Charcoal Grilled Rack Of Lamb With Anise And Garlic

Grilled lamb is something that I grew up with. One of my uncles had a small hobby farm, and he raised lambs and sheep that he sold at the farm gate to a regular and loyal clientele. My parents and brother hated lamb, yet would give in to me every spring and buy a lamb for the freezer. I would end up eating it myself usually in the summertime cooked on the grill at the cottage. When my uncle stopped raising animals I was in for a rude awakening when I bought my first lamb roast at the supermarket... That was the moment I realised what a difference there was in meat raised on pasture with a caring farmer -Vs- commodity meat packed on styro.

So get yourself a quality rack of lamb and give this recipe a try.

Ingredients:

1 or 2 racks of lamb "Frenched" with chine removed.

Paste

3 tablespoons olive oil
2 tablespoons anise seeds ground
1 tablespoon garlic minced
1 tablespoon anise liqueur
2 teaspoons coarse salt
2 teaspoons fresh ground black pepper

Method

Mix all the paste ingredients thoroughly in a bowl.
Slash the fat cap on the lamb 3-5 times about ¹/₂" deep.
Thoroughly rub the paste over the meat and into the slashes, covering every part.
Let the meat rest for a half hour before placing on the grill.
Prep charcoal grill for a two zone fire at medium heat (350º-450ºf).
Cover the exposed bone with foil to avoid excessive charring.
Sear the racks over direct heat, fat side down until browned.
Try to keep the lid down for this, but watch for flare-ups.
Move the racks to indirect heat, with the bone side down and continue cooking until medium rare - or your desired doneness is achieved.
Let meat rest for 5-10 minutes before serving.

Check out our Beginers Guide to Frenching A Rack of Lamb.

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