Grilled Honey-and-garlic Lamb Rack With Orzo Salad

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 australian lamb racks, frenched
• 1 1/2 cups red wine
• 2 tablespoons honey
• 3 garlic cloves, crushed
• 1 tablespoon fresh thyme leave
• salt & freshly ground black pepper, to taste
• 1 lb orzo pasta
• 2 ears fresh corn, cooked
• 1 lemon, juice and zest of
• 2 tablespoons extra virgin olive oil
• 1/4 cup black olives, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• salt & freshly ground black pepper, to taste

Recipe

• 1 combine the marinade ingredients and mix well.
• 2 pour marinade into a large flat glass or ceramic dish. add the lamb, turning to coat all sides.
• 3 marinate in the refrigerator, meat side down, for 2-3 hours or overnight.
• 4 to make orzo salad, cook pasta according to directions on packet and drain well.
• 5 while allowing orzo to cool slightly, cut the kernels from the fresh corn.
• 6 combine pasta, corn, juice, zest and remaining ingredients in a large bowl, toss well and season with salt and pepper to taste.
• 7 remove the meat from the marinade and pat dry.
• 8 place the marinade in a small pan and bring to a boil. it is important that the mixture comes to a rapid boil. reduce heat and simmer until liquid starts to thicken slightly and become glossy. keep warm.
• 9 heat grill to medium high, and cook the lamb racks for 5-6 minutes each side for medium-rare, or as desired. allow to rest for 5 minutes.
• 10 spoon orzo salad onto a large platter and place whole racks on top, or separate lamb into 3-4 chop portions and serve on individual plates.
• 11 spoon glaze over and serve with a green salad.