Rack Of Lamb With Harissa
- 2 cloves garlic, minced to a paste
- 2 tablespoons harissa
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- 2 8-rib racks of lamb,frenched
- Salt and freshly ground black pepper
- 1 lemon, quartered
- 1. Mix together the garlic, harissa, olive oil, and lemon juice in a small bowl.
- 2. Cut each rack in half, into 4-rib pieces - this way the lamb will be easier to cook and everyone can have one or two crispy "end chops." Arrange the chops in a large pan and brush with some of the harissa sauce. Cover with plastic wrap and set aside for about an hour, or refrigerate for about 4 hours.
- 3. Prepare a medium-hot hardwood charcoal fire or heat a gas grill to medium. Grill the lamb over the hottest part of the grill, turning the pieces as a good brown crust develops. When the meat is browned all over, move it to a cooler spot on the grill to finish cooking, turning it occasionally, until the internal temperature reaches 125u0b0 for medium-rare. The grilling time will vary depending on your grill and the heat. Transfer the lamb from the grill to a cutting board, loosely cover the meat with foil, and allow it to rest for about 10 minutes.
- 4. Cut the ribs into individual chops, pile them on a big platter, and serve with any extra harissa sauce. Season with salt and pepper and garnish with lemon wedges.
garlic, harissa, extravirgin olive oil, lemon, lamb, salt, lemon
Taken from www.epicurious.com/recipes/member/views/rack-of-lamb-with-harissa-52427241 (may not work)