Description
Rack of lamb seared over high heat, then roasted over indirect heat to medium-rare, and carved into lamb "popsicles".
Ingredients
- 1 rack of lamb (I like Trader Joe's frozen, pre-seasoned rack of lamb, thawed in the refrigerator)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prep the lamb: One hour before cooking, pat the lamb dry, sprinkle evenly with the salt and pepper, and let rest at room temperature.
- Prep the grill: Set up the grill for indirect high heat (see step 2 of my grill-roasted chicken pieces technique for different grills). On a gas grill, preheat with all burners on high for 15 minutes, then turn off the burners on one side.
- Sear the lamb: Over the direct high heat, sear the lamb until well browned on all sides, 1 to 2 minutes per side. Think of the rack as having five sides - bone side down, bone side up, the edge without bones, and the two ends. Use the warming rack to prop the roast up for the last three.
- Roast over indirect heat: Move the lamb to the indirect side of the grill, and cook with the lid closed, turning halfway through, about 15 minutes. You want 125°F in the thickest part for medium-rare - check the temperature at 10 minutes, at 15 minutes, and every 5 minutes after that.
- Rest, carve and serve: Move the lamb to a plate, cover with foil, and let rest for 10 to 15 minutes. Carve between the bones into chops, and serve.
Notes
Equipment: A grill (I use a Weber Summit 650) and an instant-read thermometer, like the Thermapen.
One rack of lamb serves two people, or one hearty eater.
Doneness temperatures: Rare, 120°F; medium-rare, 125°F; medium, 130°F; well done, 140°F or higher (ruined!).
Grill timing varies with the heat of your fire, your grill, and the weather. On a windy day this took 20 to 25 minutes over indirect heat - go by the thermometer.
Trim the fat: For the best-looking rack, have your butcher "French" it, removing all the fat from the bones.
Overnight salt: If your lamb isn't pre-seasoned, salt it 24 hours ahead and refrigerate until an hour before cooking.
Garlic and herb rub: Combine 2 tablespoons extra virgin olive oil, 2 minced garlic cloves, 2 tablespoons chopped thyme, and 1 tablespoon chopped rosemary. Rub it on the lamb after salting.
Trader Joe's frozen rack of lamb is relatively inexpensive and high quality. Fresh local lamb is even better, if you can find it.
- Prep Time: 10 minutes
- Rest at room temperature: 1 hour
- Cook Time: 25 minutes