Grilled Rack of Lamb with Onion-Mint Jam

By courtneyepowell

Ingredients

• 2 tablespoons freshly ground pepper
• 1/4 cup flaky sea salt, such as Maldon
• 1 teaspoon red-pepper flakes
• 2 frenched racks of lamb (each with 8 ribs and about 2 pounds), trimmed of excess fat, room temperature
• 1 tablespoon extra-virgin olive oil
• Vegetable oil, for brushing
• Onion-Mint Jam (see recipe on Key Ingredient)

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

Preheat grill to medium. Meanwhile, stir together pepper, salt, and red-pepper flakes. Rub lamb with olive oil and 1/4 cup pepper mixture. Let stand 15 minutes.

Brush hot grill with vegetable oil. Grill lamb, turning occasionally, until a thermometer inserted into thickest part of flesh (do not touch bone) reaches 125 degrees for medium-rare, about 25 minutes.

Transfer lamb to a cutting board; let rest at least 15 minutes and up to 30 minutes. Slice into chops and serve with jam and remaining pepper mixture.