Wild Thyme – Grilled Lamb

Grilled Lamb

Ingredients

1. • 3 tablespoons finely chopped fresh flat-leaf parsley
   • 3 tablespoons fresh minced garlic
   • 1 tablespoon finely chopped fresh mint
   • 1 1/2 teaspoons minced fresh rosemary or oregano
   • 1/2 teaspoon salt
   • 1/4 teaspoon black pepper
   • 3 1/2 tablespoons olive oil
   • 3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
   • 3 tablespoons Dijon mustard
   • Special equipment: an instant-read thermometer

3.  Preparation

1. 1. Stir together  parsley, garlic, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
   2. Put oven rack in middle position and preheat to 400°F.
   3. Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
   4. Spread fatty sides of each rack with 1 TBSP mustard. Divide herb and garlic mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
   5. Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

For more info visit their Facebook, or their website.

Wild Thyme is located at 1060 Chinoe Rd, Suite 108 in Lexington