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Recipe By: Ampocernich
Grilled Rack Of Lamb
Ingredients
- 1 head of garlic (cloves peeled)
- ¼ cup rosemary leaves
- ¼ cup extra-virgin olive oil
- 2 racks of lamb, frenched (2 pounds each)
- Kosher salt and freshly ground black pepper
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Directions
- In a mini food processor, combine garlic, rosemary and olive oil and process until garlic is finely chopped. Season lamb racks with salt and pepper and rub garlic-rosemary oil all over them. Set racks fat-side up on a large rimmed baking sheet and let stand for 1 hour.
- Preheat oven to 450°F. Roast lamb in upper third of oven for 15 minutes. Turn racks and roast for 10 minutes longer for medium-rare meat. Transfer racks to a carving board, stand them upright and let rest for 10 minutes.
- Carve racks in between rib bones and transfer to plates. Serve immediately.
- Or, On the grill, 7 minutes each side.
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