Small touches from the pantry and the herb garden work their magic on lamb cutlets, which are created by cutting between the rib bones of 2 racks of lamb.
Because this is quick recipe, we don't recommend setting up a charcoal grill. It's best to use either a gas grill or a large grill pan on the stove top.
Serve with sauteed or broiled eggplant, or with a green salad with julienne of apple and mint.
- 2 medium cloves garlic
- 3 tablespoons olive oil
- 1 tablespoon Dijon-style mustard
- 2 teaspoons low-fat mayonnaise (do not use nonfat)
- Several sprigs thyme or lemon thyme
- Freshly ground black pepper
- 2 racks (1 3/4 to 2 pounds) lamb, preferably quite cold
- Coarse kosher salt
Cut the garlic into very thin slivers, then scatter them in the bottom of a large baking dish. Add the oil, mustard, mayonnaise, thyme and a generous amount of black pepper; use a fork to mix until well incorporated, to form a marinade; mash the garlic slivers as you work. Have a second baking dish nearby.
Trim the lamb racks, discarding as much visible fat as possible and any of the silvery connective skin. Cut the racks into cutlets (to look like thin lamb chops). If necessary, trim the bones until they are clean, or frenched. As the cutlets are separated, place them in the marinade and turn to coat on both sides. Divide the cutlets between the 2 baking dishes. Let them marinate for 15 minutes.
Meanwhile, prepare your outdoor gas grill for direct heat. Preheat to medium-high (450 degrees); for a medium-hot fire, you should be able to hold your hand about 6 inches above the heat for 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
When ready to cook, place the cutlets on the grill grate and cook for 3 to 4 minutes, until they are browned with a slight crust on the edges, then turn them over and grill for 3 minutes, until browned and sizzling. Discard the marinade.
Alternatively, if using a large grill pan on the stove top, lightly grease it with nonstick cooking oil spray and place it over medium-high heat. When it is hot, place half of the cutlets in the grill pan (or more if they can fit in a single layer). Cook for 4 minutes, then turn them over and cook for 4 to 5 minutes. Sprinkle with salt to taste; serve hot.
Adapted from "Sizzle," by Julie Biuso (JB Publications, 2008 edition).
Tested by Bonnie S. Benwick.
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