Summary

Ingredients

• 400 g rack lamb (s)
• 2 tablespoon rosemary
• 2 tablespoon thyme
• 2 large cloves garlic
• 1 tablespoon black pepper, freshly ground
• some sea salt, coarse

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Instructions

1. Peel and finely chop the garlic, pluck the rosemary and thyme from the stalks and roughly chop. Parry the rack of lamb and then rub it with rosemary, thyme and garlic as well as some freshly ground pepper and let it soak for at least 4-6 hours (better overnight).
2. Remove the herbs from the rack of lamb and grill on direct heat for 3-4 minutes on each side, then let steep for about 20 minutes over indirect heat with the lid closed (about 200 degrees). Remove from the grill, sprinkle with a little coarse sea salt, cut open and serve immediately.
3. It goes well with young green beans, a mixed salad, ratatouille, baguette or rosemary potatoes.