Springtime Grilled Rack of Lamb

(4 votes, average: 5 out of 6)

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I got to cook out last evening and had one of the most wonderful dinners: Grilled Rack of Lamb.

The Meat:
I got two racks of lamb, frenched, from the local butcher counter. You may find better quality cuts and prices at Sam’s club or Cosco. Trim any excess fat and apply the dry rub, (below) using your fingers to massage the spices into the meat. Intertwine the bones and cover the bones with aluminum foil to prevent them from scorching. Allow the meat to sit out at room temperature for 20 to 30 minutes before placing on the grill.

The Rub:

• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 tsp ginger
• 1/2 tsp dried garlic powder
• 1/2 tsp Herbs de Provence
• 1/2 tsp Thyme
• 1 tsp Rosemary
• 1/2 tsp Smoked Paprika
• 1/4 tsp mustard seed
• pinch of cayenne pepper

Grind the ingredients together using a mortar and pestle until the mustard seeds are powderized.

The Grill:
The grill should be set for “direct medium heat,” and preferably, a charcoal grill. “Direct medium” is a single layer of hot coals tightly spaced. Place the twin racks of lamb on the grill with both sets of bones on the top for seven minutes. Then flip the racks so one side is touching the grill, bone side down, for seven minutes. Then flip so the other side is touching the grill bone side down for seven minutes. This should result in Medium Rare temps, or 130 degrees internally. Remove from grill and let stand for 5 minutes before serving.

The Sides:
Grilled Asparagus, mashed potatoes, and fresh bread.

The Wine:
Preferably a smooth Syrah or semi-dry red table wine. Merlots or Cabs may be too strong for pairing.