The secret to Korean Grilled Kalbi Lamb Chops is a bit of soda and Asian pear mixed into the marinade. Grilled to perfection, serve them with cucumber salad and a side of white or brown rice.
Roast Rack of Lamb
A rack of lamb is a very impressive looking cut of meat that is relatively easy to cook on a closed BBQ, camp oven or hot running smoker.
I like to cook this in a cast iron pan but can also be done in a traditional roasting style pan.
This recipe uses dried herbs which are easier camping but you can upgrade to fresh herbs and even push these into stab-holes to get a better flavor penetration.
1 teaspoon salt
1 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon rosmary
1/2 teaspoon paprika
rack of lamb
1 tablespoon yellow mustard
Combine the salt, thyme, pepper, garlic, rosemary, and paprika to create a rub.
Review the lamb and remove and excessive fat or imperfections, then rub down with mustard creating a thin layer. Sprinkle on the rub letting it adhere to the mustard.
Place small pieces of foil around each exposed bone to stop it from becoming blackened during cooking.
Place the lamb in a camp oven preheated to 180 degrees C (355 degrees F). Cook until reached your desired doneness, about 30 to 54 minutes. Remove from the oven and let rest for 10 minutes.
Slice the lamb into one bone slices to serve.