This Barbecued Rack of Lamb recipe was adopted from the cookbook Asian Grilling by Vicki Liley. It's a unique, exquisite yet relatively easy dish to prepare and will surely impress your guests!
Barbecued Rack of Lamb
This recipe was adopted from the cookbook Asian Grilling by Vicki Liley. (See the recommended link to the right.) This recipe is unique and exquisite, yet relatively easy to prepare and will surely impress your guests! The lime juice gives the meat a distinct tanginess, and the seasonings form a wonderful tasting crust.
In a bowl, combine juice, olive oil, parsley, salt pepper and cumin and mix until well combined. Place the rack of lamb in a shallow glass dish and pour the herb mixture over the maet. Cover with plastic wrap and refrigeraet for 3-4 hours. Give thelamb a good final coating and remove it from the marinade.
Prepare a hot fire. Lightly oil the grill grid. Grill the lamb covered, until just pink in the center when cut, about 8 minutes each side, being careful to watch for flare-ups. Remove from heat, cover with aluminum foil and allow to stand for 5 minutes. Meanwhile, barbecue the lime halves until lightly golden, around 1-2 minutes. Slice the lamb into 2 cutlet servings and serve warm with lime and chili jam.
Cooking Tips
For this recipe, I used cherry wood chips moistened and wrapped in heavy duty aluminum foil in my gas grill. The heat needs to be intense to form a nice crust without charring. Since the cooking time is relatively short (15 minutes total) gas grilling is very convenient. Just remember to add a bit of wood for flavor. I would prefer a nice hot, charcoal grill for this type of meal.
By the way, I cannot recommend a cookbook more highly than Asian Grilling. Every recipe is illustrated and the ingredients are readily available in most supermarkets or specialty grocers. Get yours by clicking the Asian Grilling link in the recommendations section NOW!
. It's a unique, exquisite yet relatively easy dish to prepare and will surely impress your guests!
