Wednesday, January 16, 2008
Grilled Rack of Lamb
There was a time when I used to hate lamb for its strong flavor and odor until I got to taste a grilled Rack of Lamb. Rack of Lamb is a portion cut out from the ribs which when cut in between the ribs makes the lamb chops. The typical flavor of lamb is at its minimum (you can say almost non-existant) in the ribs, so a Rack of Lamb should be a perfect start for those who doesn't eat lamb because of its flavor or odor. The rack comes with a thick layer of fat, so trimming is necessary. A light wash is sufficient. Juice of one lime and ginger-garlic paste is the marinade. Then rubbing the ribs with any good "Prime Ribs Rub" and salt will cure it. Grill the rack on hot charcoals. If you do not want the rib bones charred, just wrap them individually with foils. Many like it medium rare...that is well done on the outside but still pink inside, personally, I like well done. Whatever your preference is, before serving just cut in between the ribs and serve lamb popsicles separately.