Grilled Lamb Fillet

• 1 rack of lamb, about 2 pounds, boned and in a solid piece
• 1/2 tablespoon extra-virgin olive oil
• Pinch kosher salt
• 1/2 teaspoon coarsely ground black pepper
• Tomato onion chutney (see recipe)

1. Preheat the broiler or barbecue grill.
2. Rub both sides of the meat with the olive oil.
3. Sprinkle with salt and pepper.
4. Broil or grill the lamb to the desired degree of doneness.
5. About five minutes on each side should be medium-rare.
6. Set the lamb aside to cool to room temperature before slicing.
7. Cut the meat into slices no more than one-half-inch thick.
8. When ready to serve, arrange the slices in a fanlike pattern on individual plates and serve with the the chutney.

rack of lamb, extravirgin olive oil, kosher salt, ground black pepper, tomato onion

Taken from cooking.nytimes.com/recipes/11297 (may not work)