Grilled Rack of Lamb with Fresh Herbs
Pim Techamuanvivit | Yield: 4-6
Blogger Pim Techamuanvivit is a minimalist when it comes to most recipes. Here, she makes a brush with rosemary sprigs to baste butter and oil over a rack of lamb as it grills.
- 1/4 cup olive oil, melted
- 1/4 cup salted butter, plus 1 tablespoon
- 5 sprigs fresh rosemary
- 2 packages Frenched and Cap-Off Rack of Lamb, for a total of 2 racks of 8 chops each
- Salt, to taste
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped mint
- 2 tablespoons chopped flat-leaf parsley
- You can cook the lamb on a gas barbecue or a wood fire. For the gas barbecue, use the lowest setting possible. For the wood fire, let the flames burn all the way down until only white embers remain before cooking.
- Mix the olive oil and melted butter. Take a length of kitchen twine and tie the sprigs of rosemary together at one end to form a brush. Using the rosemary sprigs, brush both racks of lamb with the olive oil and butter mixture. Do not add salt yet. Slowly cook the racks of lamb over the grill, turning them every so often to slowly cook on all sides. Baste occasionally with the olive oil and butter mixture, using the rosemary brush. This process is not difficult, but is lengthy and requires attention. It will take about 45 minutes to cook the lamb to perfectly pink and rare inside, so grab a glass of wine to enjoy while doing this. A few companions for a good chat will be even better.
- In about 45 minutes the lamb should be cooked to rare, about 130 degrees F internal temperature. If you like the lamb done a bit more, continue to cook until the thermometer into the thickest part of the rack reads 135 to 140 degrees F, which will be medium-rare to medium.
- When the lamb racks are cooked to the desired doneness, remove them from the heat. Sprinkle the racks with sea salt and then shower them with the mixed fresh herbs until completely covered. Let them stand for 10 minutes to rest before serving in a pretty pan or dish.