Herb-infused Lamb Pops
Take your typical grilled fare up a notch with this delectable rack of lamb seared with fresh rosemary. We love it with a full-bodied, richly textured red wine. Think Cabernet Sauvignon from the Central Coast.
Prep Time: 15 minutes
Cook Time: 3 hours to marinate, 30 minutes to cook
- 1 rack of lamb (2 pounds, 8 bones)
- 4 medium cloves garlic, minced
- 3 tbsp fresh rosemary, finely chopped
- 6 tbsp water
- ½ tsp fresh coarse ground pepper
- Coarse salt to taste
- 1 tbsp mint leaves, finely chopped
Mix garlic, rosemary, pepper and water in small bowl, let sit for one hour. (Note: This will allow the water to extract flavor, creating a wet rub.)
Trim fat cap and membrane beneath cap from lamb. Cut rack into four even chops, slicing between every second bone.
Apply generous portion of wet rub to lamb. Marinate for 2 hours.
Preheat grill for two-zone cooking, setting direct heat side to medium-high. Warm meat gently on indirect side with lid down, about 5 minutes per side. Move chops to direct side to sear exterior. Leave lid open and place bones on a sheet of foil. Turn heat up to 130°F. Gently turn meat, without scraping the rub, about every 2 minutes.
Lightly salt and garnish with mint.