Grilled Rack of Lamb

By lorik

We prefer the milder taste and bigger size of domestic lamb, but you may substitute imported lamb from New Zealand and Australia. Since imported racks are generally smaller, follow the shorter cooking times given in the recipe. While most lamb is sold frenched (meaning part of each rib bone is exposed), chances are there will still be some extra fat between the bones. Remove the majority of this fat (see illustrations, below), leaving an inch at the top of the small eye of meat. Also, make sure that the chine bone (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

• Large disposable aluminum baking pan (12 by 8 inches)
• 4 teaspoons olive oil
• 4 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme leaves
• 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
• 2 racks of lamb (1 1/2 to 1 3/4 pounds each), rib bones frenched, meat trimmed of all excess fat (see note, illustrations below)
• Salt and ground black pepper

Details

Adapted from americastestkitchen.com

Preparation

Step 1

1. Light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Place aluminum pan in center of grill. Empty coals into grill, creating equal-sized piles on each side of pan. Position cooking grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are medium-hot.

2. Combine 3 teaspoons oil, rosemary, thyme, and garlic in small bowl; set aside. Rub lamb with remaining teaspoon oil and season generously with salt and pepper. Place racks bone-side up on cooler center of grill over aluminum pan with meaty side of racks very close to, but not quite over, hot coals. Cover and grill until meat is lightly browned, faint grill marks appear, and fat has begun to render, 8 to 10 minutes.

3. Flip racks over, bone-side down, and move to hotter parts of grill. Grill, without moving, until well-browned, 3 to 4 minutes. Brush racks with herb-garlic mixture. Flip racks so bone-side is up and continue to grill over hotter parts of grill until well browned, 3 to 4 minutes. Stand racks up and lean them against each other; continue to grill over one hotter side of grill until bottom is well-browned and instant-read thermometer inserted from side of rack into center, but away from any bone, registers 120 degrees for medium-rare or 125 degrees for medium, 3 to 8 minutes longer.

4. Remove lamb from grill and allow to rest, tented with foil, 15 minutes (racks will continue to cook while resting). Cut between ribs to separate chops and serve immediately.