Rack of lamb is the rib section of the lamb, extending from the shoulder to the loin. The majority of lamb is graded as choice or prime, so it is not difficult to find a good-quality rack. Lamb is available at most quality butcher houses or grocery stores. When selecting a rack of lamb, make sure that the backbone, or chine, has been removed. This will make slicing each lamb chop easier, prior to serving. If you’ve shied away from serving lamb to your picky eaters, give this recipe a spin; it is one of my family’s favorites. Keep in mind that my kids are just as picky eaters as yours. Rack of lamb is the best way to introduce children to the distinct deep flavor of lamb meat, the only downside being the relatively high price per pound. There is something about “lamb on a stick” that appeals to the young ones. In the end, though, it is the flavor of this recipe that will have the kids requesting second helpings.

　　

Ingredients

serves 4 to 6

　　2 racks of lamb

　　

Seasoning Paste

3/4 teaspoon dried rosemary

　　3/4 teaspoon dried thyme

　　3/4 teaspoon dried oregano

　　4 1/2 teaspoons salt

　　3 teaspoons paprika

　　2 teaspoons black pepper

　　2 teaspoons garlic powder

　　3/4 teaspoons ground ginger

　　2 tablespoons extra-virgin olive oil

　　1 1/2 teaspoons soy sauce

　　Kosher salt

　　Black pepper

　　

Step 1

Start out by frenching each rack of lamb (see Pitmaster’s Tip). Cover the exposed bones by wrapping them individually in aluminum foil. This will prevent them from burning during the cooking process.

　　

Step 2

Lightly chop the dried rosemary. Scrape the dried rosemary into a small bowl and add the remaining seasoning paste ingredients. Mix well until a paste forms. Apply the paste evenly to each lamb rack.

　　

Step 3

Build a charcoal and/or wood fire on one side of the grill, leaving the other side void. This will create two zones for cooking, indirect and direct. Preheat to 450°F.

　　

Step 4

Place the lamb directly over the heat and cook for 5 to 6 minutes on each side. When the rack is well browned, move it to the area of indirect heat. Close the grill lid and cook for an additional 12 minutes on each side over indirect heat. Remove the lamb when the internal temperature reaches 125°F for rare or 135°F for medium rare.

　　

Step 5

Let the lamb rest under tented foil on a cutting board for 10 to 15 minutes, then use a sharp knife to cut between each bone, separating into individual lamb chops. Lightly season the cut sides of each chop with kosher salt and black pepper. Return the chops to the grill over direct heat for 30 seconds on each side. Remove from the grill and serve immediately.

　　

pitmaster’s tip

Step 6

Trimming a rack of lamb to expose the rib bones makes a beautiful presentation. The process is called frenching. To french lamb ribs, place the rack, bone side down, on a cutting board. With a sharp knife make a cut perpendicular to the bones through the fat layer, where the bones adjoin the meat. When the knife touches the bones, angle it away from the eye meat and cut toward the end of the bones. Cut the meat from in between the bones, using a small knife. Use the point of the knife to scrape the fat and bits of meat from the bones. The bones should be smooth and clean when finished.

　　

Cooking Method

Step 7

Indirect and direct heat

　　

Suggested Wood

Step 8

Hickory, Oak, Pecan

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.