“Grilled Rack of Lamb”

While on vacation in Ohio visiting my family and friends, I usually whip up some good eats. My best friend, Suzanne and I love cooking together and have no problem finding taste testers in my sister and Suzanne’s husband. I will say my husband was jealous since he was unable to make the trip with me this time. He knows I’ll make it up to him though. When we first started talking about the menu, my sister wanted something with lamb. So lamb it was…Grilled Rack of Lamb. My Grilled Rack of Lamb is marinated in refrigerator at least 2 hours to overnight. A mixture of fresh rosemary, lemon juice, garlic, olive oil, Dijon mustard and black pepper are combined to make the marinade. The longer the meat is marinated the deeper the flavor. I recommend longer for a fuller flavor. You can’t go wrong. If you think you don’t like lamb or have never cooked this meat before, give my recipe a try. Suzanne and Jeff thought my recipe for Grilled Rack of Lamb was the best they had ever eaten. Easy and delicious is the name of the game! The lamb is so tender and there is nothing like the taste of fresh herbs and garlic. When you try this recipe let me know. I’d love to hear from you. Happy Grilling!

Grilled Rack of Lamb

Grilled Rack of Lamb

2 Racks of Lamb, trimmed of excess fat

4 T. chopped fresh rosemary

3 T. chopped garlic

2 T. Dijon mustard

1/2 t. black pepper

1/4 cup Olive oil

Juice of 2 lemons

Goya Adobo All-Purpose Seasoning with Lemon and Pepper

Place trimmed racks of lamb in a large baking dish. In a small mixing bowl, combine rosemary, garlic, mustard, pepper, olive oil and lemon juice. Pour over lamb, cover and refrigerate to marinate at least 2 hours to overnight. Turn over lamb once at the halfway point depending on marinating time.

Remove lamb from refrigerator at least 30 minutes before cooking. Meanwhile, preheat grill, clean off and oil grates. Before placing meat on grill, moderately sprinkle lamb with adobo seasoning. Place on 325-350 degree grill, fat side down. Watch closely as the fat tends to flare when cooking lamb. Cook lamb until internal temperature reads 145 degrees when instant read thermometer is inserted. Remove from grill, tent with foil for 10 minutes to rest. Serve with your favorite sides.