Recipes
Mediterranean Herb Crusted Lamb
Published on July 13, 2023
With aromas of fresh herbs, a smoky grill wafting in the air and laughter with good friends, it’s an ideal al fresco atmosphere. Is there anything more delightful than enjoying meals outdoors and uncorking a bottle of Sean Minor Invited Series Grenache to complement the experience?
Mediterranean Herb Crusted Lamb
Serves: 4
Prep Time: 20 min; Marinade 1 hr
Ingredients
- 4 garlic cloves, peeled whole
- 2 T fresh rosemary
- 2 T fresh italian parsley
- 1 T lemon zest
- 2 T fresh mint
- 1 tsp Kosher salt and freshly ground pepper 2 T extra-virgin olive oil
- 1 rack of lamb (or 4-6 lamb chops)
- foil to protect exposed bones
- rosemary for garnish
Directions
- Combine garlic, rosemary, lemon, parsley, mint, olive oil, and 1 tsp salt in a food processor and pulse into a coarse ground paste.
- Spread the herb paste evenly on both sides of the lamb, cover, refrigerate and let them marinate for at least an hour. Before grilling, bring them to room temperature.
- Oil and heat the grill on high to 450. Sprinkle salt and pepper on the lamb and place a strip of foil under the exposed bone, sear for about 2-3 mins per side then reduce the heat to low and cook for another 10-12 mins or until the thickest part of meat reads 130 F. You want them to be med to med rare. Remove from the grill and let rest for 5-10 mins. Slice in between rib bones and serve.
- Serve with fresh grilled corn, couscous salad and a bottle of Sean Minor Invited Series Grenache.
