Grilled Rack Of Lamb

Ingredients

• 1 rack of lamb (7 or 8 ribs), trimmed, leaving a thin layer of fat on the surface
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lemon
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  • 1 cup packed fresh parsley leaves
  • ½ cup extra-virgin olive oil
  • 3 tablespoons drained capers
  • (Up to 6 anchovy fillets)
  • 2 garlic cloves, chopped
  • 1 tablespoon red wine vinegar or lemon juice
  • ½ teaspoon whole-grain mustard
  • (½ teaspoon red pepper flakes)
  • Salt to taste

  Sub-recipe steps

  1. Combine in a food processor: 1 cup packed fresh parsley leaves; ½ cup extra-virgin olive oil; 3 tablespoons drained capers; (Up to 6 anchovy fillets); 2 garlic cloves, chopped; 1 tablespoon red wine vinegar or lemon juice; ½ teaspoon whole-grain mustard; (½ teaspoon red pepper flakes); Salt to taste
  2. Blend to a uniform consistency, but do not process to a puree. Adjust the seasonings. The sauce will keep, covered and refrigerated, for up to 1 week. Serve at room temperature.