I’m pretty thankful that my kids have unconventional ‘child’ palates. That’s not to say that they aren’t picky in the slightest— with four kiddos they each have their list of likes and dislikes, and no two of them are the same.

One of the things we can all agree on, is that we like lamb. Even Jamie, who hesitates to order it when we are out, unless he trusts the chef implicitly (looking at you georges). While well executed lamb is amazing, tough-gamey lamb is not.

I have other lamb recipes… but this one, has been proclaimed the favorite of family favorites.

Ingredients:

Ingredients:

1 standard rack of lamb, separated into individual ribs

4 cloves of garlic, minced

5 sprigs of rosemary, minced

1/4 cup red wine vinegar

1/4 cup avocado oil

1 tsp salt

Directions:

2 hours before grilling, combine all ingredients in a large ziploc bag, making sure to massage all lamb ribs with mixture.

Let sit in fridge until about 20 minutes before grilling. Let sit out to reduce some of the chill.

Preheat grill to medium-high heat.

Grill for ~6 minutes per side.

I like to serve this topped with tomato confit, and suggest you do the same.

Note: I have written this recipe for a standard 8 rib rack of lamb. For each standard rack you prepare, it would get it’s own bag, and own marinade.

You can also prepare in the oven if you would be so inclined. If so, I suggest broiling the lamb for about 4-5 minutes a side.