Grilled Rack of Lamb with Garlic and Herbs
This grilled rack of lamb recipe, adapted from Washington DC's Presidents Pub, uses a garlicky, herb-flecked mustard marinade.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Blender
- Food processor
- Grill
- Grill pan
- Instant-read thermometer
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Aluminum foil
- Serving platter
- Plate
- Measuring spoon
- Refrigerator
Ingredients
- One 2¼-lb. rack of lamb, trimmed and frenched
- Kosher salt
- freshly ground black pepper
- ⅓ cups plus 2 Tbsp. extra-virgin olive oil, divided
- 3 tbsp. coarsely chopped parsley leaves
- 8 tbsp. garlic cloves, coarsely chopped (¼ cup)
- 2 tbsp. rosemary leaves
- 1 tbsp. Dijon mustard
- 1 tbsp. finely grated lemon zest
- 1 tbsp. thyme leaves
- 8 garlic cloves
- 2 cups mesclun, for serving
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Rack of Lamb with Garlic and Herbs Recipe
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