Ingredients:
1 Rack of Lamb (cap on, fat left intact)
4 Garlic cloves, minced
1 Lemon (zested and juiced)
3 tbsp Olive oil
2 tbsp Fresh rosemary, chopped
1 tbsp Honey
Salt and pepper to taste
INSTRUCTIONS
Step 1
Marinate the Lamb: In a small bowl, combine garlic, lemon zest, lemon juice, olive oil, honey, rosemary, salt, and pepper. Rub this mixture over the lamb rack, ensuring the fat cap is well-coated. Let it marinate for at least 2 hours, or overnight for more depth of flavor.
Step 2
Prepare the Grill: Preheat your grill to medium-high heat. If you have a charcoal grill, aim for a medium-heat zone. Clean and oil the grill grates to prevent sticking.
Step 3
Grill the Lamb: Place the lamb rack on the grill with the fat cap side facing down. Grill for 4-5 minutes, allowing the fat to crisp up. Flip the lamb over and continue grilling for another 8-10 minutes for medium-rare, or longer depending on your desired level of doneness.
Step 4
Rest and Slice: Remove the lamb from the grill and let it rest for 5 minutes. Slice between the ribs into individual chops.
Step 5
Serve: Serve the lamb with a side of grilled vegetables and a drizzle of extra lemon juice.
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