Dr. Bombay’s Rack of Lamb

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!!!