Herb Marinated and Grilled Rack of Lamb
- ½ cup olive
- 1/3 cup apple cider vinegar (with the mother)
- ¼ cup coconut oil
- 2-3 tbsp honey
- 3 -6 cloves garlic
- 2 tbsp mint
- 1-2 tbsn oregano
- 1 tbsp thyme
- 1 tbsn rosemary
- 5 -8 turns on the salt mill
- 5 grinds on the peppermill
In a mixing bowl, combine olive oil, ACV, coconut oil and honey. Crush, peel and chope the garlic. Add garlic and the rest of ingredients to the mixing bowl; mix well and transfer to a ziplock bag with your rack. Seal bag and rub and massage the bag to make sure the marinade is on every inch of your lamb. Marinate for a minimum of 6 hours–I do mine overnight, usually around 12 hours–flipping and massaging bag every hour or few distributing marinade. Remove from marinade and toss marinade. Let lamb sit and come to room temperature as this helps it cook evenly.
Pre-heat oven to 450 degrees. Score the fat on your rack of lamb and wrap exposed bones with foil so they do not burn. Place your rack with the fat side up and the bone side down. Roast for 10 minutes at 450, then lower temperature down to 300 degrees F. Cook for 10-20 minutes longer, depending on desired doneness (see temp chart below). I think anything above medium rare makes it a little gamey. I like mine rare to medium rare. Check temp in thickest part. Once to temp, remove from oven, cover with foil and allow to rest for 10-15 minutes.
Temperature doneness
- Rare: 125 degrees F
- Medium Rare: 135 degrees F
- Medium: 145 degrees F
- Medium Well: 155 degrees F
- Well Done: 165 degrees F
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