Grilled Rack of Lamb

This is a decadent recipe we usually reserve for special occasions such as a birthday or anniversary. We usually opt for the traditional lamb chop, however, this time we decided to try the rack, and we were blown away by the results.

2 Racks of lamb with roughly 6 to 8 bones in each
1/2 Cup Italian seasoned breadcrumbs
1/4 Tsp ground allspice
1/2 Tsp no sodium spice mix like TJ’s “21 Spice Salute” or Mrs. Dash type product
1/4 Tsp fresh ground black pepper

Prepare rub by mixing the dry ingredients together and sprinkling on both sides of the meat. Gently press the rub into the flesh and apply evenly all over the meat.

Next prepare charcoal or preheat gas grill to medium heat. While grill is preheating carefully wrap the tips of each bone in the rack of lamb with about a 2 x 2 square of aluminum foil to prevent charring or burning. Make sure you cover those bones or you will regret burning the tips and make a mess particularly if you are serving as an hors d’oeuvre.

Place both racks on the grill facing opposite each other with the bones on the cooler side of the fire and the meat towards the hotter side. Grill lamb for 8-9 minutes a side and keep a close eye on the fire since fat drippings can intensify the fire and char the meat; you should consider keeping a small spray bottle of water next to the grill to tame the flames if necessary.

Remove meat from the grill and rest for close to 10 minutes – I know it is hard to resist, but the reward is worth the wait. After the meat has rested, using a sharp knife, carefully cut the rack up by slicing through the membrane connecting each rib. We highly suggest serving with a homemade mint sauce.

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