Jalapeño Glazed Lamb Loin

• 2-3 Lamb loins, ~ 1 lb each

• 1 tsp red pepper flakes
• 1 tbsp vegetable stock (warmed)
• 2 cups Vegetable oil
• 1 cup cider vinegar
• 1/4 cup chopped shallots
• 10 cloves garlic (pressed or minced)
• 2 tbsp fresh thyme
• 2 tbsp brown mustard
• 1 tbsp turbinado sugar
• 1 tbsp dried oregano
• 1 tbsp garlic salt
• 1 tbsp lemon pepper

• 1/2 cup Reida Honey Farm Raw Wildflower Honey
• 1/4 cup red wine vinegar
• 1 whole lemon (juiced and zested)
• 2 tbsp Italian parsley
• 1 tbsp fresh thyme
• 1 tbsp fresh marjoram

• 1/4 cup extra virgin olive oil
• Juice 1 lemon
• Kosher salt to taste

• 1/2 lemon zest
• 1/4 jalapeño pepper, minced (no seeds)

Trim lamb loins, and set them aside. Mix the dry rub ingredients together in a bowl or cup. In a small bowl, re-hydrate the red pepper flakes in the warmed veggie broth. While the pepper flakes re-hydrate, add other marinade ingredients to a blender, and then add pepper flakes and broth mixture. Blend until it is well mixed.

Place the loins into a large resealable plastic bag, and pour in the marinade. Carefully remove air from bag and seal it. Refrigerate this for 4-hours (or vacuum seal for 1 - 2 hours).

After marinating loins - Remove the loins and discard the marinade. Pat the lamb dry and rub it lightly with vegetable oil. Sprinkle the rub mixture over the entire surface of the meat. Set up your grill to allow for both direct and indirect cooking. While the meat incorporates rub, preheat your grill to 350°F.

Place the loins over direct heat and grill for 3-4 minutes per side; until you have nice grill marks and color. Once the desired color is achieved, move the loins to the indirect heat zone. Cook 3 min per side, flip the meat, add the glaze, and cook 2 more min. Repeat this so that both sides are glazed nicely.

Add your jalapeño & lemon zest to the remaining glaze and mix it well. Drizzle the glaze and finishing mixture over the meat when it comes off the grill, then let rest for 5-10 min. Slice lamb and dredge through juices that have formed on the cutting board on the way to the plate.