Leatherwood Honey– and Sichuan Pepper–Glazed Rack of Lamb with Eggplant Pasta and Green Goddess Olive Oil and Lemon Sauce

Preparation info
  • Serves


    • Difficulty


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By Jeremiah Tower

Published 2002

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The best way to cook rack of lamb is over a wood or charcoal fire, seared on high heat the first ten minutes, then over a slow fire ten minutes, then left for thirty minutes at the edge of the heat to rest and continue cooking. Follow this procedure and the lamb will be the most flavorful and tender you have ever tasted. But by all means use whatever grill or broiler you have.

The lamb is served with spiced eggplant and lentils stuffed into pasta t