Author: Professional Chef Richard W. McPeake
• 2 Lamb racks, trimmed
• 1/2 cup Olive Oil, extra virgin
• 1/4 cup Lemon Juice, fresh
• 2 TB. Ancho Chili Powder
• 2 tsp. Garlic Powder
• 1 tsp. Cumin, ground
• 1 tsp. Curry Powder
• 2 tsp. Rosemary, fresh, minced
• 1/2 tsp. Black Pepper
• 1/4 tsp. Asian Chili Sauce
Heat Source:
Direct medium high heat zone.
Special Note:
Lamb racks can be bought already trimmed and frenched (bone of chop exposed). Regular chili powder can be used in this recipe if you cannot find Ancho Chili powder.
Preparation:
Cut the lamb racks into separate chops, either single bone or double. I prefer grilling them as single bone chop.
In a stainless steel or glass bowl, combine the oil, lemon juice, spices and herbs and blend until slightly emulsified.
Place the lamb chops in a shallow glass pan and pour the marinade over the chops, turning them to make sure they are coated well on both sides. Refrigerate and marinate for 4 hours.
Preheat the grill. While the grill is preheating, remove the chops from the marinade and allow to drain.
Oil the grates of the grill and grill the chops over direct heat for about 3-4 minutes a side, making sure not to over char.
Approximated Grilling Time: Single chops 2-3 minutes per side. Double chops 5-6 minutes a side.