Ingredients

The following ingredients have 4 Servings
  • 2 + pounds frenched rack of lamb
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup fresh parsley leaves
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh squeezed lime juice
  • 2 tablespoons water
  • 1-2 cloves garlic, (peeled)
  • 1 teaspoon dried oregano
  • Salt and pepper

Instruction

  • For the Lamb Chops: Preheat the grill to medium-high heat. Trim the fat off the back of the rack of lamb. Then cut the rack of lamb between the bones to separate the rack into individual chops. Try to keep them all about 3/4 inch thick.
  • In a small bowl mix the brown sugar, salt, and spices. Then rub the spice mixture evenly over both sides of each lamb chop.
  • For the Wasakaka Sauce: Measure all the ingredients into a blender jar. Cover the jar and puree until very smooth. Taste, then salt and pepper as needed.
  • Grill the lamb chops for 2-3 minutes per side, for medium-rare. Allow the chops to rest for 3-5 minutes, then serve with a side of Wasakaka for dipping.