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Charcoal-Rubbed Australian Grassfed Rack of Lamb with Parsley Chimichurri

Servings 8

Ingredients

  • 2 racks Australian grassfed lamb, frenched and trimmed
  • 3 tablespoons olive oil, plus additional to baste
  • 4 tablespoons activated charcoal powder
  • 2 teaspoons black sea salt and freshly ground black peppercorn
  • 1 teaspoon finely ground coffee beans, unflavored
  • 1 teaspoon garlic powder
  • Fleur de sel, to garnish
  • Homemade or store-bought parsley chimichurri, to garnish

Instructions

  • Remove lamb from refrigeration up to two hours prior to grilling and rest on the counter, elevating 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 olive oil, then generously season with charcoal, salt and pepper, coffee and garlic powder. 
  • Position lamb fat-side down over direct heat and with the grill lid open sear until nicely charred. Flip rack to bone-side down and move lamb over to indirectly heated portion of the grill. Close the grill lid and cook for an additional 10-12 minutes, basting intermittently with olive oil, until internal temperature reads 125-130F. Remove lamb from heat, transfer to a cutting board and rest for 5-10 minutes before carving.
  • Slice the racks into individual chops and dress with parsley chimichurri. Plate for a crowd alongside and serve with an ice cold lager.