Monday, March 24, 2008

Spice-Rubbed Rack of Lamb

1 lamb rack, Frenched
2 tbs ground black pepper
2 tsp brown sugar
1 tsp kosher salt
1 clove garlic, minced
¼ tsp allspice
½ tsp chilli flakes
1 tbs Worcestershire sauce
In a small bowl, blend together spices. Using your fingers, pack mixture onto meaty side of lamb rack. Drizzle with Worchester sauce and rub spices into meat until a paste forms. Place rack in a small casserole dish and set aside for an hour. May be refrigerated overnight.
After an hour, place onto the grilling surface of a preheated BBQ. Turn off one side of the grill and move lamb rack to that side to cook, turning every five minutes, until meat is medium rare. Remove to a cutting board and allow meat to rest for five minutes before slicing. To serve, slice rack between bones with a sharp knife. Serve, two or three per person, with roasted or grilled root vegetables and soft or grilled polenta, or other favourites.

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