Reviews        Add Rating & Review     11 Ratings   5 star values:        1    4 star values:        1    3 star values:        5    2 star values:        2    1 star values:        2          

Back to Grilled Rack of Lamb with Onion-Mint Jam All Reviews for Grilled Rack of Lamb with Onion-Mint Jam - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Grilled Rack of Lamb with Onion-Mint Jam Credit: John Kernick Recipe Summary prep: 1 hr total: 1 hr 15 mins Servings: 8

Ingredients Ingredient Checklist 2 tablespoons freshly ground pepper 1/4 cup flaky sea salt, such as Maldon 1 teaspoon red-pepper flakes 2 frenched racks of lamb (each with 8 ribs and about 2 pounds), trimmed of excess fat, room temperature 1 tablespoon extra-virgin olive oil Vegetable oil, for brushing Onion-Mint Jam

Gallery Grilled Rack of Lamb with Onion-Mint Jam Credit: John Kernick

Recipe Summary prep: 1 hr total: 1 hr 15 mins Servings: 8

Grilled Rack of Lamb with Onion-Mint Jam      Credit: John Kernick  

Grilled Rack of Lamb with Onion-Mint Jam

Credit: John Kernick

Grilled Rack of Lamb with Onion-Mint Jam

Recipe Summary prep: 1 hr total: 1 hr 15 mins Servings: 8

Recipe Summary

prep: 1 hr total: 1 hr 15 mins

Servings: 8

prep: 1 hr

total: 1 hr 15 mins

prep:

1 hr

total:

1 hr 15 mins

Servings: 8

8

Ingredients

Ingredients

  • 2 tablespoons freshly ground pepper 1/4 cup flaky sea salt, such as Maldon 1 teaspoon red-pepper flakes 2 frenched racks of lamb (each with 8 ribs and about 2 pounds), trimmed of excess fat, room temperature 1 tablespoon extra-virgin olive oil Vegetable oil, for brushing Onion-Mint Jam

Directions

Preheat grill to medium. Meanwhile, stir together pepper, salt, and red-pepper flakes. Rub lamb with olive oil and 1/4 cup pepper mixture. Let stand 15 minutes.

Brush hot grill with vegetable oil. Grill lamb, turning occasionally, until a thermometer inserted into thickest part of flesh (do not touch bone) reaches 125 degrees for medium-rare, about 25 minutes.

Transfer lamb to a cutting board; let rest at least 15 minutes and up to 30 minutes. Slice into chops and serve with jam and remaining pepper mixture.

Reviews

 Add Rating & Review     11 Ratings   5 star values:        1    4 star values:        1    3 star values:        5    2 star values:        2    1 star values:        2        

Reviews

Add Rating & Review     11 Ratings   5 star values:        1    4 star values:        1    3 star values:        5    2 star values:        2    1 star values:        2       

Add Rating & Review

11 Ratings 5 star values: 1 4 star values: 1 3 star values: 5 2 star values: 2 1 star values: 2

11 Ratings 5 star values: 1 4 star values: 1 3 star values: 5 2 star values: 2 1 star values: 2

11 Ratings 5 star values: 1 4 star values: 1 3 star values: 5 2 star values: 2 1 star values: 2

  • 5 star values: 1 4 star values: 1 3 star values: 5 2 star values: 2 1 star values: 2

    All Reviews for Grilled Rack of Lamb with Onion-Mint Jam

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Grilled Rack of Lamb with Onion-Mint Jam

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest