Fennel-Crusted Grilled Rack Of Lamb – a delicious recipe with fennel seeds, rosemary, garlic, kosher salt, pepper, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Crush fennel seeds, rosemary, and garlic with salt in a mortar, or chop as finely as possible. Mix with pepper and oil.
2
Slather lamb with marinade. Chill, covered, at least 4 hours and up to 1 day.
3
Take lamb out of refrigerator 1 hour before grilling. Wrap bone ends with foil.
4
Heat a grill to medium-high (400u00b0) with one area left clear of coals (for charcoal) or a burner turned off (for gas) to make an indirect heat area. Grill lamb, meat side down, over indirect heat 5 minutes. Turn over and grill 10 minutes. Turn again; grill 10 minutes more. Move lamb to direct heat, meat side down, and grill 3 to 5 minutes, or until it's crisp and browned and registers 140u00b0 (for medium-rare).
5
Let lamb rest on a platter 15 minutes. Cut between the bones to serve.
6
*Leave the barest sheath of fat on the meat--enough to crisp up on the grill but not so much that the dripping fat creates an inferno.
331
kcal
Calories
18
g
Fat
26
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons fennel seeds, 1 tablespoon fresh rosemary leaves, 3 large garlic cloves, 1 1/2 tablespoons kosher salt, and more.
Yes, Fennel-Crusted Grilled Rack Of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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