Just in Thyme for Easter Grilled Lamb

Lemon & Thyme Grilled Lamb Rack L’agneau grille au thym

Spring has sprung and Easter Sunday will soon be here.  This is a quick lamb preparation with all the good things of spring.  The preparation time is minimal and the outcome is a flavorful grilled lamb dish, just in time for Easter.  There is not a better way to celebrate Easter, than bringing the wonderful Spring flavors of lamb, lemon, olive oil and fresh herbs together.

1/2 Cup Virgin olive oil, a little extra for drizzling
1 Lemon, juice & zest
1 Teaspoon Balsamic vinegar
1 Tablespoon soy sauce
1 Tablespoon thyme leaves, chopped
1 Teaspoon red chile flakes
1 Teaspoon garlic, chopped fine
1 Teaspoon ginger, chopped fine
2 each lamb rib racks, frenched, ask your butcher to do this for you.
Kosher salt and fresh ground black pepper, to taste.

In a mixing bowl, whisk the olive oil, lemon juice, lemon zest, thyme, soy, vinegar, chile flakes, garlic and ginger together.  Reserve 2 Tablespoons for basting the lamb while grilling.  Place the lamb racks in a shallow baking dish and coat both side with marinade. Allow to marinate, refrigerated, for at least four hours or overnight.  While preparing the grill, remove the lamb from the marinade and place it on a rack over a sheet pan, at room temperature, to allow excess the excess marinade to drain off.

Build a medium – hot fire in your Big Green Egg, Weber Kettle, or favorite charcoal grill.  Season the lamb chops on both sides with the kosher salt and fresh pepper.  Start the racks loin side down at 400 degrees for 10 minutes basting just before turning the racks over.  Reduce the temperature to 350 degrees as the racks are being turned and baste again.  Grill the lamb for another 12 to15 minutes on the second side for medium rare and baste just before coming off the grill.  Remove from the grill and allow the racks to rest for 10 minutes on a warm serving plate.  Reserve any juice from the bottom of the plate.  Carve the racks in to chops and arrange on warm platter.  Drizzle with olive oil and reserved juices.

Serve with a simple field greens salad, roasted new potatoes, and grilled “First of Spring” asparagus.

Enjoy!
The Hearth and Grill Shop

Leave a Reply

Your email address will not be published. Required fields are marked *