Reverse Seared Rack of Lamb – final sear
It’s the week after Easter, and I just realized – I didn’t do a “Ham or Lamb” post like I usually do.1
Well…actually…my Easter tradition is grilled steaks after the Vigil Mass on Saturday. But I do make an occasional exception and grill a rack of lamb.
So, here’s my favorite way to cook a rack of lamb, with a reverse sear. The rack is cooked low and slow to medium-rare, then seared quickly for a crisp herb crust. And I do mean quickly – as you can see in the picture, dripping lamb fat causes quite a flare-up.
Recipe: Reverse Seared Rack of Lamb on the Grill
What do you think?
Did you have ham or lamb for Easter? Or steak? Am I the only one who has Easter steak? Tell us about it in the comments section below.
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.
- I may have to turn in my Official Food Blogger badge. I picture it like a bad 80’s buddy cop movie: “Vrobel, you’re a loose cannon! You’re off the case! I want your gun and your badge…wait…your chef’s knife and your badge on my desk!” ↩