12 to 14-ounce lamb racks (4 racks serve 6 persons)
Clayton Shurley's Smoked Finishing Salt
Clayton Shurley's Powdered Herb Butter
Chopped rosemary leaves
Trim the silver skin off lamb racks and cut into individual chops. Rub lamb with Smoked Salt, Herb Butter and black pepper. Then toss the racks with olive oil, garlic and rosemary.
Turn on grill or start fire making sure grill is hot before placing lamb on grill. Rub the grill with a towel coated with olive oil. Place lamb lollipops on grill and cook for 3 to 4 minutes on each side or desired doneness.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.