Active time: 30 min. Total time:40 min.
Yield: Serves 4 (serving size: 2 to 3 lamb lollipops, 2 Tbsp. gremolata, 4 plum quarters)
Consider this your invitation to pair lamb with grilled fruit. The sweetness of the plums offsets the fattiness and saltiness of the lamb, while the hazelnut gremolata brings in earthiness and a little brightness. This is a super easy way to cook lamb for a crowd, so don’t be intimidated. Wrap the bones in foil so they don’t char off during grilling. You can ask your butcher to go ahead and remove the fat cap and french the bones, but if you’d rather french the bones yourself, pull all the excess meat and fibers off them with butcher’s twine. Serve with a green like sautéed spinach, crusty bread, and rosé.
- 1(1 1/2- to 2-lb.) rack of lamb, fat cap removed and bones frenched
- 1/4 teaspoon black pepper
- 1 1/4 teaspoons kosher salt, divided
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh thyme, divided
- 2 teaspoons country-style Dijon mustard
- 4medium-size plums, halved lengthwise and pitted
- 1 tablespoon canola oiil
- 1/2 cup coarsely chopped fresh flat-leaf parsley (4 1/2 oz.)
- 1/4 cup chopped blanched hazelnuts, toasted
- 1 teaspoon lemon zest (from 1 lemon)
- 2 tablespoons extra-virgin olive oil, divided
How to Make It
Rub meaty portion of lamb rack with pepper and 1 teaspoon of the salt. Stir together mayonnaise, thyme, and mustard in a small bowl. Rub all over meaty portion. Let stand about 10 minutes. Wrap bones on lamb rack in aluminum foil.
Preheat grill to medium-high (400°F to 450°F). Toss plums in canola oil. Place lamb, meaty side down, and plums, flesh sides up, on oiled grates; grill, uncovered, until grill marks appear, 2 minutes for lamb and 1 to 2 minutes per side for plums, cross-hatching where desired. Remove plums from grill. Flip lamb to face bone side down. Grill, covered, until a thermometer inserted in thickest portion of meat registers 140°F, about 5 minutes. Transfer to a cutting board; let rest about 10 minutes.
Stir together parsley, hazelnuts, zest, 1 tablespoon of the olive oil, and remaining 1/4 teaspoon salt in a small bowl. Cut lamb into lollipops following the bone line. Slice plum halves in half lengthwise. Serve lamb and plums with parsley-hazelnut gremolata; drizzle with remaining 1 tablespoon olive oil.
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