It’s springtime and for me, that means the official start of grilling season (I grill in the winter, but less often). Using fresh spring produce is such a treat and when peas are in season, I’m drawned to rack of lamb, grilled simply over a mound of sweet, minted pea purée.
Ingredients:
- 2 – 3/4 pound each racks of lamb, frenched and silver skin removed
- ½ cup olive oil
- 1 tsp. each fresh rosemary, mint, salt and pepper
- 2 garlic cloves, finely chopped
- Minted Pea Purée
- Mint oil (combine ¼ cup of olive oil and 1 Tbsp. fresh mint in food processor and pulse for 1 minute)
Directions:
- Place the lamb in a large resealable bag and add the olive oil, herbs and garlic. Seal the bag and massage the olive oil mixture into the meat. Refrigerate at least 4 hours or overnight.
- 30 minutes before grilling, take the lamb out of the refrigerator and allow to come to room temperature. Coat grill grates with cooking spray then light and warm to medium-high heat.
- Place lamb on grill and cook for approximately 10 minutes, turning once, until a meat thermometer registers 145 degrees for medium-rare or 160 degrees for medium. If the bones begin burning while grilling, wrap them in aluminum foil. Let the lamb stand, covered in aluminum foil, 10 minutes before slicing into chops.
- Serve lamb over pea purée with a drizzle of mint oil.
6 servings.
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