Menu Enter a recipe name, ingredient, keyword...

Barbecued Rack Of Lamb With Tomato-Mint Dressing


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 16 whole cloves
  • 2 well-trimmed 8-rib racks of lamb abt 1 1/4 lbs ea, and each cut into 4 double chops
  • 2/3 cup olive oil
  • 1/2 cup chopped fresh mint leaves
  • 1/4 cup white wine vinegar
  • 1 tablespoon whole-grain Dijon mustard
  • 2 plum tomatoes seeded, chopped


Servings 4


Step 1

Press 2 whole cloves, close to bone, into each double lamb chop. Arrange chops in 13- by 9- by 2-inch glass baking dish.

Whisk oil, mint, vinegar, and mustard in small bowl to blend. Season dressing generously with salt and pepper. Spoon 1/3 cup dressing over lamb and turn to coat evenly; reserve remaining dressing in bowl. Let lamb marinate at room temperature 2 hours or cover and refrigerate up to 6 hours, turning lamb occasionally.

Prepare barbecue (medium-high heat). Mix tomatoes into reserved dressing in bowl. Grill lamb until cooked to desired doneness, turning occasionally, about 10 minutes for medium-rare. Transfer lamb chops to platter; spoon tomato-mint dressing over and serve.

This recipe yields 4 servings.

You'll also love

Review this recipe

Hearty Lamb And Vegetable Stew Lamb And Shiitake Stew With Tomato-Chianti Sauce