This was our main course for the July TK dinner. These are amazing!
There does seem to be a lot of ingredients needed to pull the marinade together but actual hands-on time is minimal and the results are phenomenal.
Please try these.
YOU WILL NEED:
MEAT THERMOMETER - now I am not one for lots of kitchen gadgets (where do people put all this craziness anyway?) But I HIGHLY suggest you have a couple of good thermometers in your supply of absolute kitchen essentials. Just spend the money. Take care of them properly. They will make your life so much easier.
1 rack of lamb or 2 smaller racks - about 5 pounds or so
2 medium red onions
1 cup fresh cilantro
1 cup fresh parsley
1 cup fresh mint
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons allspice
1 tablespoon crushed red pepper flakes
1 tablespoon olive oil
In a food processor toss in the onions, herbs, spices and a little salt and pepper.
With machine running slowly drizzle in the olive oil.
Taste and add more salt and pepper if needed.
Rub the spice/herb mixture all over the lamb meat.
Cover the entire tray and stick in the fridge for a few hours.
(or do as I did once - I prepped all the racks of lamb - covered and put in the fridge then went to school - took the tray out when I got home to bring the meat to almost room temperature before throwing on the grill)
Remove the tray of lamb from the fridge and leave on the counter.
Heat your grill to medium high heat.
Remove whatever you had covering the lamb tray.
Cover the tips of the bones with aluminum foil.
(Yes - this is a bit tedious but necessary)
Turn the grill down to medium heat.
Oil your grill grates then grill the racks 3 to 6 minutes each side - depending how raw or well done you like these. I usually do them with the curved side down first.
We like ours at an internal temperature of around 130-135. I usually remove after about 6 minutes on each side.
Cover and let rest a few minutes before slicing.
Lay them on a platter and garnish with thin slices of red onion and fresh cilantro.
Serve and watch them disappear!
Yes that's exactly why I love this carcass photo.....so there ya have it! HaHa
original recipe found in bon appetit magazine - july 2014 issue