Wildfire smoked lamb chops

Recipes Serves 4-6

AUSTRALIAN LAMB

• 2 8-bone racks of baby Australian lamb rib chops
  
• 3 tablespoons paprika, smoked or plain
  
• Sea salt and fresh cracked pepper
  
• 1/2 teaspoon white pepper
  
• 1/8 cup Vic Cherikoff DownUnder Kakadu Wild Fire Pepper Sauce
  
• 2 tablespoons quality extra virgin olive oil

OPTIONAL, TO SERVE

• vegetables
  
• light spinach salad
  
• glass of rose

1. Cut lamb racks in half. Rub with paprika, sea salt and peppers. Brush with Vic Cherikoff DownUnder Kakadu Wild Fire Pepper Sauce.
2. Preheat grill to 400°F and wipe lightly with olive oil to season.
3. Sear racks on medium heat, 4 minutes each side.
4. Grill at 400°F for a total of 12-15 minutes or roast in oven at 350°F for 15-20 minutes. Baste with Vic Cherikoff DownUnder Kakadu Wild Fire Pepper Sauce while in the final cooking stages.
5. Cut each rack in half again. For a dramatic presentation, lean the double chops against each other over vegetables on the plate. Drizzle a thin version of the Kakadu sauce around the plate for garnish.

TIP: Don't rest the lamb too long (i.e. more than a minute) as it is best served quite pink.

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