Frenched Rack of Lamb with Feta Sauce
adapted from Barbecue University
1 frenched rack of lamb (your butcher will be able to prepare the rack, if it already isn’t packaged that way)
2 tablespoons olive oil
1 tablespoon dried oregano (preferably Greek)
1 tablespoon minced garlic
Coarse salt (kosher or sea) and freshly ground black pepper
1/4 cup diced sweet onion
1/4 cup chopped fresh flat-leaf parsley
Feta Cheese Sauce (recipe follows)
1. Separate the ribs individually by slicing between the bones. Place in a baking dish and brush both sides with the olive oil. Sprinkle the oregano and garlic over both sides of the ribs, then season them with salt and pepper. Let the lamb marinate for 30 minutes.
2. Preheat the grill to high, preparing for direct grilling (that is, the lamb will be cooked directly over the flame).
3. When ready to cook, place the ribs directly on the grill grate and cook on all sides until nicely brown and to the desired degree of doneness, 3 to 4 minutes per side for medium rare; 5 to 6 minutes per side for medium. To test for doneness, use the poke method: When cooked to medium-rare, the meat should be gently yielding.
3. Transfer the ribs to a platter or plates and let rest for 2 minutes. Sprinkle the onions and parsley over the lamb and serve the Feta Cheese Sauce on the side.
Feta Cheese Sauce
Yield: Makes about 1 cup
3 ounces feta cheese, drained and crumbled (about 6 tablespoons)
1/4 cup milk or water
3 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
2 teaspoons sweet paprika
1/2 teaspoon hot red pepper flakes
About 3 tablespoons heavy (whipping) cream
1 teaspoon fresh lemon juice, or more to taste
Coarse salt (kosher or sea; optional) and freshly ground black pepper
Puree the feta, milk, olive oil, mayonnaise, paprika, and hot pepper flakes in a blender until smooth. Add the cream and lemon juice and blend just to mix. The sauce should be thick but pourable.
Taste for seasoning, adding more lemon juice as necessary, and salt and pepper, if desired, to taste.