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Grilled rack of lamb with fragrant shawarma spices
Combine warm spices to create a delicious marinade for your rack of lamb.
YIELDS
4
Ingredients
- 1 rack of lamb
- 1/4 teaspoon cloves
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/2 teaspoon all spice
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon chilli powder
- Olive oil
Directions
- Combine cloves, oregano, cinnamon, all spice, cardamom, nutmeg, salt, pepper, garlic powder, and chilli powder into a bowl and mix well, then set aside until ready to use.
- Using a sharp knife, score the fat on the rack try cutting a shallow hatch pattern on the fat cap of the lamb that goes not quite all the way down to the meat. Drizzle the lamb meat with olive oil and cover in the shawarma spice mix. Allow to rest for 15 minutes up to five hours in the fridge.
- Preheat the grill to medium heat
- Oil the grill and place the rack of lamb on the grill then close the lid. Cook low and slow until the internal temperature of the lamb is 125 degrees Fahrenheit and the fat has rendered out. Once it has reached the proper temperature, and has a nice char, remove and allow to rest for five minutes. Using a sharp knife slice into chops.
- Serve and enjoy!
