Rack of Lamb with Summer Succotash

Coastal Living
To save time, have your butcher “Frenchâ€Â� the lamb chops (cut the meat off the ends to expose the bone).
Makes 4 servings


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2 (1 1/2-pound, 8-rib) lean racks of lamb, Frenched
1 teaspoon salt
1/2 teaspoon freshly ground black pepper


Trim excess fat from lamb. Cover exposed bones with foil to prevent excess browning.

Prepare grill. Sprinkle chops evenly with salt and pepper. Place chops on grill rack coated with cooking spray. Grill over medium-high heat 3 minutes on each side or until desired degree of doneness. Let chops rest 5 minutes before slicing. Serve with Summer Succotash and Buerre Blanc Reduction.

Created date

September 2007