Pop these American Lamb Racks in a marinade, jump in the pool, and then throw them on the grill or over a fire! This Rack of Lamb Kebabs could not be more perfect for our upcoming holiday. The spiced marinade is balanced out with a mint yogurt sauce for a very flavorful plate!
Prep: 20 mins
Cook: 15 mins
2 Racks of American Lamb; cut into 2 bone segments
Smokey Harissa Seasoning
3 tbspChipotle Paste
1 tbspSmoked Paprika
1 tbspSea Salt
1 1/2 tspCaraway Seeds
1 tbspBlack Pepper
1 Lemon; juiced and grated
3 tbspOlive Oil
Mint Yogurt Sauce
1 Lemon; juiced
2 tbspMint; chopped
1In a bowl, mix all the ingredients for the Smoky Harissa Seasoning. Lather that over the top of the lamb chops and let marinade in the fridge for 3-12 hours.
2Once marinated, pull out of the fridge and skewer the lamb between the middle of the bones. Discard leftover marinade.
3Preheat your grill or charcoal to a medium-high temperature of 325F.
4Add lamb kebabs to grill or over fire, and let cook for about 6-7 minutes per side or until they hit 125F internal for medium rare.
5Once done, pull and let rest for 5 minutes. Mix in a bowl all the ingredients for your Mint Yogurt sauce. Slice the lamb, top with the Mint Yogurt Sauce and enjoy!
Recipe and photos courtesy of the American Lamb Board and Over the Fire Cooking.
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