GRILLED RACK OF LAMB
prepare rack of lamb by removing excess fat and trimming the bone end. (frenching)
make a marinade of olive oil, garlic, rosemary, thyme and flat leaf parsley.
marinade lamb in ziplock bag for at least 4 hours.
set up grill for indirect cooking, when coals are ready place rack directly over coals to sire in the juices, about 1 1/2 minute per side, then place in the middle of grill and cover for 12-15 minutes.
you want it to be med-rare..
remove from grill, cut chops, drizzle with lemon juice...
this is the way rack of lamb is made in Greek restaurants...NO MINT JELLY
make a marinade of olive oil, garlic, rosemary, thyme and flat leaf parsley.
marinade lamb in ziplock bag for at least 4 hours.
set up grill for indirect cooking, when coals are ready place rack directly over coals to sire in the juices, about 1 1/2 minute per side, then place in the middle of grill and cover for 12-15 minutes.
you want it to be med-rare..
remove from grill, cut chops, drizzle with lemon juice...
this is the way rack of lamb is made in Greek restaurants...NO MINT JELLY
