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Barbecued Rack of Lamb with Tomato-Mint Dressing

16 whole cloves
2 well-trimmed 8-rib racks of lamb -- abt 1 1/4 lbs ea,
and each cut into 4 double chops
2/3 cup olive oil
1/2 cup chopped fresh mint leaves
1/4 cup white wine vinegar
1 tablespoon whole-grain Dijon mustard
2 plum tomatoes -- seeded, chopped


Press 2 whole cloves, close to bone, into each double lamb chop. Arrange chops in 13- by 9- by 2-inch glass baking dish.


Whisk oil, mint, vinegar, and mustard in small bowl to blend. Season dressing generously with salt and pepper. Spoon 1/3 cup dressing over lamb and turn to coat evenly; reserve remaining dressing in bowl. Let lamb marinate at room temperature 2 hours or cover and refrigerate up to 6 hours, turning lamb occasionally.


Prepare barbecue (medium-high heat). Mix tomatoes into reserved dressing in bowl. Grill lamb until cooked to desired doneness, turning occasionally, about 10 minutes for medium-rare. Transfer lamb chops to platter; spoon tomato-mint dressing over and serve.


This recipe yields 4 servings.


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