Rack of Lamb with Summer Succotash
- 2 (1 1/2-pound, 8-rib) lean racks of lamb, Frenched
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Summer Succotash
- Beurre Blanc Reduction
- 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.
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