Norwegian Barbecued Rack of Lamb with Rosemary

Introduction

Few things are as satisfying as a perfectly seared, juicy rack of Norwegian lamb grilled over an open fire. By using the Arteflame grill, we achieve a perfect crust on the center grill grate at 1,000°F before bringing the meat to perfection on the flat cooktop. The result? A flavorful, tender feast infused with fresh rosemary that makes for a comforting winter meal.

Ingredients

• 1 Norwegian rack of lamb, frenched
• 2 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 tbsp Dijon mustard
• 1 tbsp honey

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins, place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins and light the napkins.
3. Allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Prepare the lamb

1. In a bowl, mix melted butter, minced garlic, chopped rosemary, sea salt, black pepper, smoked paprika, Dijon mustard, and honey.
2. Rub the marinade all over the rack of lamb, ensuring even coverage.
3. Let the lamb rest while the grill heats up.

Step 3: Sear the lamb

1. Place the lamb rack fat-side down on the center grill grate to sear at 1,000°F.
2. Allow it to sear for about 2 minutes until a rich crust forms.
3. Flip the rack and sear the other side for another 2 minutes.

Step 4: Cook to perfection

1. Move the seared lamb to the flat griddle cooktop at a medium heat zone.
2. Cook to your desired doneness, flipping occasionally (125°F for rare, 135°F for medium-rare, 145°F for medium).
3. Remove the lamb from the grill when it is 15°F below the desired final temp.
4. Let it rest for 5-10 minutes before slicing.

Tips

• Use a meat thermometer to ensure perfect doneness.
• Let the lamb rest before slicing to retain juices.
• For bolder flavor, marinate the lamb for 2-3 hours before grilling.

Variations

1. Garlic-Herb Crusted: Add finely chopped parsley, thyme, and extra garlic to the seasoning mix.
2. Spicy Harissa: Replace Dijon mustard with harissa paste and add cumin for a fiery touch.
3. Greek Style: Substitute rosemary with oregano and add lemon zest for a Mediterranean twist.
4. Balsamic Glazed: Mix balsamic vinegar and brown sugar in the marinade for a sweet-savory balance.
5. Asian Fusion: Use soy sauce, ginger, and sesame oil instead of mustard and honey for a unique flavor.

Conclusion

Grilling Norwegian rack of lamb on the Arteflame grill creates an unforgettable meal, combining a mouthwatering crust with tender, flavorful meat. Try out different variations, and enjoy the perfect winter comfort dish.

Best pairings

• Grilled asparagus with lemon butter
• Roasted potatoes with garlic and rosemary
• Charred Brussels sprouts with balsamic glaze
• Cabernet Sauvignon or Syrah for a robust wine pairing
• Warm crusty bread to soak up the juices