DO THIS ABOUT 15 MINUTES BEFORE COOKING!!!

 Remove from water and shake excess moisture from corn.

 Place on a med-high preheated grill and, now this is IMPORTANT….turn about every 3-4 minutes!! So, no going to chat with the guest, or leave the grill for a potty break…you do NOT want these to burn up!!!  (unless of course, you have your fire extinguisher close by!!!)

 The corn will start turning a nice colored brown and yes, maybe a flame or two will erupt, but no problemo…the soaking of them in water lets them steam inside!

 They will look almost burnt when they are done…about 15-20 mins.

 Now, take them from the grill, and don’t be an idiot by using your hands…these are HOT…!! Use tongs and put them on a platter or plate.  Then find either a dish towel or a clean rag and peel them like a banana…pulling off all the husk and making them look all nice and “purdy”!! You could be a real nice host and do it for your guest, or you can have them do it themselves and have a nice messy table…the choice is yours!!!

 Butter, salt and pepper…and you are good to go!!!!