Rack of Lamb with Fresh Rosemary and Garlic Crust

Rack of Lamb with Fresh Rosemary and Garlic Crust is one of my husband's favorite dishes.  It was my husband's 41st birthday last week so I went about preparing this delicious Greek dish.  This dish is impressive for company during the holidays or for a special treat for your family.
The flavor of the fresh rosemary and garlic give the lamb a uniques flavor and a crunchy crust.  Fresh rosemary and garlic are essential in preparing this dish.  You can slice the rack of lamb in the kitchen or present your guests with the whole rack of lamb on a platter and slice the lamb at the table.

Pre-heat:  Grill
Serves:  6

2 racks of Lamb (8 bones)
6 fresh garlic cloves peeled and diced
4 Tablespoons fresh rosemary leaves chopped
1 tablespoon Kosher salt
Fresh cracked pepper
2 tablespoon olive oil

Rinse the lamb under cold water and pat dry with paper towel. Peel and dice the garlic.  Place the kosher salt on a cutting board with the garlic.  Use the back of a french knife and smash the garlic and the salt to make a paste.  Remove the rosemary leaves from the stem and finely chop the leaves.  Rub the garlic paste, olive oil and the rosemary over the lamb racks.  Evenly pepper the lamb racks.  Place the lamb in a container and leave in the refrigerator covered for 1 hour.  When the grill is hot add the lamb racks and cook for 5-7 minutes on each side until well browned.  Lamb should reach an internal temperature of 140 degrees (rare).  Don't worry if some of the lamb bones are charred at the end and chip off.  Let the lamb rest for 15 minutes before you cut the meat.  Slice the lamb with a serrated knife on a cutting board.

Smashing the Garlic with the Back of a French Knife

Lamb with the Garlic and Fresh Rosemary Rub

Cooked Rack of Lamb Sliced and Ready to Serve