Grilled Racks Of Lamb

Last summer, after helping famed butcher Pat LaFreida write Meat: Everything You Need to Know, my friend Carolynn arrived in Lake Placid with a carload full of cuts, including two beautiful racks of lamb. We were so excited to grill them, which was delicious but requires a close watch because of the fat from the outside of the lamb. Make sure you don’t leave the grill while cooking, and have a spray water bottle in case of flare ups.

Serves 4 to 6

2 Frenched lamb racks (1- to 1 1/2-pounds each) (see Frenched Lamb Racks, page TK)

Sea salt and freshly ground black pepper

1/4 cup olive oil

1/4 cup chopped fresh mint

1/4 cup chopped fresh parsley

4 garlic cloves, smashed and minced

Zest and juice of 1 lemon

1 teaspoon crushed red pepper flakes

Pounded Mint Chimichurri, Mint Pesto, Italian Salsa Verde or Harissa Buttermilk Yogurt Sauce

1. Season the lamb racks all over with salt and pepper and place in a resealable plastic bag. In a small bowl, combine the olive oil, mint, parsley, garlic, lemon zest and juice and red pepper flakes and stir to mix thoroughly. Pour the marinade in the bag, seal and turn to coat the racks evenly. Refrigerate the lamb until you’re ready to grill, overnight or at least 2 hours.

2. About 30 minutes before ready to grill, build a fire. If using a charcoal grill, let the coals burn to a grey ash with a slight red glow and bank them on one side. If using a gas grill, preheat only one side to medium. 

3. Remove the lamb from the bag and bring to room temperature, about 30 minutes before grilling.

4. Place the lamb racks over the direct heat and cook, turning several times, until brown all over, 10 to 12 minutes. Do not leave the lamb unattended. The fat will cause the flames to flare up. Have a spray bottle of water handy to spray the flames out if needed. If the flames persist, move the lamb racks away from the direct heat just until the flames die down, then return. After lamb is evenly browned, move to the side of the grill with indirect heat, bone-side down. Cover the grill and cook, turning occasionally, about 15 minutes for medium-rare or until an instant thermometer inserted into the center of the rack reads 125°F. Remove the lamb from the grill and let rest, loosely covered with foil, about 10 minutes. Cut the lamb into individual or double chops and serve with Pounded Mint Chimichurri or Italian Salsa Verde .

Sidebar: On the Menu: Serve With

For clear summer nights (I can’t in my right mind suggest that you grill, as I did, during a storm), try Grilled Romaine Caesar with Rustic Crunchy Croutons Fresh and Shell Bean Succotash and Fresh Figs with Honeycomb, Goat Cheese, and Blue Cheese.