- 1/2 cup extra-virgin olive oil
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh rosemary
- 1 tablespoon Kosher salt
- 2 teaspoons finely grated lemon zest
- 1 teaspoon freshly ground black pepper
- 2 racks of lamb, about 1 lb each, frenched
- Mixed Herb Pesto, for serving
- Grilled Smashed Potatoes with Feta, for serving
- Combine olive oil, garlic, rosemary, 2 teaspoons salt, lemon zest, and pepper in a small bowl. Transfer to a resealable plastic bag and add racks of lamb, turning them until evenly coated with marinade. Refrigerate, turning occasionally, for at least 4 hours and up to overnight. Allow them to come to room temperature before grilling.
- Preheat grill to medium. Remove lamb from marinade and lightly pat dry. Sprinkle racks on all sides with remaining teaspoon salt. Wrap a piece of aluminum foil tightly around exposed rib bones (this will prevent them from burning on the grill). Transfer racks to grill, turning occasionally, until a thermometer inserted into the center registers 135 to 140 degrees for medium-rare, 15 to 18 minutes. Set lamb aside to rest for 10 minutes before serving.
- After lamb has rested, remove aluminum foil and discard. Cut ribs apart between the bones and serve drizzled with Mixed Herb Pesto alongside Grilled Smashed Potatoes with Feta.
- Cook's Note: "Frenched" refers to a technique in which the meat is cut away from the end of a rib or chop so that part of the bone is exposed. If you are uncomfortable doing this yourself, have your butcher do it for you.
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