Paniolo Rack of Lamb
Bring bold island flavors to your table with this Paniolo Rack of Lamb recipe, a mouthwatering fusion of savory and sweet inspired by Hawaiian cowboy cuisine. Tender racks of lamb are marinated in a rich blend of soy sauce, honey, pineapple juice, smoked paprika, and fresh rosemary, creating a symphony of tropical and smoky flavors. Grilled or oven-roasted to perfection, this dish achieves a beautifully seared crust and juicy, flavorful interior. A drizzle of zesty lime juice and a garnish of fresh lime wedges add a burst of brightness to every bite. Perfect for an elevated dinner or special occasion, this recipe pairs wonderfully with roasted potatoes, grilled vegetables, or a crisp green salad for an unforgettable feast. Ideal for fans of gourmet grilling or Hawaiian-inspired dishes, this Paniolo Rack of Lamb is as visually stunning as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 racks rack of lamb
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 4 cloves garlic cloves, minced
- 1 teaspoon ground ginger
- 2 tablespoons pineapple juice
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
- 2 tablespoons fresh rosemary, finely chopped
- 1 lime lime, juiced
- 1 lime lime wedges (for garnish)
Instructions
Trim any excess fat from the racks of lamb, ensuring the bones are cleaned (frenching) for a neater presentation. Pat them dry with paper towels.
In a large mixing bowl, whisk together olive oil, soy sauce, honey, minced garlic, ground ginger, pineapple juice, smoked paprika, black pepper, kosher salt, and rosemary to create the marinade.
Place the lamb racks in a large resealable plastic bag or a shallow dish. Pour the marinade over the racks, ensuring they're well coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours or overnight for maximum flavor.
Preheat your grill to medium-high heat (about 400°F). If using an oven, preheat to 425°F and prepare a roasting pan with a rack.
Remove the lamb racks from the marinade, allowing any excess marinade to drip off. Reserve the remaining marinade for basting. Let the lamb sit at room temperature for about 20 minutes before grilling or roasting.
If grilling, place the lamb racks fat side down on the grill. Cook for 5-6 minutes to achieve a good sear, then flip and cook the other side for another 5-6 minutes. Reduce heat to medium and continue cooking, basting occasionally with the reserved marinade, until the internal temperature reaches 130°F for medium-rare (140°F for medium). For oven roasting, place the lamb on the prepared rack and cook for about 20-25 minutes, basting twice with the reserved marinade.
Once the lamb reaches the desired doneness, remove it from the grill or oven and tent loosely with aluminum foil. Let it rest for 10 minutes to retain its juices.
Slice the lamb into individual chops and drizzle with freshly squeezed lime juice. Serve with lime wedges on the side as a garnish.
Pair with grilled vegetables, roasted potatoes, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
5263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 421.0 g | 540% | |
| Saturated Fat | 179.5 g | 898% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1476 mg | 492% | |
| Sodium | 4074 mg | 177% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 41.2 g | ||
| Protein | 303.5 g | 607% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 4641 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
