Ingredients
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
How to make
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1
Unwrap the lamb, rinse with cold water, and pat dry with paper towels
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2
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
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3
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
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4
Remove the rack from the bag, coat all sides with olive oil. Apply the remaining teaspoon of rub evenly to the meat side only
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5
Start your grill and prepare for two-zone (direct and indirect) cooking. The indirect zone should be about 300-325º
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6
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
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7
Move the lamb to the direct portion of the grill and sear each side for 2-3 minutes
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8
Remove the rack of lamb from the grill to a platter and coat liberally with the sauce
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9
Slice, serve and enjoy!
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