Mint Rosemary Marinade for rack of lamb

Reposting some Easter recipes from last year. I wrote these up AFTER the fact of Easter. Here they are, just in time for this Easter:

On Saturday, my brilliant brother-in-law, Paul, starting marinating the rack of lamb. He grilled the lamb on Sunday for Easter dinner.

Mint Rosemary Marinade

  • 3/4 c. finely chopped fresh mint leaves
  • 1/3 c. finely chopped fresh rosemary
  • 2 T. crushed garlic
  • 2 T. olive oil
  • 2 T. white wine
  • 1/2 t. salt
  • 1/2 t. pepper

Place marinade in ziplock bags with meat and let marinate for at least 30 minutes (or as long as overnight.)

Grill lamb until internal temperatures in the meat reach 130° for rare or 140° for medium rare.

Let meat sit for about 20 minutes before serving.

Meanwhile, make mint sauce:


Mint Sauce

  • 1 c. white wine vinegar
  • 6 T. sugar

Bring to a boil and let simmer until reduce to half.

Cool and stir in 1/4 c. finely chopped mint. Let guests spoon over grilled lamb.

Serve with potatoes.

Barb (Who now has THREE ways to prepare lamb—up from zero just two weeks ago!)