Fennel-Crusted Grilled Rack of Lamb

Name: Fennel-Crusted Grilled Rack of Lamb
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps fennel seeds; 1 Tbsp fresh rosemary leaves; 3 larges garlic cloves; 2 Tbsps kosher salt; 14 ribs racks American lamb each), bone ends frenched and all but a thin layer of outer fat removed; 2 Tbsps extra-virgin olive oil; 1 Tbsp pepper

Fennel-Crusted Grilled Rack of Lamb might be just the side dish you are searching for. This recipe serves 8. One serving contains 45 calories, 1g of protein, and 4g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up kosher salt, olive oil, garlic cloves, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Crush fennel seeds, rosemary, and garlic with salt in a mortar, or chop as finely as possible.

Ingredients you will need

Fennel Seeds

Rosemary

Garlic

Salt

Equipment you will use

Mortar And Pestle

Mix with pepper and oil.

Ingredients you will need

Pepper

Cooking Oil

Slather lamb with marinade. Chill, covered, at least 4 hours and up to 1 day.

Ingredients you will need

Marinade

Lamb

Take lamb out of refrigerator 1 hour before grilling. Wrap bone ends with foil.

Ingredients you will need

Bone

Lamb

Wrap

Equipment you will use

Aluminum Foil

Heat a grill to medium-high (40

Equipment you will use

Grill

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).

Ingredients you will need

Lamb

Meat