This recipe uses a touch of garlic and two great flavors - cherry and thyme - that partner perfectly with this grilled rack of lamb. You'll never think mint and lamb again.
Ingredients
- 1 8-rib rack of lamb, about 2 1/2 pounds
- 2 Tbs olive oil
- 1 large shallot, minced
- 2 cloves garlic, minced
- 2 Tbs cherry preserves
- 2 Tbs fresh thyme, minced
- 1 tsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
Directions
- Using a large knife, or luna, mince together the shallot, garlic, thyme, salt, and black pepper.
- In a bowl mix together the herb mixture, olive oil, cherry preserves, and vinegar.
- Place in the rack of lamb in a shallow pan or resealable bag.
- Pour the marinade over the lamb. Turn so that all sides of the lamb are covered with marinade.
- Cover the pan or seal the bag.
- Refrigerate overnight, turning the lamb occasionally.
- Prepare your fire. You will be cooking the lamb over indirect fire.
- Remove the rack of lamb from the marinade. Save the marinade.
- Place the lamb on the grill, fat side down, not over the flame/heat.
- Cover the grill and cook for 40 minutes, turning every 15-20 minutes.
- Move the lamb over the flame/heat for 2 minutes on each side. The internal temperature of the lamb should be 150F for medium rare.
- Remove the lamb and cover loosely with foil. Allow the lamb to rest for 5 minutes.
- Place the leftover marinade in a saucepan. Bring to a boil and reduce slightly (about 1-2 minutes). Serve with the chops.
- Carve the lamb into individual chops.
Bella Italian Food Recommends
George Foreman GGR50B Indoor/Outdoor Grill
Grilling is not just for summer anymore. I've been known to be out in the rain and snow grilling. This is the perfect size for my kitchen. It's also a great "first grill" or apartment grill. I like that you can put it right on the counter or use the base. The 17" grilling surface is an excellent size. You can grill tons of eggplant at one time.
