Monday, November 10, 2014

Grilled Rack of Lamb #2

This Grilled Rack of Lamb was so easy to do with just some garlic and rosemary snipped fresh from the garden.

Lamb goes well with grilled or roasted potatoes and carrots, or any of your favorite root vegetables, making it a simple yet elegant meal.

Of course, it's always best to purchase lamb from your local farmer. In this instance, the lamb I used came from Thames Farm, a wonderful, small family farm I shop from quite often.  All of their animals are raised on a natural diet and are never given antibiotics, steroids or any growth hormones, and the pastures are maintained chemical free. 

1 Rack of Lamb
2 cloves garlic, crushed
1 sprig fresh rosemary, leaves snipped
salt and pepper

Rub garlic, rosemary, salt and pepper all over the lamb. 

Place the rack of lamb on a preheated grill over indirect medium heat. 

Grill meat side down 7-10 minutes, turn to rack side down, and grill 10-15 additional minutes or until the internal temperature is 145 degrees. 

Remove from grill, let rest 5 minutes before serving.

Lamb safe cooking temperatures