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Ingredients

Yield: Makes 2-4 Servings
Prep Time: 10 minutes
Cook Time: 25 minutes

1 rack of lamb, frenched
2 teaspoons + 2 teaspoons, divided, fresh thyme, chopped finely
1 tablespoon + 1 tablespoon, divided, fresh rosemary, chopped finely
3 garlic cloves, minced
1 tablespoon whole grain mustard
1 tablespoon Kikkoman® Soy Sauce
½ lemon
¼ cup + 2 tablespoons olive oil, divided
1 tablespoon fresh mint, chopped finely
¼ teaspoon sea salt
¼ teaspoon black pepper

Instructions

  1. Whisk together 2 teaspoons of thyme and 1 tablespoon of rosemary with garlic, mustard, soy sauce, lemon, ¼ cup olive oil, and salt and pepper in a dish large enough to hold the rack of lamb.
  2. Place the lamb in the marinade, using your hands to make sure that every bit of the lamb has some marinade on it.
  3. Cover and place into your fridge for up to 24 hours. Heat one side of your grill to high and leave the other side off.
  4. Once your grill is hot, place the lamb, meat side down, on the un-lit side of the grill and allow to cook for 20-25 minutes or until it has almost reached your desired doneness (at least 125°F).
  5. Place lamb on the lit side of the grill for a couple of minutes on each side to give the outside a nice grilled crust.
  6. Remove from heat and allow to rest for 5 minutes. While resting, stir together 2 tablespoons of olive oil, 2 teaspoons thyme, 1 tablespoon rosemary, and mint. Brush this mixture over the lamb.
  7. Slice between each rib and serve with your favorite side. 

Recipe adapted from Female Foodie

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