The "flame kisses" when the fat hits the grilling charcoal create magic.
Ingredients
- 1,2 kg lamb carré
- 3 tbsp Greek spice mixture / salt and pepper
- sunflower oil
- A little fresh thyme
Greek spice mixture (a large glass)
- 3 tbsp salt
- 2 tbsp whole black pepper
- 2 tbsp dried oregano
- 2 tbsp dried thyme
- 2 tbsp mustard seeds
- 1 tbsp coriander seeds
- 1 tbsp garlic powder
- 2 tsp cayenne pepper
- 2 tsp chiliflakes
- 2 tsp celery salt
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp citric acid
- 0,3 tsp carnation malted
This is some of the best I can get served. Delicious slices of lamb carré seasoned and grilled over direct heat for a perfect crust. In this recipe I use a dry marinade / spice mixture. I leave the meat with this for a few hours in the fridge so the flavors absorb well into the meat. The spice also helps to create the taste of the crust. This recipe also works with salt and pepper, but the Greek spice mix along with lamb is so good!
Step 1
To prepare the meat, I start by trimming the tendons and some of the fat from the lamb carré. Cut the meat along the bone into evenly neat slices.
Step 2
Grease the meat with neutral oil and season with plenty of Greek spice mixture. Make sure that all the meat is covered with the spice. Place the meat on a grate and refrigerate for at least 1 hour. The meat can stand for a few hours as the spice absorbs the meat and gives a good taste. The surface of the meat "dries out" a bit and gives an even better crust when grilled. Take the meat out of the fridge 30 minutes before grilling.
Step 3
You can use gas or charcoal, but for this dish I prefer the charcoal grill. It gives an even higher temperature and when the fat from the meat drips down on the glowing coal, small flames appear which kiss the meat and create magic. This is called "flame kiss". It is important that you have a direct and indirect zone on the grill. This means that you only put charcoal under part of the grill. This gives an extremely hot zone and a colder one.
Step 4
Just before grilling, I take aluminum foil on the tips of the legs. This is not necessary, but means that the legs do not burn and look nicer when served. Start by grilling for 1-2 minutes on direct heat and move to indirect heat. Finish grilling on indirect heat until you reach a temperature of 56 degrees.
Step 5
When the meat is done, place it on a plate and sprinkle with a little flaxseed salt and finely chopped fresh thyme. This is so incredibly good and some of the best you can serve from the grill. Good luck.
