How to Grill Half-Racks of Lamb

Lamb has a mild flavor and can be made several different ways.

Racks of lamb make for an impressive presentation when brought out to the dinner table. Whether served whole as a crown roast or sliced into individual pieces, rack of lamb is not your run-of-the-mill weekday meal. Although generally cooked whole, racks of lamb can be split in two to speed up the cooking process. Grilling half-racks of lamb should be done over direct heat with the lid off. Does this Spark an idea?

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Charcoal and lighter fluid (optional)
Grill brush
Paper towel
Vegetable oil
Knife
Salt
Black pepper
Tongs
Instant-read thermometer

Instructions

- 1
  
  Have the rib bones Frenched -- removing the meat, membranes and fat -- from the ends and between the rib bones by your butcher, if you are unable to do so. Reserve to meat to use later for stock or to make a pan sauce for your rack of lamb.
- 2
  
  Preheat your grill on medium high, or 400 degrees Fahrenheit, if using a gas grill. Arrange charcoal on two-thirds of the grill and light with lighter fluid if using a charcoal grill. Allow the charcoal to completely ash over prior to use.
- 3
  
  Use a grill brush to scrub the surface of the grill grates. Wipe the grill grates with paper towel to remove any burnt bits. Add a small amount of vegetable oil and lightly oil the surface of the grill grates.
- 4
  
  Split the rack of lamb into two sections with a knife so that there are three or four ribs per section. Brush the half racks of lamb lightly with vegetable oil. Sprinkle both sides liberally with salt and ground black pepper.
- 5
  
  Place the half racks of lamb fat side down about 4 inches from the heat source. Cook uncovered in this manner for 20 to 25 minutes. Baste the lamb several times, if using marinade.
- 6
  
  Flip the half racks of lamb over and cook uncovered for another 10 to 15 minutes. Baste again, if using marinade. Turn the heat down on the gas grill if the lamb is starting to develop a char on the outside. Move the rack to the cooler side of the grill if using a charcoal grill.
- 7
  
  Check the internal temperature of the lamb with an instant-read thermometer. Remove the lamb from the grill once the internal temperature reaches 130 degrees F. Allow the lamb to rest five minutes before serving to allow the internal juices to redistribute.