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Unread 01-13-2013, 01:46 PM   #1
caliking
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Join Date: 01-13-10
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Default Rack of lamb on the hibachi

Couldn't seem to let go of some great lamb cooks I've seen recently, so I had to do one.

Bought a rack of lamb and marinated for 4 hours in EVOO, garlic, cumin, salt, pepper, lime juice, cayenne,and balsamic vinegar.

Fired up the cast iron hibachi with one chimney full of lit briqs and seared for 5mins on each side, then moved it to the cooler side to finish. Pulled it when it hit about 125, and let it finish on a heated cast iron plate, tented with foil.




Grilled up some zucchini, squash, parsley, with EVOO, salt and pepper next. Heated up 2 cast iron fajita plates, added EVOO, then garlic. Once the fajita plates were hot, I moved the veggies to them to finish cooking.



Served the chops with tzatziki sauce (Alton Brown's recipe) but replaced the mint with dill. Sorry no shots of the plated veggies and the sauce, since the couple of Balvenie's were catching up with me, and we were starving! The lamb was superb.



I fired up the hibachi, since I feel it's been neglected for a while. Its a really neat little cooker and I almost forgot how much fun it can be.
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