How to grill a perfect rack of lamb
A great grilled lamb rack is seared to perfection on the outside, while still tender and juicy on the inside.
- 2 whole 8-bone lamb racks, frenched
- 2 tablespoons olive oil
- 2 tablespoons Camo seasoning
- mint sauce or chimichurri (optional)
- Set up a grill for two zone cooking by lighting a chimney of charcoal, then dumping the lit coals into a grill, but only on one half of the grate. This will create a hot and cool zone for cooking.
- Spread the oil across the lamb racks, then season with Camo seasoning.
- Place the racks directly over the charcoal, fat side down. Lamb is fatty and may flare on the grill, so be cautious. Cook for 1-2 minutes, then flip to bone side down. If flames begin to flare, flip straight away.
- Move the racks to the indirect/cool side of the grill, and close the lid.
- When the lamb reads 125-130f internal temperature, remove from heat and cover with foil. Rest for 10-15 minutes.
- Slice racks between bones to serve, with optional sauce.