Recipe: <!-- -->Grilled Rack of Lamb and Fennel<!-- -->
Tender grilled rack of lamb pairs perfectly with a smoky grilled fennel mixture brightened with fresh herbs. Make things easy and ask your butcher to french the racks of lamb for you.
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Cooking tools:
- Grill
- Aluminum foil
- Mixing bowl
- Measuring spoon
- Instant-read thermometer
- Food processor
- Blender
- Chef's knife
- Cutting board
- Pastry brush
Ingredients
- 2 large fennel bulbs, fronds removed and reserved
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon fine sea salt, divided
- 1/2 teaspoon ground black pepper, divided
- 2 tablespoons chopped fresh marjoram or oregano
- 1 tablespoon chopped fresh dill
- 2 (8-rib, 1 pound each) frenched and trimmed racks of lamb
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