Frenched Rack of Lamb
- 2 (1 lb) lamb loins
- Sweetwater Spice Tres Chiles Bath
- For the rub:
- 1/4 cup Oakridge BBQ Black Ops
- 1/4 cup brown sugar
- For the glaze:
- 1/2 cup wildflower honey
- 1/4 cup red wine vinegar
- juice and zest of 1 lemon
- 2 tbsp jalapeño, minced
- 2 tbsp Italian parsley
- 1 tbsp fresh thyme
- For the finishing sauce:
- 1/4 cup extra virgin olive oil
- Juice 1 lemon
- Kosher salt to taste
Trim any silver skin from the surface of the loins. If you have any sharp bones on the ends of loin, trim those off as well.
Place loins in a large zip top bag and pour in marinade. Remove air from bag and seal Refrigerate in marinade for 2 hours (or vacuum-seal for 1 hour). While the meat marinates mix the glaze ingredients and finishing sauce.
Combine the rub ingredients and mix well. Remove the lamb from the marinade, pat dry and sprinkle rub over entire surface of meat.
Grill loins over direct heat for 3-4 minutes per side, until you have nice grill marks/color. After color is achieved, move to indirect heat zone/second shelf. Brush the glaze on the loins, and continue cooking/flipping/glazing until the internal temperature reaches 120ºF.
Remove from the cooker. Brush with glaze once again, then the finishing sauce. Cover with foil and rest 10 minutes before slicing.