Sexy Minty Lamb Racks for Two

From Ron Shewchuk

2012 May/Jun

This dish delivers one of the purest meat experiences – a perfect combination of sweet, tangy and herbal flavours does exactly what’s necessary to deliver the goods. It’s great with summery salads like couscous or grilled eggplant.


  • 1/2 c. fresh mint, finely chopped
  • 1/2 c. dark brown sugar
  • 1 T. white wine vinegar
  • 2 racks of lamb, Frenched by your butcher


Combine the mint, sugar, and vinegar, and mix them together until you have a thick, wet paste, adding a splash more of the vinegar if it seems too thick. Prepare your grill for medium direct heat. Coat the lamb racks generously with the paste and grill them for 8 to 12 minutes, or until the internal temperature reaches 120°F for rare or 140°F for medium rare, using an instant-read thermometer. Turn the lamb every couple of minutes to allow the brown sugar on both sides of the rack to gently caramelize and the flavour of the mint to intensify.