Grilled Racks of American Lamb

For the American Lamb Racks: Lay the raw lamb into a gallon-sized zippered storage bag. Add, in the order listed, oil, lemon juice, lemon zest, oregano, garlic, salt and pepper. Move bag around gently to mix marinade and evenly coat lamb. Refrigerate for about 2 hours. Remove from refrigerator; let sit at room temperature for at least 30 minutes. 

Preheat grill to 500°F for about 10 minutes. Lay racks onto grill, fat side down; get a good hard sear on each side, about 5 to 6 minutes per side. Reduce heat to 300°F; rotate lamb every 5 to 6 minutes until it displays a caramelized golden crust and is medium-rare inside (about 20 to 25 minutes total).  

Remove lamb from grill; let rest for at least 10 minutes before slicing. Slice into double chops and enjoy with Grilled Broccolini and Mustard & Bacon Herbed Potato Salad. 

For the Grilled Broccolini: Flash cook broccolini in 1 quart of boiling water for 30 seconds to 1 minute. Remove broccolini; dress with oil, salt and pepper. Grill at 300°F for 7 to 10 minutes, turning often to prevent over-charring.  

For the Mustard and Bacon Herbed Potato Salad: In a pot, boil potatoes for 20 to 25 minutes or until fork tender. Drain potatoes; slice in half. Put cooked potatoes and bacon into a large mixing bowl. Add garlic, lemon zest, lemon juice, tomatoes, parsley, basil, oil, mustard, salt and pepper; gently fold until thoroughly mixed. Allow to sit at room temperature for 15 to 20 minutes before serving.