Garlic Herb Rack of Lamb

🧂 Ingredients

• 1 rack of lamb

  2 pounds
• 4-5 cloves garlic

  medium-sized, peeled
• 1 1/2 tablespoons olive oil
• 1 tablespoon red wine

  sub with red wine vinegar
• 1 tablespoon fresh thyme

  sub with your preferred herbs
• 1 teaspoon fresh marjoram
• 1 teaspoon coarse salt

  kosher or sea
• 1/2 teaspoon fresh cracked black pepper

Instructions

• 1 Blend garlic, olive oil, and red wine in a food processor or blender. Stir in
  the remaining ingredients. 
  
  Using a sharp knife, score the fat cap of the rack of lamb about 1/8" deep.
• 2 Slather garlic-herb paste onto the lamb, avoiding the bones. Set the seasoned
  lamb onto a plate, seasoned side up, and place it into your refrigerator for 1
  hour, uncovered.
• 3 Preheat your pellet grill to 400 degrees F. Remove the rack of lamb from the
  refrigerator and let it stand at room temperature until your grill is fully
  heated.
• 4 Place your rack of lamb, seasoned side up, onto the grill grates.Cook for about
  18 to 20 minutes, until it reaches an internal temperature between 120-125
  degrees. Turn the rack over and sear the seasoned side for 2 minutes to create a
  delicious crust.
• 5 Tent the rack of lamb with aluminum foil immediately after removing it from the
  grill. Let it rest for 10 minutes.
• 6 Carve into individual chops and serve.

Nutrition Info