Grilled Rack Of Lamb And Summer Vegetables Food

GRILLED RACK OF LAMB AND SUMMER VEGETABLES

Steps:

• Combine garlic, shallots, fresh herbs, ⅓ cup oil and crushed red pepper flakes in the bowl of a food processor.
• Process until mixture forms a thick paste, about 30-45 seconds.
• Place lamb racks on a large, parchment-lined, rimmed baking sheet.
• Evenly slather the paste on both sides of the lamb.
• Tent foil over the lamb and refrigerate at least 4 hours or overnight.
• Remove lamb from refrigerator and let sit at room temperature 1 hour.
• Sprinkle racks all over with 2 teaspoons salt and 1 teaspoon black pepper.
• Wrap exposed lamb bones with aluminum foil.
• On another large, parchment-lined, rimmed baking sheet, coat vegetables with remaining 2 tablespoons oil, remaining teaspoon salt and remaining teaspoon pepper.
• Preheat a gas grill over high heat (500°F) on one side or two-thirds of grill depending on size.
• Place lamb, fat cap sides down, on oiled grates over lit side of grill.
• Grill, covered until browned and charred, 7-8 minutes.
• Flip lamb, and move to oiled grates on unlit part of grill.
• Grill, covered, to desired degree of doneness, or until an instant-read meat thermometer inserted in thickest portion registers 125°F for medium-rare, 15-20 minutes, flipping racks halfway through cooking time.
• Remove from grill and tent with foil. Let rest 10 minutes while grilling vegetables.
• Place corn halves and zucchini slices directly on lit grill grates.
• Grill corn 12-15 minutes moving every few minutes, grill zucchini and squash 3-4 minutes per side, and tomatoes about 5 minutes without turning.
• Cut lamb into chops. Arrange chops and vegetables on a large platter or sheet pan.
• Serve with balsamic glaze and garnish with fresh herbs. Enjoy!

GRILLED RACK OF LAMB

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool to room temperature. Remove 1 cup for basting; cover and refrigerate. Pour the remaining marinade into a shallow dish; add lamb and turn to coat. Cover and refrigerate for 2-3 hours or overnight, turning once or twice., Drain and discard the marinade. Cover rib ends of lamb with foil. Lightly oil the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 15 minutes. , Baste with reserved marinade. Grill or broil 5-10 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally.