GRILL GUY
JORDAN LOGAN
Oh for lamb, rosemary and thyme…
I have been working in the Outdoor
TRADITIONAL RACK OF LAMB WITH HICKORY INFUSION
• 2 teaspoons chopped fresh rosemary • 1 teaspoon chopped fresh thyme • 2 cloves garlic, minced • Himalayan salt • fresh cracked black pepper • 2 Tbsp olive oil • 1 lemon rind
Cooking industry for 10 years now, and I have never known a better cooker than the ceramic-shell “Big Green Egg” charcoal grill. If you’re not acquainted with it yet, you might want to check it out. It works as a grill or as a smoker, it’s beautiful to behold; it has a lifetime warranty on its ceramic parts, and it produces great-tasting food.
If you do have
a Big Green Egg or are considering getting one, here’s a terrific recipe to try:
Place the lamb on the grill. Cook for about seven minutes on each side. This should give you an internal temperature of 140F, or a perfect medium-rare.
Rub the lamb with mixture of oil, rosemary, thyme, garlic and lemon rind. Crack black pepper and Himalayan salt over it. Allow it to marinate in the fridge for at least 12 hours.
Bring the lamb to room temperature (about an hour out of the fridge should do it.)
Preheat your Big Green Egg to 400F. Add three cups of soaked hickory chips to the charcoal.
64 BOUNDER MAGAZINE
www.bounder.ca
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