Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling


Light a chimney of Kingsford® Original Charcoal, then dump the lit coals into a grill, but only on one half of the grate. This will create a hot and cool zone for cooking. 


Spread the oil across the lamb racks, then season with salt or your preferred seasoning. 


Place the racks directly over the charcoal, fat side down. Lamb has a good amount of fat, and may flare on the grill, so watch closely and use caution. Cook for 1–2 minutes, then flip to bone side down. If flames begin to flare, flip straight away. 


Move the racks to the indirect/cool side of the grill, and close the lid. 


While the lamb is cooking, prepare the sauce by adding in all ingredients to a blender or high velocity food processor, and blending for 2–3 minutes until emulsified. 


When the lamb reads 125–130°F internal temperature, about 15–20 minutes, remove from heat and cover with foil. Rest for 10–15 minutes, until internal temperature reaches 145°F.


Slice racks between bones to serve, and drizzle with mint sauce. 

Cooking for 6 people


  • whole 8-bone lamb racks, frenched*
  • olive oil
    2 tbsp
  • salt or your seasoning of choice

For the Sauce:

  • fresh mint leaves
    1 oz
  • fresh cilantro
    1 oz
  • white sugar
    2 tsp
  • olive oil
    ¼ cup
  • cider vinegar
    ¼ cup
  • pinch of salt, to taste

*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.

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