1 rack of lamb 1/2 cup olive oil 1/3 cup toasted walnuts 6 fresh basil leaves 1 fresh mint leaf 2 cloves garlic 1 tablespoon fresh lemon juice Pinch of red pepper flakes Sea salt and freshly ground pepper to taste
Instructions:
1. Place all ingredients (except the lamb) into a food processor to make a marinade. Only briefly process the ingredients, so as to create a semi-pasted texture. Pour your marinade into a large zip-lock bag.
2. Cut rack of lamb into shanks, place in zip-lock bag, and shake well to marinate. Allow to sit for 24 hours. (If time is a factor, attempt to leave the shanks in bag for at least 3 hours.)
3. Preheat barbecue to medium-high heat. Place lamb shanks after directly on grill for four minutes per side, or until cooked.
Serves 1 shank per person, pending size of rack purchased.