Dr. Bombay’s Rack of Lamb

  • Prep Time
    20 minutes excluding marinating time
  • Cook Time
    15 minutes on the grill
  • Serving
    2
  • View
    315

CALLING DR. BOMBAY.  EMERGENCY!  COME RIGHT AWAY!

This is the same recipe as Endora’s lamb chops (on this site) except I grilled a 4 chop rack and THEN cut it into chops after grilling.  It seemed appropriate to name this dish Dr. Bombay’s Rack of Lamb since the marinade is the same as Endora’s.  Dr. Bombay (played by Bernard Fox) was always engaged in some exciting dangerous adventure in a far flung corner of the world, usually accompanied by a pretty girl, when Samantha needed him.  As I recall, he was also a great lover of good food, wine and beautiful women.  He would undoubtedly have approved of these chops which were grilled to a lovely rosy medium rare — what a pretty color!  The bright technicolor yellow of a fluffy Bearnaise sauce accented with a bright green mint leaf was eye candy too — much like the bright palette of the mid-70s Bewitched episodes. Exotic yet familiar.  The rack itself was a gorgeous piece of Australian lamb from Crowd Cow.  I marinated it in the brown sugar mint mixture (using a small bunch of mint and a small bunch of tarragon) overnight.  The sweetness that this imparted to the lamb chops was divine.  Getting a good fire in your charcoal grill is the only real challenge here.  I got a steady 500 degrees fire going then put the rack on, fat side down.  After about five minutes when the rack had a beautiful dark brown color and some grill marks, I turned the rack over and cooked it for another 10 minutes or so.  Lamb is medium rare at 135 degrees so keep your meat thermometer handy and check it!!!

Ingredients

Rack of Lamb

    Directions

    Step 1

    Marinate the rack in Endora's marinade, recipe on this site, using mint and tarragon leaves. The rack can marinate as long as overnight.

    Step 2

    Build a fire. Get it to a steady 500 degrees. You're going to cook this rack over direct heat.

    Step 3

    Trim the rack by removing the fat cap.

    Step 4

    Grill the rack fat side down for about 5 minutes. Then, turn and cook another 10 minutes or so until the meat registers 130 degrees in the center. Be sure you don't hit a bone with your thermometer; otherwise you won't get an accurate temperature.

    Step 5

    Slice the rack into chops and plate. Serve with Bearnaise sauce (recipe on this site) if desired. Mint makes a nice garnish.

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