Herb Grilled Rack of Lamb

Recipe by Smoky Okie
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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