- 4
5/5
(1 Votes)
Ingredients
- 1 rack of lamb, about 16 oz. Frenched to expose the rib bone and remove the fat cap.
- Sea salt and Black pepper to taste
- 1 + clove of garlic minced
- 1 Tbsp unsalted butter
- 3 Tbsp Quality Extra Virgin Olive Oil
Preparation
Step 1
Season the chops and spritz with high heat vegetable oil
Place on HOT (550°F or higher) grates and sear all sides, using tongs to turn.
Remove chops from grates and allow to rest before serving by brushing on garlic butter-oil that is heated so the butter melts and the garlic is fragrant.