Rack of American Lamb cut into lollipops with perfect grill marks and a herb green goddess sauce makes for a perfect elevated plate of delicious lamb rack.
Preheat a gas or charcoal grill for high-heat grilling. Season chops with salt and pepper on both sides and brush lightly with olive oil.
Grill on first side until grill marks form, 3 to 4 minutes; turn and sear on other side until desired internal doneness, 3 to 4 minutes more. Let rest 5 minutes.
In a food processor or blender, pulse yolk, mustard, garlic, anchovy, vinegar and lemon juice until pureed. Slowly drizzle in oil, drop by drop at first, then faster as it emulsifies.
Transfer to a bowl and stir in the herbs. Season with salt and pepper.
Arrange the chops on a serving platter and drizzle with some of the Green Goddess Sauce. Serve with extra sauce on the side.
Courtesy of the American Lamb Board and Chef Jennifer Costello.
Ingredients
Directions
Preheat a gas or charcoal grill for high-heat grilling. Season chops with salt and pepper on both sides and brush lightly with olive oil.
Grill on first side until grill marks form, 3 to 4 minutes; turn and sear on other side until desired internal doneness, 3 to 4 minutes more. Let rest 5 minutes.
In a food processor or blender, pulse yolk, mustard, garlic, anchovy, vinegar and lemon juice until pureed. Slowly drizzle in oil, drop by drop at first, then faster as it emulsifies.
Transfer to a bowl and stir in the herbs. Season with salt and pepper.
Arrange the chops on a serving platter and drizzle with some of the Green Goddess Sauce. Serve with extra sauce on the side.