Mr. C. has been crazy busy with rehearsals and gigs this entire summer. And especially during the month of August. So, the other day we looked at each other with the same thought in mind. “Is it really too much to ask for a little boring from time to time?” And I know. We bring all this super busy life on ourselves.

But yesterday, we were actually going to be home for dinner after days and days of seemingly always being away from home for our evening meal. Hallelujah. And Mr. C. expressed a desire to be part of the thrilling experience of cooking dinner. And I remembered that my dear husband loves to grill.

Never having been much of a griller myself (as I’m sure my two cooking buddies Jim H. and Paul F. would attest to unanimously), I just don’t often think about grilling opportunities for Mr. C. But there was this lovely rack of lamb in our freezer that had been calling to me for weeks. And although I have several great baked rack of lamb recipes on this site, I decided this time I was going to find a recipe that called for the lamb to be grilled. So, online I proceeded and found this recipe on the saltpepperskillet.com site.

And oh boy was this recipe a great find. I made a few minimal changes, but then, that’s just how I roll. But the basic recipe is all on Justin.  

What really first drew my attention to this particular recipe was the Mint Chimichurri Sauce.

I had just posted a recipe (Cherry Tomatoes in an Argentine Chimichurri Sauce),and frankly, I was still on a “chimichurri high” when I found this amazing recipe. And it was just enough different from my other rack of lamb recipes, that I just had to give it a try. Yeah me!!!

So, if you too are a lamb lover as apposed to a landlubber (a person unfamiliar with the sea or sailing), I suggest you give this recipe a try. You will not be sorry.

Well, that’s it for now. We actually have some blue skies today, which we have not experienced for the last few days. But it’s quite windy and when I went out to water, it was darn right cold. I could actually feel fall in the air.

I AM NOT READY FOR IT TO BE FALL! (That sound you hear is me stomping my feet like any typical 4-year-old!) But really. We just have not had enough summer this year. And I’m not happy about the whole darn thing! (And yes, that’s still me stomping my feet!) But I must go with the flow. (But that doesn’t mean I have to like it!)  

So, my wish for you is that the rest of your summer be warm, but not too warm, sunny, but not too sunny, rainy, if you need the rain, and free of wildfires, wildfire smoke, tornadoes, eruptions, landslides, and any other egregious condition brought on by Mother Nature.  

And of course, as always, full to the brim with an abundance of peace and love.

For the Grilled Rack of Lamb:

1 garlic clove, chopped

1 tsp. chopped fresh thyme

1 tsp. chopped fresh rosemary

1 T. extra virgin olive oil

1 rack of lamb, extra fat removed

kosher salt

freshly ground black pepper

coarse sea salt

Combine the garlic, thyme, rosemary, and olive oil in a small bowl. Rub mixture over the lamb and let it sit covered in your refrigerator for about 1 hour. Then remove from fridge and allow it to come to room temperature.

Pre-heat your grill to medium-hot for about 15 minutes.

Before grilling the lamb, season the lamb al over lightly with kosher salt and freshly ground pepper.

Sear the rack of lamb, bone side down, with the lid closed for about 5 minutes. Turn and grill the meaty side for another 5 minutes with the lid down. Then move the rack to indirect heat to finish cooking until the internal temperature reaches 120 to 125-degrees for medium-rare, or 130 to 135-degrees for medium.

Remove from grill and rest the lamb for 7-10 minutes on a cutting board tented with aluminum foil, then slice between the rib bones.

Sprinkle coarse sea salt on each piece of lamb before serving with the mint chimichurri sauce.   

For the Mint Chimichurri Sauce:

¼ c. packed fresh mint

¼ c. packed fresh Italian parsley

1 garlic clove 

¼ c. extra virgin olive oil

1 T. red wine vinegar, or more to taste

tiny pinch crushed red pepper flakes, or to taste

¼ tsp. kosher salt

freshly ground black pepper

2 T. finely diced white onion

Place the mint, parsley, garlic, olive oil, red wine vinegar, crushed red pepper flakes, salt, and black pepper in a blender or food processor.

Pulse until the ingredients are well chopped, but not puréed.  

Transfer the sauce to a small bowl and stir in the diced red onion.

Taste and adjust seasoning. Cover and store in the refrigerator until needed.