Grill Magazine_Issue 4_P37



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.

Serves 4


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Grill vegetables until tender and lightly charred.
  6. Plate the grilled vegetables. Sprinkle with mint and basil leaves, and crumbled goat’s cheese. Finely drizzle with clear honey.
  7. Slice lamb into cutlets, cutting between each bone, and serve on top of the vegetables.

Recipe Courtesy of Grill Magazine, Issue 4 by © DCS

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