Ingredients
- 1 rack of lamb, about 2 pounds, boned and in a solid piece
- ½ tablespoon extra-virgin olive oil
- Pinch kosher salt
- ½ teaspoon coarsely ground black pepper
- Tomato onion chutney (see recipe)
Two servings
Preparation
- Preheat the broiler or barbecue grill.
- Rub both sides of the meat with the olive oil. Sprinkle with salt and pepper.
- Broil or grill the lamb to the desired degree of doneness. About five minutes on each side should be medium-rare.
- Set the lamb aside to cool to room temperature before slicing. Cut the meat into slices no more than one-half-inch thick. When ready to serve, arrange the slices in a fanlike pattern on individual plates and serve with the the chutney.
15 minutes
Dining and Cooking