Brining and Grilling Rack of Lamb
Tuesday, March 13th, 2007
3 lbs rack of lamb
1 tsp salt
4 branches fresh rosemary
4 garlic cloves
Brine rack of lamb in 1 tbsp salt with 1 liter water. Add fresh several fresh rosemary branches and a few cloves of garlic. Let the meat sit in the brine overnight in refrigerator.
Place grill on high heat and lightly oil grill. Add brined lamb racks to grill and cook on high heat for about 6 minutes or until internal temperature of meat is around 130 degrees for medium rare, more or less to your taste. Remove meat from grill and let rest for about 15 minutes wrapped in foil and towels to keep warm. Slice and serve.
(10 votes, avg: 4)
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(4.69 out of 5)