Prep time 10 min. Cook time min.
1 large rack of lamb (7 bones) trimmed
1/4 cup of Muse Appetite Rub
1 teaspoon Pink Hawaiian Sea Salt
1/2 teaspoon freshly ground Green Peppercorns
1 tablespoon Planeta Extra Virgin Olive Oil
Liberally apply the Muse Rub to each side of the rack evenly and refrigerate for minimum of 1 hour (overnight for best results). Remove from refrigerator 1/2 hour before grilling.
Lightly rub or brush the grill surface with oil. Place fat side of the lamb ono the grill first for 2 minutes on high heat and then for an additional 3 minutes on low heat. Turn the rack to the other side and continue to grill for another 15 minutes until medium-rare. The inside temperature should be 140F.
Remove the rack of lamb from the grill and let stand for 10 minutes before carving. Drizzle a few drops of Planeta Olive Oil on each portion, add Hawaiian Sea Salt and Green Pepper and a pinch of the muse appetitie rub.