Our “Damn Good Lamb” blend is honestly one of my favorites. It gives perfect pairing flavor to the slightly gamey, rich flavor of the lamb. I like to butcher my racks to be about 1.5-2 inches thick, double bone portions. I let the fire do the rest.
2 8-bone racks of lamb, cut into 1.5”-2” portions, double bone, cap removed
1 Tbsp. Canola or olive oil
3-4 Tbsp. U.G.S.S. “Damn Good Lamb” Blend
2 Garlic cloves, peeled
Pinch Red chili flakes
¼ cup Walnuts
1tsp. Kosher Salt
½ cup Extra virgin olive oil, divided
1 cup Fresh basil leaves
1 cup Fresh mint leaves
1 Lemon, zested
Begin with your pesto. Start by toasting your walnuts until fragrant, about 5-7 min at 375oF.
In a food processor, add your garlic, chili, walnuts, salt and ¼ cup olive oil. Begin pulsing until a chunky paste forms. Add your herbs, lemon zest and then stream the second half of olive oil while food processor is running. Taste and season with salt or lemon juice if needed. Set aside in refrigerator to allow flavors to combine.
Pre-heat your grill to above 500 degrees.
(Optional) If you are particular about the appearance of your bones, you can wrap them in tin foil so they don’t burn.
Brush your lamb portions with olive oil. Sprinkle “Damn Good Lamb” liberally on your chops.
Place your seasoned chops on the grill. Cook for about 4-5 minutes per side (I like mine rare-medium rare), rotating the chops 45 degrees halfway through to achieve grill patterns. Be sure to touch the chops for firmness to confirm they are cooked to your liking! Plate your chops and garnish with pesto, Enjoy!