Ingredients
2 (1 1/2-pound, 8-rib) lean racks of lamb, Frenched
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Stand ribs upright — fit more racks in smoker or grill
Record your recipes and experiments — organized cooking journal
Flat rack for canning in any large pot — no need for dedicated canner
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Stand ribs upright — fit more racks in smoker or grill
Record your recipes and experiments — organized cooking journal
Flat rack for canning in any large pot — no need for dedicated canner
You're reading one of recipes available free. Full library with Gastronome.
Trim excess fat from lamb. Cover exposed bones with foil to prevent excess browning. Prepare grill. Sprinkle chops evenly with salt and pepper. Place chops on grill rack coated with cooking spray. Grill over medium-high heat 3 minutes on each side or until desired degree of doneness. Let chops rest 5 minutes before slicing. Serve with Summer Succotash and Buerre Blanc Reduction.