If you’re looking for something a little more casual, try this lamb burger! All you want to do is rub a generous amount of salt and pepper, some oil, and a few fresh herbs over the meat. Then it’s a quick sear on the BBQ, so the outside gets crispy, and the inside stays tender. You know that idiom, “melts in your mouth”? This grilled rack of lamb recipe is what they were referring to! For another grilled lamb recipe, try this leg of lamb steak next! Here’s what you’ll need next time you’re at the grocery store:
Racks of lamb: You’ll need two frenched racks of lamb. You can find frenched racks of lamb at the grocery store, or you can ask your local butcher to do this for you. Olive Oil: You’ll combine ¼ cup of oil with the herbs and spices for the rub. The olive oil will help everything stick to the lamb. Herbs: Use 1 tablespoon each of fresh, finely minced parsley, rosemary, and thyme. Lamb naturally has an earthy and robust flavor, so using lots of herbs provides a fresh balance. Dijon mustard: With the help from the mustard and olive oil, the herbs and spices will stick to the outside of the meat nicely. Dijon mustard has a sharp flavor that adds a little bite to the rub. Salt & pepper: When seasoning meat you always want to use a generous amount of salt and pepper. We suggest a teaspoon of each. Garlic: Use 3 cloves of garlic, and make sure it’s super finely minced. It adds some zing, without anyone getting a mouthful!
Know how much meat you’re working with. Your rack of lamb will likely come in a 1 lb or 2 lb rack, and this will determine cooking time. Season the lamb well. There’s nothing better than the salty charred bits. Let the rub sit and marinate the lamb while you work on other components of the dish, like the pea and mint pesto. Cut most of the fat off the rack. If you leave the fat on, it will end up being chewy and the meat won’t sear due to the short grilling time needed. Sear the lamb on high, direct heat to get a nice crust and then lower the heat and move the meat to a cooler side of the grill to continue cooking the inside. Don’t overcook it. You want the internal temperature to be 125 degrees Fahrenheit when you take it off the grill. Use a meat thermometer for best results. And remember you’re aiming for a medium-rare to medium cook. Once cooked, let the rack of lamb sit and rest for 10 minutes. This will allow the meat to retain some of its juices once you cut into it. If you cut while it’s too hot, all the juices will leak out.
Grilled Zucchini Salad Asparagus Tart with Goat Cheese Fresh Summer Spaghetti Tahini Green Beans Grilled Potato Salad
And for dessert:
Homemade Cherry Pie
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