Forgot to marinade in advance and it was still great.
Fennel-Crusted Grilled Rack of Lamb
Fennel seeds and rosemary perfume every bite of this tenderest of cuts. You can also roast the lamb in a 450° oven (meat side up) until it reaches an internal temperature of 140°, about 25 minutes. Paired with grilled asparagus and long-simmered white beans, it makes an Easter-worthy dinner.
More From Sunset
1 Hour, 30 Minutes
Marinate: 4 Hours
- Calories: 552
- Calories from fat: 73%
- Protein: 34g
- Fat: 45g
- Saturated fat: 18g
- Carbohydrate: 1.5g
- Fiber: 0.7g
- Sodium: 798mg
- Cholesterol: 146mg
- 2 tablespoons fennel seeds
- 1 tablespoon fresh rosemary leaves
- 3 large garlic cloves
- 1 1/2 tablespoons kosher salt
- 1 tablespoon pepper
- 2 tablespoons extra-virgin olive oil
- 2 racks American lamb (7 to 8 ribs each), bone ends frenched and all but a thin layer of outer fat removed*
- 1. Crush fennel seeds, rosemary, and garlic with salt in a mortar, or chop as finely as possible. Mix with pepper and oil.
- 2. Slather lamb with marinade. Chill, covered, at least 4 hours and up to 1 day.
- 3. Take lamb out of refrigerator 1 hour before grilling. Wrap bone ends with foil.
- 4. Heat a grill to medium-high (400°) with one area left clear of coals (for charcoal) or a burner turned off (for gas) to make an indirect heat area. Grill lamb, meat side down, over indirect heat 5 minutes. Turn over and grill 10 minutes. Turn again; grill 10 minutes more. Move lamb to direct heat, meat side down, and grill 3 to 5 minutes, or until it's crisp and browned and registers 140° (for medium-rare).
- 5. Let lamb rest on a platter 15 minutes. Cut between the bones to serve.
- *Leave the barest sheath of fat on the meat--enough to crisp up on the grill but not so much that the dripping fat creates an inferno.
Only you will be able to view, print, and edit this note.Add Note