How to grill lamb rack of ribs in peach marinade

Ingredients.

• Lamb rack of ribs. It is better to have two racks, because during cooking it is much easier to stand two of them. Personally, I prefer to buy unprepared rack of ribs. It is possible to use back part of the lamb from the end of the shoulder blade to the loin part, near kidneys. 1 kg.
• Peaches, three peaches.
• Olive oil, 50 ml.
• Spices
  • Cardamom, 1tsp
  • Black, or mixture of peppercorns,
  • Turmeric, 1 tsp
  • Paprika, 1 tsp
  • Ground coriander, ½ tsp
  • Cinnamon, small stick
  • Salt, 1tsp
• Wooden charcoal for cooking

Ground all spices. Freshly grounded spices give much more taste and flavours, rather that grounded in advance.

Prepare proper rack of ribs cut. Cut through the ribs near the spinal bone. You should use very heavy chopper to do that. When all the ribs are chopped through, cut off the spinal bone with small sharp knife. Remove all tendons from the surface of the meat.

Remove the end of the shoulder blade, if any. Pull of the top thin layer of skin from the fat. For proper, classical, rack of ribs cut, it is necessary to clean ends of the ribs, but for this recipe it is not crucial. Next step is related with your preferences of the meat doneness. If you'd like to have rare to medium doneness, then do not do anything with fat. If you'd like to have a medium doneness, it is better to score fat layer.

Mix grounded spices with olive oil. Add peach and blend everything into a thin paste.

Cover lamb rack of ribs with this marinade and leave for 2-3 hours at the room temperature. Do not use all of the marinade – it is necessary to have some fresh one for the grilling.

Preheat charcoal to the medium hot temperature and cook lamb pieces on the distance about 15 cm from the charcoal.

Turn occasionally, do not allow to burns. Brush just roasted sides with some fresh peach marinade. Cook until ready. It is impossible to tell, how long it will require. If not sure, use meat thermometer to check the internal temperate. 60 ° C will be correspond to the medium-rare meat, and 70 ° C to the medium doneness of the meat.

Take the lamb of the grill, scrape off some bits of burned marinade, and leave to rest for few minutes before serving.

Slice between ribs and serve with very simple side dish, for example with sweet onion salad and with cumin/coriander/salt mixture. On the to picture you can see, the proper medium-rare loin cut, cooked by this technique.