If you read recipes for lamb racks they all have rosemary and thyme. Let’s try something different that goes great with lamb meat.

Serves: 2

Ingredients

ImperialMetric
14-18 oz of lamb racks
Marinade
1 tbsp basil (dried)
1 tsp ground cumin
1 tsp coarse ground black pepper
juice from one lime
1 tbsp olive oil
0.5 tsp salt
1 small clove of garlic (crushed)
400-500 grams of lamb racks
Marinade
1 tbsp basil (dried)
1 tsp ground cumin
1 tsp coarse ground black pepper
juice from one lime
1 tbsp olive oil
0.5 tsp salt
1 small clove of garlic (crushed)

Instructions

Start by mixing all marinade ingredients in a small bowl. Let it sit for a good hour in room temperature so the flavors blend well. The reason for using just a small clove of garlic (or half a large one) is so the garlic won’t overpower the other flavors. Trim the meat in the meantime (if needed).

Raw lamb racks

Raw lamb racks

Trimmed lamb racks

Trimmed lamb racks

Now brush liberal amounts all over the meat. Leave the meat in the fridge for at least one hour.

Lamb racks with rub applied

Lamb racks with rub applied

Grill/Oven

Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 250° F. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear. Place the meat on the indirect side and close the lid. Leave it until the inner temperature is 125° F, it takes roughly 45 minutes. Now remove the lid, open all vents and crank up the heat. Once the fire is hot, place the meat back on the grill grates, still on the indirect side, close the lid and leave it until the inner temperature is 133-136° F.

Bring the meat inside. Slice it and serve with a creamy mash and some vegetables. The tangy lime flavor together with the black pepper and herbs will really make this lamb shine.