2 racks of lamb, frenched (about 1-1/4 lb/625 g each)
1/4 tsp (1mL) each salt and pepper
1/2 cup (125 mL) minced fresh parsley
2 tbsp (25 mL) extra-virgin olive oil
4 tsp (20 mL) grated lemon rind
1/2 tsp (2 mL) ground coriander
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
In bowl, mix together parsley, oil, lemon rind, coriander, garlic, salt and pepper.
Trim any outside fat from lamb; sprinkle with salt and pepper. Press gremolada onto rounded side. Place on greased grill over medium heat; close lid and grill until meat thermometer registers 145°F (63°C) for medium-rare, 20 to 25 minutes.
Transfer to cutting board and tent with foil; let stand for 5 minutes before carving between bones.