September 21, 2012 Rack of Lamb With A Greek Sauce Called Ladolemono
Serves 2 Generously
A CookTale
INGREDIENTS
1/4 C fresh Lemon Juice
1/2 TB Dijon Mustard
1/2 TB dried Greek Oregano
2 TB of EVOO, plus more for drizzling
Salt & freshly ground Black Pepper
One Rack of Lamb Rib Chops
2 TB of chopped Parsley
2 TB of chopped Mint
METHOD
1. Light a grill or a grill pan. In a bowl, whisk the Lemon Juice with the Mustard, Oregano & the 2 TB of EVOO. Season the Ladolemono with Salt & Pepper.
2. Drizzle the Rack of Lamb with EVOO & season with Salt & Pepper. Grill over high heat until nicely charred outside and medium-rare within, 2 to 3 minutes per side.
3. Transfer the chops to a platter and drizzle with the Ladolemono. Sprinkle with the Parsley & Mint & serve with the Roasted Japanese Turnips.
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