Sweet & Spicy Grilled Lamb Chops – Grillsanity!

March Madness has slowed into a building rage as only four teams remain having destroyed millions of brackets along the way.  As we get ready for the Final Four, Grillsanity continues to step up the game day menu with Sweet & Spicy Grilled Lamb Chops.  Featuring a rub of brown sugar, cayenne pepper, and dry mustard, these lamb chops come off the grill super tasty and super messy.

Prepare the chops by dividing the racks into individual single bone chops.  Make the rub by combining all three sugars, salt, both chili powders, cumin, cayenne, garlic powder, and the dry mustard.  Place the rub on a dinner plate, and drag each chop through on both sides thoroughly covering the lamb.  Grill over medium heat until done and serve with a lot of paper towels.  Sweet and spicy, these chops finish with beautiful color and flavor and are a perfect way to celebrate a champion.  So grab the napkins, wipes, or even a bib if necessary, and get ready for Grillsanity!

Serves: 4

Sweet & Spicy Grilled Lamb Chops Ingredients

  • 2 racks of lamb, Frenched (bone ends trimmed of meat), each rack about 1 1/2 pounds
  • Olive oil
  • 1/4 cup light brown sugar
  • 1/4 cup dark brown sugar
  • 1/4 cup granulated white sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon ancho chili powder
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard

Sweet & Spicy Grilled Lamb Chops Directions

  1. Heat the grill to medium. Be certain the grill grates are very clean.
  2. Use paper towels to pat dry the racks of lamb. One at a time, place each rack on a cutting board and cut through at every bone to create chops, using the bones as a guide. From each rack, you will get 7 to 8 thin chops with 1 bone each, about 2/3-inch thick. Brush each chop all over with olive oil.
  3. To make the rub, in a small bowl, mix together all 3 sugars, the salt, both chili powders, the cumin, cayenne, garlic powder, and mustard. Place the rub on a dinner plate and drag each chop through it to coat on all sides. Pat the rub into the meat so that it sticks.
  4. When the grill is ready, arrange the chops on the grates and cook, with the grill covered, for 2 to 3 minutes per side for medium-rare. Cook longer if you prefer your meat more done.
  5. Remove the chops from the grill and place on a clean platter. Let the chops rest for 5 minutes before serving. Serve with lots of paper towels and let people eat with their hands.

Taken from GlobalNews.ca

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