Greek Comfort Food

5.0         Breezoles

Grilled Rack of Lamb

8-rib rack of lamb or Lamb Ribblets can be purchased at Sams or your local Grocery store and they usually come two racks to a pack which will feed four.

Marinade

1/3 cup red wine
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

GRILLING

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 an open grill at high heat sear the rack, fat side down for 1 minute. Turn and sear the other side for 1 minute.  Reduce heat to medium and continue cooking for approximately 5 minutes on each side. This should produce a medium rare product. If you desire the lamb medium to medium-well, continued cooking the rack with the rib bones pointing up for another five minutes. If using individual lamb chops, cooking time will be less.

Complements

A great compliment dipping sauce for the lamb riblets can be made by dissolving two cubes of beef bouillon in two cups of boiling water, then reduce heat and add two large tablespoons of mint jelly and reduce while stirring.  Best to give each guest their own small cup of dipping sauce!

A wonderful vegetable to serve with lamb is grilled eggplant.  Slice the eggplant in 3/8” thick rounds and brush with olive oil. Add desired seasoning and place on grill for approximately five minutes each side.  Very easy to make!

A nice wine to accompany the lamb would be a red Zinfandel, Shiraz or Cabernet!

Enjoy!