3-4 SERVINGS 45 MINUTE COOK TIME
1 rack of Shepherd’s Pride or Cedar Springs lamb, frenched
1 cup fresh orange juice
1 inch piece of ginger, grated
3-4 tablespoons honey
1/4 teaspoon red pepper flakes
Juice of 1 lime
Fresh cracked pepper
1 1/2 cups cooked quinoa
1/2 large English seedless cucumber, chopped
1/2 cup seedless dates, thinly sliced
2 tablespoons each of fresh parsley & dill, chopped
1-2 teaspoons freshly grated ginger
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
2 tablespoons honey
1/4 cup extra virgin olive oil
Fresh cracked pepper
1. Combine the orange juice, ginger, lime juice, honey and pepper flakes in a small pot over medium heat. Bring to a simmer and taste – you may need more lime juice or honey.
2. Let reduce until less than 1/3 cup remains and it has the consistency of loose gravy, about 20 minutes.
3. Let lamb come to room temperature and preheat your grill to medium heat.
4. Thoroughly season the lamb with a generous amount of kosher salt and a few cracks of pepper.
5. Sear the lamb, fat side down, over indirect heat until well browned, about 5-10 minutes. Watch for flare-ups because the lamb fat will burn quickly.
6. Turn lamb and sear for another 5-10 minutes over indirect heat.
7. Insert a probe thermometer, close the grill and cook until the internal temperature is 115 degrees. Start painting the glaze all over and flip the lamb every couple minutes. Keep repeating this step until a nice crust forms and the internal temperature reaches 135 degrees.
8. Take off the heat, cover with aluminum foil, and let rest for 15 minutes. The internal temperature will carry over to 145-150 degrees, nice and pink inside.
1. Combine the grated ginger, Dijon mustard, apple cider vinegar and honey in a small bowl and mix well.
2. Slowly whisk in the olive oil until the dressing comes together. Season with a small pinch of salt and a crack of pepper. Taste for seasoning and adjust.
3. Add the quinoa, chopped cucumber, dates and chopped parsley and dill to a large bowl and season with 1/2 teaspoon kosher salt and a couple cracks of fresh pepper.
4. Add enough dressing to coat and thoroughly mix the salad. Plate the lamb with the salad and use reserved glaze as a sauce if desired.
Cook’s note: To avoid the lamb bones from burning while cooking, wrap each one individually with tin foil. If you want to cook in the oven, first sear the rack on each side in a hot cast iron pan, transfer to oven and start basting the lamb with the glaze when the internal temperature hits 115 degrees.
Recipe and Image Provided by Bobby Parrish of FlavCity.