Category : Meats
Spice Mixture
- ¼ Cup Dark Brown Sugar
- 1 tablespoon Ground Cinnamon
- 1 tablespoon ground coriander seeds
- 1 tablespoon cumin powder
- ½ teaspoon ground cloves
- 2 tablespoons paprika (not hot)
- 1/2 teaspoon cayenne
(All of the spices above can be mixed and stored for up to two weeks)
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- 2 (8-rib) racks of lamb, frenched to the eye
- 4 tablespoons chopped fresh cilantro
Directions
Rub the lamb with the spice mixture, garlic and olive oil. Grill over medium heat grill to 120 degrees (for medium rare), 140 degrees for medium. Remove from the grill and Rest 5 minutes/. Slice into individual chops and garnish with chopped cilantro.
Wine Pairings
- 2005 Reserve Syrah SCF (Crimson Hill Vineyard)
- 2005 Syrah (Crimson Hill Vineyard)
- 2006 Syrah (Crimson Hill Vineyard)
- 2007 Syrah (Crimson Hill Vineyard)
- 2008 Syrah (Crimson Hill Vineyard)
- 2009 Syrah (Crimson Hill Vineyard)
- 2010 Syrah (Crimson Hill Vineyard)
- 2002 Syrah (Napa Valley)
- 2003 Syrah (Napa Valley)