Rack of Lamb
Rack of lamb is best prepared on a very hot grill or broiler. Heat up your apparatus early so that maximum heat is generated.

Grill the rack whole and then cut lengthwise into individual chops. You can also grill it already cut into chops to reduce cooking time.

Grill to your liking. We find it best medium rare. Use the remaining marinade to "baste" the lamb while cooking. Bon Appetit!

Marinade
6 cloves organic garlic
1/8 cup organic balsamic vinegar
1/4 cup Carlina’s Cucina organic olive oil
2 tbsp Carlina’s Cucina organic lemon olive oil
1 tbsp fresh organic thyme (save a few sprigs for garnish)
2 tbsp fresh organic rosemary
Salt and pepper to taste.

Blend the above ingredients in a food processor. Pour in a large plastic bag, large enough to seal and lay flat so the marinade can coat the lamb.

Marinade for 4-12 hours. The longer it marinates, the more tender and tasteful.

Veggie Hint
Serve with an assortment of juilienned vegetables. Pick your favourites. Carrots, yellow and red peppers are great together both visually and taste wise.