Herb Grilled Rack of Lamb
photo by Smoky Okie
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1247.37-453.59 g lamb racks, frenched
- 14.79 ml fresh rosemary, chopped
- 14.79 ml fresh Greek oregano, chopped
- 14.79 ml fresh spearmint, chopped
- 14.79 ml fresh thyme, chopped
- 4 large garlic cloves, fine minced
- 29.58-44.37 ml extra virgin olive oil
- salt
- fresh coarse ground black pepper
directions
- Day before, up till one hour before cooking, salt and pepper Lamb to taste.
- Rub Lamb gently to coat with EVOO.
- Rub minced garlic evenly to Lamb.
- Combine herbs, fluff together, and spread evenly on cutting board.
- Roll lamb in chopped herbs to coat, sprinkling herbs onto the concave side of the rack, or anywhere that they don't stick.
- Allow all to macerate 1- 24 hours.
- Allow meat to come to room temp before grilling.
- 30-45 minutes before grilling, prepare a hot grill for direct/indirect grilling.
- Stand racks up on end facing eachother so as to support eachother, and grill on high heat 3-4 minutes.
- Grill outside of racks on high heat 2-3 minutes.
- Drop coals, or reduce heat to medium and grill inside side of racks 2-3 minutes, or to an internal temp of 115*.
- Rest meat 10 minutes before carving.
- Slice using bones for a guide (should look like rare lamb chops.).
- Serve on platter w/ rosemary sprig and/or mint leaves.
- Note: Cooking times will vary depending on cut of meat, type of grill, etc. As with all grill recipes, use your own judgement.
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RECIPE SUBMITTED BY
Smoky Okie
United States