Having never grilled an entire rack of lamb before, we were excited to try this technique. We had also never seen lamb combined with Southeast Asian ingredients, a pairing that intrigued us. Happily, Tom Kelly's approach is right on: the acid and heat of the chili and lime dressing cut through the richness of the lamb, already sweet and a little spicy because of the marinade, which caramelizes as the lamb sits on the grill. We found that indirect heat was best to avoid flareups, and because our fish sauce was particularly pungent, we added another few tablespoons of lime juice and an extra teaspoon of sugar to balance the flavors in the dressing. This makes enough to serve 4 to 6, depending on the size of the chops. - A&M —The Editors
8-bone racks of lamb, trimmed and frenched
cloves of garlic
red curry paste
thinly sliced asian red peppers
fresh lime juice
head of bibb lettuce
In This Recipe
Marinade lamb in soy, garlic, wine, olive oil, curry paste, ginger, and honey for 3-4 hours. Grill lamb until medium-rare.
For the salad, mix garlic, chilies, fish sauce, lime juice, and sugar in a small bowl.
Make a bed of the lettuce on a serving plate. Place 2 lamb chops on top. Garnish with cilantro.