50/50 Grilled Rack of Lamb 

Recipe by Chef Sam Crannell of Lloyd Martin, Seattle, Washington

Serves: 4


2 12-14 ounce racks of lamb
1 cup of mint
1/2 cup of pealed garlic
Juice and zest of 2 limes and two lemons*
1 tablespoon cumin
2 tablespoons ground coriander
1 tablespoon smoked paprika
1 tablespoon black pepper
2 tablespoons salt
1/4 cup extra virgin olive oil
1/4 cup honey

Combine all ingredients, except lamb, and puree the marinade in a blender. Rub the racks with marinade and put them in plastic bags and let marinate at least 2 hours and no more than 8 hours.

Cook on charcoal or hard wood with indirect heat until a thermometer reads 120 degrees for medium rare. Let rest for 7 min before serving.

*We recommend using lemons and limes from Paramount Citrus. They are consistently fresh and juicy and available at most major grocery, mass and club retailers.

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