Easy Grilled Rack Of Lamb With A Creamy Feat Horseradish sauce

Easy Grilled Rack of Lamb with a Creamy Feta-Horseradish Sauce

Name: Easy Grilled Rack of Lamb with a Creamy Feta-Horseradish Sauce
Prep time: 10 min
Total time: 30 min
Yield: 3 to 4 Servings
Ingredients: 1 American Lamb rack (Frenched); 1 u00bd tsp minced thyme; 1 tsp minced marjoram or oregano; u00bd tsp minced rosemary; Extra-virgin olive oil, as needed; Salt and pepper, as desired; Creamy Feta-Horseradish Sauce (recipe follows); u00bd cup cru00e8me fraiche; 2 oz. feta, crumbled; 2 tbsp buttermilk (optional); 1 tsp prepared horseradish; u00bd tsp cracked black pepper; 1 pinch sea salt

Rack of Lamb American

December 22, 2015

This grilled rack of lamb is an easy family favorite and you can make it easier by having the butcher French the ribs of the rack for you. Be sure to wrap the tips each rib with about 1 inch of aluminum foil before you grill.

Prep: 10 mins
Cook: 20 mins
Yields: 3 to 4 Servings

Ingredients

LAMB

1 American Lamb rack (Frenched)

1 ½ tsp minced thyme

1 tsp minced marjoram or oregano

½ tsp minced rosemary

Extra-virgin olive oil, as needed

Salt and pepper, as desired

Creamy Feta-Horseradish Sauce (recipe follows)

CREAMY FETA-HORSERADISH SAUCE

½ cup crème fraiche

2 oz. feta, crumbled

2 tbsp buttermilk (optional)

1 tsp prepared horseradish

½ tsp cracked black pepper

1 pinch sea salt

Directions

1In a small bowl, toss together thyme, marjoram or oregano and rosemary; set aside.

2Use a food processor to make the Creamy Feta-Horseradish Sauce, add crème fraiche, feta, buttermilk, horseradish, pepper and salt; whip until smooth. Adjust seasonings; set aside.

3Heat 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.)

4Remove 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.

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