Grilled Rack Of LambFrom thegoldminer 8 years ago
How to make it
- 2-3 hours before cooking remove rack from vacuum package. Rinse under cold water running your hand over all parts of the rack, even in-between the bones.
- Cut garlic into thin slices so they can be slide into cuts in the meat.
- Use a sharp knife and make cuts in the meat deep enough to insert the cut garlic slice. Make cuts; insert garlic in both sides of the rack. Hopefully you will have about 12-15 slices to insert.
- Once fresh garlic is inserted, spray or pour olive oil on the rack and run it all over.
- Sprinkle granulated garlic on all sides.
- Apply fresh or regular black pepper to all sides.
- Lightly apply Lawry’s Seasoned Salt to all sides.
- Sprinkle coarse salt on all sides and pat in. The coarse salt and Lawry's did not make it too salty and I am touchy on salt. Try it my way once.
- Rub in all seasonings using the olive oil to coat the meat evenly.
- Cover until you are ready to cook.
- To achieve the results in the pics, I preheated the grill on high.
- The Rack of Lamb was placed over direct heat.
- The bone side was first cooked 4 1/2 minutes.
- As you can see I slightly charred the outside, it was my first rack and have no problem showing it.
- Next time I will turn it down a little more. Not too much although. Too low and it will take to long to cook and dry out. I don’t mind the char and the resulting rack meat was tender and wonderful.
- Turn roast over and cook another 5-6 minutes. 5 minutes gives the result as pictured. Incredibly tender. Add 2-3 more minutes if you want it cooked to medium which I don’t recommend. An instant read thermometer read about 125 degrees, the recommend temp.
- Remove and cover with foil to rest. The meat absorbs the juice while resting and continues to cook. Juice may run out a little, it should.
- After resting 10 minutes slice between the bones.
- Again this was my first Rack of Lamb. I searched the web, read many recipes wanting a lot of herbs and making a coating with bread crumbs. I don’t like overpowering the meat and the flavor I was hoping for was achieved beyond my expectations. The seasoning listed and how I did the rack is my take on the rack, I think it was fantastic and easy to make. The bites of the juicy moist meat were so tender and totally different in texture than lamb chops that I can’t wait to do another.
- Just try this once. It rated something I seldom say. OMG, this is incredible!
- Regarding cooking, as you can see in the pics, the medallion is cooked just perfect while the small part of meat along the bone is well done. Hot fast cooking makes perfect meat.
The Cookthegoldminer Sacramento, CA
The Rating3 people
i love lamb, one of this day i will graduate from leg of lamb to rack of lamb, they are tender and moist aren't theykitchen_fantasy in Bluffton loved it
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