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Lamb, Anyone? Rack of Lamb on the Barbie for Two
Cook lamb, peaches, corn, and sweet potato on your outdoor grill. Watch the video below to see Richard, founder of My Camp Kitchen, explain step by step how to make a perfect lamb chop. It is surprisingly easy and oh, so good!
Ingredients
- 1 lamb rack, typically 8 ribs (serves 2 healthy appetites)
- 2 ripe peaches
- 2–3 ears of corn
- 2 sweet potatoes
- 2 cups of arugula or spring salad greens
- garlic powder
- curry powder (medium-hot)
- black pepper, coarsely ground
- salt
- extra virgin olive oil
The grill
Charcoal or gas grill. I frequently use a Weber Q.
The rub
- garlic powder
- curry powder
- black pepper
- salt
- Mix up equal parts of garlic powder, curry powder, black pepper, and salt. Set aside.
Note: This is so tasty, you may want to make enough to put in a shaker for future use. It’s also good on grilled chicken.
Prepare the lamb
- Trim excess fat from the cap. Leave a thin layer or remove completely (your choice, either is good).
- Rub lightly with olive oil to help hold the rub.
- Coat all surfaces generously with the rub. Cover and hold until everything else is ready.
Prepare the sweet potatoes
- 2 sweet potatoes
- 1–2 tbsp. of virgin olive oil
Cut each washed potato in half lengthwise. Sprinkle olive oil on the cut side each potato and rub to spread the oil across the whole surface.
Prepare the peaches
- 1–2 tbsp. virgin olive oil
- black pepper to taste
- Cut each peach in half and remove the pits.
- Drizzle olive oil on the flesh and rub to ensure the whole surface is coated.
- Sprinkle black pepper on top. (The black pepper makes a tasty contrast to the sweetness of the peach.)
Prepare the corn
- 2–3 ears of corn
- 1–2 tbsp. of virgin olive oil
- salt to taste (optional)
- Rub lightly with olive oil and salt to taste.
Prepare the grill
- If using gas, preheat the grill to high, then turn down to medium. If using charcoal, start a generous number of coals—in the neighborhood of 55 to 65.
- Wire brush the grill surface to remove prior remnants of charred food.
- When the coals are lit, spread evenly and tightly in a single layer.
Grilling
- Start with grilling the lamb. Turn every 5 minutes.
- On medium, it will take 20 to 25 minutes (four to five turns) to get to medium-rare. Time each turn.
- If flare-ups occur, remove from the heat and sprinkle the flames with a tiny amount of water.
- To test for doneness, use a meat thermometer (135 degrees F for medium-rare), make a cut, or use your finger to check the firmness.
The potatoes
- After the lamb has been on for a couple of minutes, place the potato halves face down on top of the grill. Rotate periodically.
- Keep on the grill until the potato is tender.
The peaches
- Place the peaches face down on top of the grill about 10 minutes after the lamb. Check periodically.
- Rotate to not burn the peach. Dark coloration is caramelized sugar from the peach, which is normal.
The corn
- The corn goes on last since it is the fastest to cook. Place on the grill about 14 minutes after the lamb.
- Rotate the ears of corn to cook all sides.
Serving
- When the lamb is done to your liking, remove to a plate and cover with foil and hold for 5 minutes.
- Remove the corn, potatoes, and peaches when finished to your liking (should be close to the time you remove the lamb).
- Cut the lamb between the bones into eight individual chops and arrange them on the plate. Place a generous handful of greens on the plate and put the tomatoes and asparagus on top.
- My preference is to have a hearty Cabernet or Syrah with this meal. I’m usually enjoying the wine while I’m cooking.
Learn about our outdoor cooking equipment at our website. Check out our Videos page to see other demonstrations and our Recipes archive for more outdoor cooking recipes.
Happy cooking!
Richard
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