Rack of lamb in mint and yogurt marinade topcook.tomathouse.com
Preparation:Whisk 1 cup plain whole-milk yogurt in a bowl. Add 1 1/2 teaspoons chopped dried mint and 2 tablespoons grated onion. Mash 1 clove garlic with 1/2 teaspoon coarse salt to a paste; stir into the yogurt along with 1/2 teaspoon black pepper, 1 teaspoon lemon juice, and a pinch of cayenne pepper. Season 8 trimmed lamb chops with salt and black pepper; marinate in the yogurt sauce for 1 to 4 hours. Preheat the grill to medium-high on one side and place a dripping pan on the cooler side of the grill. Lightly oil the grates. Grill the ribs over direct heat until grill marks appear, 3-4 minutes per side. Transfer to the cooler side of the grill; cover and cook until the internal temperature reaches 120°F (49°C), about 15 minutes. Let rest for 10 minutes. Ingredients:
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