Grilled Rack of Lamb with Garlic and Herbs

By lorik

Have your butcher french the racks of lamb for you (this means that part of each rib bone will be exposed). If the racks are available already frenched, chances are there is still some extra fat and meat on one side. Be sure to trim this away (according to the illustrations below) to encourage even cooking and prevent flare-ups on the grill. Also, make sure that the chine bone (the bone running along the bottom of the rack) has been removed to ensure that it will be easy to cut between the ribs after cooking. Ask the butcher to do it; it’s very hard to cut off at home.

Ingredients

• Seasonings:
• 4 teaspoons extra virgin olive oil
• 4 teaspoons minced fresh rosemary
• 2 teaspoons minced fresh thyme leaves
• 2 cloves garlic, minced
• Lamb:
• 2 racks of lamb (about 1 1/2 pounds each), trimmed according to illustrations below
• 2 9-inch disposable pie plates

Details

Adapted from americastestkitchen.com

Preparation

Step 1

1. Mix all the seasoning ingredients in a small bowl; set aside.

2. Light large chimney starter filled three-quarters full with hardwood charcoal (4 1/2 quarts) and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes. Build modified two-level fire by spreading coals over half of grill bottom. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when coals are medium-hot.

3. Meanwhile, generously season racks with salt and pepper on both sides, then rub herb-garlic mixture over lamb.

4. Place racks of lamb, bone-side up, on grill, with meaty side of racks very close to, but not quite over, hot coals. Cover with pie plates and grill until deeply colored crust develops, about 8 1/2 minutes, rotating racks halfway through cooking time so that protruding bones are closer to coals. Turn racks over, bone-side down, and cover with pie plates. Grill, rotating racks halfway through for even cooking, until instant-read thermometer inserted from side of rack through to center, but away from any bone, reads 125 degrees for medium-rare or 130 degrees for medium, another 8 1/2 to 10 minutes.

5. Remove lamb from grill and allow to rest, tented with foil, for 10 minutes (racks will continue to cook while resting). Cut between each rib to separate chops and serve immediately.