Grilled Rack of Lamb with Garlic Herb Crust

 

INGREDIENTS

  • 1½ – 2 pound rack of lamb Frenched, trimmed of excess fat

For the Marinade

    • 5 large cloves garlic minced

    • 1 tablespoon fresh rosemary chopped

    • 1 tablespoon fresh parsley chopped

    • 1 tablespoon fresh mint chopped

    • ¼ teaspoon crushed red pepper flakes

    • 1 lemon zested

    • 1 teaspoon kosher salt

    • ¾ teaspoon black pepper

    • 2-3 tablespoons olive oil

 
 

DIRECTIONS

  1. Use a sharp knife to trim excess fat from1½ – 2 pound rack of lamb, leaving about ⅛”-¼” fat cap.

  2. In a small bowl, combine 5 large cloves garlic, 1 tablespoon fresh rosemary, 1 tablespoon fresh parsley, 1 tablespoon fresh mint, ¼ teaspoon crushed red pepper flakes, the zest of 1 lemon, 1 teaspoon kosher salt, ¾ teaspoon black pepper and 2-3 tablespoons olive oil. Stir to combine until you have a thick paste.

  3. Spread the marinade over the meat Cover with plastic wrap and refrigerate for at least one hour or 8 hours to overnight for more flavor

  4. Remove the lamb from the refrigerator and let it rest at room temperature for 30 minutes.

  5. Heat the grill on high (500°-525°). Place the meat on the grill (fat side down) to sear about 5 minutes. Stay close to the grill in case of flare-ups.

  6. Reduce heat to 425°. Turn the lamb over and roast for 13-15 minutes or until internal temperature reaches 120° for medium rare. Transfer the rack to a cutting board and tent with aluminum foil.  Let the meat rest for an additional 5-10 minutes.   (It will continue to cook as it rests and achieve a temperature of 125-130° off the grill.)

  7. Cut the rack into double-cut chops.  Arrange on a platter and pour any meat juices over the chops. Scatter with additional fresh herbs and serve.

 

Courtesy of garlicandzest.com