From farm to tailgate and tailgate to table! These gorgeous, mouthwatering racks of Australian grassfed lamb were seasoned in an aromatic blend of Moroccan herbs and toasted spices, then basted and browned while slowly prepared to tender, medium-rare perfection. This feast was garnished with a homemade mint and roasted garlic chimichurri and vertical paradise micros. Plated for a crowd and served with an ice cold cold beverage, alongside family and the very best of friends. Stay hungry and long live the adventure. -David
Moroccan-spiced Racks of Grassfed Australian Lamb
- 3-4 racks Australian Grassfed Lamb, trimmed and frenched
- Olive oil
- Unsalted butter, room temperature
- 1/2 cup Ras el Hanout Moroccan seasoning
- 1/4 cup chili powder
- 3 tablespoons brown sugar
- 2 tablespoon granulated garlic powder
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 2 teaspoons ground cumin
- 3-4 pinches cayenne pepper
- Kosher salt and fresh ground peppercorn, to taste
- Mint-parsley chimichurri, to garnish
- Zest of 1 Meyer lemon
- Remove lamb from refrigeration up to two hours prior to grilling and rest on the counter, bringing up to near room temperature. 30 minutes before laying lamb to flame, preheat grill to medium-high heat. Meanwhile, score the fat cap in crosshatch-fashion, brush entirety of the rack with a 2:1 mixture of olive oil and butter, then generously season with Ras el Hanout, all spices, sugar, salt and fresh ground peppercorn.
- Place lamb fat-side down over direct heat and sear until nicely charred. Turn the grill to low, flip rack bone-side down and reposition lamb over indirect heat. Close the grill lid and cook for an additional 10-12 minutes, until internal temperature reads 125-130F. Remove lamb from heat, transfer to a cutting board and rest under a tin foil tent for 5-10 minutes.
- To plate, carve the racks into individual chops. Dress with a homemade mint-parsley chimichurri and finish with the zest of lemon. Serve immediately.