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
3-4racksAustralian Grassfed Lamb, trimmed and frenched
Unsalted butter, room temperature
1/2cupRas el Hanout Moroccan seasoning
2tablespoongranulated garlic powder
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.
ABOUT LIVE FIRE REPUBLIC
David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic”…
Simply incredible!! Freshly harvested Copper River Coho Salmon. Rubbed in an earthy blend of chipotle peppers and sweet paprika, toasted cumin, roasted garlic and onion, pink peppercorn and an aromatic garden of finely chopped herbs. Smoked to flaky, tender perfection, then caramelized in a blend of brown sugar and wildflower honey, and finished with the zest of meyer lemon and orange. Best served alongside family, two handfuls of ice cold amber ale and a beautiful Michigan sunset!! -Cheers, David