Chipotle Grill Roasted Rack Of Lamb

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1/4 cup kosher salt
• 1/4 cup sugar
• 10 garlic cloves, crushed
• 2 chipotle peppers en adobo seasoning (smoked jalapeno peppers in a tomato-based sauce)
• 1 bay leaf
• 4 cups water
• 4 lbs lamb rib racks, tied between the ribs
• 1 teaspoon adobo seasoning or 1 teaspoon seasoning salt
• 1 tablespoon sweet paprika
• 1/2 teaspoon dried chipotle powder
• 1 teaspoon ground cumin
• 12 ounces currant jelly
• 3/4 cup brewed coffee
• 1 chipotle chile in adobo, chopped
• 1 tablespoon chives, chopped (about 3 to 5 stems)

Recipe

• 1 combine salt, sugar, garlic, chipotle peppers, bay leaf and water in a large bowl, stirring until salt and sugar are dissolved; place lamb in a 2 1/2 gallon resealable plastic bag, add brine, squeeze out as much air as possible, seal and refrigerate at least 6 hours, preferably overnight.
• 2 remove roast from the brine and pat dry with paper towels; discard brine and plastic bag.
• 3 combine all the ingredients for the rub, then rub into the entire surface of the roast, including both ends and the underside of the ribs; cover roast loosely with aluminum foil.
• 4 prepare the grill for indirect grilling; place a drip pan between the piles of coals and fill it halfway with water.
• 5 place the lamb roast, rib side down, over the drip pan.
• 6 cook the roast to an internal temperature of 135 degrees f, about 1 hour and 10 minutes (the temperature inside the grill should remain between 300 and 350 degrees f).
• 7 while the roast is cooking, combine the jelly, 1/4 cup brewed coffee, and the chipotle in adobo in a small saucepan, over medium high heat; bring to a boil, whisking until jelly melts, boil 1 minute then remove from heat.
• 8 when the roast reaches 135 degrees f, brush with about half of the glaze; continue grilling until the roast reaches an internal temperature of 145 degrees f, 10 to 15 minutes.
• 9 transfer roast to a cutting board and cover loosely with a clean piece of aluminum foil.
• 10 make a sauce by adding the remaining 1/2 cup of brewed coffee to the remaining glaze in the saucepan; bring to a boil over medium high heat, remove from heat and stir in chives.
• 11 carve out the eye of the loin from the ribs, slice and place on a serving platter.
• 12 cut between ribs and place on platter; pour collected juices over meat.
• 13 serve sauce on the side.