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Categories:Viewed: 46 - Published at: 7 years ago
Ingredients
- 1 head garlic
- 3 tablespoons extra-virgin olive oil, plus about 1 tablespoon for roasting garlic
- Kosher salt and freshly cracked black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon chopped parsley leaves
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped thyme
- 3 (1 1/2-pound) lamb racks, frenched and trimmed
Method
- Preheat the oven to 350 degrees F.
- Cut the top off the garlic head.
- Drizzle it with about 1 tablespoon olive oil, season with salt and pepper, to taste, and wrap in aluminum foil.
- Roast in the oven for 30 minutes, then remove and let cool.
- Once cool, squeeze the roasted garlic cloves from the skin into a small bowl.
- Add the 3 tablespoons of olive oil, the red pepper flakes, and fresh herbs.
- Adjust the seasoning with salt and pepper, if necessary.
- Mix well to make a paste.
- Season the lamb racks with salt and pepper, then rub the garlic-herb mixture evenly into the meat.
- Preheat a grill to medium-high heat.
- (Chef's Note: Test by holding your hand 5 inches above the grates.
- If your hand cannot stand the heat after 3 to 4 seconds, the grill is ready.)
- Grill the lamb racks, meat side down, for about 3 minutes on the first side.
- Turn, then let the second side grill for 5 minutes total, for medium-rare doneness.
- Cook slightly longer for medium.
- (Cook's Note: Let the lamb reach 125 degrees F on an instant-read thermometer, for medium-rare doneness or 130 degrees F for medium.)
- Transfer the lamb from the grill to a platter and tent the racks with foil.
- Let them rest for 10 minutes before slicing between each rib to separate the chops.
