Thai Rack of lamb

Thai Rack of Lamb

Ingredients

1 regular hickory or cedar plank, soaked in water
2 frenched lamb racks, 1 1/2 lb (750 g) each
1/2 cup (125 mL) soy sauce
1⁄4 cup (60 mL) peanut or vegetable oil
1/4 cup (60 mL) tamarind paste, strained
1⁄4 cup (60 mL) rice vinegar
1/4 cup (60 mL) chopped fresh cilantro
3 tbsp (45 mL) brown sugar
3 red chilies, minced
2 cloves garlic, minced
2 green onions, thinly sliced
2 limes, zested and juiced
1/2 cup (125 mL) coconut milk
2 tbsp (30 mL) Bone Dust™ BBQ Seasoning

Method

The flavors of cilantro, lime, coconut and chili pepper blend well with the flavors of lamb and the hickory plank. If you cannot find hickory planks, try this recipe with cherry or apple wood planks. If you like your food really spicy, add additional chili to the marinade.

In a large bowl, whisk together soy sauce, peanut oil, tamarind paste, rice vinegar, cilantro, brown sugar, chilies, garlic, green onions, lime zest and juice. Set aside 1⁄2 cup (125 mL) of the marinade.

Pour remaining marinade over the lamb racks, turning to coat evenly. Cover and refrigerate for a minimum of 2 hours or marinate overnight, turning occasionally.

Preheat grill to medium-high heat. Pour coconut milk and reserved marinade into a small saucepan and bring to a simmer set over medium-high heat. Reduce heat to low and simmer until sauce thickens enough to coat the back of a spoon. Remove from heat and keep warm.

Remove lamb racks from marinade. Season lamb with Bone Dust BBQ Seasoning and place on plank, crossing the bones from each rack to form an X above the plank. Close lid and plank grill the lamb racks for 12 to 15 minutes. Open lid and baste lamb liberally with sauce. Close lid and continue to plank grill for an additional 3 to 4 minutes for medium-rare. Remove plank from grill and allow to rest for 5 minutes.

Slice lamb between each bone and serve with coconut-enhanced sauce for dipping.

Taken from Ted Reader.

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