Grilled Tuscan Lamb Rib Roast With Rosemary Coating And Red Pepp

Total Time: 1 hr 48 mins Preparation Time: 30 mins Cook Time: 1 hr 18 mins

Ingredients

• Servings: 6
• 1 1/2 lbs red bell peppers (about 3 large)
• 2 tablespoons drained capers
• 1 tablespoon olive oil
• 4 anchovies, drained, chopped
• 2 teaspoons grated orange peel
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon dry crushed red pepper
• 1/2 cup fresh rosemary leaf (from about 2 large bunches)
• 1/3 cup olive oil
• 6 large garlic cloves
• peel from 1 orange (orange part only, removed in strips with vegetable peeler)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 1/2 lbs center-cut lamb rib roast, trimmed of excess fat (6 or 7 rib bones)
• 30 charcoal, briquettes

Recipe

• 1 make relish:.
• 2 char peppers directly over gas flame or in broiler until blackened on all sides.
• 3 enclose in paper bag 10 minutes.
• 4 peel and seed peppers.
• 5 transfer peppers to processor; using on/off turns, puree peppers coarsely.
• 6 transfer peppers to bowl.
• 7 mix in remaining ingredients.
• 8 season relish to taste with salt and pepper.
• 9 let stand 1 hour.
• 10 (relish can be prepared 1 day ahead. cover and refrigerate.).
• 11 make lamb:.
• 12 combine rosemary, oil, garlic, orange peel strips, salt, and pepper in processor; blend until thick and almost smooth.
• 13 spread rosemary puree evenly over lamb.
• 14 let stand while preparing barbecue.
• 15 stand charcoal chimney on nonflammable surface.
• 16 place torn newspaper in bottom of chimney; add charcoal briquettes.
• 17 light paper through hole near bottom of chimney.
• 18 let charcoal burn until ash is just gray, 30 minutes.
• 19 open vents at bottom of barbecue.
• 20 remove top rack.
• 21 carefully turn out hot charcoal from chimney onto bottom rack over 1 vent.
• 22 to make a drip pan, pour water into disposable 9-inch-diameter foil pan to depth of 1/2 inch.
• 23 set pan with water on rack next to charcoal.
• 24 return top rack to barbecue.
• 25 place lamb roast, bone side down, on top rack over drip pan.
• 26 cover barbecue with lid, positioning top vent directly over lamb.
• 27 place stem of metal candy thermometer through top vent, keeping gauge on outside; thermometer should not touch meat or rack.
• 28 leave thermometer in place during cooking.
• 29 grill lamb 1 hour, maintaining temperature of 325f by opening top and bottom vents wider to increase heat and closing vents to decrease heat.
• 30 leave any other vents closed.
• 31 using tongs, turn lamb over.
• 32 cover barbecue.
• 33 cook lamb until instant-read meat thermometer inserted into top center of roast registers 140f to 145f, about 15 minutes longer; temperature in barbecue may fall below 325f during last 30 minutes.
• 34 transfer lamb to platter, leaving meat thermometer in place.
• 35 tent loosely with foil; let stand 15 minutes (temperature of meat will rise to 150f to 155f).
• 36 cut lamb between bones to separate chops.
• 37 serve with red pepper relish.