On the cusp of Spring’s arrival, a Grilled Rack of Lamb served with fresh lemon wedges, cilantro, parsley and fresh ginger root is just the ticket for a filling and refreshing meal.
A rack of lamb is also sometimes known as carré d’agneau. Typically it includes sixteen ribs or chops. In the store, you’ll see eight ribs, which is a single rack, or sixteen with ribs on both of the sides.
Recipe and image provided by the American Lamb Board.
- 2 American Lamb racks, frenched
- Salt and pepper, to taste
- 2 tablespoons fresh lemon juice
- 1 tablespoon each olive oil, chopped fresh Italian parsley leaves, chopped fresh cilantro leaves, and grated fresh ginger root
- 1 Pat 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.