Mint and lamb pair perfectly, so I also prepared a mint chimichurri to serve with the lamb. To finish the rub, I added kosher salt and dried mint. If you do not have a spice grinder, use a mortar and pestle. Then I toasted fennel seed, cumin seed, coriander, and black peppercorns in a medium hot dry skillet, let them cool, and pulsed the spices a few times in a spice mill to create coarse texture. Here is how it all came together.īeginning by making a spice rub for the lamb, spices that have an affinity for lamb. Not that I needed convincing to fire up my grill. On any given night, probably more people on Planet Barbecue are grilling lamb than any other meat. Lamb is the meat of choice for most of North Africa, the eastern Mediterranean, the Middle East, Central Asia, South Asia, and on down into Southeast Asia. Travel the world’s barbecue trail and you’ll find vast numbers of lamb grillers. (Compare that with the annual per capita consumption of 65 pounds of chicken and 55 pounds of beef.). We Americans don’t eat much lamb-we average something on the order of less than two pounds per capita per year. In never having cooked lamb before, I’m not alone. So, when Holy Grail Steak sent us a gorgeous Sonoma County rack of lamb that was raised in the heart of California’s wine country, well, what better way to get started? Holy Grail Steaks Offer!
#Grilled lamb rack tv#
I’ve devoured it with gusto at Barbecue University and on the set of Steven’s TV shows. Confession time: I have never grilled lamb.
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