Grilled Rack of Lamb with Onion-Mint Jam

Photo by Courtney P.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from marthastewart.com

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)

Directions

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.

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