If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Right from the pages of The Holy Grill, this super savory combination of flavors is a favorite when it comes to lamb. And because it's thicker, it requires less marinating time which is good if you don't, or can't wait.
Makes 2 racks
Ingredients
Rub
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon kosher salt
1 tablespoon ground Sichuan peppercorns, mostly optional but I get it
1 tablespoon coarsely ground black pepper
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons sesame oil
2 tablespoons neutral oil
2 racks of lamb, Frenched - the meat between the bones has been removed
Directions
Remove lamb from fridge 30-45 minutes before cooking
Combine all rub ingredients in a small bowl, mix well and spread on lamb on all sides - btw feel free to do this up to a couple hours in advance - just put it in the fridge and bring out 30 minutes prior to cooking
Preheat grill to medium high and set up for 2 zone cooking
Start lamb on the direct side, making sure to get great color and charring all around
Then move to indirect side, and cover, turn every 10 minutes until an instant read thermometer hits 140 degrees
Remove, cover loosely with foil, and let rest 10 minutes
The temp will rise and you'll be the recipient of amazing lamb
