Ideally suited for summer grilling, Rack of Lamb is one of my favourite cuts of meat, and when sliced into single or double chops and marinated in a fragrant rub of shallots, fresh mint, parsley, cumin, paprika, all spice, crushed red pepper flakes and garam masala, the flavours are positively intoxicating. Blended together in a food processor, and loosened with a soupçon of vegetable oil to produce a thick paste, the marinade is simply massaged into the lamb chops and then abandoned to works it's magic for an hour or so. Grilled with some fresh Ontario asparagus, they can be cooked beside one another for an absolutely delicious summertime meal when it's just too hot to do anything else.
Mint And Cumin-Spiced Lamb Chops
Recipe courtesy of Bon Appétit Magazine
1 scallion, peeled and quartered
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
1/2 tbsp ground cumin
1/2 tbsp paprika
1 tsp allspice
1/2 tsp crushed red pepper flakes
1/2 tsp ras-el-hanout or garam masala
2 tsp vegetable oil
1 New Zealand rack of lamb, sliced into single lamb chops
1 cup Tzatziki as a condiment, if desired
Pulse the scallion, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, garam masala and vegetable oil in a food processor until it is very finely chopped and becomes a thick paste. Place the lamb in a large dish and rub with spice mixture, then cover and chill for at least 2 hours. Prepare an outdoor grill for medium-high heat and oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest at least 5 minutes before serving.