Charcoal-Grilled Rack of Lamb

Page 371

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Reviews

We used a double recipe of this marinade on a charcoal-grilled butterflied leg of lamb (for that grilling technique see The New Basics Cookbook – Butterflied Leg of Lamb P 469). It has all the flavors I want when cooking lamb – garlic, fresh rosemary, also fresh thyme and olive oil. This turned out to be the best tasting leg of lamb we ever had. The flavor really penetrates much more than all of those times I spent forever sticking slivers of garlic into a leg of lamb. I wanted to review this recipe before I forgot (again) where it came from because that would be tragic.

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