Grilled Racks of Lamb

CategoryDifficultyIntermediate

Difficulty: 🔥🔥

Grilled Racks of Lamb

Prep Time15 minsCook Time30 minsTotal Time45 mins
 French-cut racks of lamb
 Olive oil
 Salt and pepper
Sauce
 2 Garlic cloves
 Salt and freshly ground pepper
 2 tbsp Olive oil
 2 tbsp Rosemary
 2 tbsp Lemon juice
 ½ cup Chicken stock
 1 Stick of butter
1

Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.

2

While the charcoal is prepping prepare your lamb racks with a light coat of olive oil along with coarse salt and pepper.

3

Score the fat side of the lamb to keep the meat from curling.

4

Adjust your grill height over the embers to high heat (approx 700 degrees).

5

Add the rack to the grill bone side down at first.

6

Once you have a nice sear on both sides raise to medium heat (approx 400 degrees).

7

Continue to rotate your lamb every few minutes until your food thermometer reaches 125 degrees.

8

Now raise your lamb racks all the way and rotate off the heat allowing them to rest and reach desired internal temperature. I prefer 135 degrees or medium-rare.

9

While lamb is resting place garlic, rosemary, lemon juice and stock to skillet and in skillet over high heat or 2 seconds, whisk in butter and allow ingredients to come together.

10

Remove lamb and serve with sauce.

Ingredients

 French-cut racks of lamb
 Olive oil
 Salt and pepper
Sauce
 2 Garlic cloves
 Salt and freshly ground pepper
 2 tbsp Olive oil
 2 tbsp Rosemary
 2 tbsp Lemon juice
 ½ cup Chicken stock
 1 Stick of butter

Directions

1

Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.

2

While the charcoal is prepping prepare your lamb racks with a light coat of olive oil along with coarse salt and pepper.

3

Score the fat side of the lamb to keep the meat from curling.

4

Adjust your grill height over the embers to high heat (approx 700 degrees).

5

Add the rack to the grill bone side down at first.

6

Once you have a nice sear on both sides raise to medium heat (approx 400 degrees).

7

Continue to rotate your lamb every few minutes until your food thermometer reaches 125 degrees.

8

Now raise your lamb racks all the way and rotate off the heat allowing them to rest and reach desired internal temperature. I prefer 135 degrees or medium-rare.

9

While lamb is resting place garlic, rosemary, lemon juice and stock to skillet and in skillet over high heat or 2 seconds, whisk in butter and allow ingredients to come together.

10

Remove lamb and serve with sauce.

Grilled Racks of Lamb

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