Rack of Lamb

By daviddsg

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Ingredients

1 rack of lamb, about 16 oz. Frenched to expose the rib bone and remove the fat cap.
Sea salt and Black pepper to taste
1 + clove of garlic minced
1 Tbsp unsalted butter
3 Tbsp Quality Extra Virgin Olive Oil

Details

Servings 4
Adapted from charbroil.com

Preparation

Step 1

Season the chops and spritz with high heat vegetable oil
Place on HOT (550°F or higher) grates and sear all sides, using tongs to turn.
Remove chops from grates and allow to rest before serving by brushing on garlic butter-oil that is heated so the butter melts and the garlic is fragrant.