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1
Start out by frenching each rack of lamb (see Pitmasters Tip).
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2
Cover the exposed bones by wrapping them individually in aluminum foil.
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3
This will prevent them from burning during the cooking process.
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4
Lightly chop the dried rosemary.
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5
Scrape the dried rosemary into a small bowl and add the remaining seasoning paste ingredients.
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6
Mix well until a paste forms.
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7
Apply the paste evenly to each lamb rack.
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8
Build a charcoal and/or wood fire on one side of the grill, leaving the other side void.
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9
This will create two zones for cooking, indirect and direct.
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10
Preheat to 450F.
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11
Place the lamb directly over the heat and cook for 5 to 6 minutes on each side.
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12
When the rack is well browned, move it to the area of indirect heat.
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13
Close the grill lid and cook for an additional 12 minutes on each side over indirect heat.
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14
Remove the lamb when the internal temperature reaches 125F for rare or 135F for medium rare.
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15
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.
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16
Lightly season the cut sides of each chop with kosher salt and black pepper.
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17
Return the chops to the grill over direct heat for 30 seconds on each side.
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18
Remove from the grill and serve immediately.
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19
Trimming a rack of lamb to expose the rib bones makes a beautiful presentation.
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20
The process is called frenching.
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21
To french lamb ribs, place the rack, bone side down, on a cutting board.
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22
With a sharp knife make a cut perpendicular to the bones through the fat layer, where the bones adjoin the meat.
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23
When the knife touches the bones, angle it away from the eye meat and cut toward the end of the bones.
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24
Cut the meat from in between the bones, using a small knife.
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25
Use the point of the knife to scrape the fat and bits of meat from the bones.
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26
The bones should be smooth and clean when finished.
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27
Indirect and direct heat
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28
Hickory, Oak, Pecan
