If your lamb racks aren’t pre-trimmed, you can use a sharp paring knife to cut away the meat and fat between the bones to expose about 2” of bone from the rack.

Then, use your paring knife to scrape excess meat and fat from the surface of the bones.

Finally, trim the fat cap off the top of the rack. If you like, you can also remove the silver skin surrounding the eye of the rack by inserting a knife between the meat and the silver skin to slice it off in strips.

The exposed bones that make your rack of lamb look so appetizing will also catch on fire while grilling, so it’s important to shield them. Take strips of foil and wrap the exposed bones until they’re fully covered.

After the bones are foiled, drizzle the lamb with olive oil and season the meat with your favorite rub or herb seasoning. A simple rub of salt, pepper and fresh herbs like thyme or mint will work perfectly.

Sear your rack of lamb directly over the coals. Make sure to flip the rack to get a nice brown color on all sides of the meat.

Flare-ups will happen. Don’t worry!

Once browned on both sides, move your rack of lamb over to the cooler side of the grate to finish cooking. Rack of lamb typically takes 15–20 minutes of total cooking time depending on its size, but you shouldn’t rely on the clock; use a digital meat thermometer to cook your lamb to the desired doneness.