android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Recipe From from Weber's Way to Grill™ by Jamie Purviance

Racks of Lamb with Orange-Pomegranate Syrup

  • People

    Serves 4 to 6

  • Prep Time

    40 min.

  • Grilling Time

    15 to 20 min.

People
Serves 4 to 6
Prep Time
40 min.
Grilling Time
15 to 20 min.

the Ingredients

20151023095350 Wtg Redmeat 30

Paste

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon prepared chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  •  
  • 2 lamb racks, 455 to 680 grams each, bones frenched

Syrup

  • 120 milligrams fresh orange juice
  • 60 milliliters bottled pomegranate juice
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon kosher salt

Special Equipment

  • instant-read thermometer

Instructions

  • 01 In a small bowl mix the paste ingredients. Spread the paste over the lamb racks and allow them to stand at room temperature for 15 to 30 minutes before grilling.
  • 02 In a small saucepan combine the orange juice, pomegranate juice, honey, and balsamic vinegar. Bring to a boil over high heat on the stove. Once boiling, reduce the heat to medium and simmer until the liquid has reduced to about 80, 15 to 20 minutes. Season with the salt and let cool. (You can refrigerate the syrup for up to 3 days.)
  • 03 Prepare the grill for direct cooking over medium heat (180° to 230°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • 04 Brush the cooking grates clean. Grill the lamb, bone side down first, over direct medium heat, with the lid closed, until cooked to your desired doneness, 15 to 20 minutes for medium rare (51ºC), turning once or twice and moving the racks over indirect heat if flare-ups occur. Remove from the grill. Let the lamb rest for 5 minutes before cutting into chops (the temperature of the lamb will rise a few degrees during resting).
  • 05 If necessary, warm the syrup over low heat until it reaches your desired consistency. Serve the lamb warm with the syrup drizzled on top.
Ingredients
Instructions

Let's Gear Up

Recommended Tools