Grilled Rack of Lamb with Rosemary, Thyme & Garlic

1 rack of lamb
1/4 cup white wine
1 tablespoon each rosemary & thyme
1 tablespoon minced garlic
olive oil for coating
salt & pepper to taste

Whisk the wine, rosemary, thyme and garlic together. 
Coat the lamb generously on both sides with olive oil, salt & pepper.
Drizzle the wine & herb mixture on the lamb and press into the meat to coat.
Set aside and let meat reach room temperature.

Using a charcoal grill, place the coals to one side of the grill, light and let the flame burn down for approx 10-20 minutes. Depending on the size of your fire.
Starting with the meat side down, sear the lamb on both sides. Approx 10 minutes total for both sides.
Move away from the direct flame and continue to cook to desired temperature.
We like ours rare, 120-125 degrees, which takes approx 20-30. Depending on how hot your fire is.
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