1 rack of lamb
seasoning, to taste
1 Food Prep
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 inches 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.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets.
- Method: Two-Zone Fire: Parallel Configuration
- Temp: 450°F (High 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
- Allow your grill to heat up with all vents fully open.
- 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.
- 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. If there is a flare-up, move your rack of lamb to the cooler side of the grate until the flames subside.
- 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 solely on the clock; use a meat thermometer to cook your lamb to the desired doneness.
- Once at your desired doneness, remove your rack of lamb from the grill and let it rest, tented loosely with foil, for 10–15 minutes before slicing. This resting period is essential to allow the juices to redistribute throughout the meat.
- With a sharp knife, slice down between the bones to make delicate little rib chops and serve.
** Cooking times are approximate.
For safe meat preparation, reference the USDA website.
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