In a nutshell, you stud the lamb with chunks of garlic and fresh ginger and spit roast it over charcoal fire. Grill until crusty on the outside and still pink on the inside. Makes you want to rethink your obsession with beef!

While we’re at it, here’s a cool way to cook rack of lamb—on the rotisserie.
No recipe for that one, but at home Steven uses Planet Barbecue Mediterranean Herb Rub. (Yes, he uses his own products.) To learn more, click here: Mediterranean Herb Rub.

We’d love to hear how you’re grilling lamb these days. Tell us on the Barbecue Board or on Steven’s fan page on Facebook.