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)
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.
For safe meat preparation, reference the USDA website.
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