Grilled Rack of Lamb
Serves 4 - 6, prep time: 15m, total time: 2h 15m
Rack of lamb (2 racks, I prefer Australian, 8 rib bones per rack, yields 9 individual chops)
Soy Sauce (1 cup)
Dijon Mustard (3/4 cup)
Black Pepper (1 tablespoon)
Olive Oil (1/4 cup)
In a large mixing bowl, whisk together the Soy Sauce, Dijon Mustard, Black Pepper and Olive Oil. Wash the lamb and dry it with a paper towel. Cut each rack of lamb between the rib bones into individual chops. Put the lamb into the marinade and refrigerate for at least 2 hours and up to 8 hours.
An hour before grilling, let the lamb sit out on the counter to get to room temperature. With the grill on medium-high, cook the lamb for 1 - 2 minutes on each side (with the grill hood down); the lamb should be served medium rare (140°F - 145°F). Serve alongside the side dish of your choice, such as Mediterranean Couscous.