Grilled Rack Of Lamb

Recipe Ingredients

1 cup	237ml	Plain low-fat yogurt
1/4 cup	59ml	Lemon juice
2		Garlic cloves - minced
1/4 teaspoon	1.3ml	Ground anise
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2		Eight-rib lamb roasts - (2 1/2 to 3 lbs ea
		Mint jelly - (optional)

Recipe Instructions

Combine yogurt, lemon juice, garlic, anise, and pepper to make marinade. Reserve 1/4 cup marinade; cover and refrigerate. Trim fat from roast to expose 1 to 1 1/2 inches of bones (or ask your butcher to trim the fat). Place lamb in a shallow non-metal dish. Coat lamb with remaining marinade. Cover and marinate 4 hours or overnight in refrigerator.

Drain lamb, discarding marinade. With meaty sides out, tilt roasts and cross ribs so they interlock. Place lamb in center of cooking grate. Cook 50 to 60 minutes for medium rare (150 degrees), 60 to 70 minutes for medium (160 degrees). Brush with reserved marinade during the last 10 to 15 minutes of cooking time. Serve with mint jelly, if desired.

This recipe yields 8 servings.

Source:
Weber's Recipes at http://www.weber.com

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