This lamb dish is so special and delicious, but actually is really simple to make. I cut the rack into individual chops and then marinate them over night in a classic combination of flavors. Grilling the lamb on a hot barbecue, gives them a rustic char, and seals in all the juices and amazing flavor.
Ingredients: (serves 2)
1 french-cut rack of lamb (8 chops)
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh rosemary
2 tablespoons dijon mustard
salt and pepper
juice of half a lemon
Pat the lamb dry with paper towels. Carefully using a very sharp knife, slice the lamb in a sawing motion in between each chop so you now have 8 individual pieces. Season the lamb lightly with salt and pepper.
In a bowl, combine the olive oil, garlic, rosemary, and dijon mustard. Whisk everything together and add the lamb. Thoroughly coat the lamb in the marinade then place in a plastic bag, remove all the excess air, seal, and put in the fridge. Marinate as long as possible, over night is best!
When you are about ready to light your grill, remove the lamb from the fridge so that it can come to room temperature. Take the meat out of the marinade, place on a plate, squeeze the lemon juice over it and give it another light seasoning with salt and paper.
Light an outdoor grill, charcoal if possible, to medium high heat. Once the grill is ready, place the chops over the hottest part and cook for 3 minutes on each side. Remove to a clean platter, and tent with foil. Let the meat rest for 5 - 10 minutes so the juices can redistribute.
Enjoy over a bed of mashed potatoes and don't forget the red wine ; ) Bon apetit!
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