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
1 American Lamb rack (Frenched)
1 ½ tspminced thyme
1 tspminced marjoram or oregano
½ tspminced rosemary
Extra-virgin olive oil, as needed
Salt and pepper, as desired
Creamy Feta-Horseradish Sauce (recipe follows)
CREAMY FETA-HORSERADISH SAUCE
½ cupcrème fraiche
2 oz.feta, crumbled
2 tbspbuttermilk (optional)
1 tspprepared horseradish
½ tspcracked black pepper
1 pinchsea salt
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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