Grilled lamb rack done hot and fast is a quick way to achieve a big flavor result. Pair with this charred lime & mint salsa for a fresh and bright finish.
Let’s talk about lamb. My Australian heritage has bestowed on me a number of things – a somewhat regretful sailors mouth, a deep appreciate for Vegemite, and a fierce love of lamb. Though New Zealand is arguably more famous for being the butt of sheep jokes, Australia actually has more sheep (and lamb) per head than our counterparts over the Tasman sea. So, we ate a lot of it growing up.
The lamb you can usually find in the US has been bred to be far less “gamey” than the lamb of my youth, likely because American’s don’t really love the taste of lamb. So they make it taste more like, lamb-lite. Or beef. It’s a curious phenomenon that I don’t understand, because I want my lamb to taste like lamb. Otherwise, I’d just buy another protein. I specifically seek out Aussie or NZ lamb (Costco has a good selection) for the flavor.
This recipe uses lamb racks, which is the same muscle/cut as a prime rib. Another name you may be more familiar with is backstrap, and this is the same thing, but with the rib bones left on. It’s DEFINITELY preferable to grill the racks whole, then slice into chops after cooking. This way you can control the perfect level of doneness.
If you haven’t tried lamb before, please do! Trust me. I often cook lamb in my grilling classes, and inevitably there’s always someone who has not tried it, or had it and disliked it. And in every instance, they are converted to being lamb lovers! Here’s the key: lamb needs to be cooked beyond rare, but still pink in the middle, so you’re looking for a perfect internal temp of 135-140 degrees. For most folks, if the lamb is too rare it can take on an unpleasant gummy texture.
The two essential tools for this recipe are:
- Hardcore Carnivore Camo lamb & game seasoning.
- A trusty instant-read thermometer (I use and recommend Thermapens).
You will also need to know how to set up a grill for two zone cooking.Print