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Grilled Rack of Lamb Provencal w/ Grilled Summer Vegetables

Recipe Date:
October 14, 2013
Serving Size:
Cook Time:
Imperial (US)
  • For the Rack of Lamb:
  • lamb marinade:
  • 1 tbsp chopped fresh rosemary
  • 2 tsps chopped fresh oregano or marjoram
  • 1 tsp chopped fresh thyme
  • 1/2 dried lavender (optional, but excellent)
  • 1 tbsp minced garlic
  • 2 tbsps olive oil
  • 2 racks of lamb, Frenched and fat cap removed
  • Salt and Pepper to taste
  • Extra virgin olive oil to taste
  • For the grilled summer vegetables:
  • 1 recipe of the lamb marinade
  • 2 extra tablespoons olive oil
  • 1 small eggplant, peeled and cut into 1/4 slives
  • 1 small zucchini, cut into 1/4 slices
  • 1 small squash, cut into 1/4 slices
  • 1 red pepper, cut into quarters lengthwise and seeded
  • 1 small onion, cut into 1/4 slices
  • Salt to taste
  • Extra virgin olive oil to taste

Combine the herbs, garlic and olive oil and rub all over the lamb racks. Let 
marinate overnight in the refrigerator for maximum flavor. 
When ready to cook, heat a gas grill to medium heat, or start a charcoal fire. 
Remove the lamb racks from the refrigerator and scrape off the marinade. Let the 
racks rest at room temperature until the grill is ready, up to 30 minutes. Season 
the racks generously with salt and pepper and grill on all sides to desired doneness. 
This will take between 10-15 minutes for medium rare. (about 135 degrees on an 
instant read thermometer) Let the racks rest for about 5 minutes before carving, 
then cut between the bones into chops. Serve with drizzle of extra virgin olive oil 
and the grilled vegetables. 
Make the marinade and add the 2 extra tablespoons olive oil to it. Toss will the 
vegetables and season with salt and pepper. Grill vegetables until cooked through 
(Hint: do this before the lamb goes on for better timing). Cool slightly and cut into 
smaller chunks for serving. Taste the vegetables and add salt and pepper if 
necessary along with a drizzle of extra virgin olive oil.

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