I really love this rub for a rack of lamb or lamb shoulder, but it could go on a number of things. Right now, the rack of lamb is being served with a Blackberry Gastrique. Here are the recipes for both the rub and the gastrique.


Spiced Lamb Rub

Paprika, Smoked 1 T

Kosher Salt 6 T

Black Pepper, Ground 1 T

Granulated Garlic 6 T

Onion Powder 3 T

Cumin, Ground 2 T

Granulated Sugar 1 T

Cinnamon 1 T, 2 tsp

Cayenne Pepper 1 T

Cocoa Powder, Dutch Processed 2 T

1. Combine all ingredients in a mixing bowl. Blend thoroughly and reserve.

Blackberry Gastrique

Makes about 1 cup

Sugar 2 Cups

Water 1/2 Cup

Champagne Vinegar 2 Cups

Blackberries 2 Cups

Pinch of Salt

1. Combine the sugar and water in a medium nonreactive saucepan and bring to a light boil over medium-low heat. Do not stir. Cook until the sugar melts and begins to color slightly, 5 to 7 minutes, washing down the sides of the pan as needed.

2. When the sugar begins to color, carefully pour the vinegar into the pan. The vinegar will spit. Stir to dissolve the caramel. Add the berries and continue to simmer until the sauce thickens slightly, about 15 minutes. Strain through a fine mesh strainer. Finish with a pinch of salt.

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Chris Spear

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