Serves: 4
Total Calories: 824
Combine all ingredients (except lamb) in a food processor. Coat rack of lamb or chops with marinade on all sides. Refrigerate covered for several hours. Cook rack of lamb on the grill, less fatty side first about 7 minutes, then flip and cook about another 7 minutes until it’s nice and crispy. Serve medium to medium rare. If cooking chops, cooking time will be slightly shorter. If cooking rack of lamb in oven, cook less fatty side down in a roasting pan at 350 degrees for about 35 minutes, or broil chops under broiler about 5–7 minutes per side. Serve with Rosemary Garlic Fingerling Potatoes or Acorn Squash with Cranberries and a simple salad.
This Rack of Lamb (or Rib Chops) with Garlic, Rosemary, and Mint recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.
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