Last week, we offered up ten hot new barbecue and grilling items in the marketplace (see the full list here), including She-Smoke: A Backyard Barbecue Book, by Julie Reinhardt from Seal Press. 

Designed for women looking to improve their outdoor cooking skills, the book offers a ton of great tip including a discussion about the difference between grilling and barbecue and insight into the world of competition BBQ.  And then there are countless recipes such as the one below for grilled rack of lamb and mint pesto.  So for all of our female readers out there, definitely check this one out!  And for any of you guys willing to hand over control of your trusty grill to your wife or girl friend, there's no better way to start!

Grilled Rack of Lamb with Mint Pesto

(from  She-Smoke: A Backyard Barbecue Book, courtesy of Julie Reinhardt from Seal Press)

Cooking Method : Direct-Heat Grilling, Medium-High Heat

Ingredients:

1 lamb rack or partial rack, cut up (factor 2–3 chops per person)

Marinade

1 herbal mint teabag, or 2 teaspoons dried mint

1 teaspoon dried thyme

Juice from ½ large lemon

4–6 garlic cloves, chopped

2 tablespoons olive oil

1 teaspoon kosher salt

Fresh ground pepper

Mint Pesto

1 ounce fresh mint leaves, or 1 cup of leaves, lightly packed

2 ounces Parmesan cheese

½ cup pine nuts

4–8 garlic cloves (about 1 clove per chop)

Juice from ½ large lemon

¼ cup olive oil

¼ teaspoon kosher salt

Tools: Food processor, long-handled chef tongs

Best Equipment : Charcoal or gas grill

Make Ahead: Make the mint pesto up to a day ahead.

Step by Step:

1. With a food processor, chop mint; then add the remaining mint pesto

ingredients. Mix on high until combined into a paste.

2. Rub chopped garlic into both sides of each chop.

3. Mix tea bag, thyme, and salt together. Lightly coat lamb with olive oil;

then rub with dry ingredients. Squeeze lemon over all, and add fresh

ground fresh pepper. Be sure both sides of the lamb get covered. Let sit for

30 minutes.

4. Make your fire for direct-heat grilling, medium-high heat.

5. Once coals are red-hot or gas grill is preheated, put chops on grill

directly over heat. After 2 minutes, close the lid (with top vents partially

open), and cook for another 3 minutes. Turn meat over and cook for

another 4–5 minutes with lid down. Check that internal temperature reads

130ºF for rare, 140ºF for medium rare, and remove when ready. Keep in

mind the meat temperature will rise another 5º while it rests. Serve each

chop with a dollop of mint pesto.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ