Two grilled racks of lamb with three lamb chops cut, on a wooden serving tray with mushrooms, tomatoes and peppers.

Baari Rack of Lamb

Name: Baari Rack of Lamb
Prep time: 4 h 30 min
Cook time: 40 min
Yield: 4 Servings
Cuisine: Operation BBQ Relief
Ingredients: 1 each Rack of Lamb; 1 tbsp Olive Oil; 1 tbsp Kosher Salt; 1 tsp Fresh Ground Black Pepper; 2 tbsp Chopped Fresh Rosemary; 1 tsp Lemon Zest (reserve lemon for juice)

Brought to you by Operation BBQ Relief

Makes: 4 servings
Prep Time: 4 – 4.5 hours
Cook Time: 20 - 50 minutes

Ingredients:

1	Rack of Lamb
1 tbsp	Olive Oil
1 tbsp	Kosher Salt
1 tsp	Fresh Ground Black Pepper
2 tbsp	Chopped Fresh Rosemary
1 tsp	Lemon Zest (reserve lemon for juice)

Directions:

Remove lamb from the packaging, pat try and place in the refrigerator to fry for 4 hours.
Preheat grill to 300°F.
Remove lamb from refrigerator.
Score fat side of Lamb with a sharp knife. Do NOT cut meat, only the fat layer.
Rub lamb with olive oil.
Season lamb with kosher salt, black pepper, rosemary and lemon zest.
Squeeze lemon juice over Lamb.
Place lamb on the grill.
Rotate and flip lamb every from 5 minutes.
Note: Make sure the fat side is charred dark brown.
Grill lamb until desired doneness.
Note: Medium rare (115-120°F) is about 25-30 minutes.
Remove lamb and let rest for 5 minutes.
Serve and enjoy.