Grilled Rack of Lamb and Fennel

Grilled Rack of Lamb and Fennel

Recipe Rating: 3.33128
Serves 4
Tender grilled rack of lamb pairs perfectly with a smoky grilled fennel mixture brightened with fresh herbs. Make things easy and ask your butcher to french the racks of lamb for you.
  • 2 large fennel bulbs, fronds removed and reserved
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon fine sea salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 2 tablespoons chopped fresh marjoram or oregano
  • 1 tablespoon chopped fresh dill
  • 2 (8-rib, 1 pound each) frenched and trimmed racks of lamb
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Prepare a grill for medium heat cooking. Cut fennel bulbs in quarters but do not remove core (this will help keep fennel intact while grilling). In a large bowl, toss fennel with 1 tablespoon of the oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

Place fennel quarters on the grill and cook, covered, about 20 minutes or until charred and tender, turning occasionally. Remove from the grill and let cool slightly. Remove cores. Place fennel in a food processor or blender with 1 tablespoon of the oil, 1/4 teaspoon of the salt, 1 tablespoon chopped reserved fennel fronds, marjoram and dill, and pulse until finely chopped.

Meanwhile, wrap bone ends of lamb with foil to prevent burning on the grill. Brush lamb with remaining 2 teaspoons oil and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer racks to the grill and cook, covered, 16 to 20 minutes, turning once, until a thermometer inserted into the thickest part of the chop reads 145°F for medium or until cooked to your desired doneness. Let stand 10 minutes, covered loosely with foil.

Slice racks into chops and serve with fennel mixture.
Nutritional Info: 
Per Serving: 420 calories (190 from fat), 21g total fat, 6g saturated fat, 145mg cholesterol, 800mg sodium, 9g carbohydrates, (4 g dietary fiber, 4g sugar), 48g protein.
Special Diets: 

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