Hubby's Grilled Rack of Lamb #eatwild
When Adam cooks, it's always "go big or go home." He never "just makes a salad" or "just makes a burger." It has to be gourmet. He takes his sweet time, making sure that every aspect of the meal is perfection. This means that he usually ends up with late night dinners....BUT they do taste good. Here's a recent creation of his, and it's one that I love.
Lamb is a less popular protein than beef, but it an excellent source of iron, B-Vitamins and protein. It is rich in flavor.
Grilled Rack of Lamb
- 1 rack of Lamb ( we get ours at Costco)
- Sea salt to taste
- Cracked pepper to taste
- 1 tsp Roasted cumin
- 1/8 tsp Black lava salt (a little bit goes a long way)
- 2 tsp Rosemary
- 3 cloves fresh Garlic
- Red Cloud Peak Seasoning (Savory Spice Shop) If you don't have access to this spice blend, combine 1 tbsp each of Salt, hot chili powder, garlic, black pepper, paprika, onion, cayenne, Mexican oregano, Thyme to make a large batch and use 1 tbsp of the seasoning.
- *optional (hickory wood for smoking---it does enhance the flavor of the lamb, but can be grilled over regular charcoal)
- soak hickory in a bowl of warm water for about 10 minutes
- Meanwhile, generously sprinkle sea salt, cracked pepper, and the 1/8 black lava salt onto the rack. Rub into the meat. Next rub the garlic into the skin and do the same with the remaining seasonings.
- Prepare your grill.
- When the grill is ready, sear, bone side down first, over direct medium heat until lightly browned, 2 to 4 minutes, turning once (flareups might occur). Move the lamb over indirect medium heat and grill to desired doneness, about 15 minutes more for medium-rare. Remove from the grill and let rest for 5 minutes before cutting into chops.
We always pair our grilled proteins with a salad or grilled veggie. Be sure to fill at least half your plate with greens!
**Though my husband put the entire rack on his plate for the picture, he gave me 1/3 of it and were both very satisfied.