Serves: 8
Preparation Time: 0:15
Per Serving:
442.6 Calories; 37.6g Fat (77.1% calories from
fat); 22.6g Protein; 2.5g Carbohydrate; 94mg Cholesterol;
437mg Sodium
Recipe By:
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Classic rack of lamb is an impressive dish for special occasions.
1 teaspoon salt
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1/3 cup olive oil
6 racks lamb
4 cloves garlic, crushed
1/4 cup dijon mustard
3 teaspoons fresh rosemary, chopped
2 teaspoons sugar
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Press the garlic into a small bowl, and mash to a paste with the salt. Stir in the mustard, vinegar, rosemary, lemon juice and sugar. Whisk in oil in a slow, steady stream.
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Divide the lamb racks between two heavy duty resealable bags, and add half of the marinade to each. Refrigerate at least 6 hours, but preferably overnight.
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Garnish with sprigs of fresh rosemary and serve.
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Preheat barbecue on HIGH. Reduce heat to MEDIUM and lightly brush the cooking grids with vegetable or olive oil. Place the lamb racks on the grill, fat side down for 4 minutes. Give the lamb a quarter turn on the same side (for great grill marks) and cook for another 4 minutes. Flip the lamb racks over to the bone side and cook for 8 minutes. Then stack the racks against each other with the meatiest part down, and the bones up away from the heat, and cook another 8 minutes. Let rest tented with foil for 5 minutes before carving into individual chops.
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