Rosemary-Garlic Encrusted Rack of LambRosemary-Garlic Encrusted Lamb
1 rack of lamb (about 8 ribs)
2 T rosemary leaves
1 large clove garlic, coarsely chopped
Salt and pepper
Combine rosemary, garlic, S&P on a cutting board and using a chef’s knife chop together almost to a paste.
Coat fat side of rack with rosemary/garlic mix
Place rack on grill, bone side down, cover grill and roast on medium heat for 15-20 minutes until lamb reaches 130-135° F for medium-rare
Slice and serve 4 chops per person
2 T rosemary leaves
1 large clove garlic, coarsely chopped
Salt and pepper
Combine rosemary, garlic, S&P on a cutting board and using a chef’s knife chop together almost to a paste.
Coat fat side of rack with rosemary/garlic mix
Place rack on grill, bone side down, cover grill and roast on medium heat for 15-20 minutes until lamb reaches 130-135° F for medium-rare
Slice and serve 4 chops per person
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