Grilled Rack of Lam

By zeenieme

Ingredients

• 1 whole rack of lamb (have butcher remove the chine bone and to french or clean the ribs) About 6 pounds trimmed
• 1 clove garlic, halved
• 4 sprigs fresh safe
• Salt and freshly ground pepper
• 1 tablespoon olive oil

Preparation

Step 1

1. Trim any excess fat from the lamb, and allow to rest until it reaches room temperature

2. Heat a grill until very hot (if using an oven, heat it to 400 degrees)

3. Rub the cut side of the garlic and the sage leaves over the lamb. Season with salt and freshly ground pepper.

4. If grilling, carefully place the lamb on the hot grill, meat side up. Cook, turning as needed, until a meat thermometer registers 130 degrees when inserted into the center of the meat. This will take between 20 to 40 minutes for medium rare, depending on the size of the rack and the heat of your coals. If using an oven, sear the lamb in a very hot oven proof skillet until it is browned on all sides, 2 to 3 minutes per side. Transfer the skillet to the oven, and cook the lamb until a meat thermometer registers 140 degrees when inserted into the center, about 20 minutes for medium rare.

5. Remove the lamb from the grill or oven, and place it on a cutting board to rest 8 to 10 minutes. To serve, slice the lamb between the bones.