Grilled Rack of Lamb is a flavorful and elegant dish that's perfect for special occasions or a gourmet meal at home. Here's a simple yet impressive recipe:
Ingredients:
- 1 rack of lamb (about 8 ribs, 1.5-2 lbs or 700-900 g), frenched (bones exposed)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
Instructions:
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Prepare the rack of lamb:
- Trim any excess fat from the rack of lamb. If not already frenched, remove the fat and meat from the ends of the bones to expose them.
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Marinate the lamb:
- In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, Dijon mustard, balsamic vinegar, salt, and pepper. Rub this mixture all over the rack of lamb. For best results, let the lamb marinate for at least 1 hour, or overnight in the refrigerator.
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Preheat the grill:
- Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). If using a charcoal grill, ensure the coals are evenly distributed for direct grilling.
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Grill the lamb:
- Place the rack of lamb on the grill, bone side down. Close the lid and grill for about 10-15 minutes, turning occasionally, until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
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Rest the lamb:
- Remove the lamb from the grill and let it rest for about 5-10 minutes before carving. This allows the juices to redistribute, resulting in a juicier, more flavorful meat.
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Slice and serve:
- Slice between the ribs to separate the chops. Serve with your choice of side dishes, such as roasted vegetables, potatoes, or a fresh salad.
Optional Garnishes:
- Garnish with additional fresh rosemary or thyme for a touch of elegance.
- Serve with a mint or chimichurri sauce for an extra layer of flavor.
Enjoy your beautifully grilled rack of lamb!
