• 11 Ratings

"Frenched" racks of lamb have had the rib bones scraped clean.



Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium. Meanwhile, stir together pepper, salt, and red-pepper flakes. Rub lamb with olive oil and 1/4 cup pepper mixture. Let stand 15 minutes.

  • Brush hot grill with vegetable oil. Grill lamb, turning occasionally, until a thermometer inserted into thickest part of flesh (do not touch bone) reaches 125 degrees for medium-rare, about 25 minutes.

  • Transfer lamb to a cutting board; let rest at least 15 minutes and up to 30 minutes. Slice into chops and serve with jam and remaining pepper mixture.


11 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2