Grilled Rack of Lamb with Cherry Reduction Sauce

Directions:

1. Remove the lamb rack from the refrigerator and place on the grilling rack in the grilling pan. Allow to come to room temperature (30-45 min).
2. Preheat grill to 450ºF.
3. Preheat the cast iron pot and barbecue by placing it on the cooking grids.
4. 4. Take strips of aluminum foil and wrap the exposed bones all the way to the end.
   Chefs Note: Coving the exposed bone will help keep the bone white and improve the visual appeal.
5. Mix together the garlic and oil.
6. Lightly coat the lamb rack with salt, pepper, Rosemary, Thyme.
7. Using the herb mop, apply the garlic oil to the lamb.
8. Flip lamb over and repeat steps 6 & 7.
9. Pace the lamb rack on the BBQ Sheet.
10. Add dried cherries, black garlic, soy sauce and balsamic vinegar to the cast iron pot. Mix together.
11. After 5 cherry, flip the lamb rack and apply the garlic oil with the herb mob.
12. Stir the cherry mixture.
13. Repeat steps 11 and 12 until lamb rack reaches 125ºF, remove the cherry mixture and spoon a little onto the plate.
14. Remove the lamb rack and place on the cherry mixture on the plate.
15. Spoon additional cherry mixture on the lamb rack.
16. Let the lamb rest for 5 minutes.
17. Serve and enjoy.