Ingredients
Scale
2 Frenched lamb racks (about 16 chops total)
3/4 cup olive oil
2 lemons, juiced
1/4 cup chopped fresh rosemary
4 cloves garlic, minced
2 tsp salt
2 tsp black pepper
Instructions
- In a small bowl combine the olive oil, lemon juice, rosemary, garlic, salt and pepper. Set aside.
- Trim the silver skin off the underside of the lamb racks. This is the thin, white or silvery connective tissue attached to the meat.
- Cut the racks into individual chops.
- Wrap the bone end of the chop with a small piece of foil.
- Dip the meat side of the chop in the marinade making sure to get the pieces or garlic and rosemary on each piece.
- Set in a dish to marinate.
- Refrigerate the lamb chops for 3-24 hours.
- Remove from the refrigerator and let sit at room temperature for 30 minutes before grilling.
- Preheat grill to medium-high heat.
- Grill the chops for 2-3 minutes on each side.
- Remove foil wraps and place on a serving tray with sprigs of rosemary.
- Serves 4
- Prep Time: 20 min
- Cook Time: 6 min