This tender rack of lamb, coated with spices and grilled over a charcoal fire, is absolutely delicious. If you want to spice this up more, add an extra teaspoon of cayenne.
- 2 racks of lamb
- 1/2 cup (120 mL) plain yogurt (Greek style is best)
- Juice of one lime
- 1/4 cup (60 mL) cilantro leaves, chopped
- 1 tablespoon (15 mL) salt
- 1 tablespoon (15 mL) paprika
- 1 teaspoons (5 mL) cayenne pepper (use more or less if preferred)
- 1 teaspoon (5 mL) black pepper
- 1 teaspoon (5 mL) cardamom powder
- 1 tablespoon (5 mL) ground cumin
- 1 teaspoon (5 mL) cinnamon
- 1/2 teaspoon (2.5 mL) onion powder
- 1/2 teaspoon (2.5 mL) garlic powder
- 1/2 teaspoon (2.5 mL) nutmeg
- 1/2 teaspoon (2.5 mL) mace (optional)
Combine spices and mix with lime juice, chopped cilantro, yogurt until evenly blended.
Trim loose fat or meat from the rack of lamb and rinse in cold water. Place 1/2 of yogurt/spice mixture in each of two zip-top bags. Place one rack of lamb in each back, bone ends up. Turn to evenly coat the meat of the rack of lamb. Close zip-top bags and refrigerate for 6 to 4 hours.
Preheat grill. While this recipe is best on a charcoal grill, a gas grill also works. Remove rack of lamb from zip-top bag, wrap bones of a rack of lamb tightly with several layers of aluminum foil.
Place lamb on the medium-hot grill (around 350 F/175 C). After about 20 minutes gently turn the lamb over and continue grilling until done, about 15 more minutes.
Remove from grill, rest for 5 minutes and cut into individual chops.