Hello Westchester! If you are looking to cook a special meal for someone, this recipe is for you!
When I think of a rack of lamb, I think of expensive restaurants and special meals. Either as a passed appetizer, or sitting on a bed of spinach and garlic mashed potatoes, I envision having lamb at place where it can be elegantly prepared and perfectly cooked. Westchester, I’m going to help you with your food find and walk you through grilling a rack of lamb. What may seem intimidating to some, I’ll make very manageable for you.
One Rack of Lamb
2 Tablespoons Fresh Rosemary
1 Teaspoon Roasted Garlic
1 Teaspoon Dried Parsley
1 Teaspoon Coarse Salt
1 Teaspoon Coarse Pepper
1 Teaspoon Fennel Seeds
Start by mixing your garlic, parsley, salt, pepper, and fennel seeds in a small bowl. Next place your rack of lamb on a cutting board fat side up (bone side down), and start removing as much of the heavy fat as possible. See photo below.
Some people will disagree with removing the fat and claim that the fat adds flavor. I agree in some respects and do believe that the fat adds flavor, but you will have to trust me on this one.
Once you have removed the excess fat, flip over your rack of lamb and gently cut the membrane in between the bones. Although this will enhance the slight char in the bone side while grilling, the true benefit to doing this now lies in cutting the individual chops after the rack has been cooked and has been allowed to rest.
Lightly season the bone side of the rack, reserving the majority of seasoning for the other side. Start by applying your combination of herbs, and massaging them into the meat. Once that is done, add the fresh rosemary.
Time to grill! You will be grilling with indirect and direct heat. If you are using a gas grill, have the left side of the grill on high and the right side on low. You will be placing the rack of lamb on the right side, bone side down. If you are using charcoal, place the bone side down on the grate where your coals are giving off the lowest level of heat. Cover your grill.
This is the only “challenging” part of grilling your lamb. Be sure to turn your rack and grill on both sides. The fat will render off of the rack and can cause small flare ups while on your grill. We should have already tackled this problem earlier on in the process, but if you get flare ups, simple move the rack up or down the low temperate side of the grill until the flare ups burn off.
Use a meat thermometer and test the rack for doneness. I prefer my lamb medium rare and recommend you don’t cook it too much longer than that temperature. Once you have your preferred temperature reading, remove the rack and place on a plate so that it may rest for 5-10 minutes. Allowing the meat to rest allows the natural juices to redistribute throughout the entire rack. (You’ve waited this long , you can wait 5 more minutes)
Cut your rack on a cutting board in either single or double chops. The cuts you made during the prep will be your guide. Plate on some spinach, garlic mashed potatoes, or both and you have a complete meal. I prefer them all on their own. Enjoy!