Here is one of thee most delicious and succulent dishes I have ever cooked and served. To most chefs professional or amateur, this is a culinary delight.
Ingredients:1 – 7 bone rack of lamb (frenched) there should be a thin layer of fat on the top simply score it with a sharp knife. (serves 2 adults)
Marinading:In a bowl blend 6 cloves of Garlic smashed, 2 table-spoons of chopped Rosemary, 1 table-spoon of Oregano, and 1/4 table-spoon of dried mint leaf, and 3 table-spoons of Pure Olive Oil.
Place your rack of lamb into a freezer bag, and pour this marinade into the bag with your lamb making certain it is fully covered. Refrigerate minimum of 4 hours, preferably over night or longer.
This marinade will not only tenderize your lamb, but will also help cut the gaminess in the flavor of the meat at the same time, while introducing added flavors with the garlic and herbs.
Grilling Instructions:Pre-heat you grill to a High temperature. Rub grill surface with a little olive oil. Grilling time is about 20-25 minutes total, about 10-12 minutes on each side.
Get your lamb and season it liberally with salt and black pepper and a t-spoon of fresh lemon juice on both sides and lay it on your grill ( fat side up) and close your grill. Placing it flat side up allows for the fatty juices to seep into the meat as it is cooking keeping it tender.
Red Wine and Dijon Sauce:On your kitchen stove in a sauce pan combine 1/4 cup of Red Wine, 2/3 cup of Beef Stock powder, 2 table spoons of Tarragon leaf, 2 table spoons of Dijon Mustard, and 1 T-spoon of honey. Bring this to a boil then lower the heat and allow this mixture to reduce. Just before serving stir in a T-spoon of butter.
Back at your grill, it should be time to turn your rack over so it is (fat side down) keep your lid open and allow your lamb to finish cooking. Brush the cooked side with a little of the marinade before disgarding it.
After a total cooking time of 20-25 minutes, inside temperature of your meat should be 125 – 130 degrees F. Remove it from the heat and allow it to rest 5 minutes permitting the meat juices to gently flow back into the meat.
When slicing your rack the meat should be pinkish in color and juicy.
Pour your reduced Red Wine with Dijon sauce into a small serving bowl. You can spoon a table spoon over your meat before serving, or, let your guest do it for themselves.
Serve this with Potato, or rice, some Garlic Bread, your favorite veggies, a tasty salad, and enjoy.