Thursday, December 21, 2006

Grilled Rack of Lamb

Grilled Rack of Lamb
Prep time: 5 minutes
Marinating time: 1 hour at room temperature, 24 hours in the fridge
Grill time: 18-25 minutes

Serves 3-6

2 racks of lamb, French cut (meaning the meat at the tips of the ribs away from the very meaty part is exposed and cleaned of all fat and tissue)
1 tbsp fresh rosemary, chopped
2 large cloves garlic, chopped
1 heaping tbsp of your favorite spicy mustard (this time I used Kozlik’s Lemon & Basil)
1 tbsp extra virgin olive oil
Juice of ½ -1 lemon (depending on the size)
Salt & pepper

1. Mix all the marinade ingredients in a large zip lock baggie and taste for flavor before adding the rack of lamb. Rub the marinade over the meat and seal the baggie. It will fit! Marinate for at least one hour on the counter or overnight in the fridge.

2. Allow the lamb to come to room temperature before grilling - about one hour.

3. Wrap foil around each bone end so it won't scorch during the grilling.

4. Preheat the grill and cook for 4 minutes per side on high to sear the lamb. Lower the temperature to medium, medium-high, and cook, meaty side up & covered, for about 15 minutes or so, longer if you like it well done.

5. Remove from the grill and place on a cutting board, cover with foil for 15 minutes. This finishes the cooking and relaxes the meat. I used to think this was a waste of time, but trust me, it really does make any meat more tender and juicy.

6. Discard the foil, and slice the lamb between each rib. We thought it a little underdone to our taste, so we just grilled the individual chops for a minute or two per side, which gave it a great sear and pretty grill marks, so I suggest doing this step regardless.

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