Ingredients
- 1 teaspoon smoked Spanish paprika
- ½ teaspoon ground chipotle chilies
- 1 tablespoon minced fresh mint leaves
- 1 tablespoon fresh thyme leaves
- 3 tablespoon extra virgin olive oil
- 2 racks of lamb, Frenched, chine bone removed
- 2 tablespoons red wine vinegar
- 2 tablespoons dry red wine
- Salt and freshly ground black pepper
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Nutritional Information
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Nutritional analysis per serving (4 servings)
3048 calories; 282 grams fat; 121 grams saturated fat; 119 grams monounsaturated fat; 22 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 115 grams protein; 602 milligrams cholesterol; 1009 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Mix paprika, chilies, mint, thyme and 1 tablespoon olive oil to make a paste. 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. Place about a half-teaspoon of spice and herb mixture into each cut.
- Place racks in a shallow dish, combine remaining olive oil with vinegar and wine, and pour mixture over racks. Turn racks to coat and marinate 2 to 3 hours, turning once or twice.
- Heat charcoal or gas grill. When coals are hot but not flaming, or gas grill is about 600 degrees, place racks on grill, fat side down. Sear about 2 minutes, turn, and cook about 20 minutes. Cover briefly if meat flames up. For medium rare, instant-read thermometer should read 120 degrees. Alternatively, racks can be roasted in a 450-degree oven for about 25 minutes.
- Remove meat from grill or oven. Allow to rest 10 minutes, carve into individual chops and serve.
30 minutes
Dining and Cooking