Ingredients:
1 rack of lamb,
1 tablespoon olive oil,
1 teaspoon balsamic vinegar,
1 pinch dried sage,
1 teaspoon red pepper and garlic seasoning,
1/2 teaspoon salt.
Recipe: Cut the rack of lamb into 4 equal cutlets. Mix all the seasonings in a bowl and add the rack of lamb cutlets to the marinade. Let them sit for about 10 minutes with the seasoning. Grill the rack of lamb over a fire-grill on all sides, approximately for minute and a half per side for medium. I served the grilled rack of lamb with sweet mashed potatoes, sauteed vegetables and rosemary-mint lamb au-jus. Tip: For this recipe you should use frenched rack of lamb. If you can't find frenched rack of lamb, simply clean all the meat from the rib bones with a sharp paring knife.
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