A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ
2 tablespoons Worcestershire sauce
1/2 cup chopped sweet onion
10 cloves garlic, chopped
1 tablespoon fresh thyme leaves (about 10 sprigs)
1 tablespoon fresh rosemary leaves (about 10 sprigs)
2 tablespoon ancho chile powder
1 tablespoon black pepper
1 tablespoon hot red pepper flakes
2 (8-bone) racks American lamb
1/2 cup smoked paprika
1 tablespoons chili powder
2 tablespoons garlic salt
1 tablespoon lemon pepper
1/4 cup honey
1/2 cup barbecue sauce of your choice
1 clove garlic, grated
1/2 jalapeño pepper, grated
To make the marinade, puree the Worcestershire sauce, onion, garlic, thyme, rosemary, ancho chile powder, pepper, hot red pepper flakes, and 1/4 cup water in a blender. Set aside until ready to use.
Trim off as much fat from the lamb as possible, leaving the fat and meat in between the rib bones intact. Place the lamb racks in a resealable plastic bag large enough to hold them and pour in the marinade. Seal the bag and shake it around a little to coat the lamb with the marinade. Refrigerate 3 to 4 hours, or overnight.
Preheat a barbecue to 275 degrees F., using oak wood. Remove the racks of lamb from the refrigerator and wipe off most of the marinade with paper towels: it's OK to leave some on.
In a small bowl, combine the spice blend ingredients and sprinkle it all over the racks until the meat is thoroughly coated.
Place the seasoned lamb racks bone side down in the barbecue and cook over indirect heat until the meat registers 125 degrees F. on an instant-read thermometer, about one hour 15 minutes. While the lamb is cooking, combine the glaze ingredients. Remove the meat and coat with the glaze. Return the lamb to the barbecue and continue to cook for 20 minutes. Remove, wrap in plastic, and allow to rest for about 5 minutes. Cut into individual chops and season each chop individually with salt.