Garam Masala Cashew Crusted Smoked Rack of Lamb
Ingredients
The lamb
The butter mixture
-
1
stick
butter
-
1½
tablespoons
garam masala
-
2
teaspoons
sea salt
The topping
Instructions
- Soften the butter for 30 minutes, then blend it with garam masala and salt.
- Reserve half of the butter and cover the lamb with the remaining butter.
- Prepare the grill for two-zone grilling (direct and indirect).
- Add wood chips to the fire for smoke flavor.
- Cook the lamb on the indirect side of the grill at 350°F until the internal temperature reaches 120°F.
- Transfer the lamb to the direct heat side and cook until the internal temperature reaches 125°F.
- Remove the lamb and slice between the bones into chops.
- Dip each chop into the reserved garam masala butter and then into the chopped cashews.
- Serve immediately with your favorite sides.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
25g
Total carbohydrates
10g
Total protein
25g
Sodium
500mg
Cholesterol
80mg
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