Herb-Crusted Lamb Lollipops

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Ingredients

Lamb

• 2 Frenched racks baby lamb (8-rib) (each rack 1 1/2 lbs)
• 1½ tsp salt
• ¾ tsp black pepper

Herbs

• 1 tsp vegetable oil
• 3 large garlic cloves (minced)
• ¼ cup fresh flat-leaf parsely (finely chopped)
• 1 tbsp fresh thyme (finely chopped)
• 2 tsp fresh rosemary (finely chopped)
• 1 tsp fresh mint (finely chopped)
• ½ tsp salt
• ½ tsp black pepper
• 1½ tbsp extra-virgin olive oil

Directions

Lamb

1. Step 1

   Heat a dry 12-inch heavy skillet over high heat until hot, at least 1 minutes. Meanwhile, pat lamb dry, cut into individual chops and rub meat all over with salt and pepper.

Herbs

1. Step 1

   Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Grill approx. 2 min per side. (Internal temperature should be 125 to 130°F for medium-rare.)