Grilled Rack of Lamb with Fresh Lemon and Herbs
Provided by the American Lamb Board and Chef Tim Love
Preparation time: 10 minutes
Cook time: 16 to 20 minutes
2 American Lamb racks, frenched
Salt and pepper to taste
2 tablespoons fresh lemon juice
1 tablespoon each olive oil, chopped fresh Italian parsley leaves, chopped fresh cilantro leaves, and grated fresh gingerroot
Pat racks dry with a paper towel and season with salt and pepper; set aside.
In small bowl, combine lemon juice, oil, parsley, cilantro and ginger. Brush on all sides of racks.
Grill over coals covered with gray ash for 10 to 15 minutes per side or to desired degree of doneness. Remove from grill, cover and let stand for 10 minutes.
Slice and serve.
Nutrition per serving: 628 calories, 36 g protein, 1 g carbohydrate, 52 g total fat (76% calories from fat), 165 mg cholesterol, 0 g fiber, 420 mg sodium, 12 mg niacin, 0.19 mg vitamin B6, 4 mcg vitamin B12, 3 mg iron, 6 mg zinc.
Recipe and image provided by the American Lamb Board and Chef Tim Love, winner of Iron Chef Chili Cook-off, is best known for his farmers market cattle drives featured on The Today Show and Food Network. Love's flagship restaurant, The Lonesome Dove in Fort Worth, Texas, has earned him critical acclaim. In 2007, he opened his fourth restaurant, The Love Shack. For more information visit ChefTimLove.com.
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