Wednesday, May 21, 2014

Grilled Rack of Lamb

I really like supporting my local farms. You get to know the farmer, it's a superior product, and you are keeping your dollars local when you shop local. To me it's always a "win-win" and you simply can't beat the freshness when you support local.  Think about it for just a moment; the lamb we enjoy came from a "local to me" farm, Old McCaskill's Farm.

When the lamb goes to the processor, it's just a matter of days before it's back to the farmer to sell, which means it's not months old!  In this instance, the lamb was raised on pasture with no antibiotics or hormones, and I will happily support those farms doing it right for you and me.

Tonight we grilled a Rack of Lamb using a blend of our Garlic-Onion Jelly and Apple-Mint Jelly as a basting sauce!  Let me tell you, it was amazing!!!

1 Rack of Lamb (Old McCaskill's Farm)
2 tbls. garlic-onion jelly
2 tbls. apple-mint jelly

In a small bowl, mix garlic-onion and apple-mint jelly until combined.  Place rack of lamb on pre-heated grill over indirect medium heat and brush on jelly mixture.

Grill meat side down 7-10 minutes, turn to rack side down, baste on more jelly mixture and grill 10-15 additional minutes or until the internal temperature is 145 degrees.

Remove from grill, let rest 5 minutes before serving.

Lamb safe cooking temperatures


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