Recipe from recipezaar.com.
Frenched lamb racks are available in vacuum packs most everywhere. If not, ask your butcher to French them for you. 2 3/4 pounds lamb racks, Frenched 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh Greek oregano, chopped 1 tablespoon fresh spearmint, chopped 1 tablespoon fresh thyme, chopped 4 large garlic cloves, fine minced 2-3 tablespoons extra-virgin olive oil Salt Fresh coarse ground black pepper
Day before, up till one hour before cooking, salt and pepper lamb to taste.
Rub lamb gently to coat with extra-virgin olive oil. 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. Marinate for up to 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 each other so as to support each other, 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 degrees.
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.
Serves 6.
Per serving: 446 calories; 38 g fat (15 g saturated fat; 77 percent calories from fat); 1 g carbohydrates; 106 mg cholesterol; 177 mg sodium; 23 g protein; 0.3 g fiber.
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