Grilled Rack of Lamb

Yogurt is the tenderizing secret to this succulent version of classic grilled fare.

Combine yogurt, lemon juice, garlic, anise, and pepper to make marinade. Reserve 1/4 cup marinade; cover and refrigerate. Trim fat from roast to expose 1 to 1-1/2 inches of bones (or ask your butcher to trim the fat). Place lamb in a shallow non-metal dish. Coat lamb with remaining marinade. Cover and marinate 4 hours or overnight in refrigerator.

Drain lamb, discarding marinade. With meaty sides out, tilt roasts and cross ribs so they interlock. Place lamb in center of cooking grate. Cook 50 to 60 minutes for medium rare (150°F/66°C), 60 to 70 minutes for medium (160°F/71°C). Brush with reserved marinade during the last 10 to 15 minutes of cooking time. Serve with mint jelly, if desired.

Makes 8 servings.