Lavender-smoked rack of lamb (Barbecue and Grilling)

 

                With this aromatic lamb, a crisp rosé wine, a crusty baguette and a salad of mixed baby greens, you'll get a taste of southern France. You can buy lavender sticks at barbecue and grill shops or use fresh stems from a plant you buy at a garden nursery, just make sure it hasn't been sprayed.

                Ask your butcher to french the racks of lamb for the grill. This process removes excess fat from the bones, and some from the meat, too.

Serves 2 to 4 

Suggested wood : 1½ to 2 oz dried lavender sticks.

• 2 racks of lamb (each about 1½ lbs/750 gr), fat removed and bones frenched
• 1 recipe Provençal Flavoring Paste (click here for the recipe)

1. Slather lamb with flavoring paste ; set aside.
2. Prepare hot indirect fire with a kiss of smoke in your grill.
3. Place lamb over the fire and sear on all sides ; transfer to the indirect side of the grill.
4. When the lavender starts to smolder, close de lid and grill for 15 to 20 minutes, until a meat thermometer inserted in the thickest part of a rack registers 130F (54C) for medium-rare, or until desired doneness.
5. Transfer to a cutting board, tent with foil and let rest for 10 minutes before slicing.

Note : Kiss of smoke needs to put dru wood chips or pellets in a foil packet pocked with holes or in a metal smoke box. Place the packet or box on the grill grate in a hot spot so the wood will smolder safely.

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