8 Bone Racks of West Country Free Range Lamb

Cooking a rack of lamb on the BBQ adds a delightful smoky flavor to this premium cut of meat, transforming it into a sumptuous meal perfect for outdoor dining. Here’s a guide to help you grill a rack of lamb to perfection.

Ingredients

• 1 rack of lamb (about 8 bones), trimmed
• Olive oil
• Salt and freshly ground black pepper
• Fresh herbs (such as rosemary and thyme), finely chopped
• Garlic, minced (optional)

Preparation

1. Marinate the Lamb: Begin by rubbing the rack of lamb with olive oil, then generously season it with salt, pepper, minced garlic (if using), and the chopped herbs. Let it marinate for at least 30 minutes at room temperature to infuse the flavors. For deeper flavor, you can marinate it covered in the refrigerator for up to 24 hours; just make sure to bring it to room temperature before grilling.

Cooking

1. Preheat the BBQ: Preheat your BBQ to a high heat, around 400°F to 450°F (204°C to 232°C). If you’re using a charcoal grill, prepare it for indirect grilling by arranging the coals on one side.
2. Sear the Rack: Once hot, place the rack of lamb directly over the heat source (direct heat) to sear. Grill it for about 2-3 minutes on each side to develop a nice crust and seal in the juices.
3. Move to Indirect Heat: After searing, if you’re using a gas grill, reduce the heat to medium-low and move the rack to a cooler part of the grill not directly over the flames. On a charcoal grill, move the lamb to the side without coals underneath. Close the lid and cook using indirect heat.
4. Cook to Desired Doneness: Grill the lamb for about 15-20 more minutes for medium-rare (an internal temperature of 130°F to 135°F or 54°C to 57°C), or longer if you prefer it more well-done. Use a meat thermometer to accurately gauge the temperature.
5. Rest Before Serving: Once cooked to your liking, remove the rack of lamb from the grill and let it rest for about 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring it’s moist and flavorful when served.

Serving Suggestions

• Slice the rack between the bones to serve as individual chops.
• Serve with a side of grilled vegetables, a fresh salad, or a mint sauce to complement the flavors.

Tips for Success

• Trim the Fat: Ask your butcher to trim the rack of lamb, removing any excess fat to prevent flare-ups on the grill.
• Keep the Lid Closed: While cooking with indirect heat, keep the grill lid closed to maintain a consistent temperature.
• Use Fresh Herbs: Fresh herbs significantly enhance the flavor of the lamb, adding a vibrant and aromatic touch.

Grilling a rack of lamb is a surefire way to impress your guests with your BBQ skills, offering a sophisticated yet simple-to-prepare meal that’s bursting with flavor.