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spiced grilled rack of lamb


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  • For the Paste
  • 2 t. Cumin
  • 2 t. Paprika
  • 1/2 t. garlic powder
  • 1/2 t. black pepper
  • 1/2 t. sea salt
  • 1/4 t. chipotle pepper
  • 1 T. finely chopped thyme
  • 1/2 c. mustard
  • 1 T. Worcestershire
  • 1/4 c. water
  • 1 rack lamb - frenched
  • For the Board Sauce
  • 6 T. olive oil
  • 2 T. chopped assorted herbs (cilantro, parsley, chives, thyme)
  • Balsamic Vinegar as Needed



Step 1

First mix together all of the ingredients for the paste.
Score the fat side of the lamb, see pictures above as a reference!
Rub the rack of lamb all over with the paste and allow to sit until grill is fired up.
Set your grill for indirect and direct cooking. Whether it's gas or charcoal, only heat one side to high while the other side is not lit at all. I light the right side.
Add the rack to the indirect (away from the fire) side of the grill. Close the lid and cook 35 minutes or until a thermometer reaches exactly 125 degrees (or ten degrees under your desired doneness, 135 is medium rare which is what i made mine). While this is cooking whip up the board sauce!
On a cutting board chop your assorted herbs and drizzle over the oil and a splash of the vinegar.
When the lamb reaches10 degrees under desired doneness, take off the grill and rest for 5 minutes. Add to the direct (flame) and scorch a minute on each side until you have a beautiful charred color. I let mine cook for 3-5 minutes until it reached 135.
Immediately transfer to the cutting board with board sauce. Slice between the rib bones to make chops. Use the board sauce and the juices from the lamb as a serving sauce.
This makes a medium rare lamb, increase the temperature for more well-done.

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