Spiced Rack of Lamb
Southeast Asian–inspired spiced rack of lamb is a delicious partner to Thai-inspired crab salad in this modern West Coast surf ’n’ turf menu for six people. Add one more rack of lamb if you wish to serve eight people.
Ingredients
- 2 racks of lamb (7 or 8 bones each, or about 1-1/2 lb/750 g each)
- 4 cloves garlic, pressed, grated or pounded into paste
- 1 tbsp (15 mL) finely grated fresh ginger
- 1 tbsp (15 mL) lime juice
- 2 tsp (10 mL) fish sauce
- 1 tsp (5 mL) crushed fennel seeds
- 1 tsp (5 mL) black pepper
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) salt
Preparation
Trim off extra fat from lamb, leaving a thin layer on top. Score fat lightly in crisscross pattern.
Mix together garlic, ginger, lime juice, fish sauce, fennel seeds, pepper, cumin and salt; rub all over lamb. Marinate for 1 hour or refrigerate for up to 24 hours (bring to room temperature before grilling).
Cook lamb on greased grill over medium-high heat, covered and turning once, until medium-rare, 18 to 20 minutes. Cut into individual chops.
Makes 6 servings.
Advertisement
_
Newest Recipes
-
Dulce de Leche Ice Cream
Transition from sweet gingery seafood to this rich and smooth caramel-flavoured ice cream. And you... -
Three-Pepper Grilled Chicken
All this garlic- and pepper-kissed chicken needs to be a full meal is a simple salad made of your... -
Scallops and Salmon Grill
A nod to Canada's coasts for Canada Day: plump Nova Scotia sea scallops barbecued with a side of... -
BBQ Steak 'n' Lettuce Wraps
Lettuce wraps add a crisp finish to this teriyaki-infused steak. A fresh alternative to burgers,...