Grilled Rack of Lamb on a Gas Grill
At nearly $20 a pound, rack of lamb had better be good. What's the key to achieving the rich crust and pink interior that make the most of this prime piece of meat?
A cookbook recipe exclusively for ATK Essential members from How to Roast EverythingGather Your Ingredients
Key Equipment
Before You Begin
We prefer the milder taste and bigger size of domestic lamb, but you can 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.
Instructions
1.
Combine 1 tablespoon oil, rosemary, thyme, and garlic in small bowl; set aside. Rub lamb with remaining 1 teaspoon oil and sprinkle with salt and pepper.
2.
Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Clean and oil cooking grate. Place racks, bone side up, on cooler side of grill, with meaty side of racks very close to, but not quite over, hotter side of grill. Cover and cook until meat is lightly browned, faint grill marks appear, and fat has begun to render, 8 to 10 minutes.
3.
Flip racks bone side down and slide to hotter side of grill. Cover and cook until well browned on bone side, 3 to 4 minutes. Brush racks with herb mixture; flip bone side up; and cook until well browned on meaty side, 3 to 4 minutes. Stand up racks, leaning them against each other for support, and cook until bottoms are well browned and meat registers 120 to 125 degrees (for medium-rare), 3 to 8 minutes.
4.
Transfer racks to carving board, tent with aluminum foil, and let rest for 15 to 20 minutes. Cut between ribs to separate chops and serve.
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