Grilled Texas Rack of Lamb
Tender Texas lamb with caramelized pumpkin and plenty of pomegranate seeds from Executive Chef Robbie Nowlin of Boudro’s/Zinc. A contender for Christmas Dinner no doubt!
  1. Carefully Slice the pumpkin in half and remove the seeds. Cut each side into one inch “moon shape” slices. Rub with oil, salt, pepper and place into a 425 degree oven for 12-15 minutes or until nice caramelization and tenderness.
  2. Remove from oven and set aside at room temp.
  3. For the Lamb, let the rack sit at room temp for 20 minutes before grilling(this will help with a more even cook) season with salt and pepper and grill on the hottest part of the grill for about 4-5 minutes per side.
  4. Pull off grill, brush the Dijon mustard on the loin of the rack, and disperse the chopped herbs onto the loin as well. Roll the Dijon/herb rubbed loin into the panko bread crumbs. Slice the lamb into single bone portions and plate with the pumpkin, Pomegranate and Pumpkin oil.