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Grilled Rack of Lamb Recipe

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This recipe for Grilled Rack of Lamb is from House of Rice: Bill's Favorite Foods Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One “frenched” rack of lamb
Dizzy Pig® Red Eye Express
2 tbsp oil
2 tbsp soy sauce
1 tbsp sherry
Directions:
Directions:
Whisk oil and soy sauce, a squirt of sherry and some black pepper. Coat lamb in mixture and let it sit in marinade for 2 hours.

Apply a generous coating of Dizzy Pig’s Red Eye Express.

Prepare your grill for direct cooking with a hot fire. Sear meat on both sides until browned and slightly charred. With good searing temps, 2-4 minutes a side is all that is needed. Once you have a good sear on both sides, the rack is ready for roasting.

Prepare your cooker for indirect roasting at 325-400°F with a drip pan or barrier. Return rack of lamb to cooker and cook another 10-15 minutes at 325-400°F. Rack of lamb should have internal temp of 125-135°F. An internal temperature of 125-130 will yield a dark pink juicy meat. Rest the meat for 10-20 minutes before cutting to give the juices a chance to redistribute and settle!
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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