barbeque days: rack of lamb

today the heatwave broke, and though it is a huge relief, we did enjoy many grilled meals outdoors. we don’t have central airconditioning (not very practical for a 117 year old house, in the Northeast U.S., where it’s really warm, maybe 2 weeks a year?) so we have window units here and there. even so, boiling water for our corn on the cob and potatoes for salad, raised the indoor temps to the 90′s! wooh. so we cooked out doors.
one of my favorites to grill is Frenched rack of lamb. ooh, the very thought of it right now is making my tummy growl.
i was able to recruit #2son to try a rib–yehey, he liked it! now there’s three of us in the lamb-chop-chomping team!

i just marinated it in olive oil, soy, Maggi seasoning, lemon zest, crushed garlic, rosemary leaves and peppercorns. (individual lamb chops would work too, just watch carefully so they don’t scorch too quickly.) rub the mixture really well on to the meat, and grill for about 3 to 4 minutes each side. transfer to a serving dish and cover with foil, then let it rest at least 5 minutes. serve with a drizzle of lemon juice.
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i recruited my daughter with grilled lamb shoulder chops.