Is Making Grilled Rack of Lamb Really This Simple?

I remember the first time I considered cooking a grilled rack of lamb. My initial thought was that it seemed far too fancy for a regular backyard barbecue enthusiast like me. The image of perfectly grilled lamb chops with their trimmed bones and tender meat made me believe that only a top-tier chef in a five-star restaurant could manage such a feat. However, I quickly learned that this assumption couldn't have been further from the truth.

In reality, someone with basic culinary skills and a willingness to try something new can easily prepare one of the most elegant cuts of meat on a high-quality gas grill. By following some expert tips and putting in a bit of effort, you can surprise friends, family, and even colleagues with a mouthwatering grilled rack of lamb.

Preparing a Rack of Lamb

When purchasing a rack of lamb, it's essential to know that it often comes with a layer of fat and silver skin that needs to be removed. Unlike many other premium cuts, these parts can negatively impact both taste and texture. Excessive fat can melt unevenly, causing grease to accumulate on the grill and leading to dangerous flare-ups.

Using a boning knife, carefully cut along the line separating the loin from the fat cap. Start at the base of the fat cap and gently slide your knife beneath the fatty layer, working away from the loin until you've completely detached the fat cap. Next, you'll want to remove the silver skin above the loin. This tough layer typically becomes chewy and detracts from the overall dining experience. Using small, precise strokes, remove the silver skin in thin strips, being mindful not to lose any of the valuable loin meat.

Frenching the Rack of Lamb

Frenching is a technique used by professional chefs to enhance the appearance of a grilled rack of lamb. While you might hesitate to trim meat from bones when preparing other premium cuts, this step is crucial for achieving the perfect presentation of a rack of lamb.

Begin by slicing a straight line across the top of the ribs to guide your cuts. Insert your boning knife tip-first between the ribs, following the line you just created. Starting at the point where you've pierced the ribs, cut away the membrane directly on the bone. Apply gentle pressure to push the rib ends outward and remove the section, trimming as necessary. Once the section is removed, tidy up the exposed ribs with a clean cloth to ensure a polished look. At this stage, you’ve completed a preparation process that some think is exclusive to fine dining restaurants.

Setting Up Your Propane Gas Grill for Indirect Grilling

Indirect grilling involves positioning your food away from the direct heat source. By utilizing the heat trapped inside a propane gas grill, delicate cuts like a rack of lamb can be cooked slowly and evenly.

There are two methods you can use to implement this technique. If your grill has sufficient warming rack space, simply place the lamb on the indirect heat area. Alternatively, if there isn't enough room on the warming rack, light one side of the grill and leave the other side unlit. In either case, you'll want to keep the lamb away from direct heat to prevent overcooking and maintain tenderness.

Searing the Grilled Rack of Lamb

Since indirect grilling doesn’t provide the same sear as direct heat, the exterior of the lamb won’t develop that crispy crust which helps seal in the juices. This is why searing is an essential step when preparing this gourmet dish.

Turn on one side of your grill to around 500 degrees Fahrenheit. Season the lamb as desired and place it fat-side down directly onto the grates or use the sear burner. After about two minutes, flip the rack and repeat the process. Professional chefs recommend searing before indirect cooking to enhance the flavor of the lamb.

Finishing the Cook on the Indirect Side of the Grill

Once the rack of lamb has been seared, use appropriate utensils to transfer it to the cooler side of the grill. Additional seasoning can be applied at this point. For rare lamb, the internal temperature should reach 120 degrees Fahrenheit. For medium-rare, aim for 125 degrees, and for medium, 130 degrees. Always use a reliable meat thermometer to check the internal temperature.

A Simple Grilled Rack of Lamb Seasoning Recipe

Seasoning a grilled rack of lamb is surprisingly straightforward, akin to seasoning burgers. Gather these ingredients and have them close to your stainless steel gas grill:

• 1 tablespoon of sea salt.
• 1 teaspoon of ground black pepper.
• 1 sprig of fresh rosemary (finely chopped).
• 1 teaspoon of dried sage.
• 7 tablespoons of melted butter.

Chop the rosemary and mix the sage and rosemary together in a small bowl. Rub the salt and pepper evenly on both sides of the rack before searing. After searing, brush the lamb with melted butter and sprinkle the seasoning mixture while the meat is still down. Briefly grill on indirect heat, then flip the rack so the rib side is facing down. Brush again with butter and season the meaty side. Remove from the heat when done and let the lamb rest before serving warm.

Some connoisseurs also enjoy pairing a rack of lamb with various glazes. Feel free to add a complementary glaze to complement this gourmet meal.

At the outset of this guide and preparation tips, preparing a grilled rack of lamb on your backyard barbecue might have seemed like a daunting challenge. But now you know it’s entirely doable with a little know-how and practice.