Greek Rack of Lamb
I’m a huge fan of lamb; especially of lamb from New Zealand and Iceland. Unlike the numerous amounts of customers I help on a daily basis that buy single-bone lamb rib chops like they’re going out of style, I prefer to cook my lamb on the rack, whole (I know sure-than-shit that these customers are cooking those rib chops well done). By cooking a rack in one piece, you can achieve a nicer outer crust while still maintaining that medium rare center. The rack of lamb I prepared for this recipe has a simple Greek marinade consisting of olive oil, lemon juice and zest, garlic, oregano, thyme, and black pepper. This marinade works great on chicken, beef, pork, and just about all seafood.
Equipment
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 rack of lamb
- 2 tbsp olive oil
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 3 garlic cloves minced
- 1/2 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp cracked black pepper
- salt to taste
Instructions
- Mix the marinade ingredients together.
- Marinate the rack of lamb for at least 4 hours.
- Let your charcoal turn gray in your chimney starter. Pour the charcoal into the grill in a single layer. Place the grill grate on the grill. Take the rack of lamb and place meat side down directly over the charcoal. Place the cover with the vent open on the grill and grill the rack for 5-6 minutes.
- Flip the rack over and grill for another 5-6 minutes, covered.
- Stand the rack up vertically. Grill for 5 more minutes covered.
- Let the rack rest for 5 minutes.
- Cut each bone off the rack.
