Grilled Rack of Lamb with Rosemary Sauce
Grilled to a golden brown and smothered with rosemary sauce, this rack of lamb, when separated into succulent chops, will become a favorite. Perfect for informal garden parties or for an elegant occasion.
Mix the garlic, herbs, salt, pepper, and bread crumbs in a small bowl.
Rub or brush the olive oil over the lamb. Rub the seasonings over all surfaces of the rack of lamb.
Place over hot coals and sear. Cover with lid and let the meat smoke for about ten minutes. Turn the meat using tongs and continue cooking until cooked to your preference.
For lamb that's pink in the middle, try cooking for about five more minutes before checking for doneness.
Let the meat rest for about five minutes under a foil tent before serving.
1 pint vegetable stock
3 sprigs fresh rosemary
1 pint veal demi-glace
2 tablespoons cornstarch
3 tablespoons port
sea salt & freshly ground black pepper
Bring the vegetable stock to a boil over medium high heat. Add the rosemary and reduce the heat to a simmer. Reduce the liquid to about a quarter cup.
Add the demi-glace and simmer for another two minutes.
Dissolve the cornstarch in the port and add to the simmering sauce. Stir until thickened.
Serve under and on the rack of lamb