The perfect rack of lamb is 1/3 about the quality of meat (don’t cheap out), 1/3 making sure you don’t overcook it, and 1/3 being careful not to over-season.
The internet is rife with recipes for rack of lamb with everything mustard to Cajun rubs, but with such a strong flavor of its own, lamb doesn’t need a powerful rub masking its natural taste.
Don’t overthink things – a little bit of lemon and some fresh herbs bring out the taste of the lamb, and some ginger gives it just a touch of extra freshness and a little kick.
- 2 lamb racks, frenched
- To taste Salt and pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh Italian parsley leaves, chopped
- 1 tablespoon fresh cilantro leaves, chopped
- 1 tablespoon fresh ginger, grated
- 1 Pat lamb racks dry with a paper towel and season with salt and pepper; set aside.
- 2 In a small bowl, combine lemon juice, oil, parsley, cilantro, and ginger. Brush on all sides of racks.
- 3 Grill over coals covered with gray ash for 10 to 15 minutes per side or to the desired degree of doneness. Remove from grill, cover and let stand for 10 minutes.
- 4 Slice and serve.