Can’t even remember how long it’s been since I’ve cooked a whole rack of lamb, as for years now, I cut the rack into single chop portions. This allows whatever seasoning I use to cover a lot more surface area than cooking the rack whole.
Last night was no different – but instead of the usual Armenian-style cooking method, which you can read about HERE, I realized I had a number of unopened rubs in the pantry and thought I’d give Oakridge Smokey Chile Lime a try. I grilled the chops briefly indirect, with some pecan for smoke, and then they went to the hot side for a nice finishing sear.
We were not disappointed - the chops got a lovely caramelization from the rub, and the flavor was off the charts! Here’s my plate, served with asparagus and couscous:
A closer look at the meat:
Thanks, Mike, for cooking up another delicious seasoning!
Last night was no different – but instead of the usual Armenian-style cooking method, which you can read about HERE, I realized I had a number of unopened rubs in the pantry and thought I’d give Oakridge Smokey Chile Lime a try. I grilled the chops briefly indirect, with some pecan for smoke, and then they went to the hot side for a nice finishing sear.
We were not disappointed - the chops got a lovely caramelization from the rub, and the flavor was off the charts! Here’s my plate, served with asparagus and couscous:
A closer look at the meat:
Thanks, Mike, for cooking up another delicious seasoning!