Jenna's Famous Grilled Lamb

I am not a fortune teller, but something tells me that in the very near future this lamb recipe will be very famous... This is by far the most requested dinner around these parts. This lamb is flavorful, juicy, and simple. I get my rack of lamb at Costco. It's Kirkland brand, already Frenched, and you cannot beat the price (really). This lamb recipe would be a really special treat for the holidays, I' m thinking of making it for Thanksgiving...Why should turkey get all of the attention?

Ingredients

1 rack of Lamb, Frenched
5 sprigs of Fresh Rosemary, stemmed and minced
5 sprigs of Fresh Thyme, stemmed and minced
3 cloves of Garlic, minced
2 tbsp Olive Oil
1 tsp Kosher Salt
1/2 tsp Fresh Ground Black Pepper

Preheat your grill to medium temperature. Disclaimer: I am fortunate enough to live in California, where grilling in the winter months is acceptable. This recipe could easily be made indoors: Preheat your oven to 400 degrees and prepare a roasting pan with a rack or large chunks of celery, onion, and/or carrot.

While your grill (or oven) is preheating, make a (delicious) paste out of your herbs, garlic, olive oil, salt and pepper. Mix well, mashing with your fork to combine so that all of the flavors become the best of friends.

Prepare the rack of lamb by patting it dry with a paper towel, so that the seasoning sticks to it. Then cover the Frenched bones with aluminum foil, so that they don't burn (or char) while cooking.

Next, massage (yes, really. massage) your seasoning paste onto the lamb to cover it, making sure to get both ends and the bottom.

Grilling:
Place your seasoned lamb fat side down on your medium heat grill, close the lid. Let grill for approximately 5-6 minutes, or until your lamb pulls away from the grill easily. Don't walk away! That lamb fat will make the grill fire's day by helping it flare up and char your lamb to an inedible crisp. (I speak from experience...) Turn lamb to the second side and continue to cook for approximately 7-8 minutes. Lastly, you'll flip your lamb one more time, back to fat side down, to crisp up the fat for a few short minutes over a high heat grill. Watch it, or it'll surely burn! (you've been warned)

Oven:
Place your seasoned lamb fat side up in your prepared roasting pan. Put the pan into your preheated oven and cook for approximately 5-7 minutes. Reduce the oven's temperature to 300 degrees and cook for approximately 12-15 minutes longer, depending on how well you like your lamb cooked.

I like my lamb medium-rare, which is how I've written this recipe. If you prefer your lamb more well-done, cook it longer. You can tell how well a piece of lamb is cooked by how much it gives when you press on the meatiest section gently with tongs. If it doesn't give much, it's cooked more thoroughly; if it gives easily to the pressure, it is more rare.

Once your lamb is done to your liking, remove it from the heat and cover it with aluminum foil for approximately 5-10 minutes. This step allows the juice in the lamb to redistribute and results in much juicier servings. Don't worry, the foil keeps it from getting cold.

I like to serve my lamb with grilled asparagus and garlic quinoa. But this lamb recipe is very versatile and could be served with anything that you like, including mint jelly... Blleeeehhhh...

Recipe by: Jenna Throne