Is Making Grilled Rack of Lamb Really This Simple?

When you think about grilling a rack of lamb, it might feel like something only professional chefs can do flawlessly. The thought of presenting a perfectly grilled rack of lamb with its beautifully trimmed ribs and tender, juicy meat seems like it belongs in a fine dining restaurant. However, this couldn’t be further from the truth. With just a little practice and some insider tips, even a casual home cook can achieve this impressive dish.

Believe it or not, preparing a rack of lamb doesn’t require years of culinary experience. Anyone with basic cooking knowledge and a willingness to try something new can master this gourmet cut. Whether it’s for a special occasion or just a regular weekend barbecue, a properly grilled rack of lamb is sure to impress everyone at your table.

Preparing Your Rack of Lamb

Before you start grilling, it's essential to know that the rack of lamb you buy usually comes with a layer of fat and silver skin that needs to be removed. Unlike many other premium cuts, these parts can affect the taste and lead to potential barbecue mishaps. Too much lamb fat can melt excessively, drip onto the grates, and cause flare-ups that ruin your meal.

Using a boning knife, make a cut between the loin and the fat cap. Place your boning knife at the base of the fat cap and carefully slice under the fatty portion, moving away from the loin. Once done, you'll be able to remove the fat cap completely from the top of the bones.

Beneath the soft loin lies a layer of silver skin, which expert chefs often remove. Silver skin tends to turn into chewy gristle, affecting both the flavor and the aesthetic appeal. Using your boning knife, gently peel away the silver skin in small, controlled strokes. The aim is to remove it in thin strips without losing too much of the loin meat.

Frenching Your Rack of Lamb

Frenching is a technique used by top chefs to enhance the presentation of a grilled rack of lamb. While you might be reluctant to trim away meaty or fatty parts from the bones of other cuts, this is perfectly acceptable when preparing a rack of lamb.

This process involves using a boning knife to trim the fat and meat between the ends of the ribs. As a home cook, you may choose to trim away about half or even less of the longer part of the ribs.

Begin by marking a straight line across the tops of the ribs to create a clear cutting guide. Next, insert your boning knife tip-first between the ribs along the marked line. Starting at the point where you punctured the ribs, carefully cut away the membrane directly on the rib bones.

With moderate pressure, push the rib bones outward and remove the section, trimming as necessary. Afterward, tidy up the exposed ribs before grilling. Don’t forget to use a clean cloth to wipe away any loose pieces. At this stage, you’ve successfully prepared a rack of lamb that would make any professional chef proud.

Setting Up Your PGS Grill for Indirect Grilling

Indirect grilling is a technique that involves positioning your food away from the direct heat source. By utilizing the accumulated hot air in a propane grill, you can gently cook delicate cuts like a rack of lamb.

There are two main ways to implement this technique. If you have sufficient warming rack space, simply secure the lamb on that indirect heat area. Alternatively, if you don’t have enough room on the warming rack, light one side of the grill and leave the other side unlit. In either case, the rack of lamb should be placed away from the direct heat to prevent overcooking and ensure tenderness.

Searing the Rack of Lamb

Since the rack of lamb primarily uses indirect heat, the exterior may not develop the crispy crust that locks in the succulent juices. This is why searing is crucial when preparing this gourmet dish.

Fire up one side of your PGS Grill to approximately 500 degrees. Season the lamb accordingly and place it fat-side down directly on the grates or use the sear burner. After no more than two minutes, flip the rack and repeat the process. Professional chefs recommend searing before indirect cooking to enhance the flavor of the grilled rack of lamb.

Finishing the Rack of Lamb on Indirect Heat

Using appropriate outdoor utensils, move the rack of lamb away from the direct heat and position it on the cooler side of the grill. Additional seasoning can be applied at this stage. For rare lamb, the internal temperature should reach around 120 degrees. For medium-rare, aim for 125 degrees, and for medium, the temperature should be around 130 degrees. Always use a reliable meat thermometer to monitor the internal temperature.

A Simple Seasoning Recipe for Grilled Rack of Lamb

Believe it or not, seasoning a rack of lamb is nearly as straightforward as seasoning burgers. Gather the following ingredients and keep 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 it with the sage in a small bowl. Rub the salt and pepper evenly over both sides of the rack before searing. After searing, generously apply the melted butter and sprinkle the seasoning mixture while the rack is meat-side down. Continue grilling briefly on the indirect heat and then flip the rack so it’s rib-side down. Apply more butter and season the meaty side. Remove from heat when ready and let the lamb rest before serving warm.

There are also various glazes available that some enthusiasts enjoy pairing with grilled rack of lamb. Don’t hesitate to whip up a complementary glaze to elevate your five-star meal.

At the outset of this guide, preparing a grilled rack of lamb on your barbecue might have felt like a daunting challenge. But now you know it’s entirely within reach for anyone willing to give it a try.

So go ahead, surprise your loved ones, and show off your newfound grilling prowess. There’s no reason to shy away from making this impressive dish—it’s simpler than you think!