How to grill a perfect rack of lamb

How to grill a perfect rack of lamb

A great grilled lamb rack is seared to perfection on the outside, while still tender and juicy on the inside.

INGREDIENTS:

  • 2 whole 8-bone lamb racks, frenched
  • 2 tablespoons olive oil
  • 2 tablespoons Camo seasoning
  • mint sauce or chimichurri (optional)
METHOD:
  1. Set up a grill for two zone cooking by lighting a chimney of charcoal, then dumping the lit coals into a grill, but only on one half of the grate. This will create a hot and cool zone for cooking. 
  2. Spread the oil across the lamb racks, then season with Camo seasoning. 
  3. Place the racks directly over the charcoal, fat side down. Lamb is fatty and may flare on the grill, so be cautious. Cook for 1-2 minutes, then flip to bone side down. If flames begin to flare, flip straight away. 
  4. Move the racks to the indirect/cool side of the grill, and close the lid. 
  5. When the lamb reads 125-130f internal temperature, remove from heat and cover with foil. Rest for 10-15 minutes. 
  6. Slice racks between bones to serve, with optional sauce.