Greek Grilling

#4 Grilled Rack of Lamb - Brezoles

Lemon Mint Marinade

1/4 cup dry white wine
1/3 cup lemon juice
2 T. grated lemon zest
1/2 cup olive oil
1/4 cup chopped fresh mint
3 T. chopped shallots
1 T. chopped fresh rosemary
1 t. dried oregano
salt & pepper to taste

8-rib rack of lamb (can also use lamb chops)

Trim fat from rack of lamb but leave a 1/8" layer. Place the rack in a large glass or ceramic dish and pour the marinade over. Marinate for 2 hours at room temperature or longer in the refrigerator.
Over red-hot coals on an open grill sear the rack, fat side down for 1 minute. Turn and sear the other side for 1 minute. Turn onto fat side and cook for approximately 12 minutes, basting occasionally with marinade. Turn and cook another 12 minutes, covered, for medium-rare. Test for doneness by carving between the ribs and checking the color. Total cooking time may be 30 minutes or more depending on the temperature of the fire and the desired doneness. If using individual lamb chops, cooking time will be less.