Gas-Grilled Rack of Lamb with Turkish Spice Rub
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
Seasonings
1 tablespoon pickling spice 1 teaspoon dried summery savory ¾ teaspoon table salt ½ teaspoon ground black pepper ½ teaspoon ground cumin ¼ teaspoon grated nutmeg ¼ teaspoon ground cinnamonLamb
2 racks of lamb (about 1 ½ pounds each), trimmed according to illustrations belowBefore You Begin
Have your butcher french the racks of lamb for you (this means that part of each rib bone will be exposed). If the racks are available already frenched, chances are there is still some extra fat and meat on one side. Be sure to trim this away (according to the illustrations below) to encourage even cooking and prevent flare-ups on the grill. Also, make sure that the chine bone (the bone running along the bottom of the rack) has been removed to ensure that it will be easy to cut between the ribs after cooking. Ask the butcher to do it; it’s very hard to cut off at home. Pickling spice blend is sold in supermarkets.
Instructions
- Grind pickling spice in spice grinder. Mix ground pickling spice with rest of the seasoning ingredients in a small bowl; set aside.
- Turn all burners to high, close lid, and heat grill until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Leave one burner on high and turn other burner (s) to medium-low.
- Meanwhile, rub spice mixture over lamb.
- Place racks of lamb, bone-side up, on grill with meaty side of racks very close to, but not quite over, the high-heat burner. Cover and grill until deeply colored crust develops, about 8 1/2 minutes, rotating racks halfway through cooking time so that protruding bones are closer to high-heat burner. Turn racks over, bone-side down. Grill, covered, rotating racks halfway through for even cooking, until instant-read thermometer inserted from side of rack through to center, but away from any bone, reads 125 degrees for medium-rare or 130 degrees for medium, another 8 1/2 to 10 minutes.
- Remove lamb from grill and allow to rest, tented with foil, for 10 minutes (racks will continue to cook while resting). Cut between each rib to separate chops and serve immediately.
Yield
Serves 4Ingredients
Seasonings
Lamb
Test Kitchen Techniques
Ingredients
Seasonings
Lamb
Test Kitchen Techniques
Ingredients
Seasonings
Lamb
Test Kitchen Techniques
Why This Recipe Works
To perfect our grilled rack of lamb recipe, we bought well-trimmed lamb and removed the “cap” of fat that creates meat-scorching flare-ups. Instead of searing the meat over the hot side of the grill before moving it to a cooler area to finish cooking, for our grilled rack of lamb recipe we set the racks on the cooler side for the entire cooking period. Covering them with disposable aluminum pie plates expedited cooking and kept the meat from drying out.
Before You Begin
Have your butcher french the racks of lamb for you (this means that part of each rib bone will be exposed). If the racks are available already frenched, chances are there is still some extra fat and meat on one side. Be sure to trim this away (according to the illustrations below) to encourage even cooking and prevent flare-ups on the grill. Also, make sure that the chine bone (the bone running along the bottom of the rack) has been removed to ensure that it will be easy to cut between the ribs after cooking. Ask the butcher to do it; it’s very hard to cut off at home. Pickling spice blend is sold in supermarkets.
Instructions
- Grind pickling spice in spice grinder. Mix ground pickling spice with rest of the seasoning ingredients in a small bowl; set aside.
- Turn all burners to high, close lid, and heat grill until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Leave one burner on high and turn other burner (s) to medium-low.
- Meanwhile, rub spice mixture over lamb.
- Place racks of lamb, bone-side up, on grill with meaty side of racks very close to, but not quite over, the high-heat burner. Cover and grill until deeply colored crust develops, about 8 1/2 minutes, rotating racks halfway through cooking time so that protruding bones are closer to high-heat burner. Turn racks over, bone-side down. Grill, covered, rotating racks halfway through for even cooking, until instant-read thermometer inserted from side of rack through to center, but away from any bone, reads 125 degrees for medium-rare or 130 degrees for medium, another 8 1/2 to 10 minutes.
- Remove lamb from grill and allow to rest, tented with foil, for 10 minutes (racks will continue to cook while resting). Cut between each rib to separate chops and serve immediately.
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