Grilled Lamb With Macadamia Rice

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 cup cilantro leaf, and steams coarsely chopped
• 3 garlic cloves
• salt and pepper
• 1 lamb loin roast, chine bone removed and rib bones frenched (8-rib)
• 1 tablespoon extra virgin olive oil
• 2 cups jasmine rice
• 1 bunch scallion, thinly sliced
• 2/3 cup coconut, shredded, toasted
• 2/3 cup salted roasted macadamia nuts, chopped

Recipe

• 1 using a small food processor, grind the cilantro, garlic and 1 teaspoon salt into a coarse paste. place the lamb fat side up and cut 1-inch-deep slits in the fat, 1 inch apart. rub the cilantro paste on the lamb and into the slits; season with salt and pepper. drizzle with the olive oil and let stand at room temperature.
• 2 preheat a grill to medium. place a drip pan beneath the grate. place the lamb in the center over the drip pan, close the lid and cook until an instant-read thermometer inserted in the center registers 135 degrees, about 1 1/2 hours (off the heat, the temperature will continue to rise). transfer to a cutting board, tent with foil and let stand for 15 minutes.
• 3 meanwhile, in a small saucepan, cover the rice with water and stir until the water becomes cloudy; drain and repeat twice. return the rice to the saucepan and add 2 cups cold water and 1 teaspoon salt. bring to a boil, lower the heat, cover and simmer until tender, 15 minutes. remove from the heat, fluff with a fork and let stand, covered, for 10 minutes. stir in the scallions, coconut and macadamia nuts; season with salt and pepper.
• 4 cut the roast into chops and serve with the rice.