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 requires roughly 1 hour and 30 minutes from start to finish. This gluten free, dairy free, and primal recipe serves 8. One portion of this dish contains around 1g of protein, 4g of fat, and a total of 45 calories. It works well as a cheap side dish for The Fourth Of July. A mixture of pepper, olive oil, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy.

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