I was recently given two racks of lamb as a thank you gift. This set into motion a chain of events that resulted in the best meal I have grilled to date. I simply wanted to try a new recipe for these racks and I picked out a recipe for grilled rack of lamb from WEBER'S WAY TO GRILL
. The recipe used a spice paste just prior to grilling and a syrup made from fresh orange juice, pomegranate juice, EVOO, honey, & balsamic vinegar. The lamb was rubbed with the paste as the grill warmed up and then direct grilled over medium heat. It was taken to an internal temperature of 135 degrees. The lamb was allowed to cool for 10 minutes, during which time I made some GREEN BEANS WITH LEMON OIL
. The rack was carved into chops which were topped by the orange-pomegranate syrup. This lamb was awesome. The seared skin with the flavors of the spice paste made a perfect yin-yang to the sweet orange-pomegranate syrup. The GREEN BEANS WITH LEMON OIL
which I grilled while the lamb rested were excellent & the lemon complimented the orange pomegranate sauce. I had no idea I was making the best meal I have ever grilled.