Ingredients

French Lamb racks

(Rub)

Extra Virgin Olive Oil

Sea Salt / Kosher Salt (don’t cover it!! Just a bit will do)

Seasoning Salt (Barberians’ is preferred…again lightly!)

Dry Mustard

Mop (this will sound salty, but will sweeten up in the Q)

Teriyaki Sauce (base)

Kobe sauce (add a bit)

Soy sauce (get some good stuff for this…a dash and a bit)

Again, add or subtract to taste…

Preparation

  1. Oil the lamb racks. This sticks the goodies to the meat!

  2. Add the Salt and Mustard…sprinkle on. Prepare the mop…(I like more teriyaki, than Kobe, but that’s me. Try small amounts of equal portions and see if that’s WAY too salty for you. If so, add teriyaki.) Again, the caramelizing action of the Q will bring this around.

  3. While they sit, turn BBQ on to high.

  4. Grill meat side up FIRST. When the underscore is happy (I like slightly bubbling), flip. Watch this part…well done lamb is good for boomerangs and anchors. Try 3 minutes each side and see where you are.

  5. When the lamb is seared on top, but not “cooked through,” turn the heat down to LOW! and mop them bottom first. When the sauce on the bottoms is “molassessy” (o.k. I’m making up a word here, but you get it) flip and do the top sides.

  6. Pull them off when they are molassessy on the top and serve. For you adults out there, a younger Chianti is nice with this, or a heavier Beaujolais, or sparkling water and lemon for the young’uns. A rice dish is a nice side, say with some onion in it, over potatoes. I’d go with lightly steamed broccoli for the green.