Grilled rack of lamb with garlic

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Rack of lamb is grilled whole and then cut into individual bone-in patties. This makes them juicier and more tender. A wonderful flavor is imparted by a paste of roasted garlic mixed with fresh parsley, rosemary, and thyme, applied to the meat before grilling. The aroma is indescribable both during grilling and when serving. The garlic can be roasted in the oven beforehand. Rack of lamb is best cooked to medium or rare. To avoid ruining this delicacy and rather expensive cut, it is recommended to use a meat thermometer during cooking.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 head of garlic
3 tablespoons olive oil + about 1 tablespoon for roasting garlic
1/4 tsp red pepper flakes
1 tbsp chopped parsley leaves
1 tbsp finely chopped rosemary
1 tbsp finely chopped thyme
3 lamb ribs, weighing 0.7 kg each, trimmed at the ends of the bones

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Cooking the dish according to the recipe:

Preheat oven to 175°C.
Cut off the top of the garlic clove. Drizzle it with about 1 tablespoon of olive oil, season with salt and pepper to taste, and wrap in aluminum foil. Bake in the oven for 30 minutes, then remove and let cool.

Once the garlic has cooled, squeeze the roasted cloves out of their skins into a small bowl. Add 3 tablespoons of olive oil, red pepper flakes, and fresh herbs. Season with salt and pepper to taste. Mix thoroughly to form a paste.
Sprinkle the meat with salt and pepper, then rub it evenly with the garlic-herb paste.
Preheat grill to medium-high heat (see Note)
Grill the rack of lamb, meat side down, for about 3 minutes per side. Flip and grill the other side for 5 minutes for medium-rare. For medium-rare, grill a little longer (see Note).
Transfer the rack of lamb from the grill to a platter and cover with foil. Let the meat rest for 10 minutes, then cut between the ribs into individual cutlets.

Note

To test the grill's heat level, hold your hand 12 cm above the grate. If you can hold it for no longer than 3-4 seconds, the grill is ready.

The internal temperature of rare lamb is 125°F (52°C). For medium, cook to 130°F (55°C).