From the menu of … The Brickery Grill & Bar, 6125 Roswell Road, Sandy Springs. 404-843-8002, www.thebrickery.com
Q: If at all possible, could you attempt to pry the recipe for the Rack of Lamb from the Brickery in Sandy Springs? My family are regulars at this restaurant and not only enjoy the food but also the fantastic staff. It's a consistently enjoyable experience. I consider myself to be a bit of a "Rack of Lamb" snob and recently ordered the rack of lamb offered as a menu special. It came highly recommended by our waiter and I was not disappointed. It was absolutely fantastic and one of the best I have had. If you could find out what seasoning used as well as the marinade (I think) they use to prepare it for the grill, I would greatly appreciate it. I can then stop dreaming about it! — Gerry Whitman, Woodstock
A: Sally Alterman, owner of the Brickery Grill and Bar, was happy to share her recipe for the entrée she calls a "very straightforward recipe," which does, as Whitman suspected, feature a flavorful marinade.
The Brickery Grill and Bar’s Grilled Rack of Lamb
4 cups olive oil
1/2 cup A-1 Steak Sauce
2 tablespoons dried rosemary, crushed
2 tablespoons minced garlic
1 1/2 tablespoons dried thyme
1 1/2 tablespoons coarse ground black pepper
1 tablespoon crushed red pepper
1 tablespoon kosher salt
2 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons herbs de Provence
6 racks lamb, Frenched (8 ribs per rack, about 12 ounces per rack)
In a large bowl, make marinade by whisking together olive oil, steak sauce, rosemary, garlic, thyme, black pepper, red pepper, salt, Worcestershire sauce and herbs de Provence. Arrange lamb in a glass container or sealable plastic bag and pour marinade over the meat. Cover or seal and refrigerate 8 hours, or overnight.
When ready to serve, preheat grill to medium high. When internal temperature is 375 degrees, the grill is ready. Lightly oil the grates.
Arrange lamb racks on grill and cook to desired degree of doneness. Discard marinade. Let lamb rest 5 minutes before serving. Serves: 6
Per serving: 278 calories (percent of calories from fat, 88), 7 grams protein, 2 grams carbohydrates, trace fiber, 27 grams fat (6 grams saturated), 30 milligrams cholesterol, 439 milligrams sodium.
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