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rack thyme marjoram rosemary extra-virgin olive oil Creme Fraiche Feta buttermilk horseradish cracked black pepper salt
Viewed: 56 - Published at: 7 years agoIngredients
- 1 American Lamb rack (Frenched)
- 1 1/2 teaspoon minced thyme
- 1 teaspoon minced marjoram or oregano
- 1/2 teaspoon minced rosemary
- As needed extra virgin olive oil
- 1/2 cup creme fraiche
- 2 ounces feta, crumbled
- 2 tablespoons buttermilk (optional)
- 1 teaspoon prepared horseradish
- 1/2 teaspoon cracked black pepper
- 1 pinch sea salt
Method
- In a small bowl, toss together thyme, marjoram or oregano and rosemary; set aside.
- Use a food processor to make the Creamy Feta-Horseradish Sauce, add creme fraiche, feta, buttermilk, horseradish, pepper and salt; whip until smooth. Adjust seasonings; set aside.
- Heat grill to 375°F. Once the grill is hot, brush both the lamb and grill with oil. Generously season both sides of lamb rack with herb mix, salt and pepper. Place rack on the grill, fat side down; sear for about 4 minutes. Flip the rack; continue to sear for 2 to 3 minutes. Reduce flames to medium; cover the grill. Allow lamb rack to grill with the cover closed for about 6 to 8 minutes, watching for flame ups. Uncover the grill; allow the rack to cook for another 1 to 2 minutes, to medium-rare. (For medium to medium-well rack of lamb, keep grill cover closed for 8 to 10 minutes.)
- Remove lamb from grill; transfer onto a cutting board and loosely cover with foil. Allow the lamb to rest for 10 minutes before slicing and serving.
