- 1 or 2 lamb racks (for 2 or 4 persons respectively)
- 3 cloves garlic
- 1 handful of fresh mint
- peel of 1/2 lemon
- 1/2 cup olive oil
Season the ribs on both sides with salt and pepper.
Prepare the gremolata by chopping the garlic, mint and lemon peel (remove the white skin) and cover it with the olive oil, add salt and pepper to your own liking.
Place the ribs on the grill with the bones facing down, with plenty of coals underneath for approximately 10 minutes. Turn and cook on the other side for 8 more minutes for a rare meat and for about 10 minutes if you want it medium rare.
Let the meat rest for 3 minutes before cutting the ribs and season them with the gremolata. Consume immediately.