Herb Grilled Rack of Lamb

Ingredients

• 2 3/4 lbs 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

Directions

1. 1

   Day before, up till one hour before cooking, salt and pepper Lamb to taste.

2. 2

   Rub Lamb gently to coat with EVOO.

3. 3

   Rub minced garlic evenly to Lamb.

4. 4

   Combine herbs, fluff together, and spread evenly on cutting board.

5. 5

   Roll lamb in chopped herbs to coat, sprinkling herbs onto the concave side of the rack, or anywhere that they don't stick.

6. 6

   Allow all to macerate 1- 24 hours.

7. 7

   Allow meat to come to room temp before grilling.

8. 8

   30-45 minutes before grilling, prepare a hot grill for direct/indirect grilling.

9. 9

   Stand racks up on end facing eachother so as to support eachother, and grill on high heat 3-4 minutes.

10. 10

    Grill outside of racks on high heat 2-3 minutes.

11. 11

    Drop coals, or reduce heat to medium and grill inside side of racks 2-3 minutes, or to an internal temp of 115*.

12. 12

    Rest meat 10 minutes before carving.

13. 13

    Slice using bones for a guide (should look like rare lamb chops.).

14. 14

    Serve on platter w/ rosemary sprig and/or mint leaves.

15. 15

    Note: Cooking times will vary depending on cut of meat, type of grill, etc. As with all grill recipes, use your own judgement.