Herbed Grilled Rack of Lamb

Russ Myers


Your family will be asking for seconds with these delicious ribs.

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4-6 servings




1 1/2 to 2 rib racks of lamb
1 C. light olive oil
1/4 C. red wine vinegar
1Tbs. fresh parsley, chopped
2tsp. fresh rosemary, chopped (or 1 tsp. crushed dried rosemary)
2 tsp. minced garlic
salt and pepper to taste

Directions Step-By-Step

Cut the lamb racks into 2- or 3-rib portions; set aside. In large shallow bowl, combine olive oil, vinegar, parsley, rosemary, and garlic. Preheat grill to high. Dip each lamb rib into oil mixture just to coat (do not allow to marinate). Grill until desired doneness, turning frequently and sprinĀ­kling with salt and pepper to taste.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: American
Other Tag: Heirloom