Dying to try this new spice mix from Food 52’s new Provisions site (and I have thoughts on the packaging if anyone is interested) the Accidental Locavore remembered a rack of lamb taking up space in the freezer. My idea for this lamb would be to make a marinade with the spice mix, some yogurt etc, grill it and serve it with couscous and some squash or eggplant, also done on the grill. Here’s how it turned out.
For the marinade:
- 1/2 cup Greek yogurt
- 2 generous teaspoons Persian Lime Spice Rub
- 1 large clove of garlic, run through a garlic press or finely minced
- Salt & pepper
- 1 rack of lamb with about 8 ribs
Generously salt and pepper the rack of lamb. In a small bowl, mix together the spice mix, yogurt and garlic. Put the lamb in a large Ziploc bag, add the yogurt mix, making sure the lamb is well coated. Let it marinate in the refrigerator for at least 6 hours or overnight. An hour before you’re going to cook it, remove from the fridge and allow to come to room temperature.
Heat a grill, or grill pan, to high heat. When the grill is hot, add the lamb, bone side up. Allow to sear for a minute or two, then reduce the heat to medium. Cook for about 4 minutes, then turn and cook for another 5 minutes until it reaches your desired doneness. Remove from the grill and let rest for at least 5 minutes. Carve, serve and enjoy!
My verdict: Grilled rack of lamb is always great. This was inspired by and topped with my friend Jeff’s feta aïoli (scroll down his page for the recipe). It made a great sauce for the lamb and was easily put together at the same time as the marinade. I also thinly sliced some summer squash, tossed them with some olive oil, salt and pepper and grilled them with the lamb. While the lamb was resting, it gave me the time to make a batch of couscous. Because it was a rack of lamb, and was very tender, I’m not sure that it needed the yogurt marinade. Next time, I’ll just do a rub of some salt and pepper and the spice blend and grill some limes cut in half to go with it.