11
RACK OF LAMB
Sear: Medium, Cook: Indirect/Medium
1 cup fresh bread crumbs
1⁄4 cup snipped parsley
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 racks of lamb, 1 to 1-1⁄2 pounds each
2 tablespoons Dijon mustard
2 tablespoons melted butter
1 clove garlic, crushed
In a small bowl combine the bread crumbs, parsley,
salt, and pepper.
Sear lamb racks, fat side down, over Direct Medium heat
for 5 minutes. Remove from grill. Spread 1 tablespoon
of the mustard over each lamb rack. Sprinkle the bread
crumb mixture evenly over the lamb racks. Combine
melted butter and garlic and drizzle on top. Continue
grilling over Indirect Medium until medium rare, 145˚F
(63˚C), about 20 minutes.
Makes 4 servings.
LEG OF LAMB
Indirect/Medium
1 leg of lamb, boned, rolled and tied, 5 to 6 pounds
2 cloves garlic, cut into 8 slivers
Olive oil
1 tablespoon grated lemon peel
3⁄4 teaspoon salt
1 teaspoon dried rosemary leaves
1⁄4 teaspoon freshly ground black pepper
Using a small pointed knife make 8 small slits in surface
of leg of lamb. Insert a sliver of garlic into each slit.
Brush roast with oil. Sprinkle lemon peel, salt, rosemary,
and pepper over top. Grill over Indirect Medium heat, about
2-1⁄2 hours, for medium doneness 160˚F (71˚C).
Makes 10 to 12 servings.
97668_US_1005.indd 1197668_US_1005.indd 11 10/11/05 1:13:37 PM10/11/05 1:13:37 PM
To Next Page
Loading...
Need help?
General
