Best Lamb Chop Marinade
Print RecipeIngredients
- 1 rack lamb (about 6-8 bones)
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 4 cloves of minced garlic
- 1¼ Tablespoons of minced fresh mint
- 1 Tablespoon of finely chopped fresh oregano
- 1 Tablespoon of rosemary
- 1 Tablespoon of thyme
- 1½ Tablespoon of natural bee honey
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Add all ingredients for the garlic herb marinade to a freezer bag and stir well.
Meanwhile, prepare your grill for two-zone cooking by preheating it. For your direct side of heat, aim for 450 degrees F.
Secondly. place the rack of lamb in the marinade and give it a good massage to coat it. Place in the refrigerator for at least 4 hours or up to 8 hours to marinate.
Then take the rack of lamb out of the marinade and brush off any excess. To keep the bones from burning, wrap them in aluminum foil.
Place your lamb on the indirect side of the heat for 23 minutes, or until the internal temperature hits 100 degrees F in the thickest section of the lamb, making sure the thermometer does not contact the bone.
Transfer the meat to direct fire and cook for 2 minutes per side, or until done to your liking. Leave your grill’s lid open and unattended. A rack of lamb has a fat cap, which cooks fast and can cause a fire burst when cooked over direct fire.