If you love Lamb,you will be licking your fingers after you have done with this.
NUTRITIONAL INFORMATION
6 servings, 1 serving contains:
Calories (kcal) 480
Fat (g) 28
Saturated Fat (g) 9
Cholesterol (mg) 165
Carbohydrates (g) 3
Dietary Fiber (g) 0
Total Sugars (g) 3
Protein (g) 51
Sodium (mg) 290Share this:
- Prep Time: 30 MInutes
- Cook Time: 60 Minutes
- Ready Time: 90
Ingredients
- 2 racks of lamb (3–3 1/2 lb. total), rib bones frenched Kosher salt, freshly ground pepper 2 garlic cloves, crushed 1 cup plain 2% fat Greek yogurt 2 tablespoons olive oil 1 teaspoon finely grated lemon zest 1/2 teaspoon saffron threads, finely crumbled
Recipe Steps:
- Season lamb with salt and pepper and place each rack of lamb in a large resealable plastic bag. Whisk garlic, yogurt, oil, lemon zest, and saffron in a small bowl and divide between bags.
- Seal bags, pressing out excess air; turn to coat. Refrigerate lamb overnight.
- Prepare grill for medium-high, indirect heat. (For a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off.) Remove lamb from marinade and wipe off excess.
- Place lamb over direct heat and cook, turning and moving to cooler part of grill as needed to avoid flare-ups, until browned all over, 8–10 minutes.
- Move lamb to cooler part of grill. Cover grill and cook lamb, turning occasionally, until an instant-read thermometer inserted into the center registers 125° for medium-rare, about 15 minutes longer. Let lamb rest 10 minutes. Cut into individual chops.
