Grilled Rack of Lamb

My brother had personally air flown some beautiful lamb racks back from New Zealand and the only way to do justice to these gorgeous looking meat is to grill it to perfection. The success to a good grill dish lies with its marinade. It's time like these that I'm thankful that I insisted on having my spice rack at home. It's always better to use the fresh herbs but if you live in a tropical country like me, some dried ones in the fridge will do the job just fine.
8                         baby lamb racks
2 cloves              garlic, minced
1 teaspoon          dried thyme
1 teaspoon          dried rosemary
2 tablespoons     olive oil 
                           sea salt and black pepper to season
Mix the olive oil with the dried herbs on a chopping board and chop till it forms a rough paste.
Season the lamb rack with sea salt and black pepper. Rub the herb paste onto the lamb rack and refrigerate for at least 4 hours.
Remove from fridge and leave it in room temperature for at least 30 minutes before grilling.
Set the grill on a high heat. Grill the lamb racks for about 3 minutes on each side for medium and half a minute lesser for medium-rare doneness.

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