Ciao Chow Linda

Grilled Rack of Lamb

Author: Ciao Chow Linda

Serves: serves 2-4 depending on appetite

Ingredients

• 1 rack of lamb (about 2 lbs)

• 2 tablespoons olive oil

• 2 tablespoons soy sauce

• 2 cloves of garlic

• a sprig of rosemary, chopped finely

• salt, pepper

• rind of 1/2 lemon, grated

• FOR MINT PESTO:

• about 1 cup of fresh mint, plucked from the stem and packed firmly

• 1/2 cup parsley leaves

• 2 cloves garlic

• 1/4 cup olive oil

• 3 tablespoons almonds

• salt, pepper

• grated rind of 1/2 lemon

Instructions

1. Trim the rack of lamb of most of the fat, but leave enough so that the rack doesn’t fall apart.

2. Pour the olive oil, soy sauce and garlic over both sides of the rack, and sprinkle with the rosemary, salt, pepper and lemon rind.

3. Let it sit in the refrigerator for at least one or two hours, or even overnight if possible.

4. Remove the meat from the refrigerator and let it come to room temperature.

5. Place it on a hot grill with the fat side down for about five minutes or until a nice sear has formed.

6. Turn it over and do the same thing on the other side.

7. Then lower the heat, flip back on the fat side and cook until the internal temperature measures 125 degrees fahrenheit for a medium rare doneness.

8. Remove from the grill and let it rest for about 5 minutes.

9. The temperature will rise a bit more.

10. Keep it on the grill longer, for a medium or well done finish.

11. Cut between the ribs and serve.

12. MINT PESTO:

13. Place the mint leaves, parsley, garlic, almonds, lemon rind and salt and pepper in a food processor. Slowly add the olive oil and process until a paste is formed. Add more olive oil to make a looser pesto.