​Peach-Habanero Glazed Rack of Lamb

​Peach-Habanero Glazed Rack of Lamb

Posted by John Dawson on Jul 12th 2016

    How to make

    • 1 Unwrap the lamb, rinse with cold water, and pat dry with paper towels
    • 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
    • 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
    • 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
    • 5 Start your grill and prepare for two-zone (direct and indirect) cooking. The indirect zone should be about 300-325º
    • 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
    • 7 Move the lamb to the direct portion of the grill and sear each side for 2-3 minutes
    • 8 Remove the rack of lamb from the grill to a platter and coat liberally with the sauce
    • 9 Slice, serve and enjoy!

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