I'm fiddling around with a lamb recipe right now. By fiddling I mean that I've pretty much figured it out and there's no real reason to keep making it other than the fact that I've got lamb and am hungry.
The basic lamb part is a frenched rack of lamb, seasoned with thyme, rosemary, salt and pepper and then smoked-grilled over cherry wood. The wood has a nice flavor to it, and has the added bonus of turning the exposed bones a really cool looking red-ish wood color. It's pretty much just 20-25 minutes on a medium fire, so more or less "set and forget."
Last night I made a varient in which I used an Indian flavored rub, and served the lamb with basmati rice, and a tikka masala style sauce.
Posted by dowdy at October 15, 2003 06:08 AM