By Nancy Caivano
10 cloves garlic, chopped
(or 2 tbsp jar chopped garlic)
4 sprigs rosemary, very finely chopped
1/2 cup parsley, chopped
3 tbsp thyme, finely chopped
1-1/4 cup bread crumbs
1/2 cup Dijon mustard
1 cup olive oil
4 frenched racks of lamb (see note)
Salt and Pepper
Combine garlic, rosemary, parsley, thyme and bread crumbs; mix well. Add in mustard, and mix well. Add olive oil 1/4 cup at a time, until crumb mixture is well moistened. Set aside.
Season racks on all sides with salt and pepper. Wrap aluminum foil around exposed bones to prevent burning. Coat the outside of the racks with crumb mixture, pressing firmly to coat. Place on a baking sheet, cover with plastic wrap and refrigerate for at least 1 hour or overnight.
Preheat grill to medium-high. Place racks on grill and cook, turning occasionally 30 minutes, to 1 hour, depending on cooking preference. (I prefer serving the lamb rare).
Remove racks from grill and place on a cutting board. Let rest 5 minutes. Cut between bones to form chops. Serve 4 chops per person. Serve immediately.
Go to your butcher and ask him to prepare 4 frenched racks of lamb using the loin. "Frenched" refers to cutting the meat and fat away from the bones, leaving the bones exposed. Ask him to trim most of the fat from the meat. You can usually have this done in a supermarket at no extra cost.
This crumb mixture would also be wonderful with pork.
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This page created July 1999
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