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BY TED READER
The flavours of cilantro, lime, coconut and chili pepper blend well with the flavours of lamb and the hickory plank. If you cannot find hickory planks, try this recipe with cedar, cherry or apple wood planks. If you like your food really spicy, add additional chili to the marinade.
Makes 4 servings
1⁄2 cup soy sauce
1⁄4 cup peanut or vegetable oil
1⁄4 cup strained tamarind paste
1⁄4 cup rice vinegar
1⁄4 cup chopped fresh cilantro (coriander) leaves
3 Tbsp brown sugar
3 red chiles, cored, seeded and minced
2 cloves garlic, minced
2 green onions, thinly sliced
2 limes, zested and juiced
2 Frenched lamb racks (about 1 1⁄2 pounds each)
1⁄2 cup coconut milk
2 Tbsp Bone Dust BBQ Seasoning (recipe below)
1 regular hickory or cedar plank, soaked in water for 2 hours and drained
In a large bowl, whisk together the soy sauce, oil, tamarind paste, vinegar, cilantro, brown sugar, chiles, garlic, green onions, lime zest and lime juice. In a small, non-reactive bowl, set aside 1⁄2 cup of the marinade.
Place the lamb racks into a large shallow baking dish. Pour the remaining marinade over the lamb racks, turning to coat evenly. Cover and refrigerate for a minimum of 2 hours or overnight, turning occasionally.
Preheat the grill to medium-high. In a small saucepan, whisk together the reserved marinade and the coconut milk. Cook over medium-high heat until it comes to a simmer. Reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon. Remove from the heat and cover the pan.
Remove the lamb racks from the marinade; discard the leftover uncooked marinade. Sprinkle the Bone Dust BBQ Seasoning evenly over the lamb. Place the lamb on the drained plank, crossing the bones of each rack to form an X above the plank (see photo).
Place the plank with the lamb onto the grill. Close the lid and plank grill the lamb racks for 12 to 15 minutes. Open the lid and quickly baste the lamb liberally with some of the prepared coconut milk-enhanced sauce; reserve the remaining sauce. Close the lid and continue to plank grill for an additional 3 to 4 minutes for medium-rare.
Remove the plank from the grill and allow the lamb to rest for 5 minutes. Slice the lamb between each bone and serve with the reserved coconut milk-enhanced sauce for dipping.
BONE DUST BBQ SEASONING
Bone Dust BBQ Seasoning is used in many of the recipes in my book. Make a big batch and use it all summer long.
Makes about 2 1/4 cups
1⁄2 cup paprika
1⁄4 cup chili powder
3 Tbsp kosher salt
2 Tbsp ground coriander
2 Tbsp garlic powder
2 Tbsp granulated sugar
2 Tbsp mild Indian curry powder
2 Tbsp dry hot mustard powder, such as Keen’s or Coleman’s
1 Tbsp freshly ground black pepper
1 Tbsp dried basil
1 Tbsp dried thyme
1 Tbsp ground cumin
1 Tbsp ground cayenne
In a large bowl, whisk together all the ingredients. Transfer the seasoning mixture to a container, seal tightly, and store in a cool, dry place for up to 6 months.
Ted Reader’s recipes come from Napoleon’s Everyday Gourmet Plank Grilling (Key Porter Books Limited, Toronto, Ontario, 2009). Reprinted with the permission of the publisher.
© Edible Toronto, Summer 2009
All rights reserved.
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