Planked Thai Rack of Lamb - Ted Reader

Ingredients

• 2 frenched lamb racks, 1 1/2 lb (750 g) each
• 1/2 cup (125 mL) soy sauce
• 1⁄4 cup (60 mL) peanut or vegetable oil
• 1/4 cup (60 mL) tamarind paste, strained
• 1⁄4 cup (60 mL) rice vinegar
• 1/4 cup (60 mL) chopped fresh cilantro
• 3 tbsp (45 mL) brown sugar
• 3 red chilies, minced
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 2 limes, zested and juiced
• 1/2 cup (125 mL) coconut milk
• 2 tbsp (30 mL) Bone Dust™ BBQ Seasoning