One of those culinary terms that evokes
an aura of grilling mystique.
1/2 cup Garlic Extra Virgin Olive Oil
1/2 cup Blenheim Apricot white balsamic
2 racks of lamb (8 chops each)
Sprigs of fresh mint
Salt and pepper to taste
Whisk oil and balsamic in bowl. Pour into 2 large plastic kitchen storage bags, one bag for each rack. Place in fridge for 2 hours turning occasionally. Heat BBQ to high and grill the racks for 5 to 6 minutes per side for medium doneness. Remove and rest for 2-5 minutes. Slice into individual chops. Garnish with a drizzle extra oil & vinegar as desired and salt and pepper to taste.