• Prep Time: 10 Minutes
  • Cook Time: 16 Minutes
  • Serves 2



1 tablespoon Southwestern spice rub or taco seasoning
1 tablespoon plus 2 teaspoons grated lime zest (from about 3 limes)
1 Thomas Farms Rack of Lamb, (about 1 ¾ pounds/8 ribs), thoroughly trimmed of all excess fat
1 tablespoon olive oil
Applewood chips for grilling (follow the package directions to prepare for use)
7 ounces coleslaw mix (shredded cabbage and carrots) (about 4 cups)
2 tablespoons mayonnaise
½ to 1 chipotle chili in adobo, chopped
1 tablespoon lime juice


  1. Mix the spice rub and 1 tablespoon lime zest. Brush the lamb with the oil and rub with the spice mixture.  Let the lamb stand for 20 minutes (or cover and refrigerate overnight- bring to room temperature before cooking).
  1. Lightly oil the grill rack and heat one side of the grill to medium-high. When heated, add the applewood chips (follow package directions for placement) and close the grill.  Cover the exposed bones on the lamb rack with foil.
  1. Place the lamb on the grill rack over direct heat, bone-side down. Grill for 10 minutes (lid closed). Turn the lamb over and move to cook on indirect heat, meat-side down (lid closed) for another 3 minutes.
  1. Move the lamb, meat-side down, back to direct heat to sear for 2 to 3 minutes (lid open) or until the internal temperature reaches 135° (for medium-rare) and the exterior is browned and crisp. Remove the lamb from the grill and let stand for 10 minutes before slicing.
  1. While the lamb is standing, mix the coleslaw mix, mayonnaise, chipotle chili, lime juice and the remaining 2 teaspoons lime zest. Season to taste with salt and pepper.  Serve the coleslaw mixture with the lamb.