Grilled Rosemary-Thyme Rack of Lamb
Ingredients
The marinade
-
¼
cup
dry red wine
-
2
tablespoons
Dijon mustard
-
3
tablespoons
chopped rosemary
-
2
tablespoons
chopped thyme
-
1
tablespoon
minced garlic
-
½
teaspoon
dried oregano
-
½
teaspoon
freshly ground black pepper
-
1
tablespoon
expeller-pressed canola oil
-
¼
teaspoon
salt
The lamb
Instructions
- Prepare the marinade by whisking together all marinade ingredients except for the oil and lamb.
- Slowly drizzle in the oil while whisking to combine.
- Trim excess fat from the lamb and coat it in the marinade.
- Refrigerate the lamb for at least 2 hours, up to 48 hours.
- Remove the lamb from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Preheat the grill to medium heat.
- Wrap the exposed ribs in foil to prevent charring.
- Oil the grill grate and place the lamb on the grill, meaty side down.
- Cook for 3 to 5 minutes until browned, then flip and cook for another 5 minutes until medium-rare.
- Let the lamb rest for 5 minutes before carving.
Nutrition Facts (estimated)
Servings
4
Calories
205
Total fat
12g
Total carbohydrates
2g
Total protein
17g
Sodium
381mg
Cholesterol
56mg
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