Recipe

Rack Of Lamb 2 Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 1 year ago This is my second Rack of Lamb. I was under the impression as on my first rack that a Rack of Lamb would be like Lamb Chops in texture and taste like the recipe I posted on Lamb Chops but was I wrong! This piece of meat was incredibly tender and the... More Prep:20m Cook:11m Servings:2	Thegoldmine
	so easy to a make an incredible meal

Garlic

The rack

Make slits

Cut ends off

Insert in meat side

Insert in back

Seasonings

Pepper

Olive oil

Granulated garlic

Top side

Seasoned

Close up

Resting

Juice from rack

Cooked

Fantastic

Incredible

Perfection

Red potatoes

What a dinner!

Add Photos

Does this look good? Yeah! / Nope

Fans

sitbynelli

juels

clbacon

Ingredients

I grilled a second so I could post all the step by step pics and of course eat the rack, so frigging good. Cutting the ends of the garlic off allows the skin to slip right off.

Rack of Lamb - I purchased mine from Costco in a vacuum pack package.

Fresh garlic - 3 to 4 large cloves cut into strips

Coarse salt - I had the blue box of Morton coarse salt

Pepper

Lawry’s Seasoned Salt

Granulated Garlic

Olive oil

Directions

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 and rub in all seasonings using the olive oil to coat the meat evenly.

Sprinkle coarse salt and rub in.

Cover until you are ready to cook.

To achieve the results in the pics, I preheated the grill on high. I have two burners both on high at the start.

The Rack of Lamb was placed over direct heat bone side done.

The bone side was first cooked 2 minutes.

Turn cook 2 minutes meat side.

Turn cook 2 minutes bone side

Turn and move to the other burner that is turned to low. The other side will most likely have flames licking up.

Cook one minute on the meat side.

Turn cook one minute on the bone side.

Turn and cook one minute on the meat side.

Turn and cook one minute on the bone side.

Turn and cook one minute on the meat side.

It has now cooked 11 minutes over open flame.

As you can see I slightly charred the outside, it is perfect for flavoring and the rack of meat was tender and wonderful.

An instant read thermometer is supposed to read about 125 degrees, the recommend temp. I really do use the stop watch feature on my digital wrist watch as I do on all my grilling and all my meats turn out perfect. Well they do!

Remove and cover with foil to rest about 10 minutes. 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.

The flavor I was hoping for was achieved beyond my expectations. The bites of the juicy moist meat were so tender and totally different in texture than lamb chops that I have found this meat to be the tenderest piece of meat even beyond a Prime Filet Mignon. I have already bought another pack this time from Sam’s club. They look a little smaller than Costco’s so that should be interesting.

Just try this once. It rated something I seldom say. OMG, this is incredible!

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Comments

juels 1 year ago said:
You made my mouth water with your pictures! Now this is some serious lamb cooking! Looks and sounds fantastic! How could I not give you a 5 for this? 5 is as high as it goes, but this deserves more!

clbacon 1 year ago said:
What gorgeous lamb! I'm sure it was delicious!

sitbynellie 5 months, 1 week ago said:
Oh man this looks incredible. I've never cooked rack of lamb before but the photos are so good I don't think I could go wrong. And Scotch lamb comes into season in the not too distant future...
Here's my high 5 with my compliments sir.
Cheers
Susan

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