By Mackenzie Taylor

Technically, if we take a rack of lamb and cut it into chops, is it still a rack of lamb? Probably not, but I’m calling the recipe Grilled Rack of Lamb anyway; sounds more ‘chef-like.’

Get your butcher to clean a couple of nice fresh BIG-EYE ONTARIO (best in the world) lamb racks. You would like the bones Frenched* and cleaned and the fat cap removed. You do not want to pay for the lamb until after this has been done and then weighed.

*Frenched. This is a culinary term. (No, your butcher is not going to be kissing the lamb.) Look it up! (Use Google or try my chef’s glossary.)

Herb oil

Chop finely:

1 sprig rosemary

1 sprig thyme (stems removed, only leaf for both)

Combine with 1 tbsp of olive oil

The lamb

Take your chef’s knife and cut your lamb into two bone chops. Now, slide your knife between one bone on each chop and the meaty part, removing one of the bones. You should now have four big juicy 1-bone lamb chops. Now the easy part.

Brush the lamb with herb oil. Sprinkle with salt and pepper. Pre-heat your barbecue to 375 F. Grill for 2 ½ to 3 minutes per side, lid open. Serve 2 per person.

Bon Appetit