BBQ Lamb Rack with Spinach & Sweet Potato Salad

Being a beautiful sunny day in Florida - we hit the beach and sent Dot (Jim's mom) to the supermarket armed with a list of yummy ingredients that we would need for the following week! The butcher at Publix market was very helpful to Dot, as our description of meat cuts were unfamiliar to her. She ended up with some beautiful cuts that we reveled in preparing with them. We were inspired by the heat, to cook outside on the BBQ, so Peta whipped up a quick marinade for the lamb while we enjoyed a good cocktail (or two!) and had the sweet potatoes cooking.

Lamb Rack Marinade
1/3rd Balsamic vinegar
2/3rds Olive Oil
Salt
Pepper
Thyme

Do not expose the meat to the marinade for longer than 15 minutes each side, as the vinegar will start to denature the meat.

Heat the BBQ on high. Sear the fat side of the rack first - in order to crispy it up (~3 minutes). The flip over the sear the meat (~ 5 minutes). Then move the rack to the top rack of the BBQ (if you have one) and turn the heat down low. Cook for about 15 minutes an the meat will come out medium rare. Jim Snr likes his more cooked, so it was really easy to slice off his cutlets and grill them individually - while we plated the rest.

Served with Spinach and Sweet Potato salad - only this time using toasted slivered almonds (as we didn't have any pinenuts (still delicious). It was great see that even though Dot was not a lamb lover - so tucked into her four cutlets in no time, giving the bones to Jim to gnaw on!