I was pawing through the freezer and found a rack of lamb. It was a beautiful day, so it was grilling time. I marinated the lamb, after cutting a slit between the bones, with a puree of preserved lemons, garlic, and red finger peppers. This was rubbed all over the rack, front and back, and it was put to the side while I made a salad.
The rack was put on a hot grill along with half of a red cabbage that I found in the fridge. I closed the lid, and let it go for about 6-8 minutes, then flipped it over to the bone side, closed the lid and let it go for another 5 minutes. Tested the temp, bingo, for me, 130°F and I pulled everything off the grill.
Cut the rack into lamb chops and served it up. Yummers!
Nota Bene: The red cabbage was fabulous. Sweetly charred and cooked through.
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