An American Story

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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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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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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Grilled Rack of Lamb

Grilling a rack of lamb seems intimidating, but it can be as simple and full of fresh herbs and smoky flavors with these simple steps.

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Cooking for 4 people


  • 1 rack of lamb
  • olive oil
  • 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)

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.

For safe meat preparation, reference the USDA website.

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