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.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
MethodGremolada: 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 facts Per serving: about
- Sodium 337 mg
- Protein 24 g
- Calories 253.0
- Total fat 16 g
- Cholesterol 89 mg
- Saturated fat 5 g
- Total carbohydrate 2 g
- Iron 17.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 4.0
- Vitamin C 20.0