Bon Appetit/June 2002

Grilled Rack of Lamb with Rosemary and Olive Oil
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 8-rib racks of lamb (each about 1-1/2 to 1-3/4 pounds), trimmed 3/4 cup olive oil 3 tablespoons chopped fresh rosemary
1-1/2 teaspoons dried crushed red pepper (optional) 3 cups applewood chips or mesquite wood chips, soaked in water 1 hour (optional) 1 8x8x1-3/4 inch disposable aluminum-foil pan (optional)



1 Place lamb in 15x10x2-inch glass baking dish. Whisk oil, rosemary, and crushed pepper (if desired) in small bowl. Pour marinade over lamb; turn to coat. Cover and chill at least 6 hours and up to 1 day, turning occasionally.
2 Prepare barbecue (medium-high heat). Drain marinade from lamb; sprinkle lamb on both sides with salt and pepper. If using wood chips, drain well and place in foil pan. Place pan directly atop charcoal on barbecue. When wood chips begin to smoke, place lamb on grill rack above chips. Grill lamb to desired doneness, turning occasionally, about 20 minutes for medium-rare or until meat thermometer inserted into center registers 125 F.
3 Transfer lamb to work surface; let rest 15 minutes. Cut lamb between bones into individual chops; arrange on platter.

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