It took a while to decide what recipe to feature in part 3. It wasn’t for lack of options but rather too many options. Since I’d already covered chicken and beef, I thought it was time for lamb!
This is an easy recipe and was inspired by what a chef friend made for a cooking class at Whole Foods. While there are many variations you can make to the recipe, one thing to note is that lamb and cumin are a great couple. They are similar but different. They both share an earthy flavor and the smoky sweetness of the cumin contrasts nicely with the gaminess of the lamb. So I ( usually try to keep the two together!
And what will I be making for the Fourth of July? I’ve decided on the lamb. Paired with an Oregon or California Pinot Noir. Maybe I’ll even remember to take a photo of the grilled lamb!
- 2 lb rack of lamb (with at least 8 lamb chops)
- 2 heaped teaspoons whole cumin (you can substitute cumin powder)
- 1/2 teaspoon red chili flakes (or red chili powder)
- 1/2 teaspoon garam masala (optional)
- 1/2 teaspoon salt
- 1/4 cup olive oil
- Grind the cumin and red chili flakes.
- Mix with the remaining marinade ingredients. Taste and add more salt as necessary.
- If you have one big rack of lamb, cut it into portions of 3-4 chops each.
- Rub the marinade all over each rack.
- Grill on high till all sides are seared.
- Reduce and move to indirect heat for another 5-10 minutes or till meat is done medium rare.
Happy Fourth of July everyone and be safe!