Tested till perfect Gremolada Rack of Lamb
Gremolada Rack of Lamb
Photography by Matthew Kimura

Gremolada Rack of Lamb

To French chops is to scrape clean the end of each rib bone to within 1 inch (2.5 cm) of the eye of the raw meat.

By The Canadian Living Test Kitchen

Source: Get Grilling: Summer 2007

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 (1-1/4 lb/625 g each) 2(1-1/4 lb/625 g each)rack of lambracks of lamb, frenched
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper


  • 1/2 cup 1/2cupminced fresh parsley
  • 2 tbsp 2tbspextra-virgin olive oil
  • 4 tsp 4tspgrated lemon rind
  • 1/2 tsp 1/2tspground coriander
  • 2 2cloves garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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Gremolada: In bowl, mix together parsley, oil, lemon rind, coriander, garlic, salt and pepper.

Trim any outside fat from lamb; sprinkle with salt and pepper. Press gremolada onto rounded side. Place on greased grill over medium heat; close lid and grill until meat thermometer registers 145°F (63°C) for medium-rare, 20 to 25 minutes.

Transfer to cutting board and tent with foil; let stand for 5 minutes before carving between bones.

Kary's Tip: Serve the rack of lamb with grilled asparagus for an easy yet elegant meal.

Nutritional Information Per serving: about

cal 253 pro 24g total fat 16g sat. fat 5g
carb 2g fibre 1g chol 89mg sodium 337mg

% RDI:

calcium 3 iron 17 vit A 4 vit C 20
folate 5
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