Lamb Cutlets With Mustard and Thyme

Tag : outdoor coat

Cut the garlic into very thin slivers, then scatter them in thebottom of a large baking dish. Add the oil, mustard, mayonnaise,thyme and a generous amount of black pepper; use a fork to mixuntil well incorporated, to form a marinade; mash the garlicslivers as you work. Have a second baking dish nearby.
Trim the lamb racks, discarding as much visible fat as possible andany of the silvery connective skin. Cut the racks into cutlets (tolook like thin lamb chops). If necessary, trim the bones until theyare clean, or frenched. As the cutlets are separated, place them inthe marinade and turn to coat on both sides. Divide the cutletsbetween the 2 baking dishes. Let them marinate for 15 minutes.
Meanwhile, prepare your outdoor gas grill for direct heat. Preheatto medium-high (450 degrees); for a medium-hot fire, you should beable to hold your hand about 6 inches above the heat for 4 or 5seconds. Have ready a spray water bottle for taming any flames.Lightly coat the grill rack with oil and place it on the grill.
When ready to cook, place the cutlets on the grill grate and cookfor 3 to 4 minutes, until they are browned with a slight crust onthe edges, then turn them over and grill for 3 minutes, untilbrowned and sizzling. Discard the marinade.
Alternatively, if using a large grill pan on the stove top, lightlygrease it with nonstick cooking oil spray and place it overmedium-high heat. When it is hot, place half of the cutlets in thegrill pan (or more if they can fit in a single layer). Cook for 4minutes, then turn them over and cook for 4 to 5 minutes. Sprinklewith salt to taste; serve hot.