he American cooking landscape is rich with culture and diversity. Cooking techniques, herbs and spices from across the globe are freely incorporated into everyday modern meals. There is, of course, a custom that is almost universally shared by all – cooking over an open fire. Grilling is where we come together to share and practice both old-school and new-age techniques.
Bring a taste of the Mediterranean with dinner this evening by cooking lamb. This lamb rack recipe is bursting with flavor and is sure to be a success with the whole family. Nothing beats that moment of grilling over an open fire, listening to the meat sizzle and char, and time well spent in good company.
- 1 kilogram lamb rack
- 3 medium-size eggplants
- 4 zucchinis
- 3 to 4 bell peppers (assorted colors)
- 125 g goat’s cheese, crumbled
- 2 tbsp olive oil
- Salt and pepper
- Fresh basil and mint leaves
- honey to serve
- 3 tbsp olive oil
- 3 cloves of garlic, peeled
- 1 Fresh chili
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves
- 2 small lemons, juice and zest
- To make the marinade, finely chop garlic cloves, fresh chili, mint, and basil, and combine with olive oil, lemon juice and zest in a bowl.
- Place the lamb rack in a dish and pour the marinade over, making sure to cover both sides generously. Leave to marinate for 1–2 hours.
- While the meat is marinating, slice eggplants and zucchinis lengthwise into wide strips, approximately 1 cm thick. Slice bell peppers into quarters or sixths if they are large ones and lay them out in a large pan. Brush with olive oil and season with salt and pepper.
- Pre-heat grill to high. Place lamb across the grill and sear for 2 minutes on each side. Reduce heat to medium, and continue to cook lamb for another 5-8 minutes on each side for medium-rare, or until internal temperature is 130F. 5 Set meat aside to rest for 5–10 minutes. 6 While meat is resting, increase grill heat to medium-high.
- Grill vegetables until tender and lightly charred.
- Plate the grilled vegetables. Sprinkle with mint and basil leaves, and crumbled goat’s cheese. Finely drizzle with clear honey.
- Slice lamb into cutlets, cutting between each bone, and serve on top of the vegetables.
Recipe Courtesy of Grill Magazine, Issue 4 by © DCS