Ingredients
2 racks Opal Valley® French Rack of Lamb (defrosted if frozen)
sea salt and freshly ground black pepper
Moroccan-style BBQ sauce
¾ cup honey
½ cup lemon juice
¼ cup rice wine vinegar
¼ cup soya sauce
¼ cup ketchup
3 cloves garlic, finely minced
1” piece ginger, finely minced
1 whole star anise
1 cinnamon stick, broken into pieces
1 tsp smoked paprika
1 tsp red chili flakes
1 tsp sea salt
¼ tsp ground cloves
¼ tsp ground cardamom
½ cup fresh cilantro, finely chopped
Directions
BBQ Sauce
- Combine all of the ingredients, except fresh cilantro into a medium saucepan
- Cook over medium high heat for 20 minutes or until the sauce thickens and coats the back of a spoon
- Stir in cilantro; cover and keep warm until ready to use
- Remove racks of lamb from refrigerator; season with salt and pepper
- Preheat grill to 500ºF and brush grates with oil
- Place the lamb racks, skin side down on the grill and cook without turning for 10 minutes; flip the lamb and turn heat to 375ºF and cook for an additional 15 minutes
- Brush the racks generously with bbq sauce; and cook until sauce caramelizes; approximately 2 minutes per side or an internal temperature of 125ºF (medium rare) is reached, or your desired doneness
- Top with additional freshly chopped cilantro if desired
- Remove from grill, cover loosely with aluminum foil and allow to rest 10 minutes before slicing
Served with grilled seasonal vegetables.
