Grilled Sweet and Smoky Australian Rack of Lamb

Ingredients

Directions

Method

Season the lamb racks with salt and pepper, sear on all sides and let cool.

To make the glaze, combine 3/8 cup of maple syrup with the vinegar, hickory seasoning and brown sugar. Spread the glaze evenly over the lamb and apply 3/8 cup of bread crumbs to the meat. Melt 3 tbsp. of butter and combine with 1 1/2 tbsp. of maple syrup and remaining bread crumbs. Drizzle bread crumbs over the meat.

Roast each rack in a 450° F oven for 16-20 minutes or until an internal core temperature of 130° F is reached. Let rest for 5-8 minutes.

Combine bourbon, shallots and the remaining 3 tbsp. of maple syrup and reduce over high heat to a syrupy consistency. Add stock, bring to a boil and reduce again to a syrupy consistency. Remove from heat and whisk in the remaining 3 tbsp. of butter, strain the sauce, set aside and keep warm.

For each serving, slice 4 chops from each rack, place on a plate and serve with 2 ounces of bourbon sauce.

Source: Australian-lamb.com