Rack of lamb

GrillerReb

First time doing one. I’m lazy today so I don’t want to do a reverse sear. Direct cook all the way. What’s best approach on cook time? Would prefer medium rare to rare.

lousubcap

Here's a simple and outstanding process:

Rack of Lamb Cook time 25-30 Mins (to 130*F) at around 350-375*F raised (felt level) direct

Ingredients·       1 or more Frenched lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack) 

For each rib rack:

·       2 teaspoons chopped fresh rosemary

·       1 teaspoon chopped fresh thyme

·       2 cloves garlic, minced

·       Salt

·       Pepper

·       2 Tbsp or more olive oil to get a good paste.

Marinate lamb in rub: Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil.  Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.  Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours.  Score the fat side and salt and pepper to taste.

Then cook as above.  

Edit:  Welcome aboard and enjoy the journey.  Above all, have fun.