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MARINATED GRILLED RACK OF LAMB




Source of Recipe


As prepared in episode 109 Queer Eye for the Straight Guy


List of 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


Recipe



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. If it’s a real inferno, your grill is probably too hot; caution might dictate moving the chops to a slightly cooler area.

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.

Notes:
If you DO want to go a little crazy over-the-top, try this variation: Stuff the chops! Here’s how: Cut the racks in half so that each contains about four chops, slide a skinny knife all the way through the meaty part until the tip emerges from the other end, use the handle of a wooden spoon to ream out the hole better, forming a tube through the four chops, and stuff the chops with a mixture of 3 parts crumbled feta cheese, 1 part sun-dried tomatoes, 1 part kalamata olives, 1 part parsley, and fresh cracked pepper. Magnificent — or, I should say, Opa!