Farm Market Specials (Sept 12 – 18)
We’re Back To The Grind!
Ingredients You'll Need
- 1 Frenched Rack of Lamb
- 2 tsp. cumin
- 2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/2 tsp. sea salt
- 1/4 tsp. chipotle pepper
- 1 tbsp. thyme, finely chopped
- 1/2 cup mustard
- 1 tbsp. worcestershire
- 1/4 cup water
- 6 tbsp. olive oil
- 2 tbsp. assorted herbs, chopped
- Balsamic vinegar
Directions
- Mix together the cumin, paprika, black pepper, sea salt, chipotle pepper, thyme, mustard, worcestershire and water.
- Score the fat side of the lamb
- Rub the rack of lamb with the above mixture
- Set grill for indirect cooking
- Add rack of lamb to the indirect heat side of the grill, close lid and cook for 35 minutes or until a thermometer inserted into the thickest part reaches 135 degrees
- In a mixing bowl, mix assorted herbs then drizzle with olive oil and balsamic vinegar
- When lamb has reached 10 degrees below desired temperature, take off the grill for 5 minutes
- Add the lamb to the direct heat and scorch 1 minute on each side until charred
- Transfer to serving platter and top with herb mixture
- Slice between the bones to make chops
