Grilled Rack of Lamb with Habanero Pepper Jelly Glaze
Recipe Overview
Overview
Grilling a rack of lamb is a fantastic way to elevate your outdoor cooking game. This recipe combines a spicy habanero pepper jelly glaze with a Greek-inspired marinade, creating a deliciously unique flavor profile. The marinade, made with fresh garlic, honey, lemon juice, and balsamic vinegar, infuses the lamb with a tangy sweetness that complements its natural richness.
The key to this dish is the reverse sear technique, which ensures that the lamb cooks evenly while developing a beautiful crust. By starting the cooking process at a lower temperature, you allow the meat to reach the desired internal temperature without overcooking the exterior. Once the lamb reaches about 115°F, it’s time to sear it over high heat for that perfect char.
As you brush on the habanero glaze, the sweet and spicy notes meld beautifully with the savory lamb, making each bite a delightful experience. This dish is not only visually stunning but also packed with flavor, making it an excellent choice for special occasions or a weekend barbecue. Whether you’re a seasoned grill master or a novice, this recipe is approachable and rewarding, sure to impress your guests and elevate your grilling repertoire.
Recipe Details
Steps & Tips
Combine chopped garlic, honey, lemon juice, balsamic vinegar, olive oil, and Greek seasoning in a bowl.
Tip: Use a marinade to enhance the flavor of the lamb.
Remove racks of lamb from packaging and season with Greek seasoning.
Place lamb in a large bag, bone side up, and pour marinade over it.
Place the marinated lamb in the refrigerator for at least 1 hour.
Tip: Marinating overnight will intensify the flavor.
Take lamb out of the marinade and let it come to room temperature.
Tip: Let the lamb come to room temperature before cooking for even cooking.
Fire up the grill and set it to 250°.
Put racks of lamb on the indirect side of the grill.
Close the lid and monitor the internal temperature until it reaches 115°.
Tip: Set your grill to 250° for the first stage of reverse searing.
Remove lamb from the grill and let it rest on a sheet pan.
Remove heat diverter and increase grill temperature to 550°.
Tip: Rest the lamb after cooking to allow for even cooking throughout.
Tip: Burp the grill to release heat before opening it.
Combine habanero pepper jelly, balsamic vinegar, hot water, salt, pepper, and crushed red pepper flakes.
Place lamb meat side down over hot coals and brush with glaze.
After 60 seconds, flip the lamb and glaze the other side.
Tip: Stay close while searing to prevent burning.
Sear the second rack of lamb in the same manner.
Tip: Lock in flavors by caramelizing the meat during searing.
Cut lamb into individual chops and drizzle with extra glaze.
Tip: Cut between the bones for serving individual chops.
Tip: Drizzle extra glaze over the meat for added flavor.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Marinating lamb for at least an hour enhances its flavor.
- •Using a meat probe helps achieve the perfect doneness.
- •Habanero pepper jelly adds a unique sweetness and heat to the glaze.
- •Reverse searing allows for even cooking and a beautiful crust.
