Grilled Racks of Lamb With Smoky Seasonings

1. 1

   Mix paprika, chilies, mint, thyme and 1 tablespoon olive oil to make a paste.

2. 2

   With a sharp knife, make cuts about an inch deep at top end of racks, where chops can be separated; cut as if you were starting to slice rack into individual chops.

3. 3

   Place about a half-teaspoon of spice and herb mixture into each cut.

4. 4

   Place racks in a shallow dish, combine remaining olive oil with vinegar and wine, and pour mixture over racks.

5. 5

   Turn racks to coat and marinate 2 to 3 hours, turning once or twice.

6. 6

   Heat charcoal or gas grill.

7. 7

   When coals are hot but not flaming, or gas grill is about 600 degrees, place racks on grill, fat side down.

8. 8

   Sear about 2 minutes, turn, and cook about 20 minutes.

9. 9

   Cover briefly if meat flames up.

10. 10

    For medium rare, instant-read thermometer should read 120 degrees.

11. 11

    Alternatively, racks can be roasted in a 450-degree oven for about 25 minutes.

12. 12

    Remove meat from grill or oven.

13. 13

    Allow to rest 10 minutes, carve into individual chops and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.