Now that the holidays are almost over, let's get back to the business of serving up great recipes. Today's recipe was featured at a fabulous party I attended. Rack of lamb is so quick, easy, and Ooooh, so delicious.
I'm amazed every time I have rack of lamb at just how tasty it is, and I want to take in every bit of its ample flavor. If lamb is on the menu, I know I'm going to have a wonderful time. I'm not sure if it's the rack, the wine, the pool table, or the company that make the evening so special. Together, they add up to a memorable time. Just like sinking the 8 Ball in the corner pocket.
Today's rack of lamb chefs are Dandee Danny and Easy Eddie. They are pros at the barbeque, and take their job very seriously. They move with lightening speed (quite apparent from the blur of their hands in the photo). They're masters on a mission and won't slow down until the cooking's done... or until one of them needs another beer. Looks like they're also fixing some crab cakes to go with the lamb that's on the grill.
4 racks of lamb 3 bulbs of fresh garlic, peeled 1/3 cup olive oil 1/3 cup rosemary leaves salt and pepper
Blend garlic, olive oil, rosemary leaves, salt and pepper in food processor. Process. Add more olive oil, if necessary, to make it the consistency of pesto. Rub on top and bottom of rack of lamb. Marinate at least 12 hours (or overnight) in refrigerator.
Barbeque on hot barbeque for 20-25 minutes, turning every 5 minutes or so. Try to keep the bones off the grill by propping them, if necessary. Test for doneness by poking with fork. If they no longer feel rubbery, they are done.