Grilled Rack of Lamb
This is spin off of Malcom Reeds Recipe for Rack of Lamb.
Tonight Chef Terry cooked this on the Weber Summit Grill Center. We put on a box of AuGratin Potatoes first on in-direct heat. Grill Temps were about 350. After a 1/2 half hour, we put on lamb on direct heat(center section) and turned the heat down just to medium. After about 15 minutes, we turned over the lamb to cook back side. Monitored the lamd till it was Medium-Rare and then pulled it off to rest. Turned out fabulous. A true medium rare and very tender. Chef Dawn was impressed!
