Setaara Kabob Recipe
Rack of lamb slowly charbroiled to perfection.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Marinade
In a bowl, mix together minced garlic, chopped rosemary, olive oil, lemon juice, salt, black pepper, ground cumin, and paprika to create a marinade.
- 2
Marinate the Rack of Lamb
Place the rack of lamb in a large resealable plastic bag or shallow dish. Pour the marinade over the lamb, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
- 3
Preheat the Grill
Preheat your grill or charcoal barbecue to medium-high heat.
- 4
Grill the Lamb
Remove the lamb from the marinade and let it come to room temperature. Place the rack of lamb on the grill bone-side down. Cook for about 15-20 minutes, turning occasionally, until the internal temperature reaches 130°F (54°C) for medium-rare.
- 5
Rest and Serve
Remove the lamb from the grill and let it rest for 5-10 minutes before slicing between the bones. Serve warm.