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Grilled Lamb Chops
½ cup olive oil
4 garlic cloves, chopped
2 tablespoons dried oregano
salt and pepper to taste
2 Frenched racks of lamb (8 ribs each) with fat
edge trimmed
Mix olive oil, garlic, oregano, salt, and pepper and
rub on Frenched racks of lamb. Let marinate in
the refrigerator for 20 minutes. Heat grill to 350-
400 degrees. Place racks meat-side down for 5
minutes, then flip over and continue. Check internal
temperature to medium rare (130 degrees).
Once meat reaches medium rare, let rest for
10 minutes before cutting. If cooking inside, sear
whole racks in skillet until brown on both sides,
then finish in 350-degree oven for 10 minutes.
Check internal temperature (130 degrees). Serve
with Mint Pesto.
yield: 8 servings
These "popsicle" lamb chops are absolutely delicious and
easy to eat with a knife and fork or you can just pick them
up and enjoy! Even though the fat will burn off when seared,
I still like to trim the fat before cooking.
Mint Pesto
½ cup fresh mint, finely chopped
½ cup fresh spinach, finely chopped
2 cloves garlic, finely chopped
½ cup extra virgin olive oil
In mixing bowl (do not use processor or mint will
turn black), mix all ingredients.
greek taverna night
