Mint and Lamb are natural together and, aside from serving my home-made Mint Sauce as an accompaniment to a roasted leg of lamb, I also use it as a marinade and baste for other cuts. Today, the ribs from a ‘Frenched’ rack are going to be grilled on the barbecue after marinating with mint sauce and other flavorings. You can do the same using a commercial mint sauce, if you like, or even a commercial Mint Jelly thinned with a little vinegar, but you should follow my first link above as making it yourself is REALLY easy…
- 1 rack of Frenched Lamb Ribs;
- 3 tbsp. Mint Sauce;
- 1 tsp. Garlic Puree;
- 1 tsp. Sugar;
- 1/3 tsp. Salt;
- 2 tsp. Pepper;
- Several Sprigs of Rosemary (optional);
- Fresh Mint leaves.
- Extra mint sauce sugar and oil.
Generally, I roast lamb racks whole but today I am separating the individual ribs so I get a nice browning and charring over a greater surface area. Apologies for not taking a picture of the original rack…
Anyway, once the ribs are separated, spread each with some of the garlic, salt and pepper. Place the rosemary in the bottom of a dish (if using), lay the ribs on top and pour over the mint sauce. This needs to marinate for several hours (preferably overnight) and you will want to turn the ribs a few times during the process.
The next part seems a little odd after having separated the ribs but it helps to have them skewered together for the first few minutes of grilling. This allows you to grill the ‘edges’ as well as the ‘sides’ without having to hold and turn each rib individually.
Put the Rosemary sprigs on the grill (this is their primary purpose) and then place the temporarily reassembled ‘rack’ over them with the ‘concave’ side of the rib bones facing down. The rosemary will start to smoke, adding flavor to the lamb, and, in a minute or two, you can simply sweep away the charred remains before turning the ‘rack’ over to grill the back side of the bones.
Finally, you can remove the skewer and grill the individual ribs for a minute or two on each side until they are nicely browned with a few charred spots here and there (Sorry about the really bad picture here). During these last few minutes, I basted with a bit of the remaining oil, sugar and mint sauce.
One rack is enough for one person as a main course (but barely enough for two). These tiny chops were served as an appetizer garnished with a little fresh mint cut Chiffonade and, though you can’t really keep the meat quite as juicily rare as you can with a large roast, the result was lovely.