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​Peach-Habanero Glazed Rack of Lamb

Posted by John Dawson on

Peach-Habanero Glazed Rack of Lamb

Kosmo's Q Texas Beef Rub isn't just for beef. Here we show how its award-winning flavor really shines on lamb as well. We finish the rack by glazing with our Peach Habanero sauce, which adds a not-too-sweet and gently spicy compliment.

Peach-Habanero Glazed Rack of Lamb

Ingredients

1 Rack of lamb

3 tsp Kosmo's Q Texas Beef Rub

1 Tbsp Olive oil

1/4 cup Kosmo's Q Peach Habanero sauce

Method

Unwrap the lamb, rinse with cold water, and pat dry with paper towels.

Using a butter knife loosen the membrane on the bone side of the rack. Grip the membrane with a paper towel and pull horizontally to remove it. This step is optional, but recommended.

Evenly coat all sides of the rack with the rub, reserving 1 teaspoon. Place the lamb in a gallon-size zip-top bag, seal and refrigerate 1-4 hours.

Remove the rack from the bag, coat all sides with olive oil. Apply the remaining teaspoon of rub evenly to the meat side only.

Start your grill and prepare for two-zone (direct and indirect) cooking. The indirect zone should be about 300-325º.

Place the lamb on the indirect portion of the grill and cook until the internal temperature of the thickest part of the center of the rack reaches 120º.

Move the lamb to the direct portion of the grill and sear each side for 2-3 minutes.

Remove the rack of lamb from the grill to a platter and coat liberally with the sauce.

Slice, serve and enjoy!

Suggested side (pictured): Wrap bundles of 4-6 (depending on size) asparagus spears with a slice of bacon. Coat each bundle with a light coat of Kosmo's Q Sweet Honey Pecan Rub. Grill direct until the bacon is slightly crisp then serve.

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