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GRILLED RACK OF LAMB




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Grilled Rack of Lamb is an elegant and flavorful dish that’s perfect for special
occasions or a sophisticated dinner. The key to a great rack of lamb is to
season it well and cook it to the desired level of doneness. Here’s a classic
recipe for a grilled rack of lamb:


INGREDIENTS:

 * 1 rack of lamb (about 8 ribs), frenched (bones cleaned of meat and fat)
 * 2 tablespoons olive oil
 * 4 garlic cloves, minced
 * 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
 * 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
 * 1 teaspoon Dijon mustard
 * 1 teaspoon lemon zest
 * Salt and pepper, to taste
 * Lemon wedges, for serving


INSTRUCTIONS:

1. PREPARE THE RACK OF LAMB:

 * If not already frenched, use a sharp knife to remove the fat and sinew from
   the bones of the rack of lamb. This exposes the bones and gives it a clean
   appearance.

2. MAKE THE MARINADE:

 * In a small bowl, combine the olive oil, minced garlic, chopped rosemary,
   chopped thyme, Dijon mustard, lemon zest, salt, and pepper. Mix well.

3. MARINATE THE LAMB:

 * Rub the marinade all over the rack of lamb, ensuring it is well-coated.
 * Cover and let the lamb marinate in the refrigerator for at least 30 minutes,
   or up to 2 hours for more intense flavor.

4. PREHEAT THE GRILL:

 * Preheat your grill to medium-high heat. If using a charcoal grill, make sure
   the coals are hot and covered with a layer of ash.

5. GRILL THE RACK OF LAMB:

 * Remove the lamb from the marinade and let it come to room temperature.
 * Place the rack of lamb on the grill, bone-side down. Grill for about 4-5
   minutes per side, or until a golden-brown crust forms.
 * Use a meat thermometer to check the internal temperature. For medium-rare,
   the temperature should be about 60°C (140°F). For medium, aim for 65°C
   (150°F).

6. REST THE LAMB:

 * Remove the lamb from the grill and let it rest for 5-10 minutes before
   slicing. This allows the juices to redistribute and keeps the meat tender.

7. SERVE:

 * Slice the rack of lamb between the bones into individual chops.
 * Serve with lemon wedges for squeezing over the top.


OPTIONAL SIDES:

 * Roasted Vegetables: Serve with roasted potatoes, carrots, or asparagus.
 * Mint Sauce: A traditional mint sauce pairs wonderfully with lamb.
 * Salad: A fresh green salad or a Mediterranean salad complements the dish
   nicely.

This grilled rack of lamb is beautifully seasoned and has a deliciously crisp
exterior with a tender, juicy interior. It’s sure to impress your guests and
make for a memorable meal!




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Grilled rack of lamb