Cooking for 6 people
Ingredients
- 2
whole 8-bone lamb racks, frenched*
- 2 tbsp
olive oil
-
salt or your seasoning of choice
- 1 oz
fresh mint leaves
- 1 oz
fresh cilantro
- 2 tsp
white sugar
- cup
olive oil
- cup
cider vinegar
-
pinch of salt, to taste
1Food Prep
Coat your lamb racks with the olive oil, then season them with salt or your preferred seasoning.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Two-Zone Method
Temp: 350°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your lamb racks fat side down, directly over the charcoal and cook for 1–2 minutes per side. Lamb has a good amount of fat and may flare up on the grill, so watch it closely and use caution. If the flames begin to flare, flip your lamb straight away.
When you’ve seared both sides of your lamb, move it away from the coals to the cooler side of the grate and close the lid.
While your lamb is cooking, prepare the sauce by combining all of your sauce ingredients into a blender or high velocity food processor and blending for 2–3 minutes until emulsified.
When your lamb reaches an internal temperature of 125–130°F, remove it from the grill and cover it with foil. This should take about 15–20 minutes.
Rest your lamb for about 10–15 minutes, until the internal temperature reaches 145°F.
* Frenched means that the meat between the bones has been removed, and
the bones scraped clean. If you can’t find a frenched rack, this recipe will
work with a non-frenched rack, too.
Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford™
Charcoal.
For safe meat preparation, reference the USDA website.
