Little Applegate Rack of Lamb
Ingredients
- 1 rack of Soay sheep with the chime bone removed (about 6 ribs)
- 1-6 garlic cloves
- 1-3 Tblsp dried rosemary or herbs de provence
- 1 Tblsp olive or vegetable oil
Directions
- Set up your outdoor grill to do a medium-sized indirect fire.
- Rub the rack of lamb all over with the oil (Soay is very lean, so a little oil helps
brown the surface).
- Slice the garlic into thin slivers and insert them in slits you make in the meat, more
or less depending on your views about garlic.
- Sprinkle the herbs all over the oiled lamb. If you have fresh rosemary, you can
insert it like little bouquets in more slits in the meat.
- Cook the rack over indirect heat for no more than about 15 minutes -- the meat will
cook very quickly.
- Slice the rack in between each set of ribs to create 6 or 7 little lamb chops.
Top
You can find a lot of fancier recipes for rack of lamb, but this one will give you the unadulerated, lovely taste of Soay meat with almost no work.
The only way to ruin this recipe is to overcook the lamb. If you do not have the chime bone removed, you will have a devil of a time cutting apart the individual chops after the meat cooks, but you can always try to just cut out the meat sideways, like a beef loin -- messy but at least you get to eat the yummy lamb.
Bon appétit!