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| Riverslea Farm lamb - a must try! |
Grilled rack of lamb: incredibly tender and juicy, perfect for creating a rich crust, and it takes no time to french the rack (aka, trim and expose the bones, which your butcher can always do) and cook. Pick some of your favorite herbs, then finely chop and add some olive oil, and you've got a delicious paste to flavor your rack with. Serve alongside your favorite summer veggies and celebrate good, slow, local cooking! Or a special someone's birthday. :)
Total prep time: ~20min for frenching rack; plus ~30min for prepping coals
Total cooking time, depending on size of rack: ~20min
Resting time: 8-10 minutes
Most racks easily serve 4.
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| This dish, save for the olive oil and seasonings, was made from foods grown/produced within 15 miles of our home: Riverslea Farm lamb; Applecrest Farm green beans; Meadow's Mirth new baby potatoes; McKenzie's Farm cherry tomatoes (40 miles from home, but still a NH farm...); New Roots Farm garlic; and, rosemary, thyme and mint from our garden. |
A hardwood-charcoal grill was used for this recipe, but a gas grill would work just as well as long as you're able to create a cool area from a hot area. Follow these tips for ensuring a pleasingly successful rack of lamb:
