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Cooking for 6 people
Ingredients
-
2 whole 8-bone lamb racks, frenched*
-
2 tbsp olive oil
-
salt or your seasoning of choice
For the Sauce:
-
1 oz fresh mint leaves
-
1 oz fresh cilantro
-
2 tsp white sugar
-
¼ cup olive oil
-
¼ cup cider vinegar
-
pinch of salt, to taste
1 Food Prep
Coat your lamb racks with the olive oil, then season them with salt or your preferred seasoning.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: 350°F (Medium Heat)
How to Gauge Grill Heat Without a Thermometer
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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.
How Done Is My Lamb? Let’s Find Out!
* USDA Safety Guidelines recommend cooking lamb to the well-done temp of 145°F to make sure any harmful bacteria are destroyed.
** Cooking times are approximate.
** Cooking times are approximate.
Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford®
Charcoal.
For safe meat preparation, reference the USDA website.
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Fixed the lamb chops seasoned with salt and pepper garlic salt toped with plenty of mint sauce you can't go wrong😋
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Grandmama from
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I never knew I liked Lamb until omg do I need to say more. It's the most delicious meat I have ever put in my mouth. 😋
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Rated 4 out of
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shallowpig from
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Excellent except for the mint. Everything else is a go.
Date published: 2023-06-27
Rated 3 out of
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mmnn from
Pretty tasty
I would leave the cilantro out of the mint sauce.Other than that it was all right
Date published: 2023-06-06
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cap828 from
Easy to cook lamb!
So much tastier than cooking lamb in the oven. A nice seared lamb will please the whole family. Not too difficult, either.
Date published: 2023-06-03
Rated 5 out of
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Toria from
OMG!
Oohk so! I LOVE lamb but never made it myself and I finally decided to give it a try and this recipe was the best I ever tasted! I highly recommend giving it a try if you love lamb!
Date published: 2023-06-03
Rated 5 out of
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Cinderella from
Great taste!
My first time making lamb and I saw this recipe. It was easy and delicious.
Date published: 2023-05-30
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ladyoflarkspur from
Delicious!
Super easy to make and my family loved it! Even the kids!
Date published: 2023-05-29
Rated 5 out of
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dad57old from
Great taste
Yum...an awesome recipe with lamb and will make again
Date published: 2023-05-27
Rated 5 out of
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Martinklemet from
Simply Delicious! 😊
Perfect summer time grilled dinner and easy to make. While allowing the lamb to cook while over the cooler side of the grill, you will have enough time to make the mint sauce to go with it. It is a perfect combination to share with even those who have a picky palette.
Date published: 2023-05-26
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Grill crazy from
Not a fan
we thought we would try it but we didn't care for it.
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Great combination of flavors. Great combination of flavors.
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Date published: 2023-05-26
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