Rack Of Lamb 2 Recipe

How to make it

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• 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!