GREEK GRILLED RACK OF LAMB/MINT SAUCE

1 rack of lamb (8 ribs) french cut
1-2 tablespoons extra virgin olive oil (depending on how much fat is left on meat)
4-6 garlic cloves, peel and minced
2 tablespoons greek seasoning (Flavor Seed)

Prepare lamb 4 hours ahead of cooking. Dry meat thoroughly and place in a baking dish. Rub with olive oil and garlic on all sides and sprinkle with greek seasoning. Cover and refrigerate for 2 hours, remove and let come to room temperature for 2 hours.

Cover bones with tin foil so they don’t burn while cooking. Bring grill to medium high heat.

Place lamb fat side down to brown and sear for about 2 minutes, being mindful of flareups because the meat can easily catch on fire. Check constantly at this point, removing if necessary to let the fire die down. Turn and brown on other side for 2 minutes. Remove to indirect heat and continue to turn and cook about 4-6 more minutes until the meat reaches 130°. Cover and let rest 20 minutes before serving. Serves 2-4.

***You can tell by the plump end that the meat is not dry and overcooked!***

MINT SAUCE

1/2 cup water
1/4 cup sugar
1/4 cup white balsamic vinegar
2/3 cup chopped mint leaves
Bring a small saucepan filled with water to medium high high. Add sugar, stir until dissolved, then add vinegar. When blended to desired consistency add mint leaves. When cooling, if sauce becomes too thick, you can add more warm water.