Lamb Marinade

20140627-lamb-marinade
Do not, I repeat, do NOT be afraid of lamb. Yes, some lamb can be a little gamey but if you get a small rack and treat it nicely, a frenched chop can be just as good as any cut of beef. Here is a marinade that is simple, herby, and great with a lamb rack.

For the small rack I was working with I combined ¼ cup of good, flavorful olive oil with 2 tbsp. garlic oil (most food specialty stores would have this or you can just add more garlic in another form), ¼ cup of fresh rosemary off of the stem, ¼ cup of fresh thyme off of the stem, the juice of 1 lemon, 1 and ½ tbsp. kosher salt, 1 tbsp. garlic powder, 1 tbsp. onion powder, and 1 tbsp. freshly ground black pepper.

I let my lamb get acquainted with everything in the fridge for about 12 hours. I grilled the rack until the internal temperature was 130 to 135 degrees Fahrenheit for medium rare. Finally, I let the rack rest for 10-15 minutes before cutting it. These little lambsicles were so tender and flavorful and not at all gamey. Also, the lamb was so juicy and perfect I didn’t even make a sauce for it and I really didn’t miss any kind of sauce. We munched on some arugula salad before, finally, eating the lamb with some locally grown potatoes with an insane amount of butter and cream in them. What can I say, I like a little bit of potato with my butter and cream.