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Lamb Rack of Ribs Chops

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500 Posts: 3,194
in EggHead Forum
Marinated with a wet rub of roasted garlic, fresh rosemary, fresh parsley, kosher salt, cracked black pepper, and some lemon pepper, with olive oil mixed in. Let chill for 3 hours. Grilled at 450* to 125*. These were from Wegmans and were discounted cause they were dated for today. Family said they were my best effort at lamb. A keeper recipe. Bonus cook; after dinner was finished, I grilled off some turkey tenderloins for lunch and dinner salads. Wine was tasty too  A PN from Central Coast  

I like my butt rubbed and my pork pulled.
Member since 2009
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