[TheLegacy]

MARINATED GRILLED RACK OF LAMB

Servings: 2

Ingredients:
1 rack of lamb (about eight chops)
1/2 cup extra virgin olive oil
4 cloves garlic, chopped
Zest of one lemon
2 tablespoons fresh rosemary or thyme, chopped
1 teaspoon salt
1 teaspoon fresh cracked pepper

Zest the lemon with a fine grater, taking care to only remove the yellow peel — the white pith beneath it is bitter. Use the lemon juice for cocktails, or splash a bit into the marinade if you really love citrus. Mix all the ingredients together.

Place the lamb in a zipper baggie, pour 3/4 of the marinade over, and reserve the remaining marinade for basting. Marinate for a few hours.

Heat up the grill to a medium high heat, such that you can only hold you hand five inches above the grill for four or five seconds. (Careful!)

Place the racks fat side down onto the grill and cook for five minutes. Flare-up is common; I usually just close the lid.

Turn the racks over, and cook for about 15 more minutes for medium rare (which is what you want), basting once or twice. Remove the chops from the grill, tent with foil, and let stand for five or ten minutes (during which they continue cooking, and the juices run back to the center). Slice into individual chops, if you like, and serve.