Grilled Lamb Chops With Plums And Hazelnut Gremolata

• 1 (1 1/2- to 2-lb.) rack of lamb, fat cap removed and bones frenched
• 1/4 teaspoon black pepper
• 1 1/4 teaspoons kosher salt, divided
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh thyme, divided
• 2 teaspoons country-style Dijon mustard
• 4 medium-size plums, halved lengthwise and pitted
• 1 tablespoon canola oiil
• 1/2 cup coarsely chopped fresh flat-leaf parsley (4 1/2 oz.)
• 1/4 cup chopped blanched hazelnuts, toasted
• 1 teaspoon lemon zest (from 1 lemon)
• 2 tablespoons extra-virgin olive oil, divided

1. Rub meaty portion of lamb rack with pepper and 1 teaspoon of the salt. Stir together mayonnaise, thyme, and mustard in a small bowl. Rub all over meaty portion. Let stand about 10 minutes. Wrap bones on lamb rack in aluminum foil.
2. Preheat grill to medium-high (400u0b0F to 450u0b0F). Toss plums in canola oil. Place lamb, meaty side down, and plums, flesh sides up, on oiled grates; grill, uncovered, until grill marks appear, 2 minutes for lamb and 1 to 2 minutes per side for plums, cross-hatching where desired. Remove plums from grill. Flip lamb to face bone side down. Grill, covered, until a thermometer inserted in thickest portion of meat registers 140u0b0F, about 5 minutes. Transfer to a cutting board; let rest about 10 minutes.
3. Stir together parsley, hazelnuts, zest, 1 tablespoon of the olive oil, and remaining 1/4 teaspoon salt in a small bowl. Cut lamb into lollipops following the bone line. Slice plum halves in half lengthwise. Serve lamb and plums with parsley-hazelnut gremolata; drizzle with remaining 1 tablespoon olive oil.

rack of lamb, black pepper, kosher salt, mayonnaise, fresh thyme, countrystyle, canola oiil, parsley, blanched hazelnuts, lemon zest, extravirgin olive oil

Taken from www.myrecipes.com/recipe/grilled-lamb-chops-plums-hazelnut-gremolata (may not work)