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Categories:
ingredients mustard fresh mint garlic onion powder lamb salt freshly ground pepper olive oil ingredients fresh mint olive oil white wine vinegar lemon juiced salt freshly ground pepper
Viewed: 45 - Published at: 6 years agoIngredients
- Ingredients for the Lamb
- 2 1/2 tablespoons dijon mustard
- 2 tablespoons fresh mint, chopped
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 8-10 - bone racks of lamb
- 1 1/4 teaspoons sea salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup olive oil
- Ingredients for the Mint Sauce
- 1 cup fresh mint, leaves removed from stem
- 3/4 cup olive oil
- 2 tablespoons white-wine vinegar
- 1 lemon juiced, 1 tablespoon
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
Method
- In a small bowl combine dijon mustard, mint, garlic and onion powder.
- Take lamb and season both sides with salt and pepper then coat both sides with dijon mustard and garlic mixture then coat with herbs. Put into a large sealable bag and pour in olive oil. Seal and rub oil around the lamb. Place in a bowl (to prevent any leaks) and refrigerate for at least 3 hours.
- When ready to use remove from refrigerator and let come to room temperature 30 minutes before ready to prepare. This is a great time to heat The a EGG(R) to 500 degrees.
- Take lamb out of bag and set on a platter - cover the bones with foil (to prevent from burning and having a better presentation). Bring to the EGG(R) and place in the middle of the grate over the direct heat.
- Close the lid and let grill for 7 minutes. Flip for another 5 minutes. Remove from EGG(R) and tent for 10 minutes.
- Add all ingredients in your blender and combine weill. Store in refrigerator until ready to enjoy!
- Note:This will save well in your refrigerator for 1 month in a sealed container.
