With more time at home and the holiday season upon us, now is the best time for some Christmas barbecue. From Summerset Grills, we want to wish you A Very Merry Grilled Christmas with terrific seasonal-inspired dishes for you to master on your grill. Going for the gusto, here is Spiced Grilled Rack of Lamb. One of the most underrated meats, lamb is truly a showstopper for the Christmas table, and this preparation features a spice and mustard rub that is a beautiful, rich, and earthy blend of flavor.
The rub is a paste formed by combining a bunch of spices with mustard, Worcestershire, and water. With its bold pungent flavor and color, the past will season and permeate the lamb as the fat renders. The lamb is roasted in the grill with indirect heat until the desired doneness is reached. The cumin and paprika are the standout spices, along with the mustard that brings out the bold flavor. A finishing board sauce of oil, herbs, and balsamic vinegar brings the last note of refreshing delight to this dish. Perfect for the holidays have A Very Merry Grilled Christmas with mesquite masterpieces straight from your grill.
Spiced Grilled Rack of Lamb Ingredients
- 1 rack lamb - frenched
For the Paste
- 2 teaspoons of Cumin
- 2 teaspoons of Paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of chipotle pepper
- 1 tablespoon of finely chopped thyme
- 1/2 cup of mustard
- 1 tablespoon of Worcestershire sauce
- 1/4 cup of water
For the Board Sauce
- 6 tablespoons of olive oil
- 2 tablespoons of chopped assorted herbs (cilantro, parsley, chives, thyme)
- Balsamic vinegar as needed
Spiced Grilled Rack of Lamb Directions
- First, mix together all of the ingredients for the paste.
- Score the fat side of the lamb with diagonal intersecting lines.
- Rub the rack of lamb all over with the paste and allow it to sit until the 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 reaches 10 degrees under the 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.
Notes: This makes a medium-rare lamb; increase the temperature for more well-done. You can also use vinegar or lemon juice for the board sauce.
Taken from vodkaandbiscuits.com