Grilled Aussie Lamb Rack with Turnip Puree

At one point, they were having a run on Australian lamb at Wegman’s and of course I grabbed more than I could use immediately. Good thing too because there is none to be found nowadays anywhere! They do have some tasteless and ridiculously expensive U.S.A. lamb at $7.85 per lb that caused other shoppers to stare at me as I loudly laughed in a derisive and rude manner :D

Whenever there is lamb to be cooked, I automatically think of herbs. The window over the sink is full of potted herbs, so I grabbed some, thinking of Scarborough Fair :)

Herbs, garlic and olive oil. You can’t go wrong.

The grill is back!

Gratuitous Judy Collins.

Grilled Lamb Rack with Herbs

2 racks of good lamb, fat side scored

1 handful each parsley, sage, rosemary and thyme

4-5 garlic cloves

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

Make a paste of the herbs, garlic, salt, pepper and olive oil in a food processor, then spread on the lamb. Let sit for 30 minutes while you fire up the gas grill.

Preheat the grill with all burners on high until the temperature is about 500 F. Sear the racks on the fat side and the bottom, then turn off half the burners, placing the racks fat side up on the cold side of the grill. Close the cover and grill for 20-30 minutes.