Rack of Lamb with Summer Succotash

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 3 pound lamb loins racks of lean
• 4 servings beurre blanc reduction 
• 1 teaspoon salt 
• 4 servings summer succotash 

Equipment

• grill
• aluminum foil

Directions

1. Trim excess fat from lamb. Cover exposed bones with foil to prevent excess browning.
2. Prepare grill.
3. Sprinkle chops evenly with salt and pepper.
4. Place chops on grill rack coated with cooking spray. Grill over medium-high heat 3 minutes on each side or until desired degree of doneness.
5. Let chops rest 5 minutes before slicing.
6. Serve with Summer Succotash and Buerre Blanc Reduction.