Herb-Crusted Baby Rack of Lamb
Baby rack of lamb is expensive, sweet, and delicious. Have the butcher cut the fat off the lamb and crack the base of the ribs for easy carving.
Serves: 4Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy
- 2 racks of lamb (8 ribs each), well trimmed
- Slice of fresh lemon
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 cup soft breadcrumbs
- ½ cup olive oil
- 2 cloves garlic, minced
- 2 scallions (both green and white parts), minced
- ½ cup minced Italian flat-leaf parsley
- 4 fresh sage leaves, shredded
- Rub the lamb with the cut lemon. Sprinkle the lamb with salt and pepper.
- Set gas grill on high. If using coals, mound them on one side of the grill basin so that you will provide both direct and indirect heat.
- Mix together the breadcrumbs, oil, garlic, scallions, herbs, and pepper. Depending on the dryness of the crumbs, you may want to add more oil or butter. Set aside.
- Grill the lamb over direct heat, bone-side down, for 5 minutes. Turn and grill, meat-side down, over direct heat for five minutes.
- Move the lamb to the indirect heat or reduce the heat of the gas grill. With the lamb meat-side up, press the crust onto the meat. Cover with the lid and roast at about 400°F for 10 minutes. The lamb should be pink on the inside and the crust delicious and crisp. Cut chops apart gently before serving.