A rack of lamb is the equivalent of prime rib in beef that is tenderer and has a wonderful flavor. Of course this means it's a pretty hefty investment, but if the occasion is right it makes a fantastic meal. This is pure luxury. Rack of lamb is probably one of the most famous meals of the rich and famous. You've probably seen a crown roast, which is two racks of lamb that have been trimmed down and wrapped into a circle. This is the dish often shown with the little paper hats on the tips of the ribs. If you want to do a crown roast it's best to have the butcher do it for you because it's kind of trick.
A single rack of lamb is the perfect amount for two people so it makes a great dish for an intimate dinner. Even though a single rack of lamb might set you back some cash it is a more affordable option to the crown roast and a rack of lamb is easier to cook. The secret is to keep it simple and to sear the lamb quickly over a hot fire. This will create the perfect caramelized crust and help hold in the juices.
Start by visiting a reliable butcher and getting a good rack of lamb. Lamb is always a very high quality meat. Lamb is graded with the same system as beef but the vast majority of lamb is graded choice or prime so you will have no trouble getting a good cut of meat. Ask your butcher to make sure and remove the thin skin from the outside of the rack and ask him to cut of the chine bone to make it easier to carve.
Next, you want to examine the rack of lamb to make sure that any loose pieces of fat have been removed. Dry it off with some paper towels and season with salt and pepper. Place the rack on a hot, preheated grill for about 2 minutes per side to sear the surface. Once you have done that reduce the heat or move the rack to a cooler part of the grill to allow it to roast for about 10 to 15 minutes per side. You need a meat thermometer to test the internal temperature as you go. You definitely do not want to over cook this dish. Lamb reached rare at about 120 degrees F. and medium about 150 degrees F. Allow for the rack to gain a couple of degrees after you remove it from the grill. Allow about 10 to 20 minutes resting time before you carve it up.
Grilled Rack of Lamb
The marinade gives this lamb a deliciously tart and sweet flavor.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
1 rack of lamb
1 cup red current jelly
1 cups Dijon mustard
1 cup white wine
1/2 cup butter
1/2 cup shallots (minced)
2 tablespoons rosemary, crushed
Preparation:
Mix jelly and mustard in saucepan and simmer on stove top for 5 minutes to melt jelly. Remove lamb chops from rack and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator). Grill over Hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks. Turn once half-way through cooking time. Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary. Serve lamb with garnish sauce and grilled potatoes and vegetables.
NOTE: The marinade sauce also goes well with other foods including mushrooms.
